CHICAGO STYLE ROAST DUCK
Crisp and moist duck roasted like my Polish grandmother used to make.
Provided by He be GB
Categories World Cuisine Recipes European Eastern European Polish
Time 1h35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Wash duck and pat dry. Score breast and legs by cutting into skin with sharp knife, going 2/3 of the way through the skin, being careful not to slice into meat. Season the cavity and the outside of the duck with garlic powder, onion powder, salt, and pepper; massage spices into meat. Sprinkle caraway seeds over duck, and into scored skin. Place on a rack in a roasting pan, breast side up.
- Roast duck in preheated oven for 15 minutes. Turn breast side down, and roast for an additional 15 minutes. Remove duck from the oven; reduce oven temperature to 350 degrees F. Turn duck breast side up again, and return to the oven for 20 minutes. Turn duck one more time, breast side down. Roast for a final 20 minutes. Remove duck from oven and allow to rest for 10 minutes before serving.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 4.5 g, Cholesterol 91.1 mg, Fat 31.3 g, Fiber 1.6 g, Protein 21.8 g, SaturatedFat 10.5 g, Sodium 66 mg, Sugar 1.1 g
ROAST DUCK
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
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.
NORTH CROATIAN ROASTED DUCK
This is traditional fall dinner, usually served with "mlinci" (recipe also on Zaar). It is very easy and simple; I am adding some of my procedure tricks.
Provided by nitko
Categories Whole Duck
Time 17m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 4
Steps:
- Clean the duck and salt only from inside 2-3 hours before roasting. Add one tablespoon of marjoram inside the duck to cover inside meat.
- Heat oven to 250°C If there is enough fat inside duck, remove this fat and melt it separately in small pot; add lard. Heat lard and pour over duck's skin (that way we close pores on skin).
- Immediately put the duck into hot oven, roast 20 minutes on 250°C and than reduce heat to 180°C Last 20 minutes roast again on 200°C
- Duck weight 2500 g need about 120 minutes roasting.
- Start cutting the duck after 15 minutes resting outside. Use this time to remove fat drippings you will need for "mlinci".
CHINATOWN STEAMED AND ROASTED DUCK
Provided by Tyler Florence
Categories main-dish
Time 2h30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Duck is notoriously a fatty bird, to diminish the fat and produce a crispy skin, begin by trimming the excess fat from the neck and body. Rinse the duck, inside and out, and pat dry thoroughly with paper towels. Combine the Chinese five-spice, sugar, and salt in a small bowl. Rub the spice mixture all over the duck, inside and out. Salt and five-spice powder makes a fragrant dry marinade, which draws some of the moisture from the duck so that the spices penetrate. Stuff the duck cavity with the aromatics: the ginger, garlic, green onions, and tangerine peel. Fold the wing tips back under the duck and tie the legs together with kitchen string. Poke the duck breast a few times, piercing the skin.
- Place a roasting pan on the stovetop over 2 burners and fill with 2-inches of water, turn the heat to medium. Set a V-rack insert inside the pan and lay the duck on the rack, breast-side up. Cover tightly with aluminum foil. Steam the duck for 45 minutes, checking the water level periodically. Steaming the duck first melts away some of the fat and shrinks the skin.
- In a small saucepan combine the vinegar, honey, and soy sauce over low heat. Cook and stir for 5 minutes until thick. The duck will be lacquered with the sweet glaze, which caramelizes during roasting, making the skin crisp and brown.
- Preheat the oven to 375 degrees F.
- Take the foil off the duck, remove the rack with the duck, and pour out the water and all the fat that has rendered out (this is great to use in other dishes like fried rice.) Put the rack with the duck back inside the roasting pan. Baste the duck with the vinegar mixture, until all the skin is completely coated in the glaze. Stick the whole thing in the oven. Roast the duck for 1 hour, basting periodically with any remaining glaze to set in a deep mahogany color. Tent the breast with some foil if it gets too dark. The legs will wiggle easily when it's done. Carve and serve.
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
ROAST DUCK, WITH CRANBERRIES
Provided by Florence Fabricant
Categories main course
Time 1h45m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Reserve the gizzard, heart and neck of the duck and pull off as much fat as possible from the cavity. Reserve the fat. The liver of the duck will not be used in this recipe but it can be diced and sauteed with mushrooms as an hors d'ouevre or frozen for later use.
- Preheat oven to 400 degrees. Lightly season the duck with salt and pepper and place it on a rack in a roasting pan. Prick the skin lightly all over and roast for one hour and 15 minutes. Prick the skin lightly from time to time while the duck is roasting.
- During the roasting time, heat one tablespoon of the duck fat in a heavy saucepan. Mince the gizzard and heart and add it to the pan along with the onion and celery. Saute the vegetables and duck innards until they are lightly browned. Add the garlic, one-half cup of the wine and stir to loosen any brown particles in the pan. Add the water, the neck of the duck and salt and pepper to taste. Simmer covered for 45 minutes. Strain this stock into a clean saucepan.
- Add the cranberries to the strained stock in the saucepan along with the vinegar and sugar. Cook over medium low heat until the cranberries soften and pop. Lower heat and simmer until the sauce has thickened somewhat.
- When the duck has finished roasting, remove it to a platter. Pour the fat out of the roasting pan (it can be reserved for another cooking purpose). Add the remaining 1/2 cup of red wine to the pan. Stir to scrape up any brown particles and pour this mixture into the sauce.
- Re-heat the sauce and season to taste with salt and pepper. Carve or quarter the duck and serve with the sauce.
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.
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