Roast Herbed Duck Recipes

ROAST DUCK

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.

EASY ROASTED DUCK WITH HERB

Steps:

• Make the spice rub by mix together onion powder, garlic powder, dried marjoram, salt
• Put the duck on the roasting pan without the rack.
• Stuff the duck cavity with onion, garlic, and rosemary, sprinkle a tsp spice rub.
• Rub whole duck with the spice rub generously.
• Put the other half of onion and 3 cloves of garlic clove around the duck.
• Let it sit for at least an hour to marinate the duck.
• Preheat oven to 350°F.
• Put the roasting pan lid on, roast the duck covered for 3 hours.
• Check every hour, and basting the duck with its liquid.
• After 3 hours, drain the liquid and the duck fat into heatproof bowl.
• Raise the oven temperature to 400°F, roast the duck uncovered for 10 minutes or until the skin looks crispier.
• Take out the duck from the oven, let it sit for few minutes before carve it.

HERBED ROAST DUCK

Steps:

• Remove neck, giblets, and any glaze/sauce packets from the cavity of the duck, reserving giblets and neck for another use-like making duck stock. If the duck has a pop-up timer, remove it and discard. Carefully rinse duck (avoid splashing!), inside and out, and pat dry with paper towels. Remove any excess fat or fat pads that you can easily get to without damaging the skin. Cover with plastic wrap and keep at room temperature for 30 minutes.
• Position your oven rack in the lower third of your oven; preheat oven to 500°F. While the oven preheats, sprinkle 1 tsp. each of salt and pepper around the cavity of the duck. Place the onion and the fresh herbs through the thyme sprigs into the cavity. Truss the legs to the tail with kitchen twine. Pin the neck flap to the back with toothpicks and tuck the wing tips under the back (I sometimes break the joint in the wings so that they tuck under more easily). Salt and pepper the outside of the duck liberally.
• Place the duck, breast side down, onto a rack set in a shallow roasting pan. Add the hot broth to the pan; place the roasting pan in the oven. Lower the oven temperature to 350°F and roast for 45 minutes.
• Carefully take the roasting pan out of the oven. Turn the duck breast-side up and replace onto rack. Dot the breast with half of the butter cubes and return to the oven. Roast for an additional 45 minutes to an hour (basting with the pan juices once and turning the roasting pan), or until you can until you can easily wiggle the legs in their sockets and the internal temperature of the thickest part of the drumstick reads 165°F. Remove the duck from the oven and place onto a cutting board; allow to rest for at least 15 minutes.
• While the duck rests, prepare the sauce. Pour the vinegar into a saucepan over low heat with the peppercorns, chervil, and tarragon. Simmer until the vinegar has reduced by half. Strain into a bowl and allow to cool. Mix together the egg yolks, tomato paste, and cream to a heatproof bowl or double boiler. Season with 1/8 tsp. each salt and pepper. Set over barely simmering water; gradually whisk in the remaining butter. Remove sauce from heat and mix in the reduced vinegar. Check for seasoning.
• Carve the duck and set onto a serving platter: make it pretty, garnishing with any remaining herb sprigs. Serve with sauce spooned over the slices of duck. Enjoy!

ROAST HERBED DUCK

Steps:

• In a small bowl, combine rosemary, sage, juniper berries, nutmeg and bay leaves. Crush herbs together until mixed and broken into small pieces.
• Sprinkle duck with salt and pepper to taste. Place on a platter and rub well, inside and out, with herb mixture. Cover and refrigerate for 48 hours.
• Heat oven to 350 degrees. Roast duck for 20 minutes a pound (2 hours for a 6-pound duck). Transfer duck to a platter, cover and keep warm. Remove any burned pieces from roasting pan, and place pan over a medium flame. Add wine, and stir to deglaze pan. Pour wine sauce into a heat-proof measuring cup and allow it to settle, then pour off and discard most of the fat.
• To serve, cut duck into serving pieces. Arrange on a warm platter, and pour wine sauce on top. Serve hot, with watermelon-rind pickles passed separately.

ROAST DUCK

Steps:

• Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
• Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
• When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.
• Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.

PAN ROASTED DUCK BREAST

Steps:

• Preheat the oven to 400 degrees F.
• With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.
• Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.
• Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper. Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and crisp. Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree F oven for 10 minutes.
• Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes.
• Add the blueberries, onion, green peppercorns, lemon juice, and ginger. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.
• The chutney will keep for several weeks stored in the refrigerator in an airtight container.

GRANDMA'S ROASTED DUCK

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.

​​CRISP ROAST DUCK

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.

PEKING DUCK

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.