I found this recipe, and am a fan of slow cooking, as lamb shanks in a covered pot in the oven at a low temperature for hours comes out dripping from the bone and delicious. Wow! ... Roast Duck. Roast it as follows for 4 hours at 300 degrees. And I roasted potatoes and brussels sprouts in the duck fat. I found a few recipes online, two that suggested cooking it at 400 for 45 minutes, flipping it three times, but comments were critical and complained of dry meat… I tend to overcook, and hate it when I turn a good cut of meat into jerky. But I think this recipe will freeze well (like a confit), can just thaw and finish by browning the skin on the stove before serving. From my experience, I would say you adjust the recipe by raising the cooking temperature to 300 F and adjust cooking time along the cooking. You need to avoid slicing through the meat, which will cause the duck to lose moisture. Tender roast duck with citrus & carrots. Thank you for the reminder of how to cook a perfect duck. I just needed to adjust the temperature a little and cook it at 170 for 7 3/4 hr.s and finish with 15 minutes at 450 in a convection oven as I needed to extend the cooking time to allow for an airport pickup of our arriving guest. At the end I drained off the fat but added the remaining drippings to the sauce. I wanted to know how far in advance you can make the fruit sauce? 13 ratings 4.7 out of 5 star rating. Even though I’m 67 I was afraid to ruin a nice duck. Don’t be scared away by the long cooking time of this recipe, because: Compared to roasting a perfect chicken, roasting the best duck is much easier. Hi Adelina, I’ve never tried to use this recipe to cook smaller cuts. So happy to hear you enjoyed the dish! I tried it a couple of years ago I think and meant to comment, but never did, and here I am coming back and delighted to find it again as I’m hoping to make it for my mum this coming Mothering Sunday. I hope you had a great Christmas. Result was perfectly crisped skin and super tender, pull apart meat. The legs come off like confit and the breast is cooked through but tender, a meat you can pull apart. The 2nd duck I stuffed with sprig of thyme, then peeled a navel orange, 2 limes and 2 tangerines leaving them whole. The thickness of duck skin is not consistent. Foolproof and amazingly delicious. Hi Harriet, yep, you should preheat the oven and then put the duck in. I love this recipe. Roast for about 30 minutes, or until golden-brown. Thank you VERY much for sharing. Move it to a ziplock bag, press out as much air as possible, and store it in the fridge for up to 2 days or in the freezer for up to a month. Stir the potato starch slurry again to let it fully dissolve in the wine. So easy! I love this recipe so much. Slow-cooked duck for a variety of dishes. Carrots & Parsnips. If you want a change from Christmas turkey, try TV chef Sophie Grigson's juicy duck alternative for your Christmas dinner. If so, they say practice make perfect so: Get up on that horse again, as we say in Sweden!Ds. Many thanks, Elishia. To roast a duck it does take a few hours, but it’s incredibly easy to do. Your email address will not be published. Notify me of followup comments via e-mail. Carefully remove the citrus fruits (they will be very hot!) Hi Philip, glad to hear you enjoyed the duck. You do not need to flip the duck or monitor the process. Slowly pour it into the sauce, stirring at the same time. If you’re not familiar with this process, I suggest you start slow. The skin will crisp up nicely once you reheat them in the oven. Thank you! I stopped when the internal temp was 172F. I’m really surprised this method doesn’t show up everywhere as the way to cook a duck. Thank you. My husband will probably never order duck at a restaurant again. Roast Duck Crown with Duck Crousillant & Red Wine Jus. I can't swear to it, but I think wasting good duck or goose fat is actually a little known cardinal sin:). I will most certainly make it again. My supermarket bought duck, surprisingly tasty and luckily entirely free of the slight stench so common in much mass produced poultry, unfortunately came without neck and giblets, so there wasn’t much to make a sauce from. Cut duck giblets (liver, heart, and gizzard) into even-sized chunks and combine with a spoonful of Chinese distilled liquor (白酒, bai jiu), vodka, or Shaoxing wine in a small bowl. Definitely try it out! Thank you for sharing I noticed that in one of your photos you wrapped the tops of wings and legs with aluminium foil. You can now disregard received wisdom about how to roast a duck and produce a gorgeous one with very little effort. But you don’t need to do anything during the roasting. And for goodness sake, save that duck fat for future use. Have a great weekend Geir, and happy cooking! I prepared this yesterday, 12/30/18 with the most satisfying results. Transfer into the oven and preheat to 260 degrees C (500 F). Do NOT cover the duck with foil. Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Remove the giblets from inside the duck and trim off any large pieces of fat that may be around the cavity opening, but do not discard the fat—duck fat is delicious especially for sauteing potatoes. Remove the pan from the stove. Happy cooking and hope the duck turns out great! Garlicky, moist, and so tender the breast meat could almost have been spread like pate. The duck is stuffed with citrus, then slow cooked until the meat is falling off the bones and the skin perfectly crisped. Gently cook the giblets over medium low heat until cooked through and the surface browned. If cook at 300, you will still have enough time to get the duck crisp up while the meat stays tender. Hi Amber, I’m afraid I cannot provide a great answer since I’ve never cooked the dish using other stuffings. The skin will crisp up nicely and the meat will remain more juicy. I didn’t have a V rack, just laid it on a flat rack in a foil lined pan, and left it alone I checked it the first and third hours, then again three hours later, and the loft smelled amazing by then. I’m planning to bake at 100°. Meanwhile, combine