CRISPY ROAST DUCK RECIPE | BBC GOOD FOOD
Duck basted to perfection, ideal for a Sunday lunch or special occasion
Provided by Ruth Watson
Categories Dinner, Main course
Total Time 2 hours 30 minutes
Prep Time 1 hours
Cook Time 1 hours 30 minutes
Yield 6
Number Of Ingredients 2
Steps:
- Remove the duck’s giblets and wash them. Cut off any greenish parts from the livers and discard, then roughly chop the rest. Quarter the crops (the gullet), slicing any very red flesh away from the white sinew, which should be discarded. Put all bits and pieces into a large roasting tin.
- Cut off the parson’s nose from each duck and add to the tin. Remove the wings: hold and pull on a wing, turning the skin back so you can see inside to where the wing is attached to the shoulder bone. Cut between the bones to release the wing, then cut around it from the skin side to remove it. Repeat with all wings and add them to the tin.
- Turn one of the ducks on to its breast. Cut down each side of the backbone, using a very sharp, sturdy kitchen knife and/or game scissors. Remove the backbone, then turn the duck the other way up and cut down each side of the breastbone, keeping the blade close to the bone so you don’t cut away any breast meat. Put all the bones into the tin and repeat with the other ducks.
- Remove any lumps of fat from inside the duck and set aside. Cut off any flappy bits of skin and discard. Wash the duck halves then pat very dry. Prick the skin all over, especially the thick, fatty areas, then sprinkle with fine sea salt.
- Preheat the oven to 230C/Gas 8/fan oven 210C. Arrange the duck halves skin-side up on a rack set inside a large roasting tin. Roast for 11/4-11/2 hours, or until the skin is crisp and dark golden. You will need to drain off the fat that accumulates once or twice: pour it straight into the tin if you’re going to roast potatoes, otherwise into a heatproof bowl.
- Leave the duck to rest for 10-15 minutes, serve with the gravy and veg (see 'Goes well with' recipes, right).
Nutrition Facts : Calories 130 calories, FatContent 112 grams fat, SaturatedFatContent 35 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, FiberContent 1 grams fiber, ProteinContent 52 grams protein, SodiumContent 0.95 milligram of sodium
PEKING DUCK RECIPE | ALLRECIPES
I have made this recipe and it is delicious. It can be served with plum sauce as well as a fruit sauce. This is actually a short-cut version but it is fantastic.
Provided by Allison
Categories World Cuisine Asian Chinese
Total Time 3 hours 50 minutes
Prep Time 15 minutes
Cook Time 1 hours 35 minutes
Yield 4 servings
Number Of Ingredients 15
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.
Nutrition Facts : Calories 555.7 calories, CarbohydrateContent 48.1 g, CholesterolContent 91.1 mg, FatContent 31 g, FiberContent 2.3 g, ProteinContent 22.4 g, SaturatedFatContent 10.6 g, SodiumContent 747.8 mg, SugarContent 42 g
More about "half duck recipe recipes"
CRISP ROAST DUCK RECIPE RECIPE | EPICURIOUS
From epicurious.com
Reviews 3.6
Total Time 2¾ hr
- Roast duck, breast side up, 45 minutes, then remove from oven. Turn duck over using 2 wooden spoons, and roast 45 minutes more. Turn duck over again (breast side up), tilting duck to drain any liquid from cavity into pan. Continue to roast duck until skin is brown and crisp, about 45 minutes more (total roasting time: about 2¼ hours). Tilt duck to drain any more liquid from cavity into pan. Transfer duck to a cutting board and let stand 15 minutes before carving. Discard liquid in roasting pan.
ENGLISH STYLE ROAST HALF DUCK WITH FINGERLING POTATOES ...
From canardsdulacbrome.com
HALF ROAST DUCK RECIPE | WHAT ANSWERED
From whatanswered.com
ROAST HALF DUCK RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
ORANGE & CHILLI HALF DUCK RECIPE · GRESSINGHAM
From gressinghamduck.co.uk
DUCK RECIPES | ALLRECIPES
From allrecipes.com
ROAST HALF DUCK | MAPLE LEAF FARMS
From mapleleaffarms.com
CLASSIC CRISPY ROAST DUCK RECIPE - NORTHFORK
From northforkbison.com
ROAST HALF DUCK RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CRISPY ROAST DUCK RECIPE | FOOD NETWORK
From foodnetwork.com
BRAISED DUCK RECIPE - NYT COOKING
From cooking.nytimes.com
MARMALADE-GLAZED ROAST DUCK RECIPE - CHOWHOUND
From chowhound.com
ROAST DUCK DONE RIGHT - DUCKS UNLIMITED
From ducks.org
DUCK DE MARIETTA (THE BEST SLOW ROAST DUCK) - OMNIVORE'S ...
From omnivorescookbook.com
DUCK HEART RECIPE - SHARE-RECIPES.NET
From share-recipes.net
A CRISPY DELICIOUS ROAST DUCK RECIPE | ROASTING DUCK
From cookingnook.com
PAN-SEARED DUCK BREAST RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
WINEMAKER'S DUCK WITH GRAPES RECIPE - CANARD A LA VIGNERONNE
From honest-food.net
BEEF WELLINGTON RECIPE UK - WEALTHSOLUTIONSONLINE.COM
From wealthsolutionsonline.com