SEASONING FOR ROAST DUCK RECIPES

ROAST DUCK WITH ORANGE AND GINGER RECIPE - NYT COOKING

Roast Duck with Orange and Ginger Recipe - NYT Cooking image

For a festive occasion, a burnished whole duck makes quite an impression — fancier than chicken and more elegant than turkey. Roasting the duck is not so difficult to do, but it can be smoky; to be on the safe side, dismantle your smoke alarm and turn on a good exhaust fan. (If your oven has a convection fan, don’t use it; that way you avoid unnecessarily sputtering fat blowing about.). Seasoning the duck ahead and leaving it in the fridge overnight helps to deepen the flavor and keeps work to a minimum the following day. This one is seasoned with orange zest, along with fair amount of ginger and five-spice powder, which gives it a marvelous perfume; serve it with mashed butternut squash.

Provided by David Tanis

Total Time 3 hours 30 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 5- to 6-pound Pekin (Long Island) duck
3 tablespoons kosher salt
1 tablespoon 5-spice powder, preferably homemade (see note)
1 large orange, zested and cut into 6 wedges
1 tablespoon grated ginger
1 tablespoon grated garlic
2 cups orange juice
1 tablespoons honey
2 tablespoons Demerara sugar
2 tablespoons soy sauce
1 2-inch piece of ginger, thickly sliced
3 star anise

Steps:

Rinse duck and pat dry. Remove neck and giblets and save for another purpose. Remove excess fat from cavity and tail area and trim off a bit of flappy neck skin. Prick duck skin all over with tip of sharp paring knife, making sure not to penetrate meat.
Mix together salt and 5-spice powder. Season interior of duck with 1 tablespoon salt mixture; use remainder to generously season exterior (you may have a little left over). Combine orange zest with grated ginger and garlic, then smear mixture inside cavity. Place orange wedges in cavity. Tie legs together. Secure neck flap with wooden skewer or toothpicks. Place duck on rack in roasting pan breast-side-up and refrigerate overnight, uncovered.
Heat oven to 350 degrees. Meanwhile, bring duck to room temperature and make the glaze: Bring orange juice, honey, sugar and soy sauce to a simmer. Add sliced ginger and star anise, then reduce mixture until you have a medium-thick syrup, about 10 minutes. Remove from heat and set aside.
Roast duck for 2 hours, carefully pouring off fat and turning duck over every 30 minutes. Paint with glaze and roast another 30 minutes (2 1/2 hours in all). Tent with foil if glaze begins to get too dark. Duck is done when temperature at thickest part of leg reads 165 degrees. Paint duck once more, keep warm and let rest 20 minutes. Use poultry shears to cut into quarters (remove backbone first) or carve in the traditional way, removing legs from carcass and slicing breast. Serve with mashed butternut squash if desired.

EASY ROAST DUCK RECIPE - NYT COOKING

Easy Roast Duck Recipe - NYT Cooking image

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

Ingredients

1 4- to 5-pound duck
Freshly ground black pepper
1/4 cup soy sauce, more or less

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 "seasoning for roast duck recipes"

CRISPY PEKING DUCK PANCAKES | JAMIE OLIVER RECIPES

I love crispy duck pancakes, and this is a simple way to knock up the Chinese takeaway classic at home
From jamieoliver.com
Total Time 2 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 152 calories per serving

