Crispy Roast Duck Recipes

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CRISP ROAST DUCK



Crisp Roast Duck image

Make and share this Crisp Roast Duck recipe from Food.com.

Provided by AmandaInOz

Categories     Whole Duck

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 4

1 (5 -6 lb) whole duck
2 cups boiling water
1 tablespoon kosher salt
1 teaspoon black pepper

Steps:

  • Put oven rack in middle position and preheat oven to 425°F.
  • If necessary, cut off wing tips with poultry shears or a sharp knife. Remove and discard excess fat from body cavity and neck, then rinse duck inside and out. Prick skin all over with a sharp fork. Fold neck skin under body, then put duck, breast side up, on a rack in a 13- by 9- by 3-inch roasting pan.
  • Pour boiling-hot water over duck to tighten skin.
  • Cool duck, then pour out any water from cavity into pan.
  • Pat duck dry inside and out, reserving water in pan, then rub duck inside and out with kosher salt and pepper.
  • Roast duck, breast side up, 45 minutes, then remove from oven.
  • Turn duck over using 2 wooden spoons, and roast 45 minutes more.
  • Turn duck over again (breast side up), tilting duck to drain any liquid from cavity into pan. Continue to roast duck until skin is brown and crisp, about 45 minutes more (total roasting time: about 2 1/4 hours).
  • Tilt duck to drain any more liquid from cavity into pan. Transfer duck to a cutting board and let stand 15 minutes before carving. Discard liquid in roasting pan.

Nutrition Facts : Calories 2294.1, Fat 223.3, SaturatedFat 75, Cholesterol 431.3, Sodium 2105.3, Carbohydrate 0.4, Fiber 0.1, Protein 65.3

CRISP-TENDER ROAST DUCK WITH CHERRY-ROSEMARY SAUCE



Crisp-Tender Roast Duck with Cherry-Rosemary Sauce image

Provided by Ted Allen

Categories     main-dish

Time 5h40m

Yield 4 servings

Number Of Ingredients 11

One 5-pound Pekin (aka Long Island) duck
Kosher salt and freshly ground pepper
1 shallot, peeled and chopped
3 cloves garlic, chopped
1 cup cherries fresh or frozen, halved and pitted
1/2 cup chicken stock, preferably homemade, or low-sodium store bought
2 tablespoons cherry or berry whole-fruit preserves
2 teaspoons honey
1 teaspoon fresh rosemary leaves, chopped
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter

Steps:

  • Preheat the oven to 300 degrees F.
  • Rinse the duck inside and out and pat dry. Trim any excess fat from the neck and cavity, snip off wingtips and discard. Mix 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl, and sprinkle the bird inside and out. Using a paring knife, make dozens of slits through the skin and fat (taking care not to pierce the meat) all over both sides and all parts of the bird.
  • Put the duck breast-side up on a rack in a roasting pan and roast for 1 hour. Take the bird out of the oven, transfer to a platter and carefully drain the fat from the pan into a measuring cup (you'll end up getting 2 to 3 cups). Return the duck to the pan, prick with the knife again, turn it breast-side down and roast another hour. Repeat each hour, roasting the duck for a total of 4 1/2 hours.
  • While the duck cooks, make the sauce: In a small saucepan, heat 1 tablespoon duck fat over medium heat and cook the shallots until soft, about 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the cherries, stock, preserves, honey and rosemary, and simmer until slightly thickened, about 10 minutes. Remove from the heat, add the lemon juice, swirl in the butter and taste for salt and pepper. Set aside until the duck is finished.
  • After 4 1/2 hours of roasting, turn the oven temperature up to 350 degrees F, prick the duck skin one last time, salt the skin again and return bird to the oven, breast-side up. Roast for 30 minutes until the skin is nicely browned.
  • Remove from the oven, tent with foil and let rest for 20 minutes. Gently reheat the sauce over low heat. Carve the duck, put the pieces on a serving platter and serve with sauce.

CRISPY WHOLE ROAST DUCK



Crispy Whole Roast Duck image

Make these holidays extra special by serving up Crispy Whole Roast Duck! This method ensures crispy skin with finger-licking glaze and super moist meat inside!

