North Croatian Roasted Duck Recipes

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THE BEST WAY TO ROAST A DUCK



The Best Way to Roast a Duck image

Intimidated by roasting a whole duck? Don't be. This recipe card is my cheat sheet for making the perfect bird every time. View my full post for detailed instructions & step-by-step photos. Happy roasting!

Provided by The Hungry Mouse

Number Of Ingredients 7

1 whole Pekin duck, 5-6 lbs.
kosher salt
1/4 cup honey
1/4 cup molasses
3 Tbls. orange juice
1 Tbls. soy sauce
1 1/2 Tbls. Sriracha chili sauce (adjust to taste)

Steps:

  • Score the skin, cut off excess fat, and poke it all over
  • Salt and truss
  • Roast at 300 degrees for 1 hour, breast-side up
  • Make the glaze: In a medium-sized saucepan, combine the honey, molasses, orange juice, soy sauce, and hot sauce. Simmer, whisking constantly, for a few minutes until it gets thick and syrupy. Remove from heat and set aside.
  • Poke, flip, roast for 1 hour, breast-side down
  • Poke, flip, roast for 1 hour, breast-side up
  • Poke, flip, roast for 1 hour, breast side down
  • Poke, flip, blast at 400 degrees for 10 minutes, breast-side up
  • Brush with glaze
  • Finish at 400 degrees for 5-7 minutes
  • Rest, carve & serve. Enjoy!

Nutrition Facts : Servingsize 1 serving, Calories 345 kcal, Fat 1 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 1167 mg, Carbohydrate 78 g, Sugar 63 g, Protein 6 mg

NORTH CROATIAN ROASTED DUCK



North Croatian Roasted Duck image

This is traditional fall dinner, usually served with "mlinci" (recipe also on Zaar). It is very easy and simple; I am adding some of my procedure tricks.

Provided by nitko

Categories     Whole Duck

Time 17m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 4

2500 g duck (the whole duck)
50 g lard
20 g salt
1 tablespoon marjoram

Steps:

  • Clean the duck and salt only from inside 2-3 hours before roasting. Add one tablespoon of marjoram inside the duck to cover inside meat.
  • Heat oven to 250°C If there is enough fat inside duck, remove this fat and melt it separately in small pot; add lard. Heat lard and pour over duck's skin (that way we close pores on skin).
  • Immediately put the duck into hot oven, roast 20 minutes on 250°C and than reduce heat to 180°C Last 20 minutes roast again on 200°C
  • Duck weight 2500 g need about 120 minutes roasting.
  • Start cutting the duck after 15 minutes resting outside. Use this time to remove fat drippings you will need for "mlinci".

ROASTED DUCK



Roasted Duck image

A simple rub made with salt, pepper, and paprika seasons this roast duck basted with butter. It is delicious. I all way do make duck often if I have one, and not just for special occassions.

Provided by CHEF GRPA

Categories     Whole Duck

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 5

2 teaspoons salt
2 teaspoons paprika
1 teaspoon black pepper
1 (5 lb) whole duck
1/2 cup melted butter

Steps:

  • 1. Preheat oven to 375*F.
  • 2. Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
  • 3. 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.
  • My Note: I added a bit of garlic to the rub, I also put half a stick of butter in the duck before putting it in the oven and the last 15 minutes of cooking I glazed it with the orange sauce, and it was just so good. We have duck every year during the holidays and this was the best I have ever turned out.
  • I had always liked the inside of duck, but was not fond at all of the sweet sauce that was always on top. Noone else seemed to know how to do a savory skin.
  • Some time I put a quartered lemon and some sprigs of fresh thyme and savory in the cavity. I did not add butter but basted it with the rendered fat. I made a gravy with the pan drippings (fat separated)and some stock made from the neck, gibblets and wing tips along with chopped carrots, onions and celery.I took the advice of previous reviewers and reduced salt by 1/2t and overall cooking time by 15 minutes A great recipe that you can fancy up or make as is. added just a little garlic powder to the rub just because we love garlic.
  • One tip, get a food thermometer that you can keep in the meat while it's cooking. The probe runs a wire to the outside of the oven attached to the display. You can see the internal temp w/out opening the oven. The full 2 hours would have been a little too long for my bird.
  • Next time though, I'll bet you be making two small ducks so there will enough for all four of us:.

