how to made roasted duck?can i got the recipe?

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

I roasted a few ducks many years ago and they were wonderful. I'll give you what I remember doing.
1 duck
1 cup warm water
2 Tbsp salt
1 granny smith apple
2 celery stalks w/leaves
1/2 tsp. Mrs. Dash (or other salt-less seasoning)
Sesame oil

Wash duck. Mix water and salt in a large cup. Hold the duck upright over the sink with your hand covering the bottom opening. Pour the water into the top opening and cover the top with your other hand. Shake the duck. Let the water pour out.
Chop up apple and celery in small pieces and put in a bowl. Add Mrs. Dash and mix with a spoon. Use this to stuff the duck.
Lightly grease the outside of the duck with sesame oil.
Put duck in a roasting pan and cover with foil. place it in the over at 375 for about two hours, more or less, depending on the size. After the first half-hour, start basting the bird every so often with its juices. When it's close to done, remove the foil so the skin will brown.

Answer 3

Here's a quick, simple way:

CRISP ROAST DUCK

1 (5- to 6-lb) Long Island duck (also known as Pekin)
2 cups boiling-hot water
1 tablespoon kosher salt
1 teaspoon black pepper

Put oven rack in middle position and preheat oven to 425°F.

If necessary, cut off wing tips with poultry shears or a sharp knife. Remove and discard excess fat from body cavity and neck, then rinse duck inside and out. Prick skin all over with a sharp fork. Fold neck skin under body, then put duck, breast side up, on a rack in a 13- by 9- by 3-inch roasting pan and pour boiling-hot water over duck (to tighten skin). Cool duck, then pour out any water from cavity into pan. Pat duck dry inside and out, reserving water in pan, then rub duck inside and out with kosher salt and pepper.

Roast duck, breast side up, 45 minutes, then remove from oven. Turn duck over using 2 wooden spoons, and roast 45 minutes more. Turn duck over again (breast side up), tilting duck to drain any liquid from cavity into pan. Continue to roast duck until skin is brown and crisp, about 45 minutes more (total roasting time: about 2 1/4 hours). Tilt duck to drain any more liquid from cavity into pan. Transfer duck to a cutting board and let stand 15 minutes before carving. Discard liquid in roasting pan.

Answer 4

Go to allrecipes.com you can pretty much find a recipe for anything there!