Slow Roast Duck Recipes

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SLOW ROAST DUCK



Slow Roast Duck image

This recipe works with any sort of waterfowl. Domestic ducks typically serve two to four. As for wild birds, a mallard, canvasback, redhead, gadwall or pintail will serve two (if you have other things on the plate), a wild goose four and a wood duck, bluebill, wigeon, ringneck or teal one.

Provided by Hank Shaw

Categories     Main Course

Time 2h

Number Of Ingredients 4

1 domesticated duck or 2 very fat wild ducks ((see above))
1 tablespoon kosher salt
1 lemon, (cut in half)
4 sprigs sage, rosemary, parsley or thyme

Steps:

  • Set your oven to 325°F. Using a needle or a sharp knife point, prick the skin of the duck all over -- but be sure to not pierce the meat itself, only the skin. This lets the fat render out and will help crisp the skin. Pay special attention to the back, the flanks, and the very front of the breast.
  • Rub the cut lemon all over the duck and stick it inside the cavity. Liberally salt the bird; use a little more salt than you think you need. Stuff the duck with the herbs. Let the bird sit out for about 30 minutes to come to room temperature, while the oven heats up.
  • When you are ready to roast, put the duck in an iron frying pan or other ovenproof pan and surround it with root vegetables. Set the pan in the oven. Small ducks (wood ducks, wigeon, teal, ruddies, etc.) only need 40 minutes in the oven. If you are roasting mallards or a typical, store-bought Pekin duck, you will want to increase the roasting time to 90 minutes. A goose may take as long as 2 hours. After the allotted time, take the pan out of the oven and set the ducks on a cutting board to rest. Spoon any fat that has accumulated over the vegetables and salt them well. If the veggies are ready to eat, remove them. If there is a lot of excess fat, spoon it off.
  • Now increase the heat to 450°F. When the oven hits this temperature, return the birds to the oven and roast them for up to 30 more minutes, or until the skin is crisp. The reason you take the bird out of the oven is because a) the resting time helps redistribute the juices in the bird midstream, and b) you are crisping skin without totally overcooking the duck by only returning it to the oven when it is hot.
  • Remove from oven and let the birds rest. Small ducks need 5 minutes resting time, large ducks 10 minutes, geese 15.

Nutrition Facts : Calories 780 kcal, Carbohydrate 3 g, Protein 22 g, Fat 75 g, SaturatedFat 25 g, Cholesterol 145 mg, Sodium 1866 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SLOW ROASTED DUCK WITH CRISPY SKIN



Slow Roasted Duck with Crispy Skin image

Crispy slow roasted duck is served with a raspberry orange port sauce. It's a simple, yet impressive, dinner recipe perfect for holidays and celebrations. Great for Christmas, Easter, Thanksgiving, and more!

Provided by justalittlebitofbacon

Categories     Main Course

Time 3h30m

Number Of Ingredients 7

1 navel orange
1 whole duck
kosher salt and black pepper
1/2 cup ruby port
1/2 cup raspberry jam
2 tbsp balsamic vinegar
2-3 dashes chipotle powder

Steps:

  • Heat the oven to 300F.
  • Cut three thick slices off the orange. Quarter up any remaining orange.
  • Stuff the quartered orange into the duck and place the slices down the middle of the roasting pan.
  • Trim off excess fat from the duck. Tie together the legs with kitchen twine and sprinkle it all over with salt and pepper. Then prick the skin with fork.
  • Place the duck, breast side up, on the orange slices. Put it in the oven and roast for 3 - 3 1/2 hours, or until the meat is fork tender.
  • Raise the heat to 425F and roast for 15-20 minutes, or until the skin is golden brown.
  • Remove the duck from the oven and let it rest while you make the sauce.
  • In a medium sauce pan, combine the port, raspberry jam, and balsamic vinegar with the orange slices which were under the duck. Add a couple of dashes of chipotle powder.
  • Bring to a boil and cook the sauce for 5-8 minutes, or until the sauce is thick and can coat a spoon. Taste and adjust the seasonings by adding a little kosher salt, pepper, and another dash of chipotle if needed.
  • Arrange a fine mesh sieve over a bowl and pour the sauce into the sieve to strain out the orange slices.
  • Transfer the sauce to a serving container. Carve the duck and serve it with the sauce.

Nutrition Facts : Calories 500 kcal, ServingSize 1 serving

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.