potato and duck fat in a separate roasting pan, season to taste and roast until … Slow roast honey & sesame duck. this . Reduce the oven temperature to 160C/140 Fan/Gas 3 and slow roast for 2½ hours, basting from time … I wish I have a better answer but I cannot promise a good result without testing the method. You can make the sauce 1 to 2 days prior serving day. I made a fantastic sauce that made the breast meat sort of edible but I’m sticking with duck confit. The stuffing will keep the duck meat hot. I cooked at 200F convection oven for 6.5 hours, then 450 for 15 minutes, but finished under the broiler. It’s been ages since I roasted a whole duck, will definitely repeat this more often. Since moving to the US, I’ve been craving duck. I know it’s cliche to say this, but the duck is literally fall-off-the-bone tender (as proof of my words, see the picture below). I’ve seen recipes that get you to cut the bird up and cook separately but this is way better. Absolutely perfect. A restaurant recipe that requires minimal effort and yields the best results. Chopped up too much citrus fruits so I used that+ carrots, leek, giblets, orange marmalade, star anise, tomato paste, white wine and water to make a sauce foundation, also on a slow burn on the stove, now waiting for the filling, could it get more Zen ?! The recipe is rather forgiven so it’s unlikely you’ll overcook it. This method works better when you choose a duck breed with thinner skin (or a duck that was air-chill processed). Your email address will not be published. It’s cooked slowly which allows the meat to remain tender and juicy and it’s served with a delicious port and five-spice sauce. Perhaps I’ll serve it with some duck fat potatoes and grilled fennel and a dash of cream in the sauce, because why not (), Ps. My husband and I are going to be making 2 ducks for thanksgiving! Can I substitute 2 duck breasts for a whole duck? Rub some paprika and salt onto the duck and place it onto a tray. No, it’s not good for you but sometimes you’ve just got to do what you’ve got to do. Gently press the knife. In my world, it tastes way better than crispy bacon. Position a rack in the center of the oven and heat the oven to 325°F on convection bake or to 350°F without convection. In the recipe below, I introduce the original sauce recipe – a delightful and sweet sauce made from white wine and fruit preserves. Thank you for sharing it. That’s when you know the duck is getting good. Hi, Maggie. That duck was amazing we wil definitely be making that atand again We went with a n apricot preserves mixed with kung fu girl Riesling wine for the fruit sauce and it was amazing Thank you again. Enjoy! Veggies especially, but also your garden variety chicken. Happy cooking and I hope you enjoy the dish! I stopped looking for new duck recipes after learning about this one lol Thanks for leaving a comment. You’ll start to check on the duck every 10 minutes, wondering why it’s still not ready. Hi Lesley, I think you can just stick with the temperature and timing in this recipe. Your duck slow-roasts all afternoon, releasing its fat into the roasting pan, while the flesh stays moist and succulent under a crisp, mahogany brown skin. It might become a bit thicker after storing in the fridge but you can bring it back by heating it gently and stir in some water if needed. Thank you!!! I’ve tried a couple different recipes for duck in the past few months so had to try this one, even though it appeared way too simple. Hi Maggie, You should keep an eye on the duck after 4 hours, check on it every 30 minutes or so without open the oven. Maybe I should quote you in the blog post . . Red Wine Gravy. In total, there’s only 20 minutes of active cooking time. Transfer the duck onto a large cutting board. You might finish the whole thing before you have a chance to serve your guests. The husband and all 5 children loved it! I’m in the middle of cooking this and would have loved to have a target meat temp for my probe. Thank you. I worried that the initial temp had been too low and that I might have left it too long at 230 at the end, but the bird turned out very tender and tasty. You don’t have to do this if you’re not intend to eat that part. It’s really great . You also actually get the wings which normally get pretty much incinerated with other methods. I made a sauce to serve on the side for it (blueberry jam with balsamic vinegar). Heat oil in a skillet. for 2 days. I can only source Gressingham ducks where I am in the UK and they are bred to have maximum flesh with much less fatty skin – sounds great, but not ideal for the skin-lovers and fans of super-slow cooking amongst us! EVER. I too love duck, and believe this recipe is simple and gets amazing flavors and textures. I cooked up the giblets into a nice meaty stock that I mixed with wild rice to make a nice dressing, and plan to make a nice pomegranate reduction sauce that would be a nice touch. The duck will become so tender that you can easily pull the leg apart from the body. Required fields are marked *. I’ve tried it a few times. You can also subscribe without commenting. I think the best way is to roast the duck for 4 hours, then you can try gently pull the leg. Happy cooking and hope the duck turns out great! Thank you. According to Saint Phlip, it’s the tastiest duck she’s ever tried. Should I bring the duck to room temperature before cooking? Is a big fan of low tempered cooking, so I’m trying Geirs modifications 100 * C for 5 h etc. Absolutely easiest best tasting roast duck!!!!!!!!! Do you like my recipes? Like I said, it's really just a slightly faster version of a confit duck or goose. For side dishes, you could check out: I go into it in more detail in my cookbook Duck, Duck, Goose: … This holiday increase the cooking temperature to 200F and it came out perfectly just tried technique! A ( what we thought ) was the most satisfying results a of. Rack in the past I would recommend reheat them with a delicious combination of soy and pineapple that gives a! 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