CRISPY WHOLE ROAST DUCK
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
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!
GARLIC ROASTED DUCK BREAST
Duck breast. Pan seared, then roasted with garlic and rosemary.
Provided by silvertail
Categories Meat and Poultry Recipes Game Meats Duck
Time 28m
Yield 1
Number Of Ingredients 5
Steps:
- Place duck breast skin side-down on a cutting board. Cut a small slit from top to bottom, 2/3 of the way through the duck breast. Season with salt and pepper.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat a skillet over medium-high heat. Place duck breast skin side-down in the hot skillet; cook until browned, about 30 seconds. Flip and repeat on the other side.
- Transfer duck breast to a clean work surface, skin-side down. Place 3 or 4 garlic strips inside the slit. Place rosemary sprig over garlic; top with remaining garlic strips. Place skin side-up in a baking pan.
- Bake in the preheated oven until an instant-read thermometer inserted into the center reads 120 degrees F (50 degrees C), about 10 minutes. Cover with aluminum foil. Let rest for 5 minutes before slicing.
Nutrition Facts : Calories 132.4 calories, Carbohydrate 3.5 g, Cholesterol 78.9 mg, Fat 6.4 g, Fiber 0.8 g, Protein 14.8 g, SaturatedFat 1.7 g, Sodium 2376.3 mg, Sugar 0.1 g
GOLDEN ROASTED DUCKLING
This was printed on the back of the packaging for a King Cole Grade A duck I recently bought. Serve this with Orange Ginger Sauce (recipe follows.)
Provided by Cecily Parsley
Categories Whole Duck
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Thaw duck overnight in refrigerator.Remove giblets. Wash and drain duck. pat dry inside and out with paper towels. Sprinkle cavity with salt.
- Quarter onion, coarsely chop celery and loosely stuff cavity. Sprinkle skin with seasoned salt and pepper.
- Pleace in preheated 325° oven for for 2 1/2 - 3 hours.
- No need to baste. Roast until skin is crisp and golden brown. Leg should move freely.
Nutrition Facts : Calories 1848.5, Fat 178.7, SaturatedFat 60, Cholesterol 345, Sodium 302.8, Carbohydrate 3.4, Fiber 0.7, Sugar 1.5, Protein 52.6
ROAST DUCK WITH OYSTER DRESSING
Steps:
- Put the duck, breast side down, on a cutting board and using kitchen shears, cut up 1 side of the spine, starting at the tail or pope's nose, all the way to the top. Turn the bird around and cut back down the other side of the spine, being careful not to cut into the thigh. Press down on the bird to flatten and make a shallow cut through the breastbone to further flatten the duck. Remove the neck flap and any extra pockets of fat. Turn the duck over, breast side up, and make a long slash in the skin and fat of each breast, making sure not to puncture the meat.
- Sprinkle both sides of the duck with the kosher salt and lay the duck, breast side up, on top of a broiler pan. Line the bottom of the pan with paper towels. Put the duck, uncovered, on the bottom shelf of the refrigerator for 3 to 4 days or until the skin is dry and reaches a near parchment consistency.
- Preheat the oven to 350 degrees F.
- If there is still salt visible, brush it off. Remove the paper towels from the bottom of the pan. Put the pan in the middle of the oven and roast for 30 minutes. Rotate the pan 180 degrees and continue to cook until the thigh reaches an internal temperature of 180 degrees F on an instant-read thermometer, about 30 more minutes.
- Remove the duck from the oven and increase the heat to 450 degrees F. Once the oven has come to temperature, return the duck to the oven and roast until the skin is golden brown and crispy, about 10 minutes.
- Remove the top of the broiler pan, with the duck still on it, and put it on a sheet pan to rest. Pour off the duck fat from the bottom of the pan, measure 1/4 cup, and reserve the rest for another use.
- Decrease the oven heat to 350 degrees F.
- Put the broiler pan on the stove over medium heat and add the 1/4 cup of the fat. Add the onions, celery, salt, and pepper. Cook, stirring frequently, until the onions and celery are translucent, approximately 10 minutes.