Provided by Lily

Categories     Main Course

Number Of Ingredients 15

5-6 lb duck
2 tbsp salt
4 garlic loves
2 shallots
4 lemon slices
1 apple (quartered)
1/4 cup prunes
1 cup honey
2 tbsp molasses
3 tbsp orange juice
1 tbsp soy sauce
1 tbsp black pepper
2 tbsp garlic powder
3 garlic cloves (pressed)
fresh herbs (sage, rosemary, tarragon), pomegranate, figs, grapes

Steps:

  • Completely defrost the duck in the refrigerator for 1-2 days, if using frozen. Once defrosted, rinse and pat dry. For best results, let the duck sit uncovered in the refrigerator overnight. This will help to dry and crisp the skin.
  • Use a sharp knife to score the skin on the duck's breast in a diamond pattern, trying to cut only the skin without reaching the breast meat below. Cut off excess fat and poke the bird all over with a knife. Only prick the skin, don't hit the meat.
  • Season the duck all over with salt, including the cavity. Stuff the cavity with garlic, shallots, lemon, apple and prunes. Use 2-3 toothpicks to sew the skin around the cavity opening tightly together, to keep the inside moist during roasting. Cross the legs and tie them together with a cooking twine. Fold the wings under the duck.
  • Place the bird on the roasting pan and cook at 300 F for 1 hour, breast side up. After 1 hour, remove the bird and prick the skin all over again. Flip the duck breast side down and roast for another hour. Continue doing this process of poking and flipping the bird every hour for 3 hours.
  • Prepare the glaze by combining the glaze ingredients in a medium pan. Simmer until thickens, about 10 minutes. Remove from heat and set aside.
  • After 3 hours, remove the duck from the oven, poke once more, turn up heat to 400 F and blast for 15 minutes, breast side up. Then brush with glaze and finish for another 5-7 minutes.
  • Rest. Carve. Enjoy!

CHINESE ROAST DUCK



Chinese roast duck image

John Torode's whole crispy duck with maltose marinade makes for an impressive centrepiece. The cavity is stuffed with star anise, spring onion and ginger.

Provided by John Torode

Categories     Dinner, Main course

Time 1h50m

Yield Serves 4 with leftovers

Number Of Ingredients 14

2 ducks
140g caster sugar
6 star anise seeds
large piece ginger, sliced
small bunch spring onions, roughly chopped
2 tbsp malt syrup or maltose (available in most Chinese supermarkets)
3 tbsp red wine vinegar
2 ducks
140g caster sugar
6 star anise seeds
large piece ginger, sliced
small bunch spring onions, roughly chopped
2 tbsp malt syrup or maltose (available in most Chinese supermarkets)
3 tbsp red wine vinegar

Steps:

  • The day before, soak 4 wooden skewers in water for 20 mins. Wash the ducks inside and out with cold water, drain and pat dry with kitchen paper. Mix together the sugar, star anise, ginger, spring onions and a few good pinches of salt, then use this to fill the cavities. Close the cavities with wooden skewers and set aside.
  • In a small bowl, mix the maltose and 2 tbsp of the vinegar. Add the remaining vinegar to a jug of boiling water and pour over the ducks. (The boiling water opens up the pores, while the vinegar helps to strip some of the waxiness from the skin, so it will be more receptive to the maltose, which adds sweetness and a lacquered caramel colour.) Smear the maltose mixture over the ducks, then place them in a large plastic container and put in the fridge overnight, uncovered.
  • To cook, heat oven to 220C/200C fan/ gas 7. (Fan ovens are particularly effective for roasting duck.) Put a little water in the bottom of a large roasting tin, place the ducks on a rack over the top and cover with foil. Roast for about 45 mins. Take off the foil and roast for another 45 mins - the duck must be well done, there is no such thing as a rare Chinese roast duck! Take the duck out of the oven and let it rest for a good 20 mins before carving.
  • The day before, soak 4 wooden skewers in water for 20 mins. Wash the ducks inside and out with cold water, drain and pat dry with kitchen paper. Mix together the sugar, star anise, ginger, spring onions and a few good pinches of salt, then use this to fill the cavities. Close the cavities with wooden skewers and set aside.
  • In a small bowl, mix the maltose and 2 tbsp of the vinegar. Add the remaining vinegar to a jug of boiling water and pour over the ducks. (The boiling water opens up the pores, while the vinegar helps to strip some of the waxiness from the skin, so it will be more receptive to the maltose, which adds sweetness and a lacquered caramel colour.) Smear the maltose mixture over the ducks, then place them in a large plastic container and put in the fridge overnight, uncovered.
  • To cook, heat oven to 220C/200C fan/ gas 7. (Fan ovens are particularly effective for roasting duck.) Put a little water in the bottom of a large roasting tin, place the ducks on a rack over the top and cover with foil. Roast for about 45 mins. Take off the foil and roast for another 45 mins - the duck must be well done, there is no such thing as a rare Chinese roast duck! Take the duck out of the oven and let it rest for a good 20 mins before carving.

