ROAST DUCK COOKING TIMES 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.
ROAST DUCK RECIPE | FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Cook Time 2 hours 0 minutes
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Season both the outside and inside of the duckling with salt and pepper. Place the onion inside the duck. Truss the bird and prick the skin. Dry thoroughly.
- Place the duck breast-side up in a roasting pan and place in the center rack of a 425 degree preheated oven for 15 minutes to brown lightly. Reduce the oven temperature to 350 degrees and roast for 1 additional hour to 1 hour and 25 minutes. Remove accumulated fat occasionally with a bulb baster.
- The duck is done to medium rare if the juices from the fattest part of the thigh or drumstick run faintly rosy when the duck is pricked, and when the duck is lifted and drained, the last drops of juice from the vent are pale rose. The duck is well done when the juices run pale yellow.
- Remove the duck from the oven, discard trussing strings, and place on a serving platter. Let sit for 10 minutes before carving.
- In a saucepan, combine the red currant jelly and the lemon juice. Bring to a boil, strain, and serve with the duck.
More about "roast duck cooking times recipes"
ROAST DUCK RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 30 minutes
Reviews 4
Total Time 2 hours 30 minutes
- Prepare the gravy by pouring off all but 3 tablespoons of the fat from the pan. Place the pan over medium heat. Using a wooden spoon, scrape up the burned bits stuck to the bottom and then sprinkle with the flour. Cook, stirring, to toast the flour, about 3 minutes. Add the milk and 1/2 cup water. Bring to a boil, then reduce the heat and simmer. If too thick, loosen with water. Season with salt and pepper to taste.
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ROAST DUCK RECIPES | BBC GOOD FOOD
Make the most of this versatile bird with our best roast duck recipes. Try it Peking style, with classic hoisin sauce, slow roasted, glazed and more.
From bbcgoodfood.com
From bbcgoodfood.com
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STUFFED DUCKLING RECIPE: HOW TO MAKE IT
I enjoy experimenting in the kitchen. I started with a basic bread stuffing, then began adding different things from my cupboard. This is the recipe I came up with. The stuffing disappears long before the bird is gone!
From tasteofhome.com
Reviews 5
Total Time 02 hours 05 minutes
Category Dinner
Calories 606 calories per serving
From tasteofhome.com
Reviews 5
Total Time 02 hours 05 minutes
Category Dinner
Calories 606 calories per serving
- In a large skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Add the bread cubes, rice, basil, rosemary, sage, parsley flakes, 1/2 teaspoon salt and pepper. Add the raisins, pecans and enough broth to moisten; toss gently., Sprinkle duck cavity with remaining salt. Lightly stuff bread mixture into duck. Place breast side up on a rack in shallow roasting pan. Prick skin well with a fork., Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a thermometer reads 180° for duck and 165° for stuffing. Drain fat as it accumulates during roasting. Cover duck with foil and let stand for 20 minutes before removing stuffing and carving.
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MARY BERRY SLOW-ROAST DUCK RECIPE | CHRISTMAS ALTERNATIVE ...
Transform your Sunday lunch with Mary Berry's slow-roasted duck with a Port & cherry sauce, as seen on her BBC series, Classic.
From thehappyfoodie.co.uk
From thehappyfoodie.co.uk
1. Preheat the oven to 220°C/200°C fan/Gas 7.
2. Sit the duck, breast side up, on a trivet in a roasting tin and dry the skin with kitchen paper – the drier it is the crisper the cooked skin will be. Rub the skin with oil and season with salt.
3. Roast in the oven for about 30 minutes or until golden. Reduce the oven temperature to 160°C/140°C fan/Gas 3 and slow-roast for 2½ hours, basting from time to time. The wings of the duck should be tender, and the legs should come away easily from the body of the bird.
4. Drain the fat from the bottom of the tin, reserving 1 tablespoon for cooking the sauce (see also tip). Increase the oven temperature to 220°C/200°C fan/Gas 7 and return the tin to the oven for 20–30 minutes or until the skin of the duck is golden and crisp. Remove from the oven to rest for 15 minutes before carving.
5. Meanwhile, make the sauce. Heat the reserved duck fat in a medium saucepan and fry the shallots over a medium-high heat for 4–5 minutes until lightly golden but not burnt. Pour in the port, wine and stock, then raise the heat and allow to bubble for 5–10 minutes until reduced by a third.
6. Add the jelly and vinegar, then strain the sauce and discard the shallots. Mix the cornflour with 3 tablespoons of water in a small bowl until smooth. Add a little of the hot sauce to the bowl and then add the mixture to the rest of the sauce in the pan. Add the cherries and carefully bring to the boil, stirring. Season with salt and pepper and boil until the sauce is glossy and thick enough to coat the back of a spoon.
7. Carve the duck – it will be very tender and cooked through, not pink like a duck breast – and serve with the cherry sauce.
Cook time: 3½ hours, plus resting.
Prepare ahead: The sauce can be made up to a day ahead and reheated. The duck can be roasted 8 hours ahead if serving cold.
Mary’s Classic Tips:
* If your duck comes with the giblets, save them to make a flavoursome stock with the duck bones. It freezes well and can be used in place of the chicken stock used here.
* Keep the duck fat – it’s great for flavoursome roast potatoes.
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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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ROAST DUCK DONE RIGHT - DUCKS UNLIMITED
Roast for 20 minutes. Turn the legs over and roast for another 20 minutes. Add an inch of wine, beer, or stock to the pan. Cover with foil,reduce temperature to 325 degrees, and cook for 2 additional hours or until the meat pulls away from the bone easily.
