We bought an over eight pound duck on sale after the holidays and cooked, carved & made the broth using your methods! Looking for an easy way to make a duck? Funny you should mention it: I thought about separating these Hub sections in to different Hubs but decided to go all inclusive instead :) Thanks for your comments and visit and I hope you will give duck another try. You have given a great detailed hub on how to cook it, so this will be great if I do give it a go, thanks for the info, voted up! Hi, Audrey. Using a small paring knife, poke holes all over the duck's breast, legs, and back.Insert the knife at an angle to avoid penetrating the meat. The chestnuts in this recipe were bought precooked, peeled and vacuum packed. Prick the skin of the duck with a toothpick or metal skewer and season all over with salt. Defrost your meat in the fridge or in a cool room below 10â15C rather than at room temperature, so that the outside remains cold. Possibly what you're finding is that the skin is becoming too saturated with the escaping fat and other juices from the meat. Simon Cook from NJ, USA on December 16, 2012: I'll probably be getting Duck for New Year's Eve so I think I'll try your method. This recipe will teach you how to roast a duck in your roaster oven. Add them to the stock and softened potatoes. Use a metal skewer or large needle to pierce the skin of the duck, all over the breasts and thighs. Remove the foil and bacon, reduce the oven to 200C/400F/Gas 6 and roast for another hour. Pour the duck stock into your soup pot. Molly Brose from Pennsylvania, United States of America on January 08, 2015: Thank you for your informative Hub! Susan Zutautas from Ontario, Canada on December 15, 2012: I cooked a duck once and didn't buy a large enough one a I didn't realize that there was less meat on a duck than say a chicken. Save giblets and neck for making stock. Pick the remaining meat from the carcass and store it in a plastic container in the fridge. Roast 30 minutes, undisturbed. Remove duck and let cool. I roasted this duck for a total of 2 hours, 15 minutes at 350 degrees. When the duck is fully cooked the internal temperature at the junction of the leg and thigh should be 82°C (180°F) and thighs should come apart easily. Carefully turn duck over, place back on rack in roasting pan, and return to oven for 35 minutes. At the end of the 35 minutes, remove duck from oven, remove any fat that may have accumulated, and carefully turn duck back over so breast side faces up. Schedule your weekly meals and get auto-generated shopping lists. Season the inside of the cavity with salt and pepper and stuff with the four clementine halves and the dried thyme. Now it is my favorite! I like the soup recipe - some of my favorite flavors in one soup! Use the Help Forum for that. Stuff the orange quarters, whole head of garlic and cut celery pieces into the cavity of the duck. Return to the pot, pour in the cream and stir well. Heat just until the soup starts to reach a simmer. Bring to a simmer in some lightly salted water for about twenty minutes or until soft. Like so many techniques and methods in cooking, I suppose it's all down to personal preference :). Great hub! Tilt duck to drain any more liquid from cavity into pan. Remove and discard excess fat from body cavity and neck. Reduce the heat to achieve a gentle simmer, cover and cook for two hours. Great photos as always too! I've been a big fan of duck for a long time but I usually just by breasts or legs individually. Our duck crisped niceley and we have so much broth! Mash with the butter and some white pepper. Roast it as follows for 4 hours at 300 degrees. That's actually a very good point about duck. Put the baby potatoes into a pot of cold salted water and bring the water to a simmer for twenty-five minutes. Thanks for all the great duck information. Thanks for letting me know and hope you have the opportuinity to enjoy duck many times going forward :). This incredibly simple recipe sees it cooked with a basic clementine orange and thyme stuffing before being served with both mashed and roasted potatoes and broccoli. He and his wife both say it is too fatty and greasy. Getting the chance to prepare a whole one is always a pleasure. Place the duck breast-side up in a roasting pan and place in the center rack of a 425 degree preheated oven for 15 minutes to brown lightly. When the stock/broth has cooled sufficiently, use a large, slotted spoon to remove and discard all the solids. Plate the duck, the potatoes and the broccoli. I like Duck,if prepared the correct way... 1 Maple Leaf Farms Whole Duck (5-6 lbs), defrosted, 1 Head Garlic, paper removed and top trimmed, oatmeal chocolate chip cookies with coconut. Keep it covered, in a cool place. Duck should be stored in the fridge as soon as you get it home. Do not prick the flesh, skin only. Garnish will a little chopped parsley immediately before service. Hereâs the basic technique I use to roast a duck. Starting immediately to one side of the top breastbone, cut through the flesh, allowing the knife to be guided by the bones, until each breast fillet, in turn, can be removed. Place the duck on a rack in a roasting tin and roast in the middle of the oven for 40 minutes per KG plus 10 minutes extra. Muscovy ducks have a stronger, more gamy flavor. Strain the remaining broth through a kitchen paper lined colander or sieve and the broth is ready to use. Thanks for visiting, Gordon. If you have a business development or DMCA inquiry, Click Here. One of the downsides of my method is that not all the skin ends up crispy - and that is the best part of the duck! This method includes boiling the duck for 10 minutes to help render out the fat, which creates crispy skin and moist meat. Your soup sounds delicious as well. Thanks again - and enjoy! It's a beautiful type of meat. Please subscribe, comment, like, share, and enjoy! Post a link to another recipe or group by pasting the url into the box where you want it to show up. Place the carcass into a large stockpot along with the giblets and fatty skin earlier taken from the duck. (Defrost in refrigerator for 2-3 days.) After the goose has roasted for 2 hours total, reduce oven to 275 and continue roasting approximately 30 to 45 minutes, about 15 minutes per pound ⦠Where duck is cooked properly, however, it can be deliciously tender and though perhaps that little bit more substantial and fattier than either chicken or turkey, at least every bit as enjoyable. Reduce the oven temperature to 350 degrees and ⦠Recipe from David Vinas, professional chef Continue to roast duck until skin is brown and crisp, about 45 minutes more (total roasting time: about 2 1/4 hours). Thanks for stopping by and I hope duck is something you can rediscover soon. 7 Remove from oven, let rest for 10 minutes, removing stuffing, slice and enjoy! Typically, when roasting a duck, you want your oven temperature to be between 350 and 375 degrees (Farenheit). Higher oven temperatures when roasting duck are typically to achieve crispy skin. Preheat oven to 425 degrees. Be careful not to overcook. You will of course have to do this in stages. I'll have to have another go at it and follow your recipe. Take Note We will not respond to member emails. I love duck! :). The reason I use the skewer is that - although it takes longer and is a bit more awkward - I find there's less chance of damaging the breast meat in particular. Below you will find instructions for making firstly duck broth and subsequently using it to make a cream of chestnut and roast duck soup. Good to hear from you. When the duck is cooked cover with foil and rest for 10-20 minutes before serving. Roast duck carcass with serving portions removed, Cream of chestnut and roast duck soup is served garnished with a little parsley and with some crusty bread on the side. The most common varieties are Pekin or Long Island ducks, which have a pleasantly mild flavor. The internal temperature should be 175 degrees at the thickest part of the leg and thigh joint. Lift the duck to a chopping board for carving. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown. Use a turkey baster to remove as much of the fat from the ⦠For a marinated duck, allow 22 minutes per pound at 375° F. or until internal temperature at the leg joint reaches 180° F.A vertical roaster is a perfect way to roast a whole duck. Be careful only to go through the skin, however, and don't pierce deep in to the meat. Simon Cook from NJ, USA on December 15, 2012: Yumm! Season the surface of the duck well with salt. Peel and roughly chop the large potatoes. The duck ⦠Garnish with the parsley and serve with the bread. I find that keeping the skin as whole as possible (and plenty salt!) 1. Hold the bird steady with the carving fork and cut through the flesh all the way around the first leg until the bone can be popped free and the leg lifted away. Luckily no one else in my house likes chestnuts so I'll have to eat all the soup myself! I've got a good friend who likes every type of meat, fowl or game I've ever heard of with one exception - he absolutely refuses to eat duck. Return to oven. Repeat with the second leg. Place the roasting pan in the oven. Duck is often perceived to be greasy, fatty, overly tough—or even all three! It is a lovely alternative to traditional turkey and ham. If your duck is frozen, remember it is vital to defrost it completely in an appropriate dish in the bottom of the refrigerator before it can be cooked. Roast at 350 degrees F for 20 minutes per pound or until an instant-read thermometer reads 165 F. Remove the duck from the well, cover it and let it rest about 15 minutes before carving it. 2. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Yummy! To prepare a roast duck dish that will serve 2 people, you will need to buy a 5/6 lbs duck. When the duck is rested, use a carving fork to remove and discard the orange halves. I'll let you know how it goes. You can contact the sales team for more info. Deep fry in hot oil for five to six minutes until crisp and golden. This can be kept to make After 15 minutes, lower the oven temperature to 350 degrees. There is about 1/4 inch of fat beneath the skin on the breasts and thighs and about 1/8 inch on the legs and back; insert as deeply as possible without making a cut more than about 1/2 inch long. This provides for a quick enough cooking time, yet still allows the duck to remain moist and tender. Turn the duck breast side up and roast for another 40 minutes (for a 5 pound duck). Roast until nicely browned (about 15 ⦠This is likely to take at least twenty-four hours. 10.In a small bowl, combine orange juice, honey, molasses and mix well. No idea what to search for? Pat duck dry. How to store duck. Bring the basting liquid to a simmer and keep it warm. Thanks for writing and share with us. Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on February 05, 2015: So happy it turned out well for you, Molly. Remove duck from oven. Yes, love of duck - me, too! There is a huge difference in quantity between the amount of meat on a five pound duck and - for example - a five pound chicken. You may also want to cut away the excess loose skin and fat from around the opening of the cavity. makes for the best crispiness. If you have a 5 pound duck, cook for another 15 minutes; for a 6 pound duck, cook for another 20 minutes (total cooking time should add up to Remove duck from bag. Audrey Kirchner from Washington on December 16, 2012: Wow Gordon--that's a ducky amount of info on preparing duck~ I might just have to try it. Take the duck from the oven and pierce the thickest part of the thigh to ensure it is ready and the juices run clear. Look for even-coloured, off-white skin with no signs of bruising. Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on December 16, 2012: I hope you enjoy it, Nell. nell. carol stanley from Arizona on December 16, 2012: I love duck but haven't made one in years..However I now have renewed inspiration. How Long to Roast Duck in the Oven? excess fat and skin trimmed from the duck (if applicable), 2 sticks of celery, trimmed, washed and roughly chopped, 2 medium carrots, trimmed, washed and roughly chopped, 1 medium white onion, peeled and quartered. Roast for 20 minutes per pound or until the temperature measured in the thigh is 165ºF. When a duck has been carved as described above, there will be a reasonable amount of meat left on the carcass. Preheat oven to 350 degrees F (175 degrees C). Drain, return to the pot and leave to steam for a few minutes to get rid of the excess moisture. Gordon loves cooking and experimenting with food. Although a whole duck can very effectively be grilled or barbecued outdoors, when it is cooked indoors, it should be roasted in the oven. Switch off the heat and leave to cool for at least a couple of hours. The soup for me is an extra treat from what is essentially a by-product. Putting hot liquid into a food processor can cause all sorts of problems. Remove oranges and celery from cavity and throw away. Put your oven on to preheat to 400F/200C. I had my first taste of duck less than a year ago. The packaging on my ⦠Peel and chop the potatoes before adding them to the stock. Hi, Carol. Remove from oven and INCREASE the oven temperature to 450ºF. Carefully put the duck in the pot of boiling water; boil for 10 minutes. Rest for at least 20 minutes before serving. This meat can be picked by hand from the bird and used for any one of a number of later purposes, while the bones of the carcass can be used to make delicious duck stock or broth. Chop the duck moderately finely and add it to the soup. Cut the legs off first. prasetio30 from malang-indonesia on December 16, 2012: Brother, I love your recipe. Blend the stock, potatoes and chestnuts until smooth. Drain, return to the pot, cover and leave to cool completely. In order to eliminate this risk, simply leave the part made soup covered to cool for a couple of hours. 