1. Peking duck is something that has always been very close to the Oliver family. Bizarrely enough, the fact that my parents ran a pub restaurant meant that we very rarely went out for dinner as a family, but when we did, my old man used to take us out to this Chinese restaurant in Sawbridgeworth where we all fell in love with Peking duck.
2. There are hundreds of ways of cooking duck in Asian cultures – steamed, roasted, pumped up with bicycle pumps to remove the meat from the skin – but we're at home and so we can't do with all this mucking about. My way is simple and it works...
3. Preheat the oven to 170ºC/325ºF/gas 3. Rub a nice 1.2kg duck with loads of salt, inside and out. Dust the bird all over with five-spice and, if you've got any, grate some fresh ginger and rub it round the cavity, leaving the ginger inside to flavour. Place the duck in a roasting tray and put it in the oven. All you need to do is check on it every so often and spoon away the excess fat that has rendered out of the duck. This will make the skin go wonderfully crispy. Generally, after a couple of hours it will be perfect – the leg meat will pull off the bone and the skin will be wonderfully crisp. You don't always need to, but I sometimes turn the heat up to 200ºC/400ºF/gas 6 for a short while until it's really crispy.
4. While this beautiful bird is cooking, you can make your plum sauce. Chuck 10 or 12 destoned plums into a pan with 5 tablespoons of sugar, a couple of pinches of five-spice, a couple of tablespoons of soy sauce, half a teaspoon of chilli powder and a splash of water. Bring to the boil, then simmer until you get a nice shiny pulp. You can remove the plum skins if you want to, but I usually leave them in. Sometimes I add a little grated orange zest, as this goes well with duck. Put the sauce to one side to cool before serving it, and taste to check the seasoning.
5. As for the spring onions and cucumber, that's straightforward. Use half a cucumber and a bunch of spring onions and finely slice them. I strongly advise buying a couple of packs of pre-made pancakes which you can place in a steamer or microwave and slowly steam until nice and hot. The bamboo steamers are only a few quid from Chinese supermarkets, so it's worth getting hold of some and they're great to serve at the table.
6. Once the duck has cooled a little bit, use two forks to shred all the meat off the carcass. I remember the Chinese lady at the restaurant in Sawbridgeworth doing this. You can do the same, putting all the meat with its crispy skin on to a serving plate. Take a pancake, place some duck, a bit of spring onion, a little cucumber and a dollop of plum sauce on to it, then roll it up – lovely.

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CHRISTMAS ROAST DUCK RECIPE - BBC FOOD

James Martin presents a Christmas alternative - spiced roast duck cooked over the best potatoes you will ever taste.
From bbc.co.uk
Reviews 4.3

To serve, spoon the wilted cabbage (drained, if necessary) onto a serving platter and lay the roast duck on top. Serve the potatoes and sauce alongside.

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AIR FRYER ROAST DUCK - RECIPE THIS

Air Fryer Roast Duck. The most delicious air fryer whole duck recipe served with the best air fryer duck fat potatoes. The ideal roast duck dinner for two in the air fryer and so easy to prep and cook.
From recipethis.com
Reviews 5
Total Time 65 minutes
Category Main Course
Cuisine Air Fryer Oven
Calories 2313 kcal per serving

Then place the duck back on for a further 15 minutes at the same temperature. Let the duck rest once cooked for 5 minutes prior to serving with your duck fat roast potatoes.

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ROASTED DUCK BREAST WITH PLUM SAUCE RECIPE - BBC GOOD FOOD

This easy yet impressive recipe makes a stylish main course for a special occasion
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Main course
Cuisine British
Calories 904 calories per serving

To serve, thinly slice each duck breast on a chopping board. Arrange on each plate along with a spoon of the Creamed potatoes, some of the plum sauce and the Buttered spinach.

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VENETIAN DUCK RAGU RECIPE - BBC GOOD FOOD

Cinnamon adds complexity to this slow-cooked pasta sauce, which goes perfectly with large tubular paccheri pasta, or ribbons of pappardelle
From bbcgoodfood.com
Total Time 2 hours 45 minutes
Category Main course
Cuisine Italian
Calories 505 calories per serving

Cook the pasta following pack instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu. Stir to coat all the pasta in the sauce and cook for 1 min more, adding a splash of cooking liquid if it looks dry. Serve with grated Parmesan, if you like.

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SAVORY RUBBED ROAST CHICKEN RECIPE: HOW TO MAKE IT

In general, procedures for roasting meat apply to poultry, too. For this dry chicken rub recipe, a blend of paprika, onion powder, garlic powder and cayenne go on the skin and inside the cavity for a bright, spicy roast chicken. —Margaret Cole, Imperial, Missouri
From tasteofhome.com
Reviews 4.9
Total Time 02 hours 35 minutes
Category Dinner
Calories 272 calories per serving

Preheat oven to 350°. In a small bowl, mix the first eight ingredients., Pat chicken dry and place on a rack in a roasting pan, breast side up. Rub seasoning mixture over the outside and inside of chicken. Place onion inside cavity. Tuck wings under chicken; tie drumsticks together., Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

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SAVORY RUBBED ROAST CHICKEN RECIPE: HOW TO MAKE IT

Preheat oven to 350°. In a small bowl, mix the first eight ingredients., Pat chicken dry and place on a rack in a roasting pan, breast side up. Rub seasoning mixture over the outside and inside of chicken. Place onion inside cavity. Tuck wings under chicken; tie drumsticks together., Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

