EASY ROAST DUCK
Duck is so difficult to roast badly that all experienced cooks seem to claim their procedure is the best. Having tried many methods, I can say that the results are all about the same. So I chose the one presented here, which is the easiest way to guarantee a succulent but beautifully browned bird.
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees. Remove giblets and neck from duck cavity and discard or reserve for another use. Cut off excess fat from duck cavity.
- Place duck, breast side down (wings up), on a rack in a roasting pan; add water to come just below the rack. Sprinkle duck with pepper and brush with a little soy sauce.
- Roast 30 minutes, undisturbed. Prick the back all over with point of a sharp knife, then flip bird onto its back. Sprinkle with pepper and brush with soy sauce again. Add a little more water to the pan if the juices are spattering (carefully--you don't want to get water on the duck).
- Roast 20 minutes, then prick the breast all over , and brush with soy sauce. Roast 10 minutes; brush with soy sauce. Roast 5 or 10 minutes more if necessary, or until duck is a glorious brown all over and an instant-read thermometer inserted into the thigh measures at least 155 degrees. Let rest 5 minutes before carving and serving.
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.
ROAST DUCK
Provided by Ina Garten
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 4
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.
EASY ROAST DUCK RECIPE
This easy roast duck recipe is so easy to make and only needs 15 minutes to prepare - it's British cooking at its best! Make it this Sunday...
Provided by Woman and Home
Categories Dinner, Main course
Time 1h45m
Yield Serves: 4
Number Of Ingredients 0
Steps:
- Pierce the skin of the duck all over with a skewer. Place on a rack in the kitchen sink, and pour over 2 full kettles of boiling water. Pat it dry with kitchen towel and leave it to dry on a plate in the fridge for an hour. You do this to release the subcutaneous fat layer under the skin to give crispy, not fatty, duck.
- Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Place the duck on a rack or trivet over a deep roasting tin, as it will release around 300g (10oz) fat into the tin.
- Add plenty of sea salt and roast for 90 minutes. Strain off the fat and keep it for the best roast potatoes ever.
- Don't try to carve a roast duck; joint it. Remove the legs just as you would a chicken. Now take the whole breasts off the bone, which will make the duck go much further. Ease your knife along the breast bone then slice the breast. This will give four good servings of tender meat without any fattiness.
Nutrition Facts : @context https, Calories 445 Kcal, Fat 21 g, SaturatedFat 6.5 g
ROAST DUCK
Check out our step-by-step guide to roasting a whole duck.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- Line bottom of oven with foil to catch any spatters. Preheat oven to 425 degrees with rack in second-lowest position. Rinse duck in cold water; pat dry with paper towels. Trim excess fat and skin from neck and body cavity. Clip wing tips. Place wing tips and neck in a large roasting pan fitted with a rack.
- Prick surface of skin all over with a paring knife. Score skin of breast in a crosshatch pattern. Season inside and outside of duck with pepper and 1 tablespoon plus 1 teaspoon salt.
- Place duck, breast side up, on rack in pan. Roast for 50 minutes.
- Remove pan from oven. Set duck on rack in a sink or over a towel to catch drips. Spoon off excess fat from pan; strain, and reserve 1/4 cup if making roasted vegetables. Tilt duck to drain, pouring juices from cavity into roasting pan. Return duck, breast side down, on rack to pan. Roast for 50 minutes.
- Flip duck, breast side up, and roast until duck registers 165 degrees on an instant-read thermometer, about 50 minutes more. Let stand for 15 minutes before carving. Spoon off fat from roasting pan (reserve if desired). Carefully tilt duck, and pour accumulated juices from cavity into pan. Reserve neck and wing tips in pan with juices if making pan sauce. Serve duck with roasted vegetables, and drizzle with pan sauce.
CRISPY ROAST DUCK
Provided by Food Network
Yield 4 Servings
Number Of Ingredients 2
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.
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
BASIC ROAST DUCK
Provided by Florence Fabricant
Categories dinner, main course
Time 3h40m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees.
- Remove all excess pieces of fat from around the duck cavities and cut away the extra skin from around these openings. Reserve the skin to make cracklings (by frying until crisp) or discard it. Rinse the ducks and dry them thoroughly. Squeeze the juice of a lemon inside each, then season the insides with salt and pepper. Place the cut pieces of squeezed lemon inside each duck.
- Using a sharp roasting fork, lightly prick the skin of the duck all over, pricking just into the fat of the duck and not penetrating the flesh.
- Place the ducks breast side down on racks in a roasting pan. It is very important that the ducks be on racks. Even cake racks set into the roasting pan will do.
- Roast the ducks for one-and-a-half hours, turn them breast side up and roast one-and-one-half hours longer.
- If the ducks are going to be served simply roasted, then at the end of the three hours' roasting time increase the oven temperature to 425 degrees and roast the ducks 30 minutes longer. Remove ducks from the oven, allow to rest for 10 minutes, then cut into serving pieces and serve.
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.
BASIC ROAST DUCK
Make and share this Basic Roast Duck recipe from Food.com.
Provided by ratherbeswimmin
Categories Duck
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°; prick duck skin all over with a sharp fork, skewer, or thin-bladed knife; try not to hit the meat (the fat layer is usually about ¼ inch thick).
- Season the duck with salt and pepper and place it, breast side down, on a rack in a roasting pan.
- Roast the duck for 15 minutes, prick the exposed skin again, then roast another 15 minutes.
- Brush with a little soy sauce, and then turn it breast side up.
- Prick again, brush with a little more soy sauce, then roast until the meat is done, about another 45 minutes; all juices, including those from the center vent, should run clear and the leg bone should wiggle a little in its socket.
- When the bird is done, an instant-read thermometer inserted into the thigh will measure about 180°.
- Increase heat to 400° for the last 10 minutes of cooking if the duck is not as brown as you like.
- Carve duck and serve.
Nutrition Facts : Calories 1836.9, Fat 178.6, SaturatedFat 60, Cholesterol 345, Sodium 537.4, Carbohydrate 0.2, Sugar 0.1, Protein 52.6
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