Nancys Duck Recipes

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.

ROAST DUCK

Steps:

• Preheat the oven to 350 degrees. Remove the duck giblets. If you choose, chop and sauté the giblets and set them aside to toss into the gravy later.
• Prick the duck's skin with a fork. Rinse and pat dry with paper towels. Twist the wing tips under the back and place the duck, breast side up, on a rack set in a roasting pan. Stuff onions, carrots and butter into the cavity. Sprinkle the duck all over with the dried herbs and 1/2 teaspoon each of salt and pepper. Lay bacon slices crosswise over the breast. Roast duck in the oven until the internal temperature reaches 180 degrees, 11/2 to 2 hours.
• Place duck on a serving platter and tent with foil. Remove vegetables from cavity. (Check to see if the vegetables are edible. If still raw, microwave until tender and feed to the dogs.)
• 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.

GRANDMA'S ROASTED DUCK

Steps:

• 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.