Does any one have a tried and tested recipe for Duck.?!


Question: I would like to make a nice dinner for my husband and he really would like to have Duck but i have no idea how to cook it. I would really like to have recipes that have being tried and not just links, but links are good it you have tried it of course. thank you it is much appreciated!


Answers: I would like to make a nice dinner for my husband and he really would like to have Duck but i have no idea how to cook it. I would really like to have recipes that have being tried and not just links, but links are good it you have tried it of course. thank you it is much appreciated!

I love duck, but it can be a little tricky to cook, because it's very fatty - you need to prick the skin and render the fat so that the skin comes out crispy and yet the duck stays tender. This is a recipe that I've used for a couple of years now, from Gourmet magazine, and it has always given me wonderful results:

Crispy Roast Duck

1 (5- to 6-lb) duck
2 cups boiling-hot water
1 tablespoon kosher salt
1 teaspoon black pepper

Preparation
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.

Duck is very tasty even with little seasonings.

Because of fat, I would suggest roasting it in a pan that has a rack so the fat can drop to the bottom while cooking.

For preparation, create a marinade using:

1/2 cup olive oil
salt/pepper
1/2 cup lemon juice
3 cloves garlic, crushed
1 tablespoon onion powder
1 cup chopped fresh parsley or 1/2 cup rosemary (rosemary is very strong)

Stuff this marinade under the skin of the duck (don't worry about getting under every inch of the skin...as long as you get 60% of it, you'll be fine.

Rub butter on the outside of the skin and bake in the oven (covered with aluminum foil) at 375F until cooked (use a meat thermometer until it reaches 180F...or about 20 minutes/pound).

Then remove the foil and turn the broiler on for a couple minutes to brown the skin.

Set aside to let the meat rest and resdistribute the juices...do not cut into it for at least 20 minutes or it will dry out.

With the fat and juices that fell to the bottom of the pan, cook it on high on the stove top and add a couple tablespoons of flour while wisking so there are no lumps. Continue to cook until the sauce thickens.





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