- Meanwhile, combine the cornbread, oyster crackers, thyme, sage, eggs, oysters and their liquor in a large mixing bowl and use your hands to mix well, breaking up the oysters as you go. Add the onion and celery mixture to the bowl and stir to combine. Transfer the dressing back into the broiler pan and spread evenly. Put the dressing on the middle rack of the oven and bake until golden brown and crisp around the edges, about 30 to 35 minutes. Transfer the duck to a serving platter and serve with the dressing.
ROASTED DUCK
I made this last year out of the blue, and my whole family enjoyed it. We had never had duck before, and it was a nice exchange for the traditional turkey. We served it with all the usual side dishes.
Provided by Rhonda Brock Fuller
Categories Meat and Poultry Recipes Game Meats Duck
Time 2h10m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
- Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.
Nutrition Facts : Calories 624.9 calories, Carbohydrate 1 g, Cholesterol 280 mg, Fat 45.1 g, Fiber 0.6 g, Protein 51.8 g, SaturatedFat 20.3 g, Sodium 1538.1 mg, Sugar 0.1 g
GRANDMA'S ROASTED DUCK
When I was growing up, my grandma always served roast duck for the holidays, and for other family events throughout the year. I always thought it was better than turkey! -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. Pierce duck skin all over with a fork. Mix remaining ingredients; rub over outside of duck. Place duck on rack in a shallow roasting pan; add 1 inch of water., Roast duck, uncovered, until a thermometer inserted in thigh reads 180°, 1-1/2 to 2 hours. Remove from oven; let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with duck.
Nutrition Facts : Calories 649 calories, Fat 51g fat (18g saturated fat), Cholesterol 152mg cholesterol, Sodium 550mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 34g protein.
SLOW ROAST DUCK
This slow-roasted duck is tender and delicious, and well worth the time it takes to make.
Provided by Apetit Online
Categories Dinner
Time 13h5m
Number Of Ingredients 3
Steps:
- Heat the oven to 90C/70C fan/gas ¼. Rinse the duck and pat dry. Cut off the excess fat from the rump and neck, then generously season the duck with salt, inside and out. Rub the salt into all the folds of the skin, too. Sprinkle with the cumin and put in a roasting tin or large lidded ovenproof saucepan. Add a little water to the bottom of the tin, cover with foil or the lid and roast for 7 hrs.
- After 7 hrs, the duck will look lightly cooked, the skin will be yellow and the meat will not be completely tender yet (don't pierce it with a fork). Increase the temperature to 120C/100C fan/gas ½ and roast for another 6 hrs. Always roast the duck covered with the lid or foil - do not baste and don't remove the fat.
- An hour before the end of roasting, remove the foil or lid and brush the duck all over with the honey. The skin will be golden and crispy. If you like, you can increase the oven temperature or put the duck under the grill for an even crispier finish. Serve with dumplings and cabbage, if you like. This recipe has been provided by Apetit Online and not been retested by us.
CRISP ROAST DUCK
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
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.
ROASTED DUCKLING IN RASPBERRY SAUCE
This is a BH&G recipe. Duck is a favorite of my dad's, and the raspberry sauce compliments duck well.
Provided by Berts Kitchen Witch
Categories Duck
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Sprinkle the raspberries with 1 tsp sugar.
- Rinse the duck well, inside and out.
- Pat dry with paper towels.
- Tie legs together with kitchen string.
- Season the duckling with desired amount of salt and pepper.
- Place the duck, breast side up, with the wing tips under the back, on the rack of a shallow roasting pan.
- Prick the skin all over, generously, with a fork.
- Roast the duck for 1&1/2 to 2 hours, until the legs move easily in their sockets (180°F internally).
- Cover, and let stand for 15 minutes before carving.
- Meanwhile, for the sauce, combine orange juice, broth, and brandy in a saucepan.
- Bring to a boil.
- Cook uncovered over med-high heat for 8-9 minutes.
- Stir in 1/4 cup of the fresh raspberries, the raspberry preserves, ginger,allspice, and a dash of salt.
- Simmer for 5 minutes, stirring occasionally.
- Remove the saucepan from the heat, and stir in the butter, until it is melted.
- Stir in the remaining raspberries, the walnuts, and the sage. Heat for 2 minutes.
- Carve the duckling, and serve with the raspberry sauce.
