ROASTED DUCK RECIPE | ALLRECIPES
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 Game Meats Duck
Total Time 2 hours 10 minutes
Prep Time 10 minutes
Cook Time 2 hours 0 minutes
Yield 4 servings
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, CarbohydrateContent 1 g, CholesterolContent 280 mg, FatContent 45.1 g, FiberContent 0.6 g, ProteinContent 51.8 g, SaturatedFatContent 20.3 g, SodiumContent 1538.1 mg, SugarContent 0.1 g
BEST ROAST DUCK RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
I love this way of roasting duck! It removes a lot of the fat, plus makes some nice stock that you can then use to make a richer duck stock later on. From Barbara Kafka's "Roasting: A Simple Art" cookbook. I adore duck, but as it's more expensive and less versatile than chicken, I tend to save it for a treat. If you've never carved a duck before, be aware that waterfowl (ducks, geese) are not built quite the same as land fowl (i.e. chicken and turkey), so carving will be a little different. Mainly, the position of the hindquarters relative to the body is a little bit different for waterfowl. Times are estimated, and prep time allows for time to rest before roasting but not time to come to room temperature before simmering.
Total Time 2 hours 25 minutes
Prep Time 45 minutes
Cook Time 1 hours 40 minutes
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Remove giblets and wing tips from duck, trim neck, and remove excess fat, reserving all but fat (note--you can render the fat into duck schmaltz, if desired). Let sit at room temperature for 20 minutes (or until next step is done).
- Pour stock or water into a tall, narrow stockpot (deep enough to hold duck with plenty of room leftover). Note: if using a wider pot, more water or stock may be needed. Add wing tips, giblets, and neck. Cover and bring to boil over high heat.
- While stock is coming to a boil, prick duck skin all over with tines of fork, especially in fatty areas. Prick at an angle to avoid stabbing the meat. Carefully lower into boiling stock, breast end first, allowing cavity to fill as you lower it. Place a heat-proof plate or lid of smaller diameter than pot over duck to keep it submerged.
- Once the stock has returned to a boil, reduce heat and simmer for 45 minutes. Check every 10-15 minutes to ensure duck is still submerged (will tend to float even though weighted); keep stock at a gentle simmer to reduce likelihood of it rising above liquid.
- After duck has simmered for 45 minutes, spoon off about 1 tablespoon of fat from surface of liquid and spread around bottom of 12x18x1 1/2-inch roasting pan. Remove plate or lid and carefully remove duck from stock and allow to drain any liquid back into pan (reserve cooking liquid if planning to make broth later; cool and chill so you can scrape off the fat before making stock). Place duck in roasting pan. Spread neck flap out in pan.
- Pat duck dry with paper towelling and gently pat salt and pepper into skin (be careful, as it will be somewhat fragile at this point). Note: you can prepare duck up to this point in advance; cover and refrigerate for up to 1 day and bring back to room temperature before proceeding.
- Allow duck to cool for 30 minutes (if not made in advance) to allow skin to dry.
- Place oven rack on the second-lowest position. Preheat oven to 500* F.
- Place duck in oven feet first. Roast for 10 minutes, then remove duck from oven (keep door closed to keep it hot). Spoon off fat accumulated in bottom of pan. Wiggle duck around to loosen and return to oven for another 20 minutes. Be aware that any splatters or spills of fat will cause some smoke!
- Remove duck from oven and from pan; cover to keep warm while setting for 10-15 minutes. Again remove fat with a spoon. Deglaze pan with some stock or water, if desired for a sauce. Carve and serve immediately.
- If desired, reserve skin and bones for making duck stock.
Nutrition Facts : Calories 2294.7, FatContent 123.2, SaturatedFatContent 33.2, CholesterolContent 1543.6, SodiumContent 1825.8, CarbohydrateContent 0.5, FiberContent 0.2, SugarContent 0, ProteinContent 278.2
More about "best duck recipe ever recipes"
ROAST DUCK RECIPE | INA GARTEN | FOOD NETWORK
Reviews 4.5
Total Time 1 hours 35 minutes
Category main-dish
Cuisine american
- 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.
ROAST DUCK RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
THE BEST DUCK RECIPE ... EVER! - GAME & FISH
From gameandfishmag.com
ROAST DUCK - BEST EVER RECIPE | EPICURIOUS.COM
From epicurious.com
OUR ALL-TIME BEST DUCK RECIPES - SAVEUR
DUCK RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
10 BEST DUCK BREAST RECIPES | YUMMLY
ROASTED WHOLE DUCK - BASIC RECIPE FOR CRISPY SKIN | MAPLE ...
From mapleleaffarms.com
ROASTED WHOLE DUCK - BASIC RECIPE FOR CRISPY SKIN | MAPLE ...
From mapleleaffarms.com
MOM'S BEST DUCK RECIPE EVER: ROAST ORGANIC DUCK SERVED ...
From organicauthority.com
ROAST DUCK RECIPE - JULIA'S ALBUM
From juliasalbum.com
DUCK RECIPES | JAMIE OLIVER
From jamieoliver.com
THE BEST WAY TO ROAST A DUCK (HELLO, CRISPY SKIN!) - THE ...
From thehungrymouse.com
TOP 10 BEST DUCK BREAST RECIPE PICKS AND BUYING GUIDE ...
From burnworld.com
BEST DUCK CONFIT RECIPE - SHARE-RECIPES.NET
From share-recipes.net
INSTANT POT ROAST DUCK RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
3 INCREDIBLE WILD DUCK RECIPES TO TRY AFTER THE HUNT
From survivallife.com
AN ABSOLUTELY PERFECT ROAST GOOSE!+ RECIPE
From recipeland.com
CHRISTMAS ROAST DUCK RECIPE - BBC FOOD
From bbc.co.uk