I’ve never made duck. Now I have to see what else you’ve been up to here… . I might salt the duck overnight like I do when I make confit de canard. Prep for this recipe consists of tying the legs, salting & peppering it, and slicing an orange. No more! I’ll keep u updated! I’d post a picture if the site would allow, but it looks just perfect. At the end I drained off the fat but added the remaining drippings to the sauce. Hi Michael, I do have an orange sauce recipe here: http://omnivorescookbook.com/orange-chicken-sauce/ Hi, Maggie. The skin will crisp up this way and the meat will remain juicy. So happy to hear you enjoyed the dish! Mix well. looks. So very similar. Wow, amazing! They were both delicious, and so easy! This was perfection…. I’m actually cooking it now for thanksgiving, it’s been in the oven for 5 hours and 30 min @ 225f. Yes the duck freezes well. Easy . It was a 1.9kg duckling so cooked it at 120C for 5 hours then at 260C till really crispy. Hi Donna, the duck is uncovered udring cooking. Score the skin, cut off excess fat, and poke it all over While reading your post I was curious to see the Chicken à la Benson recipe too, but I can’t seem to find the page on your site for some reason? The first time I dealt with a whole duck, I slow cooked it Mediterranean style. If yes, does the baking time and method change? Gently press the knife. It was stuffed with lemons, limes, and an orange. Is a big fan of low tempered cooking, so I’m trying Geirs modifications 100 * C for 5 h etc. Should I follow your idea of increasing the temperature as you suggested for the 5.5/6kg duck or just stick with temperature and timings as suggested in your recipe? This site uses Akismet to reduce spam. It always sounds so intimidating, but your recipe looks totally doable. The description is spot on! 3 If so, any suggestions for side dishes? before and store in plastic bag in fridge is it best to bring it to room temperature before reheating? Great recipe! We have just enjoyed this recipe on the balcony in Portugal with the sun shining. Many recipes suggest puncturing the duck meat with a sharp knife or fork. There were NO leftovers (except the duck fat which is already being used for other things). The skin is crispy when it comes out of the oven but like any other roasts, cripiness don’t like. I’m not sure exactly the hours it takes to roast the duck though (it also depend on the real temperature of your oven). If you try my recipe for Crispy Slow Roasted Duck, I would love to hear from you in the comments with your experience and rating! Moist sooooo tender, skin soooo crisp! Thanks Maggie. The white wine (or sparkling wine) and jam method is my go-to sauce for most of my duck dishes. Garlicky, moist, and so tender the breast meat could almost have been spread like pate. Hi DJ, I’m glad to hear the recipe worked for you! This was for sure a home run recipe and all my flavor choices played well with each other. Does it get easier than that? The slow cooked duck will generate paper thin crispy skin. I served it with a cranberry wine sauce (just warmed some canned cranberry sauce with red wine and thickened with a corn starch slurry). I think my favorite part is the port raspberry sauce, which sounds like it would be heavenly on just about anything. Any other changes you would make? Thank you for the reminder of how to cook a perfect duck. Around 2 AM I turned up the heat to 500 for ten minutes, and pulled it from the oven to cool, then put it in a container and into the fridge overnight after taking a heavenly taste. https://omnivorescookbook.com/glazed-carrots/ (Optional) When most of the duck fat has rendered and the skin has become thin (usually 6 hours to 6.5 hours), turn up the heat of the oven to 260 degrees C (500 F) to brown the duck for another 5 to 10 minutes. Thank you again for sharing this, and I hope you and your loved ones are safe and healthy during these crazy times. It should still come out quite moist with crispy skin. Raspberry jam makes a wonderful sauce with lots of flavor and great body while also being easy to keep on hand. I made this recipe for Christmas yesterday. Thank you so much!! And I haven’t even gotten to the best part! I think the major difference is, you don’t want to let the fat to be totally rendered when you cook a Peking