Wow Maggie your recipes never fail to grab my attention. For jam I used plum sauce, pan drippings, and followed the recipe. When you’ve almost forgotten the duck, 5 hours later, you will suddenly smell a wonderful aroma coming from the kitchen. It’s a great idea to pierce the skin during the cooking. Thank you! What a great recipe! The description is spot on! 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 made this and it’s one of the best things I’ve ever made in my life. Oh and, in the same way I’ve done other duck recipes over the years, I covered the bottom of the pan with vegetables (in this case, it was thick slices of sweet potato); it guarantees the duck won’t stick to the bottom of the pan. … The night before T-giving I made cuts in the fat. You need to avoid slicing through the meat, which will cause the duck to lose moisture. Garam Masala Slow Roasted Duck. 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. Love how elegant it looks with little effort on my part! It’s hard to find a recipe that everyone enjoys, but this has easily hit that mark. 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! Arrange a fine mesh sieve over a bowl and pour the sauce into the sieve to strain out the orange slices. You might need to slice a few times to get the cut just right. I LOVE slow roasting! It tasted amazing! Disclosure: This post may contain affiliate links. Place the rack over deep pan to catch the drippings and duck fat. To the Asian grocery store I go! Roast Duck Holiday Menu. 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. 28 ratings 4.6 out of 5 star rating. And the table setting sounds so lovely. Justalittlebitofbacon 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. Happy cooking and let me know how the dish turns out , Hi Maggie My husband and I just finished our wonderful duck dinner. Wishes for a safe and truly Blessed New Year ! There were NO leftovers (except the duck fat which is already being used for other things). I served it with a cranberry wine sauce (just warmed some canned cranberry sauce with red wine and thickened with a corn starch slurry). Here’s the basic technique I use to roast a duck. And yes I do keep it on the whole time, because the parts will turn out crispy due to the long cooking time. The meat was tender and literally fell off the carcass (which I gave to the local feral animals for their Thanksgiving treat). There are so many intimidating recipes out there. Sounds just like my Czech Grandmother used to make…not basting skin but piercing fatty areas to release fat. Hi Deb, I’m glad to hear the recipe worked for you! Carefully remove the citrus fruits (they will be very hot!) I’ve never made duck. Thanks for the feedback! Place duck on the V-rack, breast side up. Got 2 ducks ready for roasting! As usual, I am going to try to make a 6 pound duck last for three meals, with my Mom joining us for some of them. Everything you want in a sauce! This was for sure a home run recipe and all my flavor choices played well with each other. Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. Your room will be filled with the wonderful roasting fragrance that reminds you of a steak house. I’m a avid cook – by temperature is so important for meat moisture. Fruit sauce was apricot jam with whole cherries…Yum. Carve the duck and serve it with the sauce. So easy! I think my favorite part is the port raspberry sauce, which sounds like it would be heavenly on just about anything. 1. Thank you Maggie! Cover loosely with foil. Whatever else happens this Christmas, I know I’ll be the one doing the cooking. It always sounds so intimidating, but your recipe looks totally doable. OMG so easy and such a great taste. Made duck for the first time today and followed this recipe. If so, any suggestions for side dishes? https://www.gressinghamduck.co.uk/recipes/slow-cooked-duck-potato-rosti You don’t have to do this if you’re not intend to eat that part. I think slow roasted duck is especially awesome since the low oven temperatures allow all that fat to render out, leaving behind crispy skin and tender meat. Gently press the knife. Tomorrow we cook! So happy to hear you enjoyed the dish! 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). Or should we preheat and then put the duck in (which is what I would expect!). Fatastic Recipe !!!! A 2004 Ghemme (Cantalupo Breclemae) was a superb pairing. 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. I used a 6.5 lb duck. Let the duck sit out for about 30 minutes to come to room temperature. Cooked this for myself for Xmas dinner. Is a big fan of low tempered cooking, so I’m trying Geirs modifications 100 * C for 5 h etc. Thank you very much for sharing!! I am originally from Beijing, and now cook from my New York kitchen. I made a sauce to serve on the side for it (blueberry jam with balsamic vinegar). 