Herbed Roast Duck Recipes

EASY ROASTED DUCK WITH HERB

Steps:

• Make the spice rub by mix together onion powder, garlic powder, dried marjoram, salt
• Put the duck on the roasting pan without the rack.
• Stuff the duck cavity with onion, garlic, and rosemary, sprinkle a tsp spice rub.
• Rub whole duck with the spice rub generously.
• Put the other half of onion and 3 cloves of garlic clove around the duck.
• Let it sit for at least an hour to marinate the duck.
• Preheat oven to 350°F.
• Put the roasting pan lid on, roast the duck covered for 3 hours.
• Check every hour, and basting the duck with its liquid.
• After 3 hours, drain the liquid and the duck fat into heatproof bowl.
• Raise the oven temperature to 400°F, roast the duck uncovered for 10 minutes or until the skin looks crispier.
• Take out the duck from the oven, let it sit for few minutes before carve it.

HERBED ROAST DUCK

Steps:

• Remove neck, giblets, and any glaze/sauce packets from the cavity of the duck, reserving giblets and neck for another use-like making duck stock. If the duck has a pop-up timer, remove it and discard. Carefully rinse duck (avoid splashing!), inside and out, and pat dry with paper towels. Remove any excess fat or fat pads that you can easily get to without damaging the skin. Cover with plastic wrap and keep at room temperature for 30 minutes.
• Position your oven rack in the lower third of your oven; preheat oven to 500°F. While the oven preheats, sprinkle 1 tsp. each of salt and pepper around the cavity of the duck. Place the onion and the fresh herbs through the thyme sprigs into the cavity. Truss the legs to the tail with kitchen twine. Pin the neck flap to the back with toothpicks and tuck the wing tips under the back (I sometimes break the joint in the wings so that they tuck under more easily). Salt and pepper the outside of the duck liberally.
• Place the duck, breast side down, onto a rack set in a shallow roasting pan. Add the hot broth to the pan; place the roasting pan in the oven. Lower the oven temperature to 350°F and roast for 45 minutes.
• Carefully take the roasting pan out of the oven. Turn the duck breast-side up and replace onto rack. Dot the breast with half of the butter cubes and return to the oven. Roast for an additional 45 minutes to an hour (basting with the pan juices once and turning the roasting pan), or until you can until you can easily wiggle the legs in their sockets and the internal temperature of the thickest part of the drumstick reads 165°F. Remove the duck from the oven and place onto a cutting board; allow to rest for at least 15 minutes.
• While the duck rests, prepare the sauce. Pour the vinegar into a saucepan over low heat with the peppercorns, chervil, and tarragon. Simmer until the vinegar has reduced by half. Strain into a bowl and allow to cool. Mix together the egg yolks, tomato paste, and cream to a heatproof bowl or double boiler. Season with 1/8 tsp. each salt and pepper. Set over barely simmering water; gradually whisk in the remaining butter. Remove sauce from heat and mix in the reduced vinegar. Check for seasoning.
• Carve the duck and set onto a serving platter: make it pretty, garnishing with any remaining herb sprigs. Serve with sauce spooned over the slices of duck. Enjoy!

ROAST DUCK

Steps:

• Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
• Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
• When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.
• Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.

ROASTED DUCK

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
• Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.

ROAST HERBED DUCK

Steps:

• In a small bowl, combine rosemary, sage, juniper berries, nutmeg and bay leaves. Crush herbs together until mixed and broken into small pieces.
• Sprinkle duck with salt and pepper to taste. Place on a platter and rub well, inside and out, with herb mixture. Cover and refrigerate for 48 hours.
• Heat oven to 350 degrees. Roast duck for 20 minutes a pound (2 hours for a 6-pound duck). Transfer duck to a platter, cover and keep warm. Remove any burned pieces from roasting pan, and place pan over a medium flame. Add wine, and stir to deglaze pan. Pour wine sauce into a heat-proof measuring cup and allow it to settle, then pour off and discard most of the fat.
• To serve, cut duck into serving pieces. Arrange on a warm platter, and pour wine sauce on top. Serve hot, with watermelon-rind pickles passed separately.

HERBED ROAST BEEF

Steps:

• In a small bowl, combine the fennel seed, rosemary, basil, marjoram, savory, thyme, sage and salt; rub over roasts. Place roasts fat side up on a rack in a roasting pan. Top with onions and rosemary sprigs., Bake, uncovered, at 350° for 2-1/2 to 3-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Discard onions and rosemary. Let roasts stand for 10-15 minutes before slicing. Meanwhile, in a small bowl, combine sauce ingredients. Serve with beef.