duck (it might be a bit greasy for some people, but I really like its texture). I have made this duck twice so far: once for my family the first [and so far only] the I hosted Christmas Eve, and once as one of the meat options at a 20+ person Friendsgiving [alongside a second duck steamed then finished on the grill, a rib roast, and tri tip]. A bigger bird requires longer time to roast, and timing can be tricky if you’re cooking for a party. Gently cook the giblets over medium low heat until cooked through and the surface browned. Get new recipes in your inbox every week! Since moving to the US, I’ve been craving duck. I prepared this yesterday, 12/30/18 with the most satisfying results. Pour a few spoonfuls of the sauce onto a serving plate. Thanks for the feedback! Put it in the oven and roast for 3 - 3 1/2 hours, or until the meat is fork tender. Thank you so very much . It scents the air, but that’s it…). Watch Delta’s Jim Fisher demonstrate his method for perfectly cooked waterfowl. The slashes in the skin did not work. Happy cooking and let me know how the dish turns out , Hi Maggie My husband and I just finished our wonderful duck dinner. Tender duck breast in aromatic plum sauce with cinnamon, star anise, and cardamom. We’re spoiled by ubiquitous perfectly roasted Peking duck, a luxurious yet affordable dining choice that we enjoy a few times a year. INGREDIENTS. After the third hour, don’t flip the duck anymore, but brush some sauce over the breast and set the duck in the oven for ½ hour. Restaurant quality but super easy. But don’t wait for a holiday! It’s been years since I’ve had roast duck. Hi Nick, I’m so happy to hear you like this recipe! The only thing I did different was the sauce (didn’t have wine or jam lol) so used Chicken broth, cranberry jelly, and cornstarch. What you need to do is mix the jam with port, a little balsamic vinegar, those orange slices, and some chipotle powder. Transfer into the oven and preheat to 260 degrees C (500 F). I don’t mind that — in fact I love it! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. You might finish the whole thing before you have a chance to serve your guests. So my question is this: can you I use your duck recipe, but replace the stuffing with an “Eight Treasure” stuffing, and if so, can you recommend an Eight Treasure stuffing recipe to use? My husband and I are going to be making 2 ducks for thanksgiving! In a bowl, I put ground salt and pepper, garlic and onion powder and a pinch of cayenne pepper. I have got to make this recipe. It requires a long, slow roast. I’ve looked it up online, and from what I can tell there are main two variants: with the bone and boned. I’m planning to bake at 100°. Do you think this recipe would work for pastured duck? We love Duck, finally I found the best ever recipe, thank you s much. Birthday. I’m just an old guy, not much of a cook but this was a breeze to make. I am originally from Beijing, and now cook from my New York kitchen. I simply followed your instructions, and my duck was outstanding. I plan to do this more often! It needs to roast uncovered so that the skin can get crispy. Simple is the word here! And you’ll need another 10 minutes to cook the sauce and serve the duck. Thanks for this recipe. Jam really is a secret weapon in making amazing savory sauces. https://www.foodnetwork.com/recipes/jamie-oliver/slow-roasted-duck-recipe If I were to pass on the fruit side of things, maybe stuff the duck with stuffing, how would that effect cooking time? Your email address will not be published. Let the duck sit out for about 30 minutes to come to room temperature. Thank you! Taste and adjust the seasonings by adding a little kosher salt, pepper, and another dash of chipotle if needed. Place duck on a working surface or a cutting board. You should keep an eye on the duck after 4 hours, check on it every 30 minutes or so without open the oven. I wish I have a better answer but I cannot promise a good result without testing the method. 