How do I get a really crusty skin on the duck I′m cooking tonight?!


Question: yummy! When you start cooking in the oven, put your duck on the lowest rack in the oven and put the temperature at 500 degrees. This will give you a nice crust and seal in the juices I've only ever done this for turkey and the cooking time for it to get a nice crust is 30 minutes, your duck may be less so keep an eye on it. Remove it from the oven and put a double layer of foil over the top of the duck. Put back in the oven at 350 degrees. It's best if you use a probe thermometer, put it in the thickest part of the breast, and set it for 161 degrees so you don't have to worry about cooking time. Good luck!


Answers: yummy! When you start cooking in the oven, put your duck on the lowest rack in the oven and put the temperature at 500 degrees. This will give you a nice crust and seal in the juices I've only ever done this for turkey and the cooking time for it to get a nice crust is 30 minutes, your duck may be less so keep an eye on it. Remove it from the oven and put a double layer of foil over the top of the duck. Put back in the oven at 350 degrees. It's best if you use a probe thermometer, put it in the thickest part of the breast, and set it for 161 degrees so you don't have to worry about cooking time. Good luck!

put a "rub" on the bird's skin before roasting it...or you could rub the skin with peanut oil (olive oil has too low a "smoke point" to use effectively for this)

rub spices or oil or salt into the skin

Combine the first 2 answers. I did it with a turkey breast last night.

Roasting duck can be tricky - it's different than other birds because of the high fat under the skin - the keys are to prick the skin, do a hot water bath on it, drain away the excess fat and then roast it...

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.

Enjoy!





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