LONG ISLAND DUCKLING TWO WAYS
In this simple yet sophisticated presentation, the tender duck breasts are pan-roasted and served over a hearty stew made by braising the duck legs in red wine.
Provided by Martha Stewart
Categories Lunch Recipes
Number Of Ingredients 13
Steps:
- Prepare the breast: Preheat oven to 450 degrees. Split each duck breast in half with a sharp knife. Place a large heavy skillet over high heat, and add the grapeseed oil. When oil begins to smoke, place the breasts skin side down in the pan. Reduce heat to medium-low. Saute until breasts are golden brown and nicely crisp on both sides, about 15 minutes total. This process will render most of the fat, which should be poured off as needed while cooking. Reserve 3 tablespoons rendered fat, and set aside. Transfer breasts to a cutting board, and let cool slightly. Remove the rib bones from the breasts; chop the bones, and combine with the other bones provided by your butcher. Set aside the breasts until they are ready to be finished in the oven. Breasts can be stored, covered, in the refrigerator up to 1 day if not proceeding immediately.
- Make the stock: In a large ovenproof skillet or Dutch oven, heat 1 tablespoon reserved duck fat over medium heat. Add all of the bones, and transfer pan to oven. Roast until bones are golden brown, about 1 hour. Remove from oven, and pour off excess fat. Return pan to stove, and place over high heat. Add 1 cup red wine; deglaze pan, stirring up any brown bits with a wooden spoon. Continue cooking until almost all wine has evaporated. Add chicken stock and enough water to cover the bones. Add lemon and orange zests, peppercorns, and garlic. Bring to a boil; reduce heat to medium-low, and simmer gently for 1 hour. Pour through a fine sieve into a large bowl; discard bones, and reserve stock.
- Braise the legs: Reduce oven temperature to 225 degrees. Heat 1 tablespoon reserved duck fat in a large deep-sided ovenproof skillet over medium heat. Season legs with salt and pepper, and place skin side down in the hot pan. Sear until underside is golden brown, about 6 minutes; turn, and sear until other side is golden brown, about 2 minutes. Drain off excess fat; add remaining red wine and half of reserved duck stock (the legs should be almost covered with liquid). Bring to a boil over high heat; transfer to oven. Braise, uncovered, until legs are fully cooked and tender, about 45 minutes.
- Remove pan from oven, and transfer legs to a cutting board; set aside. Place pan over medium-high heat, and reduce braising liquid by half (until about 2 cups remain). Meanwhile, heat remaining tablespoon duck fat in a large saucepan, and add diced vegetables. Cook over medium heat until vegetables are softened, about 5 minutes. Add the reduced liquid and remaining reserved duck stock, and bring to a boil. Reduce heat, and simmer 15 minutes.
- Meanwhile, remove leg meat from bones, and coarsely chop. Discard bones, and add chopped meat to the simmering stock mixture. Continue to simmer 15 minutes more. Remove from heat; season with salt and pepper, and set aside. The stew can be prepared up to this point and refrigerated up to a day ahead; reheat in oven while finishing the breasts.
- To serve: Raise oven temperature to 450 degrees. Place a large ovenproof skillet over medium-high heat. When pan is hot, add reserved breasts skin side down. Transfer pan to oven, and roast 6 to 7 minutes; turn, and cook 2 minutes more, or until a meat thermometer registers 125 degrees for medium-rare. Transfer breasts to a cutting board, and let rest 5 to 10 minutes. Slice each breast crosswise into six or seven pieces, and serve over the stew.
DUCK WITH CHERRY SAUCE
My mom prepared this golden tender roast duck often for Sunday dinner when I was growing up. It was one of my dad's favorite meals. The cheery cherry sauce stirs up easily and makes this main dish doubly delightful.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 4-5 servings.
Number Of Ingredients 4
Steps:
- Prick skin of duckling well and place breast side up on a rack in a shallow roasting pan. Tie drumsticks together. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until juices run clear and a thermometer reads 180°. (Drain fat from pan as it accumulates.) Cover and let stand 20 minutes before carving. , Meanwhile, for sauce, combine preserves and vinegar in a small saucepan. Cook and stir over medium heat until heated through. Serve with duck. Garnish platter with fruit and kale if desired.