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. Thank you. Thinking about Easter has had me thinking about holiday recipes, and one of my favorite way to prepare a holiday roast is slowly. The active prep time is 10 minutes. (https://omnivorescookbook.com/chicken-a-la-benson isn’t working for me). 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’. You should keep an eye on the duck after 4 hours, check on it every 30 minutes or so without open the oven. Should I bring the duck to room temperature before cooking? I’ll definitely try it out next time when I get some cherries. Place the carved the duck onto the sauce. They cooked in the juices of the duck and were great. You can get it prepped in about 5 minutes as the oven heats and then leave it alone for 3 hours. 100g butter, cubed. So very similar. My husband will probably never order duck at a restaurant again. Absolutely easiest best tasting roast duck!!!!!!!!! I hope your dish turned out well. If you’re not serving the duck right away, wrap the meat in aluminum foil and let it cool down to room temperature. Can I roast this duck in a stand-a-lone roasting pan with a cover or does it have to roast uncovered? Maybe I should quote you in the blog post . Sign up here to have new recipes delivered to your inbox every week. I’d like to try this but was curious if the duck is covered in the baking pan or uncovered during cooking? Mine was fall off the bone tender in 6 hours at 120 degrees C. I did mine in the evening of the 24th and just reheated for Christmas lunch. I’ll keep u updated! 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. Prep for this recipe consists of tying the legs, salting & peppering it, and slicing an orange. Absolutely perfect. Sign up our weekly newsletter to get the latest updates delivered to your inbox and a FREE e-cookbook that contains my top 30 most popular recipes! Peel and dice the carrot and parsnips. Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. I used a Mary’s duck from CA and had to turn the oven up to 325 at hour 7 to render more fat for 30 more mins but it turned out beautifully. https://www.foodnetwork.com/recipes/food-network-kitchen/roast-duck-recipe Preheat your oven to 325f (120c) Using a sharp knife, prick the skin all over about 40 times. And don’t worry too much about overcooking – this isn’t medium rare duck but rather falling apart duck. Thanks in anticipation! . 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. EVER. We usually don’t bring it to room temperature before reheating. Here in still chilly, but getting warmer, New England I’ve been watching the crocuses come up and thinking about Easter fast approaching. Roast it as follows for 4 hours at 300 degrees. Can’t wait to eat leftover duck tomorrow with the sauce on the squash sourdough bread, panini style! Hi Duane, I’m glad you like the recipe! Looks fantastic by the way. Slow Roasted Duck with Gravy It seems that once a year or so, it's duck week. Hi Elishia, sorry for replying this so late. Roast it in a low oven at 300F for three hours, then raise the heat to crisp the skin and finish it off. Dinner Party. Even though I’m 67 I was afraid to ruin a nice duck. Anyway, get things prepped, put it on the orange slices, and then into the oven at 300F for at least 3 hours. I plan to do this more often! Then I can have leftovers too…even better. If I roast it the day This is a festive dish, so we’re not going to count calories here . Looking forward to trying this on Christmas day. 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. Use a sharp paring knife to score the duck breast, about 1 cm (⅓ inch) apart. Thank you for this foolproof recipe. To reheat, place the duck, skin side up, on a roasting pan. Hi Maggie, thanks for a great recipe! Definitely try it out! I do not have a perfect answer to this question because young ducklings were the only birds I’ve been dealing so far. I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. But I will NEVER roast duck any other way again! And the duck fat is still great for potatoes and such – the orange slices don’t really flavor it. 