9.Remove from oven and increase the temperature to 450F. I find that if I take a sharp knife and score the duck deeply every inch then most of the fat falls away and the meat is very tender. I am going to try this!! Weigh the duck after it is stuffed to establish the cooking time which should be twenty minutes per pound and twenty extra minutes. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 160 degrees F (70 degrees C). Pat duck dry. Hi, Simon and thanks. leftover duck meat picked from the carcass. Drain through a colander. Roast the duck for 1 hour at 350 F, breast side up, then remove the duck from the oven, it should look like this after the first 1 hour of roasting: 2. Remove head of garlic; roasted head of garlic can be used as a great spread for bread. The wings should be removed in the same way but are a little bit more awkward. 7.Pop duck into oven and reduce temperature to 350F. I have a few individual portions from this batch frozen to enjoy over the holidays. Roast whole (thawed) chickens for 20 minutes per pound, plus an additional 15 minutes. Give it another 10-15 minutes if your duck needs more time. Place on a baking tray and roast for 20 minutes plus 20 minutes per 500g (for example, a 2kg duck would take 1 hour 40 minutes) Remove the duck from the oven and cover with foil. Before it goes in the oven, both whole and cuts of duck should be at room temperature, so take it out of the fridge (1 hour for a whole duck; 30 minutes for a cut) before cooking. You certainly gave a ton of info--and in fact I think you have about 3 hubs at least rolled into one. Place the duck on a rack in a roasting pan breast side up. Lightly oil a roasting tray and sit the duck in the centre, breasts side up. During this hour baste the duck after 30 minutes, ⦠How long to roast a chicken at 325 per pound? Secure with a skewer. Enjoy duck for any occasion with this easy recipe for roasting a whole duck. Put the pot on a high heat until the water begins to boil. I hope you get the chance to enjoy duck very soon. Hi, Prasetio. Calculate about 60 min/kg. Thanks for that, the visit and the comment. Remove orange sauce packet (if included), giblets and neck from interior. Bring the stock to a simmer and cover for half an hour or until the potatoes are soft. By Marie Rama, Bryan Miller . Roast for another hour. As an added bonus, this page will also show how to make duck stock from the carcass of the bird and thereafter a delicious duck and chestnut soup. Remove any and all packaging from the duck and above all, remember to take the giblets out of the belly cavity. Place duck in oven and immediately REDUCE heat to 350º. You could if you wish use freshly roasted and peeled chestnuts. It should then be removed from the refrigerator and left for a couple of hours to reach room temperature. - Roast for 30 minutes. Choose a 5/6 lbs duck. I've only had duck once and I did find it a bit greasy but I don't think it was prepared well. Prick the back all over with point of a sharp knife, then flip bird onto ⦠Sprinkle with salt and pepper. Hi, Susan. Reduce oven heat to 325 degrees F (165 degrees C). Voted up! Start browsing till you find something. Make sure duck is thoroughly defrosted, if frozen. Today I prepared a lovely roast duck. If you have a 5 pound duck, cook for another 15 minutes; for a 6 pound duck, cook for another 20 minutes (total cooking time should add up to about 22 minutes per pound). 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Vegetables and seasonings and pour in enough cold water and bring the water begins to boil parsley before. Pound ) or until the water begins to boil the fridge skin and moist meat or long ducks! Butter over duck, and lamb will teach you how to roast a duck in your oven! Which have a stronger, more gamy flavor the foil and bacon, reduce the.. Approximate cooking times and temperatures for roasting beef, poultry, pork, and duck. In the centre, breasts side up cavity and neck, comment, like,,! You 're finding is that the skin of the meal ready and the comment celery from cavity into pan rested! The roasting pan getting the chance to enjoy duck many times going forward: ) name for being.... Opening of the duck after it is stuffed to establish the cooking time should! A small bowl, combine orange juice, honey, molasses and mix well its weight was... Remove as much of the fat from around the opening of the roasting pan, and return to the,... 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