Does anyone have a good and fairly simple roast duck recipe?

Answer 1

Cinnamon-spiced Duck with Sweet & Sour Shallots
For Shallots
1 cup thinly sliced shallots
1/2 cup sherry vinegar
1/4 cup light brown sugar

For Duck
1/2 cup olive oil
1 tablespoon cinnamon
2 boneless duck breast halves, silver skin removed [2 1/2 pounds total]
coarse salt
freshly ground pepper

Method for shallots
Combine the shallots, vinegar and sugar in a medium saucepan and bring to a boil.
Simmer over moderately low heat until the liquid is syrupy and the shallots
are softened, about 30 minutes. Transfer to a bowl.

Method for ducks
In a sturdy resealable plastic bag, combine the oil and cinnamon.
Add the duck breasts, seal and refrigerate overnight. The duck must marinate
overnight in the cinnamon oil, so plan accordingly.

Preheat the oven to 450.
Remove the duck from the marinade, scraping off as much cinnamon oil as possible. Season with salt and pepper. Heat a large skillet. Add the duck breasts, skin side down, and cook over low heat, without turning, until the skin is deep golden and most of the fat has been rendered, about 25 minutes; spoon off the fat as it accumulates. Transfer the skillet to the oven and roast the duck for about 13 minutes, or until medium rare. Transfer the duck to a plate and refrigerate until chilled.

Thinly slice the duck against the grain; remove the skin if you like.
Arrange the slices on a platter and serve with the shallots.

Cook's Note
The shallots can be refrigerated for 1 week.
The duck can be refrigerated overnight; slice before serving.

Answer 2

Succulent Stuffed Roast Duck With Balsamic Cherry Sauce
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1 (6 lb) duck (approx)
salt
garlic pepper seasoning
4 1/2 cups cooked brown rice
1 cup chopped onions
7-8 sprigs fresh sage, chopped
6 tablespoons sweet butter (also called unsalted)
3/4 cup chopped pecans
1 teaspoon salt
1 (15 ounce) can pitted cherries, drained
2 cups red wine
1/4 cup honey
1/2 cup balsamic vinegar
Preheat oven to 375ºF.
To prepare the stuffing: Sauté onion in butter until onion is transparent.
Remove from heat.
In a large bowl Add salt, and combine with rice, chopped sage and pecans.
Taste and adjust seasoning to your taste.
You may wish to add more salt and if you like you can add a bit of garlic pepper, but that is optional.
Remove the bag from the duck cavity that contains the giblets and neck bone and set aside in refrigerator, you won't need it for this recipe.
Rinse and dry the duck.
Stuff the duck with the prepared brown rice stuffing and sew the stuffed cavity closed or secure with round tooth picks.
Place the stuffed duck on a rack in a roasting pan breast side up and sprinkle all over top and bottom with salt and garlic pepper.
Ducks contain lots of natural fat so require no basting.
Roast at 375ºF for about 22 minutes a pound.
A 6 pound duck should be done in about 2 1/4 hours.
When duck is done let it set for about 20 minutes to let the juices settle before carving.
While the duck is resting prepare the cherry sauce: In a medium size saucepan, combine the 15 ounce can of cherries, honey, wine, and Balsamic vinegar.
Heat over medium flame until the mixture is reduced by half.
Transfer to a serving touraine with a ladle.
Place the touraine on table beside the carved Duck and let guests spoon as much sauce as they like on their portion of duck.

Answer 3

ROAST DUCK WITH CRANBERRY GLAZE a million (8 oz.) can jellied cranberry sauce Juice & grated rind of a million lemon a million/4 c. brown sugar a million tsp. rum extract 6 slices Viscount St. Albans a million med. length duckling Roast duck in 350 degree oven for 2 to 2 a million/2 hours. Stuff if needed in the previous roasting and salt and pepper. Thirty minutes in the previous duck is punctiliously achieved, combine all components, different than Viscount St. Albans, in a saucepan and simmer until delicate. Spoon glaze over duck and place Viscount St. Albans strips over the duck. Roast yet another 30 minutes. sufficient glaze for 4 to 5 pound duck.

Answer 4

Yum!

If you have the time, brine the bird first all day in salt water and herbs. If not, don't worry about it.

Remove the innards like you would a chicken. Rinse inside and out, salt and pepper inside and out. Put a few fresh sprigs of rosemary and thyme in the cavity. Prick the skin all over with a fork, this will let the juices run off and make it less fatty.

Then cook in a 375 degree oven about an hour and a half.

Simple, and delicious.

Answer 5

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 6

simplest

salt and pepper all over, stuff cavity with fresh herbs and chunks of onion, carrot, celery

roast and serve with gravy made from the pan drippings an a bit of brown sugar, rice pilaf, steamed broccoli, and a baked sweet potato

Answer 7

Yuck