Nutrition Facts : Calories 1667.2, Fat 164.3, SaturatedFat 59.8, Cholesterol 328.2, Sodium 1149.2, Carbohydrate 0.7, Fiber 0.4, Sugar 0.1, Protein 43.8

MLINCI (NORTH CROATIAN PASTA)



Mlinci (North Croatian Pasta) image

This is traditional North Croatian pasta, popular only in Zagreb and Zagorje region (north of Zagreb). We eat this for Christmas, Halloween, Easter, St. Martin's day and every time we roast poultry. I recommend using lard, because dough will be much better.

Provided by nitko

Categories     European

Time 2h10m

Yield 8 portions, 8 serving(s)

Number Of Ingredients 4

850 g flour
1 egg
50 g lard
40 g salt

Steps:

  • Make dough out of flour, egg, lard salt and some water. Leave it to rest not less than 30 minutes.
  • Divide the dough into 8-10 little balls. Make thin surface out of each ball and put them into oven to dry (not more than 100°C).
  • They must be dry and light yellow on both sides.
  • Before cooking, crush mlinci into small parts (10 cm) and put them into salt boiling water.
  • They should become soft very quickly, and when so, remove them with hollow spoon and put into hot poultry fat (from duck or turkey or chicken).
  • Now fry them until all water evaporates and fat cover the pasta. Serve hot with roasted duck, turkey or chicken.

RENAISSANCE HVAR ROASTED DUCK WITH APPLES



Renaissance Hvar Roasted Duck With Apples image

This recipe is from island Hvar in Croatian Dalmatia. It originates from 16th century. Originally it was roasted "pod peku" or baking bell, but it is almost the same if you make it in oven, covered with aluminum foil or any other cover. The recipe is mentioned in Martin Benetovic papers, also one of the renaissance Croatian writers form 16th century.

Provided by nitko

Categories     Whole Duck

Time 2h20m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 10

2000 g duck
500 g apples (tart apples)
3 g sage (fresh sprig)
3 g thyme (fresh sprig)
1/3 cup lemon juice (from fresh lemons)
2 tablespoons honey
1/2 cup wine (white)
7 g salt
3 g pepper
1 cup water (for basting)

Steps:

  • Clean and season the duck and put sage and thyme sprig inside.
  • Put the duck into roasting pot (or "peku") and roast it on 190°C, occasionally basting with lemon juice and water.
  • When it is almost done (about 100 minutes) take the duck out and slice it into serving pieces.
  • Make sauce out of wine and honey and roasting drippings, add sliced apples, return the duck slices and roast until all ingredients are soft (or 20-30 min.).
  • Serve with homemade flour gnocchi.

Nutrition Facts : Calories 2151.4, Fat 197, SaturatedFat 66.2, Cholesterol 379.9, Sodium 998.2, Carbohydrate 29.6, Fiber 3.7, Sugar 22.4, Protein 58.1

ROAST DUCK



Roast Duck image

Provided by Ina Garten

Categories     main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 4

2 (5 to 5 1/2 pounds each) ducks, innards and wing tips removed
6 quarts chicken broth
Kosher salt
1 teaspoon freshly ground black pepper

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.

EVERYDAY ROASTED DUCK



Everyday Roasted Duck image

Make and share this Everyday Roasted Duck recipe from Food.com.