Nutrition Facts : Calories 1387 calories, Fat 109 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 45 grams sugar, Protein 58 grams protein, Sodium 0.65 milligram of sodium

ROAST DUCK



Roast Duck image

This roast duck recipe, courtesy of Emeril Lagasse, is part of his Duck and Pumpkin Risotto with Spicy Roasted Pumpkin Seeds, which is a delicious dinner to serve your family.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield Makes 2 to 3 cups shredded meat

Number Of Ingredients 3

1 domestic duck, 5 pounds
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 500 degrees.
  • Trim duck of all visible fat. Using a fork, prick the skin all over without piercing the meat; season with salt and pepper. Place duck on a rack set in a roasting pan and transfer to oven; roast for 40 minutes. Reduce heat to 400 degrees and continue roasting until juices run clear when thigh is pierced, about 30 minutes more. Remove from oven and let cool.
  • Reserve any duck fat from roasting pan. Store in an airtight container, refrigerated, up to 2 weeks. Remove skin from duck and discard. Remove meat from bones; discard bones. Shred meat and serve or store in an airtight container, refrigerated, up to 3 days.

PEKING DUCK



Peking Duck image

I have made this recipe and it is delicious. It can be served with plum sauce as well as a fruit sauce. This is actually a short-cut version but it is fantastic.

Provided by Allison

Categories     World Cuisine Recipes     Asian     Chinese

Time 3h50m

Yield 4

Number Of Ingredients 15

1 (4 pound) whole duck, dressed
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground white pepper
⅛ teaspoon ground cloves
3 tablespoons soy sauce
1 tablespoon honey
1 orange, sliced in rounds
1 tablespoon chopped fresh parsley, for garnish
5 green onions
½ cup plum jam
1 ½ teaspoons sugar
1 ½ teaspoons distilled white vinegar
¼ cup finely chopped chutney

Steps:

  • Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
  • Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
  • Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
  • Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
  • Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.

Nutrition Facts : Calories 555.7 calories, Carbohydrate 48.1 g, Cholesterol 91.1 mg, Fat 31 g, Fiber 2.3 g, Protein 22.4 g, SaturatedFat 10.6 g, Sodium 747.8 mg, Sugar 42 g

CRISPY ROAST DUCK



Crispy Roast Duck image

Duck basted to perfection, ideal for a Sunday lunch or special occasion

Provided by Ruth Watson

Categories     Dinner, Main course

Time 2h30m

Number Of Ingredients 2

3 medium-sized ducks s (each about 2.25kg/5lb), with giblets
fine sea salt

Steps:

  • Remove the duck's giblets and wash them. Cut off any greenish parts from the livers and discard, then roughly chop the rest. Quarter the crops (the gullet), slicing any very red flesh away from the white sinew, which should be discarded. Put all bits and pieces into a large roasting tin.
  • Cut off the parson's nose from each duck and add to the tin. Remove the wings: hold and pull on a wing, turning the skin back so you can see inside to where the wing is attached to the shoulder bone. Cut between the bones to release the wing, then cut around it from the skin side to remove it. Repeat with all wings and add them to the tin.
  • Turn one of the ducks on to its breast. Cut down each side of the backbone, using a very sharp, sturdy kitchen knife and/or game scissors. Remove the backbone, then turn the duck the other way up and cut down each side of the breastbone, keeping the blade close to the bone so you don't cut away any breast meat. Put all the bones into the tin and repeat with the other ducks.
  • Remove any lumps of fat from inside the duck and set aside. Cut off any flappy bits of skin and discard. Wash the duck halves then pat very dry. Prick the skin all over, especially the thick, fatty areas, then sprinkle with fine sea salt.
  • Preheat the oven to 230C/Gas 8/fan oven 210C. Arrange the duck halves skin-side up on a rack set inside a large roasting tin. Roast for 11⁄4-11⁄2 hours, or until the skin is crisp and dark golden. You will need to drain off the fat that accumulates once or twice: pour it straight into the tin if you're going to roast potatoes, otherwise into a heatproof bowl.
  • Leave the duck to rest for 10-15 minutes, serve with the gravy and veg (see 'Goes well with' recipes, right).

