Thank you for this recipe, watching the duck slowly do it’s drip drip drop, whilst the aroma spreads in the kitchen. Do you think it will go well with the e original bitter orange sauce from the canard a lorange classic recipe? The usual problem is either the legs are done and the breast is dry or the breast is good but the legs are raw. Do you like my recipes? Let me know how the ducks turn out and I hope you enjoy them . Transfer into the oven and preheat to 260 degrees C (500 F). Sign up to receive our 5-Day Chinese Cooking Crash Course and recipe updates. It’s a great idea to pierce the skin during the cooking. Now pour in the stock, lemon juice and orange juice and zest, bring to simmering point, taste and season and simmer gently for 15 minutes. So I rinsed it, scored the skin, rubbed it with sea salt and smoked paprika, and instead of citrus filled it with a handful of garlic cloves and couple of black garlic cloves, stitched it shut and put it in the oven at 250 (I have a convection oven, fans, not full convection, so put it on the middle rack as temperature would be even) around 8 PM, and went back to work at my computer. Hopefully that will work?! It was a 1.9kg duckling so cooked it at 120C for 5 hours then at 260C till really crispy. Browse our huge collection of delicious yet simple duck recipes and meal ideas from some of the most inspiring chefs. The only thing I did different was the sauce (didn’t have wine or jam lol) so used Chicken broth, cranberry jelly, and cornstarch. Thank you! I’m actually cooking it now for thanksgiving, it’s been in the oven for 5 hours and 30 min @ 225f. EJ. I have a 7 pound pasture raised duck, which has less fat than store bought, along with tougher, more flavorful meat from its varied diet and being free to roam around. Thank you so much. If you are looking for a simple, foolproof roast turkey crown recipe this Christmas, you are in luck. Foolproof and amazingly delicious. Thank you for sharing it. Also, when reheating it states to reheat in a roasting pan, should it be placed on a rack?? Wow wow wow. You might need to slice a few times to get the cut just right. I’m glad to hear the recipe worked out for you, and you enjoyed the dish The duck will become so tender that you can easily pull the leg apart from the body. Absolutely easiest best tasting roast duck!!!!!!!!! I might salt the duck overnight like I do when I make confit de canard. I ran across your recipe….we are amassed how fantastic it is. If I were to pass on the fruit side of things, maybe stuff the duck with stuffing, how would that effect cooking time? You might end up serving a “pulled duck”, since it’s nearly impossible to keep the whole thing intact. This was the first time I cooked duck. Thanks!! Happy New Year to you and your family! In the storage section the instructions state: To reheat, place the duck, skin side up, on a roasting pan. After 7 hours at 110 degrees Centigrade with a 10 minute finish at 200 degrees it was still moist and tender with great crisp skin. 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. 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. The only thing I’m not sure is, if the stuffing will keep the meat as moist as the citrus does. Heat the rest of the white wine in a small saucepan until warm. Or you can do a really simple green salad with vinaigrette dressing. Prick the duck skin all over with the tip of a skewer to help release the fat. It was stuffed with lemons, limes, and an orange. Hi I'm Maggie Zhu! Bake until the duck heats up and the skin turns crispy, 10 to 15 minutes. 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. Maybe I should quote you in the blog post . You can make the sauce 1 to 2 days prior serving day. And the stuffing is a widely varied as you would find for an American Thanksgiving dinner. Perfect and so easy. Hi Jack, I think for a smaller duck with a lower temperature, you probably need 1 or 2 hours less. So very similar. The white wine (or sparkling wine) and jam method is my go-to sauce for most of my duck dishes. I guarantee you the dish will taste just like home. I’d post a picture if the site would allow, but it looks just perfect. I’ll keep u updated! Excellent over a bed of white rice. 4. Gently press the knife. And here I am This month, we have a full set to giveaway with our exclusive competition in association with Grana Padano. Let these cook together for a minute or two as you stir and scrape off all the residue from the sides of the tin. I served it with a cranberry wine sauce (just warmed some canned cranberry sauce with red wine and thickened with a corn starch slurry). Hi Nick, I’m so happy to hear you like this recipe! We’re spoiled by ubiquitous perfectly roasted Peking duck, a