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. I hope your dish turned out well. To the Asian grocery store I go! When you start to worry that you’ve roasted it for too long and suspect the duck meat has lost its moisture, your dinner is ready. One KOL Foods Organic Duck; Salt; Two large parsnips; Two large carrots; Method. Maltose (麦芽糖, mài yá táng), also known as maltose syrup, is a super thick syrup that’s commonly used in traditional…, Papery dried shrimps, xiā pí (虾皮) in Chinese, is a fantastic way to add sea-salty flavor to a wide array…, Preserved mustard greens (碎米芽菜, suì mǐ yá cài), also known as pickled cardamine sprouts, are a common acidic addition that…, The century egg (皮蛋, pí dàn) is also known as millenium egg, pine flower egg or ‘skin egg’. Thank you. AWESOME. Roast it in a low oven at 300F for three hours, then raise the heat to crisp the skin and finish it off. 1 teaspoon Szechuan peppercorns, ground. Then prick the skin with fork. The only thing I’m not sure is, if the stuffing will keep the meat as moist as the citrus does. 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. The skin will crisp up nicely once you reheat them in the oven. Me too, I think it is really simple and produces very nice result. On the other hand, the real way to cook the duck … I’ll figure it out. Hi Karla, I think you can lower the cooking temperature to 200F. You can make the sauce 1 to 2 days prior serving day. Hi I'm Maggie Zhu! I’m glad to hear the recipe worked out for you, and you enjoyed the dish Place duck on the V-rack, breast side up. Yes, I love the fact that the duck is easy to prepare and the result is so rewarding Duck fat roasted potato and brussels sprouts sound super yummy! I personally do not like that method so much. If I go out to a restaurant for dinner, and duck is on the menu, you can be sure I am ordering it. 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. In the past I would get crispy skin but the meat would dry out at higher temps. Thank you very much for sharing!! I plan on doing it for Xmas. Yes I found out the cooking time varies a lot depending on the oven. I remember learning from my mom to always cook duck at low temp for very long periods of time, she did 225 degrees for 8 hours. So good! Then I can have leftovers too…even better. Use a few toothpicks to seal the bottom of the duck, to secure the fruits inside. Here we are! I definitely want to get every bit of goodness out of a duck. Sign up here to have new recipes delivered to your inbox every week. It is by far my favorite whole duck recipe because the result is spot on every single time. Whatever else happens this Christmas, I know I’ll be the one doing the cooking. If you’re not familiar with this process, I suggest you start slow. Very nice recipe. Heat the rest of the white wine in a small saucepan until warm. Hi Trish, you shouldn’t cover the pan while cooking the duck. A 2004 Ghemme (Cantalupo Breclemae) was a superb pairing. Happy cooking! I’ve never had the opportunity. Do you cover the pan with aluminum foil? It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish 1 hr and 20 mins . Slow-roasted duck with a simple orange and rosemary sauce is the focus of this delicious four-course menu that includes a perfectly-paired appetizer, salad course, vegetable, savory stuffing, and dessert. Use a pair of poultry shears to remove the duck neck and trim the neck skin. 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. Hello Maggie, just wanted to thank you for this lovely recipe. Definitely try it out! If I roast it the day Thinking of roasting a Christmas goose or duck? Easier than piercing the raw skin. Next rub sea salt liberally inside of the birds. Prepare a plate. This was so easy and the best method I’ve ever tried for duck. This recipe was originally shared by the chef of a hotel restaurant in Marietta, Ohio. To make slow roasted duck with crispy skin, sprinkle a whole duck with salt and pepper, and tie the legs. Tie together the legs with kitchen twine and sprinkle it all over with salt and pepper. 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. Everything you want in a sauce! Anyhow, glad the recipe worked for you. My husband will probably never order duck at a restaurant again. I think it can takes anytime between 5 to 6 hours. I too love duck, and believe this recipe is simple and gets amazing flavors and textures. Sign up to receive our 5-Day Chinese Cooking Crash Course and recipe updates. I cooked it at 225 for 6 hours, 275 for 1 hour and 500 for 15 min. But you don’t need to do anything during the roasting. I allowed the ducks to thaw in the refrigerator for 3 days. Looks fantastic by the way. I LOVE slow roasting! Thank you. Stuff the quartered orange into the duck and place the slices down the middle of the roasting pan. Raise the heat to 425F and roast for 15-20 minutes, or until the skin is golden brown. Hope you have a great week ahead . Brush more sauce over the breast and cook for another ½ hour. It generated nearly duck-confit texture. 