SLOW-ROASTED DUCK



Slow-Roasted Duck image

Provided by Amanda Hesser

Categories     dinner, one pot, main course

Time 5h

Yield 3 servings

Number Of Ingredients 9

1 5-pound duck, rinsed and dried
Kosher salt
Freshly ground black pepper
10 sprigs thyme
10 cloves garlic, skin on
3/4 pound (about 6) thin carrots, trimmed
3/4 pound turnips, peeled and cut into wedges
3/4 pound golden beets, peeled and cut into wedges
4 shallots, skin on and halved

Steps:

  • Preheat oven to 500 degrees. Season duck generously inside and out with salt and pepper. Put 1 or 2 pieces each of thyme, garlic, carrots, turnips, beets and shallots, in cavity. Truss duck; set in large casserole dish or medium roasting pan. Scatter rest of ingredients and neck around duck; season with salt and pepper. Cover loosely with foil.
  • Roast duck for 10 minutes, lower temperature to 300 degrees and roast for 3 1/2 hours, basting vegetables and duck with pan juices and skimming off fat occasionally.
  • Remove foil. Take out vegetables and neck, and set aside; roast duck for 1 more hour (if vegetables are not tender, continue roasting until they are). Skin should be well browned and crisp; the meat, extremely tender. Transfer duck to cutting board. Skim fat off pan juices; add water to pan, if necessary, to make 1/2 cup. Bring juices to boil, adjust seasoning, and transfer to serving bowl. Reheat vegetables and neck in baking dish in oven. Carefully carve duck (meat may fall off bone), adding vegetables from cavity to those in pan. Serve with pan juices and vegetables.

SLOW-ROASTED BALSAMIC-GLAZED DUCK



Slow-Roasted Balsamic-Glazed Duck image

For an elegant and easy-to-make holiday meal, chef April Bloomfield of The Spotted Pig and The John Dory Oyster Bar favors slow-roasted Pekin duck paired with savory vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield Serves 8

Number Of Ingredients 11

2 (4 1/2-pound) Long Island or Pekin ducks, giblets and wings removed and reserved
Coarse sea salt and freshly ground pepper
6 tablespoons olive oil
2 heads garlic
4 bulbs fennel, trimmed, outer layers only, chopped (remaining inner layers reserved for Roasted Vegetables)
6 cups store-bought low-sodium chicken stock
1 lemon, halved crosswise
1 bunch thyme
1 cup balsamic vinegar
Juice of 1 lemon
Roasted Vegetables, for serving

Steps:

  • Preheat oven to 350 degrees. Fit a large roasting pan with a rack. Place ducks on rack and prick duck skin all over with the tines of a fork, taking care not to pierce the flesh. Season ducks all over with sea salt; let stand 30 minutes.
  • Meanwhile, chop duck wings and neck; set aside. Heat oil in a large heavy-bottomed saucepan over medium-high heat. Add duck wings and necks and cook, stirring, until browned. Separate and peel garlic cloves from 1 head of garlic; reduce heat to low and add fennel and garlic cloves. Cook, stirring, until vegetables are softened. Add stock and cook until reduced by half, about 40 minutes. Strain into a small saucepan; skim fat from surface. Set sauce aside.
  • Halve remaining head of garlic and crush slightly. Divide lemon, thyme, and garlic evenly between duck cavities. Transfer duck to oven and roast, turning every 25 minutes, until duck begins to brown. Meanwhile, mix together vinegar and lemon juice. Once duck starts to brown, begin basting with vinegar mixture and cook until duck skin is dark brown and meat begins to come away from the breastbone, 2 to 3 hours total.
  • Remove from heat and let duck stand for 15 minutes. Meanwhile, reheat sauce over medium heat until warmed through and reduced to desired consistency. Carve duck and serve with sauce.

SPICED SLOW-ROAST DUCK & APPLE SAUCE



Spiced slow-roast duck & apple sauce image

Follow Gordon's steps for a sensational roast duck dinner, perfect for entertaining

Provided by Gordon Ramsay

Categories     Dinner, Main course

Time 3h10m

Number Of Ingredients 13

1 duck about 1.5 kg
1 tsp sunflower oil
1 lemon , halved
1 cinnamon stick
1 star anise
2 garlic cloves , smashed
500g small potatoes , such as ratte
a few watercress sprigs, to serve
5 Bramley apples
25g butter
1 star anise
pinch of cinnamon , plus ½ cinnamon stick
150ml apple juice

Steps:

  • Heat oven to 140C/120C fan/gas 1. Remove any giblets and pull the excess fat from the duck's cavity. Use a roasting fork or skewer to prick the skin of the duck all over - do this lightly as you don't want to pierce the meat.
  • Season generously inside, rub the skin with a little oil and season with salt and pepper. Stuff the cavity with the lemon halves, cinnamon, star anise and garlic. Sit the duck in a roomy roasting tin (you will be adding potatoes to the tin later). Roast the duck for 2 hrs, pricking again every now and then. Meanwhile, boil the potatoes for 10 mins until just cooked.
  • Remove the duck from the oven and increase the heat to 220C/200C fan/gas 7. Place the duck on a board and pour off half the fat from the tin. Toss the potatoes in the tin so they are completely coated in the juices, then push them to the side of the tin. Sit the duck back in and give it a final 20-30 mins in the oven to crisp up.
  • Meanwhile, make the apple sauce. Peel and finely slice the apples, discarding the core. Melt the butter in a pan until sizzling, add the apples and spices, then stir to coat.
  • Pour in 100ml apple juice, cover and simmer for 10 mins, stirring occasionally. Add a splash more juice if the apples are becoming a bit dry. Cook until the apples have collapsed into a fluffy sauce.
  • Remove the duck from the oven to a board to rest, then place the potatoes back into the oven for 20 mins to crisp up. When the duck has rested and the potatoes are brown, you are ready to carve and plate up.