luxurious yet affordable dining choice that we enjoy a few times a year. Add enough slurry to get the sauce to the desired thickness. We love Duck, finally I found the best ever recipe, thank you s much. EVER. So happy to hear you enjoyed the dish! Very good. I’ve done some very intense duck recipes in the past, and this one is simple, yet the best of them all. I personally do not like that method so much. (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 … Made duck for the first time today and followed this recipe. I have used a (what we thought) was the most delicious duck recipe for years. Refrigerate leftover roasted . Restaurant quality but super easy. Have a great weekend Geir, and happy cooking! Hi Maggie Your email address will not be published. This recipe is taken from Delia Smith’s Christmas. But I will NEVER roast duck any other way again! The next 2 hours will be the most difficult. It was almost perfect, but my friend and reader Saint Phlip told me there was a better way (you might recognize her name from her famous Chicken à la Benson). In a bowl, I put ground salt and pepper, garlic and onion powder and a pinch of cayenne pepper. During the last 5 minutes carve the duck by using a sharp knife to cut it into quarters. Do you cover the pan while you cook the duck? 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. It requires a long, slow roast. Tomorrow we cook! Hi Donna, the duck is uncovered udring cooking. Hi Maggie, This was so easy and the best method I’ve ever tried for duck. This step further crisps up the skin. It’s like a dry confit. Thank you. recipe. The 1st duck I stuffed with a sprig of thyme, chunks of Vidalia onion, an apple(cores and quartered) and chunks of raw deer sausage(any sausage will do). 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. Use a sharp paring knife to score the duck breast, about 1 cm (⅓ inch) apart. The stuffing will keep the duck meat hot. To reheat, place the duck, skin side up, on a roasting pan. When the liquid comes to a simmer, taste it and adjust the flavor by adding more wine or jam. It turned out fantastic: crispy and full of flavor. Any suggestions on how to adjust cooking time for this small bird as it’s 1kg less than the recipe? Hi Karla, I think you can lower the cooking temperature to 200F. Hi Deb, I’m glad to hear the recipe worked for you! 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. Your post gave me the confidence, it was laid out so well. 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). Mix 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl, and sprinkle the bird inside and out. To the Asian grocery store I go! 2 ratings. I loved the idea of just letting it cook all day and giving me a break after doing lots of cooking for Christmas Eve. Bake until the skin turns golden brown, 6 to 7 hours (depending on the thickness of the duck skin). I totally thought I messed up when I realized at the 5 hour mark I had been cooking the duck at 200 degrees Fahrenheit instead of 250. Place the duck in a roasting tin, and prick the fleshy parts with a skewer. If anyone is apprehensive about giving it a try, don’t doubt: it’s absolutely worth it, and has converted multiple people into duck lovers. I stopped looking for new duck recipes after learning about this one lol Thanks for leaving a comment. Hi, I bought a duck yesterday, having no idea how I was going to cook it! Maggie! You might accidentally crack the skin apart or pull a leg off. Rub both sides of the duck with plenty of sea salt. Right before serving, I crisped up the skin by heating the duck pieces under the broiler. Thanks in anticipation! [Bonus: I give my dad the carcasses and he uses them to make congee.]. This method works better when you choose a duck breed with thinner skin (or a duck that was air-chill processed). 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. That’s being said, if you’re using various bone-in skin-on cuts, I’d try the method you suggested (place the duck on top of citrus with skin side up). I allowed the ducks to thaw in the refrigerator for 3 days. I’m very bad at waiting for duck skin to crisp up. Definitely try it out! Cooked this for myself for Xmas dinner. The skin will crisp up this way and the meat will remain juicy. I’m really surprised this method doesn’t show up everywhere as the way to cook a duck. Stir the potato starch slurry again to let it fully dissolve in the wine. The description is spot on! That’s when you know the duck is getting good. If cook at 300, you will still have enough time to get the duck crisp up while the meat stays tender. Into the oven at about 10am and forgot about until 5 or so. Guests loved it. Salt duck with spinach, potatoes & bacon. I was on my own for Thanksgiving yesterday and had already had a duck ready to cook. I would recommend reheat them with a higher temperature (400 F) in pieces, which will generate a crispier skin. If roasting a whole duck allow 40-45 minutes per kilo and 15-20 minutes resting time. 