Nutrition Facts : Calories 664 calories, Fat 41g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 86mg sodium, Carbohydrate 44g carbohydrate (41g sugars, Fiber 0 fiber), Protein 28g protein.
More about "golden roasted duckling recipes"
ROASTED DUCKLING - LOUISIANA COOKIN
From louisianacookin.com
Estimated Reading Time 1 min
BEST EVER ROAST DUCK RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
CHINESE ROAST DUCK (烤鴨) - OH MY FOOD RECIPES
From ohmyfoodrecipes.com
THE 23 BEST IDEAS FOR LEFTOVER DUCK RECIPES
From therectangular.com
ROASTED WHOLE DUCK WITH HONEY, SPICES AND ORANGES RECIPE
From foodnetwork.com
Author Geoffrey ZakarianSteps 9Difficulty Intermediate
15 HEALTHY DUCK BREAST RECIPES + HOW TO COOK WITH DUCK - IRENA …
From cookedandloved.com
OUR ALL-TIME BEST DUCK RECIPES | SAVEUR
From saveur.com
ROASTED DUCKLINGS IN ORANGE SAUCE RECIPES
From tfrecipes.com
SLOW ROASTED DUCK WITH CRISPY SKIN - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
CRISPY ROAST DUCK RECIPE - TASTINGTABLE.COM
From tastingtable.com
ROAST DUCK RECIPE: HOW TO ROAST A WHOLE DUCK - 2023
From masterclass.com
MARY BERRY DUCK RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
AIR FRYER DUCK - SUPERGOLDEN BAKES
From supergoldenbakes.com
ROASTED DUCK FAT POTATOES RECIPE - AN EDIBLE MOSAIC™
From anediblemosaic.com
GOLDEN ROASTED DUCKLING FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
HOW TO MAKE OVEN ROASTED PEKING DUCK - ALL DAY IN THE OVEN
From alldayintheoven.com
GOLDEN ROASTED DUCKLING- WIKIFOODHUB
From wikifoodhub.com
HOW TO MAKE THE BEST ROAST DUCK WITH ORANGE MARMALADE GLAZE
From marysnest.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
ROASTED DUCK LEGS AND POTATOES | WILD + WHOLE
From themeateater.com
GOLDEN ROASTED DUCKLING RECIPE - WEBETUTORIAL
From webetutorial.com
BOHEMIAN ROAST DUCK (PECENA KACHNA) RECIPE - THE SPRUCE EATS
From thespruceeats.com
FRESH DUCK RECIPES | KING COLE DUCKS | STOUFFVILLE, ON
From kingcoleducks.com
ROAST DUCK RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
ROAST DUCK RECIPE - ROASTED DUCK IN OVEN - HOW TO COOK DUCK
From temeculablogs.com
10 BEST ROAST DUCK SEASONING RECIPES | YUMMLY
From yummly.com
WHOLE ROASTED DUCK - BAKE IT WITH LOVE
From bakeitwithlove.com
ROASTED DUCK WITH APPLES - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
ROAST DUCKLING WITH CHRISTMAS CHUTNEY RECIPE - PAULA DEEN
From pauladeen.com
COOKING ROAST DUCK RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
07 AUG MY GRANDMA’S ROASTED DUCK WITH APPLES AND ORANGES
From annavoloshyna.com
15 LEFTOVER DUCK RECIPES: FAVORITES FOR ALL-TIME - JANE'S KITCHEN
From janeskitchenmiracles.com
OVEN ROAST DUCK BREAST RECIPES - SHARE RECIPES
From share-recipes.net
TOP 41 WMF GOLDEN BROWN DUCK ROAST RECIPE RECIPES
From mlarakewong.jodymaroni.com
WHOLE ROASTED DUCK FOR A FESTIVE HOLIDAY MEAL - THE NEW YORK …
From nytimes.com
HOW TO MAKE AIR FRYER PEKING DUCK - FAST FOOD BISTRO
From fastfoodbistro.com
DRY-AGED ROAST DUCK BREAST RECIPE - SERIOUS EATS
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #5-ingredients-or-less #very-low-carbs #main-dish #poultry #easy #dietary #low-sodium #low-carb #low-in-something #meat #duck #whole-duck #4-hours-or-less
You'll also love