Nutrition Facts : Calories 1159 calories, Fat 75 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 36 grams sugar, Fiber 8 grams fiber, Protein 50 grams protein, Sodium 2.08 milligram of sodium

SLOW ROASTED DUCK WITH ORANGE-SHERRY SAUCE



Slow Roasted Duck With Orange-Sherry Sauce image

The New Orleans raconteur Pableaux Johnson scored this recipe from Greg Sonnier of Gabrielle restaurant in the Mid-City neighborhood back in 2004, calling it a reflection "of the dual nature of New Orleans cookery." Inspired by the haute cuisine of K-Paul's Louisiana Kitchen, where Mr. Sonnier got his start, it also takes more than a bow toward the city's legendary street food tradition of gravy-soaked po' boys laden with French fries. At the restaurant, Mr. Sonnier served the dish over shoestring potatoes. Home cooks can substitute mock frites or hash browns. Either way, the interplay between the moist meat, luscious sauce and crisp potatoes is nonpareil. (Sam Sifton)

Provided by Pableaux Johnson

Categories     dinner, main course

Time 5h45m

Yield 2 to 3 servings

Number Of Ingredients 15

1 pound yellow onions, peeled and coarsely chopped
1/2 stick unsalted butter, melted
1 5-pound duck, rinsed and patted dry
Salt
Freshly ground pepper
2 large rosemary sprigs
2 cups fresh orange juice
1 cup dry sherry
1/2 cup soy sauce
2 medium carrots, peeled and julienned
4 ounces cremini or white button mushrooms, trimmed and sliced thin
2 tablespoons unsalted butter
1 7-ounce jar roasted red peppers, rinsed, drained and cut into strips
2 fresh chives, cut into 1-inch lengths
Hash browns (see recipe)

Steps:

  • Heat oven to 500 degrees. In a large bowl, toss onions with melted butter. Season duck inside and out with salt and pepper. Place rosemary sprigs inside duck's cavity and then tightly pack with buttered onion mixture.
  • Place duck in medium-size roasting pan, and roast for 10 minutes. Reduce oven temperature to 300 degrees and cover pan loosely with foil. Roast for about 4 1/2 hours, draining fat every hour.
  • Remove pan from oven and carefully discard as much fat as possible with a ladle. Add orange juice, sherry and soy sauce. Return pan to oven and roast uncovered for 30 minutes. Transfer duck to a platter and let cool slightly. Pour pan juices (about 4 cups) into a saucepan, discarding any pieces of skin. Skim off fat and bring to a boil over medium-high heat. Add carrots and reduce to 1 1/2 cups, strain and keep on the side. In same pan, sauté mushrooms with 2 tablespoons butter until brown. Add red peppers and briefly sauté, then add reduced sauce. Season to taste with salt and pepper. Keep warm over low heat.
  • Remove onions and rosemary from duck's cavity. Remove meat from bones. Place skin from duck breasts onto cookie sheet and bake at 400 degrees until skin starts to foam, about 5 to 10 minutes. Lower oven temperature to 200 degrees and place meat in oven to keep warm until serving.
  • Cover bottoms of individual plates with sauce and top with either pasta, shoestring fries, hash browns or unsalted potato chips. Place a generous amount of duck meat on top, then garnish with crispy skin, vegetables and chives.

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From leaf.tv


SLOW-ROASTED DUCK BREAST WITH PLUM SAUCE - EASY AND DELICIOUS …
2018-12-10 Prepare the sauce: Add the marinade into a medium pan, cut the plums in half, remove the stones, arrange in the pan skin-side down. Cook over medium-low heat for about 10 minutes until thickened. Set aside. Discard cardamom capsules, star anise, and cinnamon stick. Sear the meat as described above.
From everyday-delicious.com


SLOW COOKED DUCK (WHOLE DUCK RECIPE) - HINT OF HEALTHY
2021-10-12 Two: Roast the duck at 425 F / 220 C for about 20 minutes, then turn it down to 300 F / 150 C. Continue to roast for about 2 hours. If your duck is larger than average, it might have to roast for up to 3 hours. Allow the duck to rest for about 30 minutes before carving. This allows the juices to settle in the meat.
From hintofhealthy.com


10 BEST SLOW COOKED DUCK BREAST RECIPES | YUMMLY
2022-06-05 Japanese Curry Duck Breast + Baby Arugula Salad With Lemon Balsamic Vinaigrette & Parmigiano Reggiano SamuelThornhill94212. boneless duck breast, salted butter, kosher salt, balsamic vinegar and 8 more.
From yummly.com


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