Nutrition Facts : Calories 130 calories, Fat 112 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 1 grams fiber, Protein 52 grams protein, Sodium 0.95 milligram of sodium

CRISPY ROAST DUCK



Crispy Roast Duck image

Provided by Food Network

Yield 4 Servings

Number Of Ingredients 2

2 large ducks (about 6 lbs each)
Salt & pepper

Steps:

  • Preheat oven to 250 degrees F.
  • Trim ducks: with a sharp knife, cut away excess fat and skin from both ends of ducks. (Render fat for another use or discard.)
  • Salt cavity of each duck. Prick each duck all over with a fork, about 30 times. Place them on a rack set in a large roasting pan and roast 1 hour. Prick ducks all over and turn on one side. Repeat pricking ducks all over and turn onto second side. Repeat two more times. After four hours, increase heat to 350 degrees F.
  • Continue to roast 30 to 90 minutes more, pricking and turning once, according to taste: 1) For very juicy, slightly crisp ducks: Roast 15 minutes, prick and turn, and roast 15 minutes more. 2) For juicy, crisp ducks: Roast 30 minutes, prick and turn, and roast 30 minutes more. 3) For slightly drier, very crisp ducks: Roast 45 minutes, prick and turn, and roast 45 minutes more.
  • Remove ducks to a carving board and let them sit 15 minutes, loosely covered. Simply cut ducks in half and serve half a duck per person; or carefully remove breast and legs from bone, making sure to keep skin intact, and cut them into 1/2-inch wide pieces. Generously season with salt and pepper before serving.

​​CRISP ROAST DUCK



​​Crisp Roast Duck image

A golden-skinned roasted duck is a festive main course for any special meal. In this recipe, the bird is doused with boiling water before being scored all over. The boiling water helps pull the skin taut, making it easier to score in a crosshatch pattern. That, in turn, allows the fat to render out as everything roasts. The result is a perfectly cooked duck with pink, juicy meat and burnished, crunchy skin. Serve the bird as is, or with some kind of sauce - either sweet or pungent - such as cranberry sauce, salsa verde or a spicy soy dipping sauce. And save the duck fat at the bottom of the pan. It will keep for at least three months in the refrigerator and is excellent on roasted vegetables, especially potatoes.

Provided by Melissa Clark

Categories     poultry, main course

Time 6h30m

Yield 4 servings

Number Of Ingredients 7

1 (5- to 6-pound) whole duck
1 tablespoon plus 1 teaspoon kosher salt (Diamond Crystal)
2 teaspoons freshly ground black pepper
2 large garlic cloves, finely grated, passed through a garlic press or finely minced
1 tablespoon chopped thyme or rosemary leaves, or a combination, plus more sprigs for the cavity
1 tablespoon finely grated lemon or orange zest, or a combination
1 1/2 teaspoons ground coriander or a spice mix, such as garam masala or baharat(optional)

Steps:

  • Bring a full kettle or medium pot of water to a boil (at least 2 quarts).
  • Meanwhile, remove giblets and neck from the duck cavity and reserve for another use. Trim any excess fat from around the duck cavity and the neck. Place duck, breast side up, on a rack in the sink. Pour half of the boiling water all over the top of the duck to tighten the skin. Flip the bird and pour remaining boiling water over the back.
  • Once the duck is cool enough to handle, using the tip of a very sharp paring knife, prick duck skin all over to help release the fat, especially where the skin is thickest, and be careful not to pierce the meat. It can be helpful to hold the knife nearly parallel to the bird. After piercing the skin, use the knife blade to score the duck breast in a crosshatch pattern (making deep cuts into the skin only, and not into the breast meat). Flip the bird and score the back as well (you don't need to prick the back). You may need to sharpen your knife along the way, as it's much easier to make clean cuts into the skin with a sharp knife. Using a clean kitchen towel or paper towels, thoroughly pat duck dry, including inside the cavity.
  • Season the duck all over, including cavity, with salt and pepper. In a small bowl, combine garlic, chopped herbs, citrus zest and coriander, if using, and make a paste. Rub garlic paste all over duck, inside and out. Place duck, breast side up, on rack in a roasting pan, stuff cavity with herb sprigs, and refrigerate, uncovered, for at least 4 hours and up to 24 hours.
  • When it's time to cook the bird, heat the oven to 450 degrees. Roast for 30 minutes. Remove the pan from the oven and carefully prick duck skin all over the top of the bird using a sharp paring knife. (You don't need to prick the back of the duck.) Reduce the oven temperature to 350 degrees and continue roasting until skin is golden brown and crispy, and the internal temperature at thickest part of the thigh reads 165 degrees on an instant-read thermometer, about 1 hour to 1 hour 45 minutes longer. Using tongs, gently tip duck to drain any liquid from the cavity. Transfer bird to cutting board to rest for at least 10 minutes. Carve and serve.

