Anyone have a simple recipe for roast duck?!
Salt and pepper the inside and outside of the duck
Cut up an apple, nice chunks.
Cut up an orange, about the same as the apple.
Chop up some garlic and ginger.
Mix all that together and stuff it inside the duck.
Ducks usually take about 2 hours to cook.
The last half hour mix up some soy sauce, hoison sauce
and sambal oeleuk (red chili paste). And brush it on the duck
about every 7 or so minutes.
You discard the stuffing when its cooked. Its just inside there for
flavoring for the duck.
It will be a party in your mouth :D
Answers: ahhhh, one of my favorites.
Salt and pepper the inside and outside of the duck
Cut up an apple, nice chunks.
Cut up an orange, about the same as the apple.
Chop up some garlic and ginger.
Mix all that together and stuff it inside the duck.
Ducks usually take about 2 hours to cook.
The last half hour mix up some soy sauce, hoison sauce
and sambal oeleuk (red chili paste). And brush it on the duck
about every 7 or so minutes.
You discard the stuffing when its cooked. Its just inside there for
flavoring for the duck.
It will be a party in your mouth :D
you get a duck..and you roast it!
..doesnt get much simpler than that
ROAST DUCK WITH ORANGE SAUCE
1 4-5 pound duck
1 orange, sliced into quarters
Salt, pepper & poultry seasoning
Preheat oven to 425 degrees. Wash duck in cold water and remove excess fat. Season the inside cavity and the outside of duck with salt, pepper and poultry seasoning. Place orange quarters inside duck and place in a shallow roasting pan. Cook in hot oven for 30 minutes, then remove duck from oven and prick breast with heavy tine kitchen fork to drain grease.
Turn oven down to 300 degrees and return duck to oven for 1 hour or 1 hour and 15 minutes until tender.
ORANGE SAUCE:
1/2 c. sugar
1 tbsp. wine vinegar
Juice of 2 oranges
1 bay leaf
1/2 tsp. thyme leaves
Salt & pepper to taste
1/2 c. Grand Marnier
Grated rind of 1 orange
1. In a heavy saucepan, combine sugar and wine vinegar. Cook the mixture over a medium flame until sugar melts and begins to caramelize.
2. Add the juice of 2 oranges, Grand Marnier and grated orange rind. Stir well and cook for five minutes.
3. Add 1/4 cup orange peel cut into julienne strips, cooked in a little water for five minutes and drained.
4. Correct the seasonings and pour over the duckling on a serving platter.
Prick it all over with a skewer or sharp knife. Rub salt & freshly milled black pepper into the skin.
Stand it on a rack over a roasting tin and put into a pre-heated oven at 450F for 30 minutes.
Reduce oven to 350 and continue to roast for 2 1/2 hours.
DO NOT baste the duck during roasting otherwise it will become greasy.
yes, don't eat it
ROAST DUCK WITH CRANBERRY GLAZE
1 (8 oz.) can jellied cranberry sauce
Juice & grated rind of 1 lemon
1/4 c. brown sugar
1 tsp. rum extract
6 slices bacon
1 med. size duckling
Roast duck in 350 degree oven for 2 to 2 1/2 hours. Stuff if desired before roasting and salt and pepper. Thirty minutes before duck is completely done, combine all ingredients, except bacon, in a saucepan and simmer until smooth. Spoon glaze over duck and place bacon strips over the duck. Roast another 30 minutes. Enough glaze for 4 to 5 pound duck.
I found a great place for recipes. It is sdkitchen.com. You can also google it.
BEST roast duck you'll ever have, mm-kay
Slice 4 lemons into thick slices. Rub the duck all over with sea salt and olive oil. Place lemon slices and a handful of salt in the cavity until its stuffed, and place lemon slices in a layer covering the duck. Leave overnight. Remove all lemon and as much salt as you can without rinsing in water. Foil the tips of the legs and wings before baking in a hot oven until dark 'n' crispy brown.