From ducks.org
From ducks.org
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ROAST DUCK 101 | MARTHA STEWART
Dec 04, 2019 · To ensure even browning, turn duck twice during roasting. Use paper towels to lift bird from pan. Return duck, breast side down, on rack to pan. Roast for 50 minutes. Flip duck, breast side up, and roast until duck registers 165 degree on an instant-read thermometer, about 50 minutes more. Let stand for 15 minutes before carving.
From marthastewart.com
From marthastewart.com
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FOOLPROOF METHOD FOR COOKING A ROASTED WHOLE DUCK ...
Cover and roast in oven for 2 hours. Remove the aluminium foil and continue cooking uncover for 30 to 40 minutes to make the skin crispy and brown. When the duck is fully cooked the internal temperature at the junction of the leg and thigh should be 82°C (180°F) and thighs should come apart easily. Calculate about 60 min/kg.
From canardsdulacbrome.com
From canardsdulacbrome.com
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ROAST DUCK RECIPE - JULIA'S ALBUM
Oct 24, 2015 · You will be roasting the duck for a total of 3 hours at 350 F. These 3 hours of roasting are divided into 4 distinctive time chunks (1 hour breast side up + 40 minutes breast side down + 40 minutes breast side up brushed with balsamic-lemon mixture + 40 minutes breast side up brushed with honey-balsamic mixture).
From juliasalbum.com
From juliasalbum.com
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ROAST DUCK RECIPE - JULIA'S ALBUM
Oct 24, 2015 · Roast the duck for 1 hour at 350 F, breast side up, then remove the duck from the oven, it should look like this after the first 1 hour of roasting: 2. Then, flip the duck breast side down, and roast for 40 minutes at 350 F breast side down. The duck should look like this - it's breast side down on this picture: 3.
From juliasalbum.com
From juliasalbum.com
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ROAST DUCK DONE RIGHT - DUCKS UNLIMITED
Roast for 20 minutes. Turn the legs over and roast for another 20 minutes. Add an inch of wine, beer, or stock to the pan. Cover with foil,reduce temperature to 325 degrees, and cook for 2 additional hours or until the meat pulls away from the bone easily. Serve immediately or cool and reheat with split roasted ducks.
From ducks.org
From ducks.org
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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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HOW TO ROAST A DUCK · GRESSINGHAM
Step by step instructions. Preheat your oven to 200°C, Fan 180°C, Gas Mark 6. Weigh the duck without giblets and pat the skin of the duck with a kitchen towel to remove excess moisture. Prick the skin around the duck legs. Season the duck all over with salt and pepper. Place the duck on a rack in a roasting tin and roast in the middle of the ...
From gressinghamduck.co.uk
From gressinghamduck.co.uk
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CHINESE ROAST DUCK (??) - OH MY FOOD RECIPES
May 05, 2019 · 1. In a mixing bowl, add marinate sauce: s oy sauce ½ cup, hoisin sauce ½ cup, dark soy sauce 2 tablespoons, water 1 cup, garlic 2 cloves grind, ginger 3 slices grind, anise 3, clove 3, and five spices ? teaspoon. Mix them well. 2. Then, wash and clean the duck very well, remove all the guts and organs. 3.
From ohmyfoodrecipes.com
From ohmyfoodrecipes.com
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RECIPE FOR DANISH ROASTED CHRISTMAS DUCK - TRADITIONAL AND ...
Dec 18, 2017 · Cook the duck at 150 C (300 F) for about 35 minutes per half kg (30 min. per pound) - therefore, a 3 kg/7 lb duck should cook for about 3.5 hours. Cook the duck without using circulating air this will dry out the duck. When half the time is up turn over the duck so that the breast is upwards. Sprinkle the breast with plenty of salt.
From nordicfoodliving.com
From nordicfoodliving.com
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CLASSIC CRISPY ROAST DUCK RECIPE - NORTHFORK
Prep Time: 30 minutes, mostly rest time. Cook Time: 1 hour Ingredients. 1 duck; 1 tablespoon kosher salt; 1 lemon, cut in half; 4 sprigs sage, rosemary, parsley and/or thyme; Cooking Method. Preheat oven to 350°F. Take the ducks out of the fridge. Using a needle or a very sharp knife point, prick the skin of the duck all over — but be sure to not pierce the meat itself, only the skin.
From northforkbison.com
From northforkbison.com
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SLOW COOKED ROAST DUCK RECIPE - SHARE-RECIPES.NET
Mary Berry Slowroast Duck Recipe Christmas Alternative . Just Now Method 1. Preheat the oven to 220°C/200°C fan/Gas 7. 2. Sit the duck, breast side up, on a trivet in a roasting tin and dry the skin with kitchen paper – the drier it is the crisper the cooked skin will be. Rub the skin with oil and season with salt. 3. Roast in the oven for about 30 minutes or until golden.
From share-recipes.net
From share-recipes.net
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ROAST DUCK FOR THANKSGIVING - ALL INFORMATION ABOUT ...
Preheat the oven to 375 and get a roasting pan big enough for the duck to be tucked into. Rub all of the spices into the skin and place the duck in the roasting pan. Roast the duck for 1 hour. After 1 hour, melt the 1/2 cup butter in a saucepan and spoon 1/4 cup of melted butter over the duck. Roast the duck for 45 min.
From therecipes.info
From therecipes.info
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