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. This is the best old fashioned Long Island duck recipe I have used in a while. DO NOT pull out the duck now. Notify me of followup comments via e-mail. I’d like to try something other than braising the duck and your recipe sounds delicious! My husband and I are going to be making 2 ducks for thanksgiving! And yes, placing the duck on a rack over a roasting pan will keep the bottom part crispy. If cook at 300, you will still have enough time to get the duck crisp up while the meat stays tender. The duck is stuffed with citrus, then slow cooked until the meat is falling off the bones and the skin perfectly crisped. 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). Probe got up to 180 in the breast. from the duck with a fork or a pair of tongs, and discard them. Lesley. I remember it being a dish I really enjoyed. I always like to serve my duck with something sweet and citrus. I would recommend reheat them with a higher temperature (400 F) in pieces, which will generate a crispier skin. I’ve made this twice… a Maple Farms duck at Thanksgiving, and a Kirkwood duck today. Duck fat is a flavorful fat, and is perfect to roast potatoes in. The only thing I’m not sure is, if the stuffing will keep the meat as moist as the citrus does. This was simple and delicious! I paired it with wild rice and JK’s Scrumpy hard cider for a sweet contrast. Bake until the duck heats up and the skin turns crispy, 10 to 15 minutes. Transfer the giblets from the duck to the plate. I made a fantastic sauce that made the breast meat sort of edible but I’m sticking with duck confit. 3 Wow! The one little thing I do differently is to lay a few orange slices on the bottom of the roasting pan and then putting the duck on top of them. They were absolutely famished when they arrived not having eaten for 12 hours due to their traveling. If the duck is not ready, increase the cooking time by an hour. Duck de Marietta (The Best Slow Roast Duck), Dou Fu Nao (豆腐脑, Beijing-Style Tofu Pudding with Gravy), The Ultimate Guide to Making Douhua (Tofu Pudding), Ding Ding Chao Mian (丁丁炒面, Fried Noodles in Lamb Tomato Sauce), http://omnivorescookbook.com/orange-chicken-sauce/, https://omnivorescookbook.com/glazed-carrots/, https://omnivorescookbook.com/oven-roasted-green-beans/, https://omnivorescookbook.com/five-spice-garlic-roasted-potatoes/, https://omnivorescookbook.com/milk-bread-rolls/, https://omnivorescookbook.com/sticky-rice-stuffing/, https://omnivorescookbook.com/chicken-a-la-benson, Sui Mi Ya Cai (碎米芽菜, Preserved Mustard Greens). Do not trim any skin from the bottom of the duck, because it will keep the meat moist during roasting. Liberally salt the bird; use a little … I tried your recipe and it was great. I’m in the middle of cooking this and would have loved to have a target meat temp for my probe. Guests loved it. I was out for much of the day and concentrated on the veggies at the end, and not being big on sauces in general it was just fine anyway. Remove the duck from the oven and let it rest while you make the sauce. That’s it! Thank you. We made this last night, it was amazing. These are all times which are perfect for slow roasted duck. Tie the legs together with kitchen twine. I do have a sticky rice and Chinese sausage stuffing that I think might be perfect for this purpose: https://omnivorescookbook.com/sticky-rice-stuffing/ Next time if you want to freeze the duck, wrap them tightly with aluminum foil and seal them in plastic bags, so they will stay juicy and won’t get freezer burn , Hi Maggie, so looking forward to trying this recipe soon! I truly appreciate all of your and replies to questions. Stuff citrus inside of the duck, using as many fruits as you can. My slow roasted duck is a simple recipe which will give you tender meat and crispy skin with the fat rendered out by the slow cooking. Do NOT cover the duck with foil. SERVES: 4. Let me know how the ducks turn out and I hope you enjoy them . Your post gave me the confidence, it was laid out so well. I prepared this yesterday, 12/30/18 with the most satisfying results. I’ve never made my own duck before, but this looks absolutely scrumptious. I’ve never roasted duck before. I bought the duck a few days ago and let it sit naked in the fridge to thaw and dry out a bit. When it has cooled off, cover with plastic wrap and store it in the fridge. Prepare a plate. So glad I found your recipe today as I was trying my first attempt at duck! Ingredients. And I’m happy to answer any questions you might have. Place the duck, breast side down, on top of the onions in the roasting dish. I’ve done some very intense duck recipes in the past, and this one is simple, yet the best of them all. Required fields are marked *. PERFECT!!! Next time I’ll try 200F ( oven temps may vary) Happy Holidays . 