BEER CAN DUCK RECIPES

Name: Beer Can Duck
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 2 serving(s)
Ingredients: 1 duck (4-5 pound); 1 (8 ounce) can beer or 1 (8 ounce) can iced tea; salt; 2 teaspoons salt; 1 teaspoon star anise, freshly ground; 1 teaspoon paprika; 1 teaspoon black pepper; 2 teaspoons mustard seeds, freshly ground; 1/2 teaspoon msg; 1 tablespoon sugar

BEER CAN DUCK RECIPE - FOOD.COM

Beer Can Duck Recipe - Food.com image

A variation on beer can chicken. I did this with a can of iced tea rather than beer but I don't think it makes that big a difference (my beer can chicken does not taste like beer and this duck did not taste like tea - the flavors come from the rub). Remember roasting duck is not like roasting chicken. The skin of a duck is massively fatty and the meat is dark meat. You need a lot of cooking time and you want the fat to drip out. Piercing the outer layer of skin and long roasting time will accomplish this and will leave you with a crispy delicious skin.

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 3 hours

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1 duck (4-5 pound)
1 (8 ounce) can beer or 1 (8 ounce) can iced tea
salt
2 teaspoons salt
1 teaspoon star anise, freshly ground
1 teaspoon paprika
1 teaspoon black pepper
2 teaspoons mustard seeds, freshly ground
1/2 teaspoon msg
1 tablespoon sugar

Steps:

Salt the duck and place it uncovered in the refrigerator overnight to dry out.
Preheat oven to 425.
Pierce the duck skin with a sharp knife in multiple locations (10 to 20 pierces over the whole duck). Make sure not to pierce through to the meat. Piercing at an angle will help to ensure you only go through skin and fat.
Combine ingredients for the rub and rub over the entire duck.
Open the can, empty half and pierce 2-3 extra holes in the top. Optionally you can make extra rub and add to the can.
Plug the duck neck opening with a small lime or shallot or spud (whatever you have handy that's golfball size).
Stand the can in a relatively deep drip pan with a bit of water in the pan (preferably using a beer butt stand which you can get for $6 or less) and lower the duck onto the can shoving it into the backside as far up as it goes.
Place in oven and roast for one hour at 425, then one hour at 375, and then one hour at 325.
Remove from oven and carefully separate can from bird then carve and serve.
You will have a huge amount of rendered duck fat in the pan which you can refrigerate or freeze and save for future use.

Nutrition Facts : Calories 2661.6, FatContent 250.7, SaturatedFatContent 83.9, CholesterolContent 481.8, SodiumContent 2730.8, CarbohydrateContent 13.5, FiberContent 1.3, SugarContent 6.6, ProteinContent 74.7

CIDER CAN SOY-GLAZED DUCK RECIPE | BBC GOOD FOOD

Cider can soy-glazed duck recipe | BBC Good Food image

We’ve taken the concept of beer can chicken here (where the can is used to sit it upright) and applied it to duck, but with the sweet flavour of cider

Provided by Tom Kerridge

Categories Main course

Total Time 2 hours 50 minutes

Prep Time 20 minutes

Cook Time 2 hours 30 minutes

Yield Serves 4-6

Number Of Ingredients 11

Ingredients

1 whole duck , about 2-2.5kg
1 tsp Chinese five-spice powder
500ml can good-quality cider
small piece ginger , cut into small matchsticks
2 garlic cloves , finely sliced
1 tsp sesame oil
100ml soy sauce
2 tbsp honey
3 tbsp chilli sauce (sriracha or sweet chilli work well)
2 tsp Sichuan pepper , crushed
bunch of coriander , to serve (optional)

Steps:

Lightly score the duck skin all over and rub with the five-spice and some salt, making sure you get into the cut marks (this can be done a day ahead and left to marinate in the fridge uncovered). Light a lidded barbecue. Let the flames die down and the coals turn ashen, then mound the coal up on one side. If you’re using a small barbecue, you will have to remove the grills and put a sturdy roasting tin on the floor of the barbecue, next to the coals – this will give you space to close the lid once the duck is in. If you have a large barbecue, the duck will sit in a tray directly on the grills, or simply heat oven to 180C/160C fan/gas 4.
Open the can of cider, reserve a few tbsps for the sauce, and pour about half into a glass (you can drink this as a pre-dinner tipple!) Feed the ginger and garlic into the can and pour in the oil and half the soy. Push the duck onto the can, legs down, so that it’s sitting upright with the can in its cavity. Stand it upright on the tray in the barbecue or oven, close the lid and cook for 1 hr.
While the duck is cooking, whisk the remaining soy, honey and chilli sauce together with the reserved cider. Brush the sauce all over the duck and cook for another hour, basting every 10-15 mins with all the sticky juices in the pan until the duck is dark and glossy. Remove from the barbecue or oven and rest for 30 mins. Meanwhile, mix the Sichuan pepper with some flaky sea salt. Carefully lift the duck off the tray and the can. Season with the spiced salt and add the coriander to the cavity. Carve and serve.

Nutrition Facts : Calories 812 calories, FatContent 70 grams fat, SaturatedFatContent 21 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 0.4 grams fiber, ProteinContent 37 grams protein, SodiumContent 1.8 milligram of sodium

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