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From thehungrymouse.com


HOW TO COOK A WHOLE DUCK
Pre heat oven to 190°C. Pat the duck dry using a paper towel and season with salt. This will create a crispy skin. Ensure the vent end of the duck is open to allow even cooking. Place duck on a rack in a roasting tray. The tray will collect any reduced fat which can be saved and used for roasting vegetables. Roast for 40 mins per kg, until the ...
From luvaduck.com.au


CRISPY ROAST DUCK RECIPE - SIMPLE CHINESE FOOD
4. Turn the oven to 200 degrees and roast the duck for 15 minutes, then lower to 180 degrees. Melt the maltose with boiling water (50 g of sugar with 150-200 g of water).
From simplechinesefood.com


CRISPY DUCK | NIGELLA'S RECIPES | NIGELLA LAWSON
2011-02-17 Method. Preheat the oven to 170°C/150°C Fan/gas mark 3/325ºF. Cut off the flap of fat that hangs over the duck's cavity. Sit the trimmed duck on a rack or slotted tray over a deep roasting tin and roast for 4 hours. Increase the oven temperature to 220°C/200°C Fan/gas mark 7/450ºF and give a final 30 minutes of intense heat.
From nigella.com


TASTY RECIPES: BISON, ELK AND WILD BOARD MEAT- NORTHFORK
Discover the tasty recipes you can make with Northfork meat: choose your favorite cut and... start cooking! Top. Skip to primary navigation ; Skip to main content; Skip to footer; CUSTOMER SERVICE 1-888-422-0623 - Monday - Friday 9:00am - 4:00pm. EN; FR; Northfork. The Healthy Frontier. Shop. Bison meat. Bison Burgers; Bison Ground Meat; Bison Medallions; Bison Ribs; …
From northforkbison.com


DUCK DE MARIETTA (THE BEST SLOW ROAST DUCK) - OMNIVORE'S …
2016-03-14 Adjust oven rack to the lower third. Preheat oven to 120 C (250 degrees F). Line a baking pan with aluminium foil (for easy cleanup) and top with a V-rack. Prepare a plate. Transfer the giblets from the duck to the plate. Use a pair of poultry shears to remove the duck neck and trim the neck skin.
From omnivorescookbook.com


CRISPY ROASTED DUCK RECIPE | CARIBBEAN GREEN LIVING
2019-11-12 Put the star anise, garlic, ginger, and spring onions into the cavity. Place the duck on a rack set over a roasting tin and roast for 160°C/Gas 3 for 1 hour then turn the oven down to 140°C/Gas 1/ 275 F and cook for a further 2½–3 hours, …
From caribbeangreenliving.com


BEST SLOW ROAST DUCK RECIPE - HOW TO MAKE SLOW-ROASTED DUCK
2011-01-25 Tuck the wings behind the neck and put it in the oven. Cook the duck, removing it every half hour or so and re-piercing the skin so that the fat can escape. After 2 hours, flip the duck onto its back, piercing the fat over the breast well. After about 3 hours, the duck should start to look crisp and lightly browned.
From food52.com


A CRISPY DELICIOUS ROAST DUCK RECIPE | ROASTING DUCK
Baste the duck, then pour off any excess fat. Prick the skin again, then pour the orange juice and honey mixture over the duck. Continue roasting and basting the duck. Skim off any excess fat every 15-20 minutes. Roast for 1 1/2 hours, or until the bird is crisp and dark golden brown and the juices run clear when a skewer is inserted into a thigh.
From cookingnook.com


CRISP ROAST DUCK BY DELIA SMITH — UDALE ONLINE
2021-03-08 Method. Step 1. Pre-heat the oven to gas mark 8 or 230°C (conventional top and bottom heat) Step 2. Prepare the duck by wiping it as dry as possible with kitchen paper. Now, using a small skewer, prick the fatty bits of the duck's skin, particularly between the legs and the breast. Now either place the duck on the roasting rack in the tin or ...
From udale.com


CRISPY ROAST DUCK RECIPE - THE HEDGECOMBERS
2020-05-03 Place the duck on a rack in a roasting tin, and roast for one hour. The rack will allow airflow around the bird, ensuring extra crispy skin. Remove from the oven and drain off any fat. Reduce the heat to 140C / 275F / Gas 1. Replace the duck in the oven and cook for 3 more hours, draining the accumulated oil off occasionally.
From hedgecombers.com


CRISPY ROASTED DUCK RECIPE - FOODIE NOT A CHEF
2021-02-13 I remember making this roasted duck recipe for the first time during the holidays and it was finger-licking good! The duck is first marinated in Chinese sauces and spice, baked then deep fried. The addition of ginger, five spice powder, soy sauce and oyster sauce gave the duck so much flavor. Chinese is one of the 6 ethnic groups of Guyana ...
From foodienotachef.com


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