Roast Duck Recipes

ROAST DUCK

Steps:

• Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180oC/350oF/gas 4.
• Peel the onion, cut into wedges and place in a roasting tray with the giblets and a splash of water.
• Rub the duck all over with 1 tablespoon of oil, 1 tablespoon of Chinese five-spice and a really good pinch of sea salt.
• Halve the clementine and place in the cavity, then sit the duck directly on the bars of the oven, with the tray of onions and giblets underneath to catch the tasty fat.
• Roast for 2 hours, or until the duck is crispy and cooked through, turning the onions occasionally to prevent them from catching.
• While the duck cooks, prep the garnishes. Trim and halve the spring onions and carrots, then finely slice lengthways, scratch a fork down the cucumber, and finely slice it with the chilli. Pick the herb leaves. Cut the lime into wedges.
• Remove the cooked duck to a platter, cover, and rest for 30 minutes. Pour all the fat from the tray into a jar, cool, and place in the fridge for tasty cooking another day.
• Now you've got a choice: you can make a dark hoisin utilizing the bonus flavour from the tray, or you can do it separately in a pan to achieve the vibrant colour you see in the picture - both ways are super-tasty, it's purely personal preference.
• Using the tray, remove and discard the giblets, leaving the onions behind. Place over a medium heat on the hob, peel, roughly chop and add the garlic and ginger, add 1 teaspoon of five-spice, then stir in the cranberries, picking up all the sticky goodness from the base of the tray.
• Cook for 2 minutes, then add the soy, rice wine vinegar, honey, clementine juice and a splash of water. Simmer for 5 minutes, or until thick and glossy.
• Pour into a blender and blitz until smooth, then taste and season to perfection.
• If you're doing it in a pan, just follow the instructions above, adding a splash of oil to the pan before the garlic, ginger and five-spice.
• In batches, warm the pancakes in a bamboo steamer over a pan of simmering water for just 1 to 2 minutes.
• Slice the duck meat, or get two forks and ravage it all off the bone. Serve everything in the middle of the table so everyone builds their own. The crispy duck skin will be an absolute treat dotted on top!

HONEY ROAST DUCK RECIPE

Steps:

• Completely defrost the duck in the refrigerator for 2-3 days if using a frozen duck, then remove giblets and neck. Rinse well, inside and out, with cold water and pat completely dry using paper towels. Let the duck sit out on the counter for 30 minutes to come up in temperature a bit.
• Use a sharp knife to score the skin on the duck's breast in a diamond pattern, trying to cut only the skin without reaching the breast meat below. If there are other fatty areas like where the duck legs connect to the body, give those a poke or slash as well.
• Stuff the cavity of the duck with garlic cloves, a quartered onion, and a couple sprigs of rosemary. You could also use lemon slices or a quartered apple.
• Fold the loose skin on both ends of the duck to hold everything inside and tie the duck legs with butcher's twine or string to truss it by tying a loop around one duck leg, then crossing it over the other leg and wrapping the twine around both legs a time or two, then tying it off.
• In a small bowl, combine the salt, paprika, garlic powder, and pepper, then rub over all over the duck.
• Place the duck with the scored breast side up on a wire cooling rack over a baking sheet or on the rack of a large roasting pan.
• Start the duck by roasting it at a higher temperature of 425 degrees for 15 minutes, then decrease the oven temp to 350 degrees and roast for 1 hour and 15 minutes. At the 60 minute mark, brush half of the honey over the duck, then cook for 10 minutes before brushing the duck with the remaining honey.
• If the juices are still running pink after a total of 1 1/2 hours, let it roast another 15 minutes before pulling it out of the oven and tenting with foil for 15 minutes to let the juices redistribute before carving. The duck will be done with the juice running from the thigh after poking it are just barely a rosy pink color.

ROAST DUCK

Steps:

• Preheat oven to 500 degrees.
• Trim duck of all visible fat. Using a fork, prick the skin all over without piercing the meat; season with salt and pepper. Place duck on a rack set in a roasting pan and transfer to oven; roast for 40 minutes. Reduce heat to 400 degrees and continue roasting until juices run clear when thigh is pierced, about 30 minutes more. Remove from oven and let cool.
• Reserve any duck fat from roasting pan. Store in an airtight container, refrigerated, up to 2 weeks. Remove skin from duck and discard. Remove meat from bones; discard bones. Shred meat and serve or store in an airtight container, refrigerated, up to 3 days.

EASY ROAST DUCK

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.