Provided by ratherbeswimmin

Categories     Whole Duck

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 whole duck (about 5 lb., with giblets and neck)
1 tablespoon kosher salt
4 sprigs fresh rosemary
1 cup dry white wine
1/2 cup fresh lemon juice
1/4 cup extra virgin olive oil
1 -2 cup light chicken stock

Steps:

  • Recommended equipment: kitchen twine, heavy-duty flameproof roasting pan with a flat wire roasting rack, a fat-separating measuring cup (2 cups or larger), poultry shears or heavy knife for splitting the bird.
  • Arrange an oven rack in the middle of the oven; preheat to 400°.
  • Remove all clods of fat from the duck cavities, and trim any loose flaps of skin; rinse the bird, including the giblets and neck; pat dry with paper towels.
  • Sprinkle a teaspoon of salt inside the belly cavity; and push in the rosemary sprigs.
  • With the breast side up, twist and fold the wing tips so they stay under the bird.
  • Cross the legs over the cavity opening and tie the ends tightly with kitchen twine.
  • Chop the duck neck into two or three pieces and scatter in the bottom of the pan, along with the giblets, under or around the wire rack.
  • Set the duck, breast side up, on the roasting rack in the pan.
  • Whisk the wine, lemon juice, and olive oil vigorously together until emulsified, and pour this all over the duck skin; sprinkle the remaining 2 teaspoon salt over the bird, making sure that the sides are moistened and salted as well as the breast.
  • Roast the duck for an hour, breast up, then baste it all over with the pan juices, using a bulb baster or large spoon--tilt the roasting pan carefully to scoop up the liquid.
  • Continue to roast for another 1 to 1 1/2 hours, basting the bird every 30 minutes or so, until it is dark gold and very crisp all over.
  • Remove the duck to a platter, take out the rack and gather the giblets and neck pieces onto the platter, too.
  • Carefully pour the hot juices from the pan into a fat separator and let the fat gather on top.
  • Pour the good juices out of the separator into the roasting pan (if you don't have a separator, spoon off all the fat first, then pour in a cup or more of stock, so you have at least 1 1/2 cups liquid to deglaze the pan and cook into a sauce).
  • Set the roasting pan over med-high heat on top of the stove, and bring the liquids to a boil, vigorously scraping up all the caramelized bits on the bottom of the pan.
  • Let the juices reduce until slightly thickened and flavorful, then turn off heat.
  • In the meantime, cut up the duck into small pieces to serve family-style; pile the cut pieces on a serving platter, along with the roasted neck and giblet morsels.
  • Keep warm, and when the sauce is ready pour the pan sauce all over.

BRAISED MUSCOVY DUCK



Braised Muscovy Duck image

I raise some of my own meat and this year I tried Muscovies. They are different from other ducks and the meat usually requires liquid to tenderize it. And they're big, so they won't fit in most crockpots. I cook them in a covered roaster in the oven. If you can't find Muscovy, this recipe would work well for any poultry. NOTE: Muscovies are very low in fat; you will barely notice any in the finished dish. The nutritional information will show a high fat content because it only recognizes the Mallard-type ducks found in grocery stores.

Provided by firefly68

Categories     One Dish Meal

Time 12h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 whole duck, Muscovy
1 1/4 cups beer, dark
2 onions, cut up
2 carrots, cut up
2 apples, cut up
1 cabbage, small head, cut up
1/2 cup dried cherries
10 dried apricots
2 tablespoons soy sauce
1 teaspoon pepper, freshly ground

Steps:

  • Cranberries can be used instead of cherries. Place all ingredients in a crockpot set on low, a covered roaster in a 200* oven, or a large heavy-bottomed pot on a very low burner, for approximately 12 hours, until the meat falls off the bone. To speed things up, start the crockpot on high or the other pots on a medium burner until the liquid begins to simmer, then cook as directed. If your pot doesn't have room for all the ingredients, the cabbage can be cooked separately, preferably in the pot liquor. Goes best with potatoes or noodles, and would probably be wonderful with spaetzle.

Nutrition Facts : Calories 990.8, Fat 83.5, SaturatedFat 28, Cholesterol 160.6, Sodium 514.3, Carbohydrate 29.9, Fiber 6.6, Sugar 19, Protein 28.4

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