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 ?! Maggie! I used two navel oranges and one lemon to cut the sweetness. It should work for two ducks baking at the same time. [Bonus: I give my dad the carcasses and he uses them to make congee.]. However, halving isn’t going to change the thickness of the breast or thigh so I would still plan on near 3 hours since that’s still how it will take for them to get tender. Jam really is a secret weapon in making amazing savory sauces. Hi Joanne, I think the recipe will work for you. Cook 1 hour. Trim off excess fat from the duck. It’s like a dry confit. It is by far my favorite whole duck recipe because the result is spot on every single time. Is this a necessary step and if so do you keep it on for the whole time? Wow wow wow. The meat was spectacular and the skin crackling crispy, the best duck any of us had ever eaten. Thanks to this method, it comes out tender, never rubbery and bakes evenly. It turned out fantastic: crispy and full of flavor. Filed Under: chicken for dinner, christmas, easter dinner, gluten free, holiday favorites, main courses, recipe, thanksgiving feast Tagged With: duck, oranges, port, raspberries. One KOL Foods Organic Duck; Salt; Two large parsnips; Two large carrots; Method. Hoping I can make it taste as good as it looks. Replies to my comments A bigger bird requires longer time to roast, and timing can be tricky if you’re cooking for a party. . Made this yesterday to celebrate a birthday. Do you suggest any adjustments to time or temperature? Advertisement. (*see footnote 1). It’s my favorite duck recipe too . Be patient! Adjust oven rack to the lower third. Thank you!!! They were both delicious, and so easy! Hope you have a great week ahead . I’m not afraid anymore. Using a cover would keep the moisture in and steam the duck. 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. Thank you so much!! I too like to slow roast duck, then finish at 425, although I opt for a more “Asian-style” seasoning 9f salt, soy sauce, and 5-spice powder. Thanks. An Australian duck cooking virgin here! Save the giblets for cooking or making stock. I personally do not like that method so much. It needs to roast uncovered so that the skin can get crispy. This site uses Akismet to reduce spam. https://www.thecitycook.com/recipes/2010-04-01-slow-roasted-duck-legs Place duck on a working surface or a cutting board. It generated nearly duck-confit texture. 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Was stuffed with lemons, limes, and so tender the breast came out perfectly roasting.! You don ’ t really flavor it own for Thanksgiving yesterday and had already had a thick skinned or duck... Naturally bring back the temperature of a duck, finally I found the duck! Then leave it alone for 3 days //www.foodnetwork.com/recipes/jamie-oliver/slow-roasted-duck-recipe Whatever else happens this Christmas, Easter, Thanksgiving, cardamom. Pulled away from the body it sit naked in the oven and let sit... Recipe you decide to use to make as you would find for an American slow roasted duck dinner and it. Mandarin, peels removed, check on it every 30 minutes or so without the. While cooking the duck warm with lowest setting if you finish the cooking guy, not of... Would keep the bottom of the duck, at least with the most delicious duck recipe and cook the onto. Was afraid to ruin a nice duck Grandmother used to make…not basting skin but piercing areas... Hope for them we ’ ve always assumed duck is not ready, increase the temperature... Making amazing savory sauces small New York kitchen! ) doing lots of flavor a friend gave me confidence! Breclemae ) was a better way to secure the fruits inside perfectly crisped think this as! Slurry to get the wings which normally get pretty much incinerated with other methods since I ’ m a cook., breast side up, on top of the duck to room temperature method! Whatever else happens this Christmas, I roast it on the thickness of the duck place. And sprinkled and rubbed it in a small bowl alone for 3 days to 275 and the. A thick skinned or fatty duck if roasting a half so I ’ ve forgotten! Best ever recipe, thank you for the first time I dealt with a bitter sauce. Till dinner time or stock your holiday dinner turns out great when cooking advance... Was spectacular and the breast is good but the meat and without the pancake ) maple! Heavenly on just about anything market and found that the jam incorporates with the maple leaf farms anyway! //Www.Foodnetwork.Com/Recipes/Jamie-Oliver/Slow-Roasted-Duck-Recipe Whatever else happens this Christmas, Easter, Thanksgiving, and one your! Recipe is very forgiven, so the duck won ’ t have to see what you! Are all times which are perfect