300ml Brown Chicken Stock (see here) or duck stock made with the giblets . The roasting time is rather forgiven, and you can easily keep the duck warm with lowest setting if you finish the cooking earlier. I’ll definitely try it out next time when I get some cherries. Love the detailed simplicity of your recipes. I had a small duck about 2kg. I cooked a 2.5 kg duck for 5 1/2 h on 100° C, then 1 1/2 h on 110° C and finished off with 15 min on 230° C. The only other small modifications I made was to put a whole topped off garlic in with the citrus fruits and to add some paprika and black pepper along with the salt on the outside. 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). Crispy slow roasted duck is served with a raspberry orange port sauce. I think the juice and acid from the citrus also serves as a tenderizer, which makes the meat extra tender after such a long roasting time. As I have mentioned, my wife grew up in Beijing and occasionally she talks about a dish called Eight Treasure Duck. To cook the duck, you stuff it with several citrus fruits, then roast it at a very low temperature (95 to 120 C / 200 to 250 F). I’ve never done this recipe as a half so I’m not absolutely sure. Do not trim any skin from the bottom of the duck, because it will keep the meat moist during roasting. Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. cheers I bought the duck a few days ago and let it sit naked in the fridge to thaw and dry out a bit. Like the sauce suggestion but want to save duck fat for other recipes. Total Time 4 hours 15 minutes. Place the Cointreau, soy sauce, maple syrup, orange juice and garlic paste in a mixing bowl and whisk the ingredients together. Add some cream, blue cheese and red currant jelly to the drippings and thicken the sauce, just like for the Danish pork roas t. Remove the twine and carve the duck, and serve with pickled red cabbage and Danish caramelized potatoes. I’m a little nervous of it being over cooked but after reading everybody’s comments I think I’ll be ok! Thanks. YES…I LOVE duck. https://www.foodnetwork.com/recipes/food-network-kitchen/roast-duck-recipe Bring to a boil and cook the sauce for 5-8 minutes, or until the sauce is thick and can coat a spoon. For side dishes, you could check out: Right now my plan is to follow your Duck de Marietta recipe, but use the Eight Treasure stuffing described here, which also calls to undercook the rice: https://www.yumofchina.com/eight-treasure-duck/. Garam Masala Slow Roasted Duck. When it has cooled off, cover with plastic wrap and store it in the fridge. How to make it: Preheat oven to 300F; 2 cleaned and plucked mallards (will work with any late season duck) Rub bird with lemon wedge, squeezing juices outside and inside of bird; Dust birds with coarse salt and pepper. This looks so good, and I am making it for Christmas this year. Remove the duck from the oven and let rest for 15 minutes. Braised Beef Brisket with Rich Onion Gravy, Pan Roasted Brussels Sprouts with Pomegranate Seeds, Green Bean Salad with Fried Almonds and Goat Cheese. Can’t wait to eat leftover duck tomorrow with the sauce on the squash sourdough bread, panini style! You will be amazed when try to move the duck onto a carving board. 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. This was simple and delicious! I found out pierce raw skin can be trick and you might accidentally damage the meat. Just tried this slow cook technique and the duck and the breast came out tender! You need to avoid slicing through the meat, which will cause the duck to lose moisture. The aroma from this magnificent duck permeated the air as we entered our home guest in tow and they beamed as this scent greeted our arrival.Upon plating with jasmine rice and our Mandarin rum orange sauce and a few side salads we were exhiliarated by deliciousness of this splendid bird. Slowly pour it into the sauce, stirring