ROAST DUCK

Steps:

• A day before roasting, remove the giblets and neck from the cavity of the bird and discard. If necessary pluck any stray pinfeathers off the duck with tweezers. Trim the neck flap and excess fat from around the cavity. Rinse and dry the bird well. Set the duck on a rack on a baking sheet, and refrigerate, uncovered, for 24 hours.
• Heat the oven to 300 degrees F. Pierce the duck's skin all over (including the back), every 1/2-inch, with a skewer or small knife. Season the cavity with salt and pepper and stuff with 3 strips of the orange zest and the onion. Set the duck on a rack in a roasting pan, and pour a cup of water in the pan. Roast the bird for 3 hours, removing the duck from the oven every hour to prick the skin again.
• Meanwhile, make the glaze: Combine the remaining orange zest, molasses, honey, coriander, pepper, orange juice, vinegar, and garlic in a small saucepan. Heat, stirring, over medium-high heat until warm. Remove glaze from the heat and set it aside at room temperature while the duck cooks.
• Remove the duck from the oven and carefully, pour off the excess fat from the pan. (If desired reserve this fat for frying potatoes or wilting greens.) Raise the oven temperature to 450 degree F. Return the duck to the oven and roast until crisp and brown, about 30 minutes more.
• Let the duck rest at room temperature for 10 minutes before carving. Brush the duck's skin with glaze 4 to 5 five times during the resting period. Carve the duck and transfer pieces to warm serving platter. Serve the remaining glaze at the table to drizzle over the duck, if desired.

CRISPY WHOLE ROAST DUCK

Steps:

• Completely defrost the duck in the refrigerator for 1-2 days, if using frozen. Once defrosted, rinse and pat dry. For best results, let the duck sit uncovered in the refrigerator overnight. This will help to dry and crisp the skin.
• Use a sharp knife to score the skin on the duck's breast in a diamond pattern, trying to cut only the skin without reaching the breast meat below. Cut off excess fat and poke the bird all over with a knife. Only prick the skin, don't hit the meat.
• Season the duck all over with salt, including the cavity. Stuff the cavity with garlic, shallots, lemon, apple and prunes. Use 2-3 toothpicks to sew the skin around the cavity opening tightly together, to keep the inside moist during roasting. Cross the legs and tie them together with a cooking twine. Fold the wings under the duck.
• Place the bird on the roasting pan and cook at 300 F for 1 hour, breast side up. After 1 hour, remove the bird and prick the skin all over again. Flip the duck breast side down and roast for another hour. Continue doing this process of poking and flipping the bird every hour for 3 hours.
• Prepare the glaze by combining the glaze ingredients in a medium pan. Simmer until thickens, about 10 minutes. Remove from heat and set aside.
• After 3 hours, remove the duck from the oven, poke once more, turn up heat to 400 F and blast for 15 minutes, breast side up. Then brush with glaze and finish for another 5-7 minutes.
• Rest. Carve. Enjoy!

WHOLE ROASTED DUCK WITH PURPLE SPROUTING BROCCOLI, DUCK-FAT POTATOES AND BORDELAISE SAUCE

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• For the whole roasted duck, use a small sharp knife to pierce the skin of the duck all over, but be careful not to tear holes in the skin. Season the duck with salt and black pepper and place on a wire rack sat in a roasting tin. Roast for 25 minutes.
• Remove the duck from the oven and pour any excess fat from the roasting tin into a jug. Reduce the oven temperature to 120C/250F/Gas ½.
• When the oven reaches 120C/250F/Gas ½, return the duck to the oven and cook for a further 1¼ hours - basting with the reserved fat every 20 minutes. Once cooked allow the duck to rest for 30 minutes.
• For the duck fat potatoes, heat a large frying pan and add the duck fat. Once hot and melted, add the diced potatoes and cook for 6-8 minutes, or until golden-brown and tender.
• For the bordelaise sauce, heat a medium saucepan and add the butter. Once hot, add the shallot and cook for 2-3 minutes. Add the thyme, bay leaf and peppercorns and cook for a few minutes.
• Add the red wine and cook until the volume of liquid has reduced by half. Pour in the warm veal jus and reduce by half again. Season with a little sugar, to taste. Pass through a fine sieve and set aside in a warm place until ready to serve.
• For the purple sprouting broccoli, bring a large pan of salted water to the boil. Add the broccoli and cook for 2-3 minutes. Remove from the water and refresh in ice-cold water.
• Melt the butter in a large frying pan. Add the broccoli and gently fry for 1-2 minutes.
• To serve, remove the duck breasts from the roasted duck and cut into pieces. Divide the meat between serving plates. Serve the potatoes and broccoli next to the duck with a spoonful of the sauce.

EASY ROAST DUCK RECIPE

Steps:

• Pierce the skin of the duck all over with a skewer. Place on a rack in the kitchen sink, and pour over 2 full kettles of boiling water. Pat it dry with kitchen towel and leave it to dry on a plate in the fridge for an hour. You do this to release the subcutaneous fat layer under the skin to give crispy, not fatty, duck.
• Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Place the duck on a rack or trivet over a deep roasting tin, as it will release around 300g (10oz) fat into the tin.
• Add plenty of sea salt and roast for 90 minutes. Strain off the fat and keep it for the best roast potatoes ever.
• Don't try to carve a roast duck; joint it. Remove the legs just as you would a chicken. Now take the whole breasts off the bone, which will make the duck go much further. Ease your knife along the breast bone then slice the breast. This will give four good servings of tender meat without any fattiness.

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.