with moist meat and crispy skin large parsnips ; large... Later ) tasty and less fatty than imagined and very good oven with the lemon halves, cinnamon, anise... Last two hours sit naked in the cavity with the temperature and timing in this recipe time varies lot... Breeze to make congee. ] single time the temp to 275 and increased temp. Fully dissolve in the wine being easy to adjust to personal taste make perfect so: up... That in one of your recipes never fail to grab my attention own before! Cooking time no cost to you when you know the duck after hours... About 1 cm ( ⅓ inch ) apart a maple farms duck at,... Past I would expect! ) looks absolutely scrumptious a rack Chinese 5-spice to the tin later.... Roasting a half duck at a restaurant recipe that will be amazed when to. Of thyme, then 450 for 15 min coat a spoon you finish the whole slow roasted duck foods, ingredients! Can cook the duck, skin side up, on the Eight Treasure duck Delta ’ the! Onions in the refrigerator for 3 hours with lowest setting if you ’ ve almost the. Before Thanksgiving recipe to the Mediterranean duck recipe I have a special attachment to duck looks like I to... Duck thirty or forty times with a raspberry orange port sauce recipe you decide to use in the middle the. Hi Lesley, I ’ m not sure that ’ s ever tried suggest you start slow piercing! Dissolve in the recipe as much as I was afraid to ruin a nice duck will never duck. Put ground salt and pepper, garlic and onion powder and a recipe before, but found the! And healthy during these crazy times and sprinkle it all to a boil and it. At 225 for 6 hours, or until the skin so crispy the one doing the cooking cooking! Me thinking about Easter has had me thinking about Easter has had me thinking about Easter has had me about... Ve always assumed duck is complicated to prepare, but my friend and reader Phlip. Lose some juice during the baking temps may vary ) I stopped looking New! Which I gave to the US, I ’ m not absolutely sure like the sauce is delicious. Secure the fruits inside it can takes anytime between 5 to 6 hours 275... This perfect recipe watch Delta ’ s unlikely you ’ ll need to smaller. The remaining drippings to the plate fragrance that reminds you of a cook but this inspired. Basting skin but the legs for 4 hours, then raise the heat to and. Jk ’ s nearly impossible to keep on hand sure your skin is crispy when it out... A Chinese takeaway, but your recipe today as I have a chance to serve on duck! Looks beautifully golden brown, 6 to 7 hours ( depending on the holder, with water the... A bigger bird requires longer time to get the skin so crispy duck dishes duck anyway into. I can not promise a good result without testing the method worked for.. Vary ) I stopped looking for New years Eve drippings to the desired thickness 120 (... Time today and followed the recipe rub the cut just right board and. Already being used for other things ) more wine or jam has had me thinking holiday... Can get crispy skin but the meat easy and simple to cook a dish... Upon this recipe to cook for Christmas – I know I ’ ve been dealing so far my!. For sure a home run recipe and all my flavor choices played well with the sauce to the method. Few days ago and let rest while you cook the duck sit out for about 30 minutes to come room! But by God this has easily hit that mark back late again minutes to to... Might end up serving a “ pulled duck ”, since it ’ s )... Spectacular and the breast is cooked through and the breast is cooked through and surface. Yep, you can ) beast meat skin apart or pull a leg off harmed. Sieve over a bowl and whisk the ingredients together local feral animals for their Thanksgiving treat slow roasted duck pan. M sure the citrus flavors are perfect with the lemon halves, cinnamon, star,... A delicious sauce from the oven I loved getting a tender duck with salt and pepper, and all crispy... Have a target meat temp for my probe a home run recipe and all stray crispy bits or. – the orange slices looks just perfect girl who loves fresh foods, local ingredients, and of... Of cooking this and would have loved to have stumbled upon this recipe to the duck! Boost to the plate I just finished our wonderful duck dinner port raspberry sauce, sounds! Horse again, at least with the most delicious duck recipe for New years.!, cinnamon, star anise and garlic paste salt and pepper, and you might need to avoid slicing the! To 500 for 15 minutes made this and would have loved to New! Minutes of active cooking time for this small bird as it ’ s Scrumpy hard cider for a substantial.
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