Does anyone have a good recipe for Roast Duck?

Answer 1

ROAST DUCK

Salt and pepper the duck the day before you cook it. Prick the skin to let the juice out. Put flour and paprika on the skin. Stuff the duck with sauerkraut and caraway seed and skewer the opening. put the duck in a roasting pan with the cover off.

Cook in a 500 degree oven until well brown; about 35-45 minutes. Turn down to 350 degrees; cover; baste often with stock. Cook about 2 1/2 hours (or more) until done.

NOTE: This recipe can also be used with capon. In that case, turn the oven to 450 degrees for browning and finish at 350 degrees.

Answer 2

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1 (5 1/2-pound) duckling
1 teaspoon salt
1/4 teaspoon pepper
1 onion, sliced
1 cup red currant jelly
1 tablespoon lemon juice

Season both the outside and inside of the duckling with salt and pepper. Place the onion inside the duck. Truss the bird and prick the skin. Dry thoroughly.
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. Reduce the oven temperature to 350 degrees and roast for 1 additional hour to 1 hour and 25 minutes. Remove accumulated fat occasionally with a bulb baster.

The duck is done to medium rare if the juices from the fattest part of the thigh or drumstick run faintly rosy when the duck is pricked, and when the duck is lifted and drained, the last drops of juice from the vent are pale rose. The duck is well done when the juices run pale yellow.

Remove the duck from the oven, discard trussing strings, and place on a serving platter. Let sit for 10 minutes before carving.

In a saucepan, combine the red currant jelly and the lemon juice. Bring to a boil, strain, and serve with the duck.

Answer 3

MRS. NATHAN’S ROAST DUCK BREAST W/PEAR PEPPER and PORT WINE

2 oranges
1/2 cup port
1/4 cup honey
2 Tablespoons balsamic vinegar
1 1/2 teaspoons coarse cracked pepper
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon dry dill weed
Dash cayenne
4 duck breasts, trimmed of excess fat
Pam or non-stick cook spray
2 medium-ripe pears, halved, stemmed and cored, skin on

For Garnish: thin pear slices in a fan, sliced orange, radicchio or fresh savoy cabbage

Grate the rind of one orange. Combine with the juice of both oranges, port, honey, vinegar, pepper, and other seasonings. Pour this marinade over duck breasts.

Let marinate 12-24 hours.

2) Preheat oven to 325°. Place duck breasts in a Pammed baking dish. Surround with pear halves. Pour marinade over. Let bake until breasts are done, but still pink, about 35 minutes. Remove breasts from oven, and let cool slightly.

3) Make sauce: combine all pan liquid (baking duck and marinade juices) with baked pears in processor. Puree, then reheat.

4) Lift duck breast from bone. Slice duck meat across the grain into oval pieces (French call them "aiguillettes"). Serve the duck breast slices on hot plates, with the very hot sauce ladled over them.

Garnish with raddichio, on which you have placed the sliced fruit.

Serve a mixture of converted and wild rice on the side, along with a green vegetable such a steamed broccoli and an orange one (puree of butternut squash or maybe baby carrots with parsley or ginger).

Answer 4

Duck With Cranberry-Wild Rice Stuffing:
1 can chic broth
1/2 c wild rice uncooked
2 tlbsp butter
1 can mushrooms
1/2 c finely chopped green onion
1 can whole berry cranberry sauce
1/4 tsp salt
1/8 tsp pepper
4 to 5 lb duck
1/4 c orange marmalade
Lemon leaves for garnish and fresh flute mushrooms or garnish and lemon peel.
To make stuffing in 11/2 qt sause pan combine broth,wild rice over med heat bring to boil ,reduced heat to low and cover and simmer 30 minutesor until rice is tender and all liquid is absorbed,stir ocassionally;In 10 in skillet on med heat in hot butter cook chopped mushrooms and onions until mushrooms are tender and liquid is evporated,stirring ocassionally, remove from heat and stir in rice cranyberry sauce salt and pepper to taste;Remove neck and giblets from duck and remove excess fat,rinse duck and drain well, spoon stuffing into duck fold skin over stuffing and secure with skewer,with breast side up and tie legs,with fork prick skin in serval places; Roast uncovered in 350 oven for 2 hrs,brush often with glaze during the last 30 minutes. To make glaze in small sauce pan combine marmalade and lemon juice and over low heat cook till marmalade is melted,stirring ocassionally.

Answer 5

Marinade duck in char siu sauce and 5 spice powder(buy from asian grocer)
Pop into oven. Glaze with drippings for about an hour and a half.
Cover with foil if burning.
Serve with egg noodles or rice and some sliced cucumber!

Answer 6

take a duck (preferably Dead)
De-feather it
Put it in a pot
Cook till done
Take out of oven
Throw duck in garbage
Go out for tacos...

Roast duck is gross!

Answer 7

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