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. It added an extra boost to the sauce without the sweetness of just using the jam. I stopped when the internal temp was 172F. It was super easy and delicious – everyone LOVED it. This was for sure a home run recipe and all my flavor choices played well with each other. Season all over with salt and pepper, then roast it on the highest shelf of the oven for 20 minutes. Place duck on the V-rack, breast side up. Hi Duane, I’m glad you like the recipe! So good! 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! Roast duck with pancetta, potatoes and Marsala The point of this recipe is that the potatoes absorb some of the duck fat, and you can then balance the … Remove the breasts from the pan and place them on a warm … If you’re not familiar with this process, I suggest you start slow. Many thanks, Elishia. The slashes in the skin did not work. Would I need to adjust the cooking time? I’ve always loved Peking Duck, and ordered it from a local place that had a half duck at a reasonable price. Pam. From time to time during the cooking remove the tin from the oven and drain off the fat into a bowl (it's wonderful for roasting potatoes). I used a little of the broth/rendered fat, as is, like a minimalist gravy. 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 take a less labor-intensive approach while maintaining the taste and look of the dish. If you can find Dale's Seasoning, a seasoning sauce with 11 spices, that's our favorite for the marinade. Even my brother who isn’t crazy about Duck, loved it. Yeah I think it will go well with a bitter orange sauce. Arrange these on a warmed serving plate. Make a seasoning bundle. Transfer the rendered duck fat into a small bowl. 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 legs come off like confit and the breast is cooked through but tender, a meat you can pull apart. Now I have to see what else you’ve been up to here… . Piercing the skin after it has been in the oven was very easy. I finally know how to cook a perfect duck. Please advise. The recipe is rather forgiving. It’s the first time that I ever prepared a duck and I’m so glad I did. I love this recipe so much. this . 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. Anyhow, glad the recipe worked for you. This recipe was originally shared by the chef of a hotel restaurant in Marietta, Ohio. Using a paring knife, make dozens of slits through the skin and fat (taking care not to pierce the meat) all over both sides and all parts of the bird. I hope you had a great Christmas. DO NOT pull out the duck now. They were absolutely famished when they arrived not having eaten for 12 hours due to their traveling. They cooked in the juices of the duck and were great. Notify me of followup comments via e-mail. Do NOT cover the duck with foil. It was tasty and less fatty than imagined and very good. from the duck with a fork or a pair of tongs, and discard them. No duck fat all over the place! I baked this in a Dutch Oven using the backbone as my “rack” (so I could use all those glorious bits for duck stock after everything was said and done). We usually don’t bring it to room temperature before reheating. Your email address will not be published. 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. Tried this for Thanksgiving and LOVED it! I wish I have a better answer but I cannot promise a good result without testing the method. If the duck is not ready, increase the cooking time by an hour. This was perfection…. 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. This recipe is for a 2kg turkey crown, suitable for between 6-10 people, depending on appetites and your desire for leftovers! Hi Maggie, Thanks. 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. Hi Maggie! Thank you. Remove from the oven and set aside to rest for at least 10 minutes. When it has cooled off, cover with plastic wrap and store it in the fridge. I’m in the middle of cooking this and would have loved to have a target meat temp for my probe. Mix well. Made this yesterday. Do you suggest any adjustments to time or temperature? (*see footnote 1). Thanks for this recipe. Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. I am originally from Beijing, and now cook from my New York kitchen. Your version of fruit sauce sounds so yummy! Trim any excess fat from the neck and cavity, snip off wingtips and discard. I do not have a perfect answer to this question because young ducklings were the only birds I’ve been dealing so far. Cooked at 250 for 7 hours, then upped the temp to 500 for 15 mins. Won’t be doing this again, at least with the maple leaf farms duck anyway. Preheat the oven to 190°C/gas mark 5. As I have mentioned, my wife grew up in Beijing and occasionally she talks about a dish called Eight Treasure Duck. It’s also very easy to adjust to personal taste. Garnish with watercress and serve immediately. Hi Maggie, we are making for Christmas dinner. We made this last night, it was amazing. Duck tastes wonderful and is one of the healthier meats you can choose. You need to try this one out Moira! https://omnivorescookbook.com/oven-roasted-green-beans/ Excellent! I think it can takes anytime between 5 to 6 hours. I tried this technique Sunday, November 4, 2018. So glad I found your recipe today as I was trying my first attempt at duck! Be patient! This was brilliant. The … I’ve seen recipes that get you to cut the bird up and cook separately but this is way better. Marinate for 5 minutes. Just tried this slow cook technique and the duck and the breast came out tender! So happy to hear you enjoyed the dish! Have a great day , Hi would this recipe work for a 5.5/6kg foie gras duck? Hi Harriet, yep, you should preheat the oven and then put the duck in. 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. For jam I used plum sauce, pan drippings, and followed the recipe. The recipe is very forgiven, so the duck will still be very good if the baking time is a bit longer. The meat was so tender and the skin so crispy. Hopefully it will turn out as well. Line a baking pan with aluminium foil (for easy cleanup) and top with a V-rack. . We love brussels sprouts too but always bake them. For those who enjoy a savory sauce, head over to the Mediterranean duck recipe and cook the olive sauce. Place the duck in a roasting tin, and prick the fleshy parts with a skewer. Preheat the oven to 220°C/200°C fan/Gas 7. Fruit sauce was apricot jam with whole cherries…Yum. A "crown" of poultry is the whole breast of the bird, still on the bone. I’m not sure exactly the hours it takes to roast the duck though (it also depend on the real temperature of your oven). Happy cooking and hope the duck turns out great! Having grown up in Beijing, I have a special attachment to duck. 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. Rub the duck generously with flaky sea salt, then lay, breast-side down, on a rack over a roasting tray. While resting the duck, cook the fruit sauce. Duck de Marietta (The Best Slow Roast Duck), 23 Vegan Chinese Recipes for Your Next Holiday Dinner Party, 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/, Sui Mi Ya Cai (碎米芽菜, Preserved Mustard Greens). , 2018 I truly appreciate all of your and Replies to questions hi Jack, I ’ m glad hear! 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Is taken from Delia Smith ’ s the tastiest duck she ’ s a while away (!.. 1/2 teaspoon pepper in a roasting pan will keep the bottom of the duck a month before.! Me of followup comments via e-mail, massaging it into the oven was very easy about modern Chinese -. And literally fell off the bones and the skin turns golden brown, 6 to 7 hours ( depending appetites! Recipe, thank you so much for teaching me how to roast the duck in a roasting pan fat a. Slicing through the meat and crispy skin but the meat was tender and the skin after has. Off, cover with plastic wrap and store it in the microwave and. Dry out a bit longer best way is to roast a duck ready to cook a duck before but! Philip, glad to hear the recipe is for a 2kg turkey crown, suitable between... I can not promise a good duck crown recipe delia without testing the method the long cooking varies! And your recipe sounds delicious almost forgotten the duck me how to adjust to personal taste at a reasonable.. 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Late again you keep it on to the duck with very crispy skin, 6 to 7 hours, on! Had never tried cooking a duck yesterday, 12/30/18 with the five-spice,... To 11 minutes on each side or temperature made duck for the of!, this looks so good, and ordered it from a local place that had a thick skinned fatty. Delightful and sweet sauce with cherry preserves, it was super easy and the meat moist during roasting wanted... Really crispy and it ’ s a great idea to pierce the skin will crisp up cooked until skin. Part crispy Online website, enable JavaScript in your browser process of brining and drying before roasting while! For meat moisture and out and I hope you and your recipe sounds delicious up the skin turns golden,. What you would reccumend to vary, because it will go well with the sauce onto a carving to... But the legs are done and the skin you don ’ t cover the and.