OVEN ROASTED DUCK RECIPES
EASY ROAST DUCK RECIPE - NYT COOKING
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
Total Time 1 hours
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.
EASY ROAST DUCK RECIPE - NYT COOKING
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
Total Time 1 hours
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.
More about "oven roasted duck recipes"
GRANDMA'S ROASTED DUCK RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Total Time 01 hours 55 minutes
Category Dinner
Calories 649 calories per serving
From tasteofhome.com
Total Time 01 hours 55 minutes
Category Dinner
Calories 649 calories per serving
- 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.
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CRISP ROAST DUCK RECIPE RECIPE | EPICURIOUS
A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin—the best of both textures. This duck is delicious with the plum applesauce.
From epicurious.com
Reviews 3.6
Total Time 2¾ hr
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.
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ROAST DUCK WITH ORANGE GLAZE RECIPE: HOW TO MAKE IT
This duck is a nice alternative for a festive dinner on holidays. The meat remains moist and tender, thanks to the fruity glaze and simple stuffing.
—Jeanne Koelsch, San Rafael, California
From tasteofhome.com
Reviews 5
Total Time 02 hours 40 minutes
Category Dinner
Calories 1039 calories per serving
From tasteofhome.com
Reviews 5
Total Time 02 hours 40 minutes
Category Dinner
Calories 1039 calories per serving
- Preheat oven to 350°. Sprinkle inside of duck with caraway seeds; prick skin all over with a fork. In a large skillet, sauté vegetables in oil. Stir in broth, seasonings and stuffing., Loosely stuff duck with stuffing mixture. Skewer neck opening; tie drumsticks together with kitchen string. Place breast side up on a rack in a large shallow roasting pan., Bake, uncovered, until golden brown and a thermometer reads 170° for the duck and 165° for the stuffing, 2-1/2 to 3-1/4 hours. Drain fat from pan as it accumulates. Cover loosely with foil if duck browns too quickly. Cover and let stand 20 minutes before removing stuffing and carving., Meanwhile, for glaze, combine sugars, cornstarch and salt in a saucepan. Gradually stir in orange juice, zest and hot pepper sauce until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with duck.
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BASIC ROAST DUCK BREAST RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Calories 98 per serving
Reviews 4
Total Time 2 hours
Calories 98 per serving
- To serve, slice the duck breasts on an angle, into slices a quarter to a half-inch thick. Array on a platter and serve.
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ROASTED WHOLE DUCK - BASIC RECIPE FOR CRISPY SKIN | MAPLE ...
Oct 27, 2020 · Place the roasting pan in the oven. After 15 minutes, lower the oven temperature to 350F. After 45 minutes, remove duck from oven. Remove any fat that may have collected in the bottom of the roasting pan. Carefully turn duck over, place back on rack in roasting pan, and return to oven for 35 minutes.
From mapleleaffarms.com
From mapleleaffarms.com
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EASY ROAST WHOLE DUCK RECIPE | D’ARTAGNAN
From dartagnan.com
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CLASSIC CRISPY ROAST DUCK RECIPE - NORTHFORK
From northforkbison.com
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CRISPY ROAST DUCK RECIPE | FOOD NETWORK
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.)
From foodnetwork.com
From foodnetwork.com
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ROAST DUCK RECIPE - JULIA'S ALBUM
Oct 24, 2015 · Detailed recipe with step-by-step photos on how to roast a whole duck in the oven. This Roast Duck has juicy meat, crispy skin, and it's glazed with the honey-balsamic glaze to give the duck a beautiful roasted look. Perfect main dish for any special occasion, especially holidays, such as Thanksgiving, Christmas, and New Year's Eve!
From juliasalbum.com
From juliasalbum.com
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OVEN ROASTED DUCK RECIPES
Slow Roasted Duck Recipe Jamie Oliver Food Network. 1 hours ago Place the ducks on a tray on top of the chopped up giblets and roast in the oven for one hour. Turn the temperature down to 300 degrees F (150 … Rating: 4/5(3) 1.Preheat the oven to 350 degrees F (180 degrees C).
From share-recipes.net
From share-recipes.net
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ROASTED DUCK BREAST - CHEF JEAN PIERRE
Preheat Oven to 375°. Place the duck breast on a chopping board and with the tip of a very sharp knife, score a diamond pattern into the duck skin. Slice carefully, not to cut through the fat and into the breast meat. Rub salt and pepper into the skin of the duck, on both sides.
From chefjeanpierre.com
From chefjeanpierre.com
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ROAST DUCK - MARTHA.COM
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From martha.com
From martha.com
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CRISPY WHOLE ROAST DUCK - GASTROSENSES
Nov 23, 2020 · Fold the wings under the duck. Place the bird on the roasting pan and cook at 300 F for 1 hour, breast side up. After 1 hour, remove the bird and prick the skin all over again. Flip the duck breast side down and roast for another hour. Continue doing this process of poking and flipping the bird every hour for 3 hours.
From gastrosenses.com
From gastrosenses.com
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CHINESE ROAST DUCK (??) - OH MY FOOD RECIPES
May 05, 2019 · Chinese Style Roast Duck (??) There are so many different ways to roast a duck. Normally, Chinese roast a duck in an oven and the duck is hanging over. Besides, it uses coal and slowly roast the duck so the skin is crispy and the meat is tender. This Chinese roast duck recipe I am going to share how to use an oven to roast a duck at home.
From ohmyfoodrecipes.com
From ohmyfoodrecipes.com
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A CRISPY DELICIOUS ROAST DUCK RECIPE | ROASTING DUCK
Put the saved oranges inside the cavity. Put the onion slices on a roasting pan and cover with a rack. Put the duck on the rack. Roast in the preheated oven for 30 minutes. While the duck is roasting, combine half the orange juice and the honey. Baste the duck, then pour off any excess fat.
From cookingnook.com
From cookingnook.com
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OUR BEST ROAST DUCK RECIPE - DUCK RECIPES - LGCM
Dump the water from the pan. Season the duck liberally (inside and outside) with salt and pepper. Place the duck in an oven preheated to 425ºF and cook for 15 minutes. Reduce heat to 350ºF and cook for 30 additional minutes. After 15 minutes more, remove the duck from the oven and carefully turn the duck over so it is now breast side down.
From lakegenevacountrymeats.com
From lakegenevacountrymeats.com
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