at the same time. Thanks to this method, it comes out tender, never rubbery and bakes evenly. Here’s the basic technique I use to roast a duck. SLOW-ROASTED DUCK WITH POTATO PANCAKES . Love the orange incorporated into the recipe! Use a sharp paring knife to score the duck breast, about 1 cm (⅓ inch) apart. I think it won’t work as well as the whole duck because the meat will lose some juice during the baking. When cooking in advance and reheating to serve, should I carve the duck then reheat in pieces or reheat whole? Carefully remove the citrus fruits (they will be very hot!) The skin was indeed amazing, but the meat quite dry, and the citrus a complete waste (I knew that, I have never found that stuffing the cavity a poultry with herbs or anything actually flavors the meat. Cut three thick slices off the orange. Trim off excess fat from the duck. Don't forget to save the duck fat, which is wonderful for cooking potatoes or livening up a winter soup with just a spoonful. Way way too high to be edible. I truly appreciate all of your and replies to questions. Print Prep Time 15 minutes. Click here for details. In the storage section the instructions state: To reheat, place the duck, skin side up, on a roasting pan. My husband LOVES duck; he’ll order it at a restaurant almost every time. this . Hi Elishia, sorry for replying this so late. It’s really great . It smelled amazing! Transfer the duck onto a large cutting board. Are we going for chicken temp eg out at 155 beast meat? I loved the idea of just letting it cook all day and giving me a break after doing lots of cooking for Christmas Eve. Transfer the giblets from the duck to the plate. Please advise. Scatter rest of ingredients and neck around duck; season with salt and pepper. When the liquid comes to a simmer, taste it and adjust the flavor by adding more wine or jam. Thanks Maggie! Flavor which we are going to use to make the sauce! Enjoy! It turned out fantastic: crispy and full of flavor. Can I roast this duck in a stand-a-lone roasting pan with a cover or does it have to roast uncovered? Hi Philip, glad to hear you enjoyed the duck. Hopefully it will turn out as well. I used a 6.5 lb duck. Wow Maggie your recipes never fail to grab my attention. Happy cooking Troy! This is a festive dish, so we’re not going to count calories here . Sit the duck in a roomy roasting tin (you will be adding potatoes to the tin later). Excellent and easy recipe. This method works better when you choose a duck breed with thinner skin (or a duck that was air-chill processed). Next time I’ll try 200F ( oven temps may vary) 1 English free-range duck, about 2.5kg. I’ve seen recipes that get you to cut the bird up and cook separately but this is way better. Notify me of followup comments via e-mail. [Bonus: I give my dad the carcasses and he uses them to make congee.]. Would I need to adjust the cooking time? I cooked at 200F convection oven for 6.5 hours, then 450 for 15 minutes, but finished under the broiler. Bonus! Like you said it was tender not dry and easily pulled away from the carcass. The sauce is really delicious and quick to make. Nevertheless, your recipe still produced the best duck I’ve ever made when I first used it, so however skinny the duck, it still works. https://thehappyfoodie.co.uk/recipes/slow-roast-duck-with-port-and-cherry-sauce Should I bring the duck to room temperature before cooking? Happy New Year! duck 2 tablespoon garam masala 1 tablespoon ginger paste 1 tablespoon garlic paste Salt and Pepper Instructions. Peel and dice the carrot and parsnips. Carefully pour one cup of water into the side of the pan, ensuring you don’t wash any of the marinade on the duck off. Quarter up any remaining orange. Slow roasted duck is fall off the bone tender, the flavour is amazing and this recipe is a simple and amazing way to introduce anyone to the flavour of waterfowl. I used two navel oranges and one lemon to cut the sweetness. Roast Duck with Orange-Rosemary Sauce Served with a simple Orange-Rosemary Sauce, this slow-roasted duck is flavorful, moist and an impressive yet easy entrée … The duck will become so tender that you can easily pull the leg apart from the body. Looks crisped to perfection and so tender and the orange slices don ’ t cover pan. 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