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CAULIFLOWER CHEESE RECIPE | ROAST RECIPES | GORDON RAMSA…

Serves 4-6. 45 minutes prep and cooking time. The perfect side dish to any roast dinner or Christmas feast, this rich three-cheese cauliflower cheese recipe, topped with crispy breadcrumbs, could also double as a veggie main.
From gordonramsayrestaurants.com
Total Time 45 minutes
Category Roasts

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From ohmyfoodrecipes.com

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A CRISPY DELICIOUS ROAST DUCK RECIPE | ROASTING DUCK

It is important to prick the duck skin before roasting (and, as you will see, once more during the roasting). That ensures that as much of the excess fat as possible drains off the duck, while still retaining that distinctive and delicious roast duck flavor. This roast duck recipe …
From cookingnook.com

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DUCK RECIPES | ALLRECIPES

Browse more than 60 recipes for wild and farm-raised duck, from seared duck breast to roast duck, Peking duck, and even duck confit.
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DUCK DE MARIETTA (THE BEST SLOW ROAST DUCK) - OMNIVORE'S ...

Mar 14, 2016 · The best slow roast duck. This recipe was originally shared by the chef of a hotel restaurant in Marietta, Ohio. According to Saint Phlip, it’s the tastiest duck she’s ever tried. To cook the duck, you stuff it with several citrus fruits, then roast it at a very low temperature (95 to 120 C / 200 to 250 F). It requires a long, slow roast.
From omnivorescookbook.com

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CRISPY WHOLE ROAST DUCK - GASTROSENSES

Nov 23, 2020 · At the end brush the duck with glaze and finish for a few more minutes. Let it rest and serve the Crispy Whole Roast Duck with mashed or roasted potatoes and the greenest salad ever. Pure comfort! More Holiday Feast Recipes…
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ELK ROAST WITH DUCK FAT YORKSHIRE PUDDINGS AND GRAVY

Jan 14, 2022 · Coat the roast with duck fat. Mix the seasoning rub and sprinkle all over the roast. To a large roasting pan, add 1 cup duck fat along with the carrots, celery, onions, and garlic. Place a roasting rack over the vegetables and add the seasoned elk roast. Roast …
From realtree.com

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CROCK POT DUCK - RECIPES THAT CROCK!

Dec 03, 2017 · Place the duck breast side down into your slow cooker on the rack or balls. Cook on low for 6-8 hours or until the duck reaches the internal temperature of 170. (We use a meat thermometer like this one.) If desired, place duck …
From recipesthatcrock.com

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HOW TO ROAST A DUCK - BBC FOOD

Fold the skin to seal the opening and give the duck a good shake to coat the inside with the seasoning and herbs. Pour in a little water to mix with the stuffing. - Leave in the fridge overnight.
From bbc.co.uk

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20 BEST CHRISTMAS ROAST RECIPES | PRIME RIB, ROAST BEE…

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ROASTED DUCK RECIPE | ALLRECIPES

The seasoning is simple allowing the natural flavor of the duck to dominate, and the large quantities of butter made the duck extremely moist. This may be the only way I ever cook duck again, …
From allrecipes.com

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From ricardocuisine.com

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From ricardocuisine.com

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BRAISED MOOSE ROAST WITH MUSHROOMS | RICARDO

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INA GARTEN PRIME RIB ROAST RECIPES

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PRIME RIB ROAST (THE BEST) - RICARDO

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PRIME RIB ROAST GORDON RAMSAY RECIPES

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PORK LOIN ROAST | SUCCULENT ROAST DINNER | DONALD RUSSELL

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DUCK BREAST WITH REDCURRANT GRAVY RECIPE - GRESSINGHAM

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ROAST PUMPKIN SALAD - 20 RECIPES | WOOLWORTHS

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GARLIC-HERB CRUSTED CROWN ROAST OF PORK RECIPE ...

Dec 13, 2021 · Variation: Crown Roast of Pork with Brandied Cherry Sauce We’ve also served a crown roast of pork with an easy and delicious Brandied Cherry Sauce. You can still use the same rub on the roast …
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GARLIC HERB CRUSTED BONELESS PORK ROAST RECIPE ...

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HOW TO COOK DUCK BREAST - THE SPRUCE EATS

Jul 11, 2021 · The fat given off by the breasts is delicious and wonderful for cooking roast potatoes or any dish where you would use a meat fat. Try using it to sear meat, make Yorkshire puddings, fry eggs, or even make duck fat biscuits. A classic of French cuisine are pommes sauté (fried potatoes), tiny potato cubes cooked quickly in very hot duck fat.There are many ways to serve a duck breast.
From thespruceeats.com

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