How do you roast a duck?

Question

No orange recipes please.

Answer 1

Roast Duck

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 2

Roast Raspberry Pekin Duck

Makes 4 servings

Ingredients:

1 each Pekin duck, about 6 pounds
basting mixture for raspberry duck (recipe below)
raspberry sauce (recipe below)

Preparation:

Preheat your oven to 400 degrees F.

Prepare the basting mixture.

Trim any excess fat from the cavity of the duck and remove any neck or gizzard parts from inside the duck. Using a fork, pierce the skin in several places.

While the duck is roasting, prepare the sauce

Place the duck, breast side up, on rack in a large roasting pan. Brush on a little of the basting mixture and roast for 45 minutes, basting twice. Turn the duck breast side down, baste and roast for another 30 minutes.

Turn the duck, breast side up, baste and roast until golden brown and an instant read thermometer gives you 160 degrees inside the thigh.

Remove the duck from the oven and allow to rest for 6 to 8 minutes, carve and serve with the sauce.

Basting Mixture For Raspberry Duck

Use this baste when roasting duckling to be served with raspberry sauce

Makes 4 servings

Ingredients:

2 ounces Chambord
2 ounces honey
2 ounces bourbon whiskey

Preparation:

Combine ingredients and use in the last half of the roasting period. Baste liberally.

Raspberry Sauce

Makes 4 servings

Ingredients:

3 1/2 cups raspberries, fresh
1 each tomato, chopped
1 tablespoon tomato paste
3 tablespoons raspberry vinegar
1 each bay leaf
1 sprig thyme
1 sprig parsley
1/4 cup duck stock
1/2 cup water
1/2 cup sugar
2 tablespoons creme de casis

Preparation:

Place 3 cups of the berries as well as the tomato, tomato paste, vinegar and herbs in a 1 quart saucepan. (Reserve the remaining berries for garnish) Simmer over low heat until the juice of the berries is released. Pour the berry mixture into a sieve and press down with a rubber spatula to release the juices back into the saucepan.

Place the sauce pan over the heat, add the duck stock and simmer over low heat.

Prepare a simple syrup by boiling the water and sugar for 5-6 minutes. Slowly add the simple syrup to the sauce until a slight sweet flavor develops (not all the simple syrup need be used.)

Answer 3

<<<<< Cantonese Roast Duck >>>>>> Serves 8

1 3-4 lbs. duck
2 teaspooons Chinese Five spice powder
3 teaspoons Salt
1 star anise or 1 teaspoon anise powder
1 teaspoon sugar
1.5 teaspoon clear honey
5 teaspoons water

1. Prepare the duck by cutting off the flights and removing the oil sac under the tail.
2. Mix the five spice powder, salt, star anise and sugar together and place inside the duck. Sew the vent up very securely.
3. Pour a kettle of boiling water over the duck, then dry it.
4. Boil the 5 tsps water with honey to make a thin syrup. Brush the outside of the duck with the syrup. Hang the duck in airy place for 4 to 6 hours.
5. Pre-heat oven to 400 degree F.
6. When the duck is dry, place it in a hot oven (400°F, gas 6) with a drip tray underneath for 15 minutes. Then reduce the oven temperature to 375°F, Gas 5. Continue cooking for another 45 to 60 minutes, depending on the size of the bird. (Allow 15 minutes per 1 lb and 15 minutes extra.)
7. Leave the duck to cool before serving, and carve it. Serve with plum sauce.

<<<<< Chinese Plum Sauce >>>>> Serves 8

450g plums
2 red chillies (sliced thinly)
150g caster sugar
100ml white wine vinegar
150ml cold water
1 tsp grated ginger (optional)

1) First halve the plums and halve and de-seed the chillies. Place all of the ingredients in a heavy based pan.
2) Cover and simmer gently for about 20 minutes until the plums are soft and collapsed.
3) Rub through a sieve to remove stones and skins. Taste and adjust seasonings.

The sauce will keep well in the fridge for up to two weeks and is perfect served with any Chinese duck dish.

Answer 4

season the duck inside and out with salt 2 tie and brush lightly with oil 3 place on its side in a roasting tin,with a few drops of water 4 Place in hot oven 400-450 for 20-25 min 5turn on the other side and cook another20-25min baste frequently 6 prepare roast gravy with a brown stock and the sediment in the roasting tray

Answer 5

Stuffed Duckling
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon butter
2 cups cubed day-old bread
1 cup cooked rice
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed
1 teaspoon rubbed sage
1 teaspoon dried parsley flakes
1 teaspoon salt, divided
1/8 teaspoon pepper
1/2 cup raisins
1/2 cup chopped pecans
1/4 to 1/3 cup chicken broth
1 domestic duckling (4 to 5 pounds)
In a large skillet, saute onion and garlic in butter until tender; transfer to a large bowl. Add the bread cubes, rice, basil, rosemary, sage, parsley flakes, 1/2 teaspoon salt and pepper. Add the raisins, pecans and enough broth to moisten; toss gently.
Sprinkle duck cavity with remaining salt. Lightly stuff bread mixture into duck. Place breast side up on a rack in shallow roasting pan. Prick skin well with a fork.
Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a meat thermometer reads 180° for duck and 165° for stuffing. Drain fat as it accumulates during roasting. Cover duck with foil and let stand for 20 minutes before removing stuffing and carving. Yield: 4 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=9596

Answer 6

Although I have no recipes for you, I would like to suggest that you place at least a 1 inch high rack in the bottom of your roaster.

You will be amazed at how much grease will cook out of a Duck.

Answer 7

same way you'd roast a chicken or make a turkey

Answer 8

slowly in the oven with lemon juice and rosemary

Answer 9

at 350 untill done

Answer 10

DONT EAT DUCK MAN!!!!!
:-(
THEY R ONLY POOR CREATURES LIKE U AND ME!!! I EAT MEAT BUT I CROSS THE LINE ON DUCK!!!!

:-((((((((