SLOW ROAST DUCK RECIPES
SPICED SLOW-ROAST DUCK & APPLE SAUCE RECIPE | BBC GOOD FOOD
Follow Gordon's steps for a sensational roast duck dinner, perfect for entertaining
Provided by Gordon Ramsay
Categories Dinner, Main course
Total Time 3 hours 10 minutes
Prep Time 30 minutes
Cook Time 2 hours 40 minutes
Yield 2
Number Of Ingredients 13
Steps:
- Heat oven to 140C/120C fan/gas 1. Remove any giblets and pull the excess fat from the duck’s cavity. Use a roasting fork or skewer to prick the skin of the duck all over – do this lightly as you don’t want to pierce the meat.
- Season generously inside, rub the skin with a little oil and season with salt and pepper. Stuff the cavity with the lemon halves, cinnamon, star anise and garlic. Sit the duck in a roomy roasting tin (you will be adding potatoes to the tin later). Roast the duck for 2 hrs, pricking again every now and then. Meanwhile, boil the potatoes for 10 mins until just cooked.
- Remove the duck from the oven and increase the heat to 220C/200C fan/gas 7. Place the duck on a board and pour off half the fat from the tin. Toss the potatoes in the tin so they are completely coated in the juices, then push them to the side of the tin. Sit the duck back in and give it a final 20-30 mins in the oven to crisp up.
- Meanwhile, make the apple sauce. Peel and finely slice the apples, discarding the core. Melt the butter in a pan until sizzling, add the apples and spices, then stir to coat.
- Pour in 100ml apple juice, cover and simmer for 10 mins, stirring occasionally. Add a splash more juice if the apples are becoming a bit dry. Cook until the apples have collapsed into a fluffy sauce.
- Remove the duck from the oven to a board to rest, then place the potatoes back into the oven for 20 mins to crisp up. When the duck has rested and the potatoes are brown, you are ready to carve and plate up.
Nutrition Facts : Calories 1159 calories, FatContent 75 grams fat, SaturatedFatContent 24 grams saturated fat, CarbohydrateContent 76 grams carbohydrates, SugarContent 36 grams sugar, FiberContent 8 grams fiber, ProteinContent 50 grams protein, SodiumContent 2.08 milligram of sodium
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.
Provided by Good Food team
Number Of Ingredients 1
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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.
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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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ROAST DUCK RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 1 hours 35 minutes
Category main-dish
Cuisine american
Reviews 4.4
Total Time 1 hours 35 minutes
Category main-dish
Cuisine american
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Total Time 40 minutes
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