Tired of chicken? Want to try something different for dinner tonight? Why not give one of these 20 delicious duck recipes a try?
Surely it doesnt get any better than slow-roasted duck this winter? Recipe by chef Alberto Fava, from Melbournes Tipo 00.
What do you get when you mix roast duck and a fresh salad? A midweek meal thats bursting with flavour!
There’s spice, not basil, in his classic duck dish and it’s fowl play from the butcher.
Josue Lopez from Brisbanes GOMA creates an Aussie version of a very British dish. Bring Blighty to the great outdoors with this fresh and light version, perfect for alfresco dining this summer.
Jamie Oliver prepares a delicious Christmas duck recipe with Chinese-inspired trimmings to boot. This recipe is fro Jamie Olivers Christmas Cookbook, Penguin Random House, $55
Shanghai noodles? Check. Barbecued duck? Check. Lychees? Check. This beautiful noodle recipe has it all – from the crunchy-skinned duck to the sweet, soft lychees.
Duck with plums? Anthony Puharich has his doubts Colin Fassnidge‘s creation will fly. But our chef is game enough to bet his no-fail pot roast will make the perfect entertainer. Plum and cider pot roast duck
Roast Duck Recipe
Detailed recipe with step-by-step photos on how to roast a whole duck in the oven. This Roast Duck has juicy meat, crispy skin, and it’s glazed with the honey-balsamic glaze to give the duck a beautiful roasted look. Perfect main dish for any special occasion, especially holidays, such as Thanksgiving, Christmas, and New Year’s Eve!
Prep: 20min
Total: 200min
Yield: 6
Serving Size: 1 serving
Nutrition Facts: calories 2862 kcal, Carbohydrate 29 g, Protein 79 g, Fat 267 g, Saturated Fat 89 g, Cholesterol 517 mg, Sodium 438 mg, Fiber 1 g, Sugar 23 g, servingSize 1 serving
Ingredients:
- 6 lb whole Pekin duck
- salt
- 5 garlic cloves (chopped)
- 1 lemon (small or medium, chopped)
- 1/2 cup balsamic vinegar
- 1 lemon (, freshly squeezed juice)
- 1/4 cup honey
Instruction:
- {‘@type’: ‘HowToStep’, ‘text’: ‘If you purchased frozen duck, make sure to defrost the frozen duck in the refrigerator for a couple of days. Once the duck is completely defrosted (in the refrigerator), take the duck out of the refrigerator 30 minutes prior to cooking to bring it more or less to room temperature.’, ‘name’: ‘If you purchased frozen duck, make sure to defrost the frozen duck in the refrigerator for a couple of days. Once the duck is completely defrosted (in the refrigerator), take the duck out of the refrigerator 30 minutes prior to cooking to bring it more or less to room temperature.’, ‘url’: ‘https://juliasalbum.com/how-to-cook-duck/#wprm-recipe-9047-step-0-0’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Preheat oven to 350 degrees F. You will be roasting the duck for a total of 3 hours (3 hours will be divided into 4 time chunks where you will be flipping the duck, brushing it with glaze, etc. – see the instructions below).’, ‘name’: ‘Preheat oven to 350 degrees F. You will be roasting the duck for a total of 3 hours (3 hours will be divided into 4 time chunks where you will be flipping the duck, brushing it with glaze, etc. – see the instructions below).’, ‘url’: ‘https://juliasalbum.com/how-to-cook-duck/#wprm-recipe-9047-step-0-1’}
- {‘@type’: ‘HowToSection’, ‘name’: ‘Prepare the duck’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Remove the giblets from inside the duck. Rinse the duck, inside and outside, with cold water. Pat dry with paper towels.’, ‘name’: ‘Remove the giblets from inside the duck. Rinse the duck, inside and outside, with cold water. Pat dry with paper towels.’, ‘url’: ‘https://juliasalbum.com/how-to-cook-duck/#wprm-recipe-9047-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: “Set the duck on the working surface. Score the duck’s skin on the breast in a diamond pattern, making sure you only cut the skin, without reaching the meat. Poke the other fatty parts of the duck with the tip of the knife all over, to ensure fat release, especially in very fatty parts. You don’t need to poke the duck legs as the skin is pretty thin there (except for where the duck legs connect to the duck body). Season the duck very generously with salt both inside the cavity of the duck and outside on the skin, legs, all over. Place the duck breast side up.”, ‘name’: “Set the duck on the working surface. Score the duck’s skin on the breast in a diamond pattern, making sure you only cut the skin, without reaching the meat. Poke the other fatty parts of the duck with the tip of the knife all over, to ensure fat release, especially in very fatty parts. You don’t need to poke the duck legs as the skin is pretty thin there (except for where the duck legs connect to the duck body). Season the duck very generously with salt both inside the cavity of the duck and outside on the skin, legs, all over. Place the duck breast side up.”, ‘url’: ‘https://juliasalbum.com/how-to-cook-duck/#wprm-recipe-9047-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: “Put 5 chopped garlic cloves and lemon slices inside the duck cavity (these are just for flavor, not for eating – you will discard them after cooking). The duck will have flapping skin on both ends – fold that skin inwards, to hold the garlic and lemon inside. Tie up the duck legs with butcher’s twine.”, ‘name’: “Put 5 chopped garlic cloves and lemon slices inside the duck cavity (these are just for flavor, not for eating – you will discard them after cooking). The duck will have flapping skin on both ends – fold that skin inwards, to hold the garlic and lemon inside. Tie up the duck legs with butcher’s twine.”, ‘url’: ‘https://juliasalbum.com/how-to-cook-duck/#wprm-recipe-9047-step-1-2’}]}
- {‘@type’: ‘HowToSection’, ‘name’: ‘Roast the duck for 3 hours’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Place the bird breast side up on a large roasting pan with a rack (roasting pan should have a roasting rack to lift the duck from the bottom of the pan and allow the fat to drip below the duck). Roast the duck, breast side up, for 1 hour at 350 F.’, ‘name’: ‘Place the bird breast side up on a large roasting pan with a rack (roasting pan should have a roasting rack to lift the duck from the bottom of the pan and allow the fat to drip below the duck). Roast the duck, breast side up, for 1 hour at 350 F.’, ‘url’: ‘https://juliasalbum.com/how-to-cook-duck/#wprm-recipe-9047-step-2-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘After 1 hour of roasting, flip the duck on its breast and roast it breast side down (roast the other side) for 40 minutes, at 350 F.’, ‘name’: ‘After 1 hour of roasting, flip the duck on its breast and roast it breast side down (roast the other side) for 40 minutes, at 350 F.’, ‘url’: ‘https://juliasalbum.com/how-to-cook-duck/#wprm-recipe-9047-step-2-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Remove the roasting pan with the duck from the oven (you now have roasted the duck for 1 hour + 40 minutes), carefully remove the duck to a platter (making sure the lemons and garlic from the cavity do not fall out – keep the skin on both ends of the duck folded), and carefully pour off all the duck fat juices from the roasting pan into a large heat-proof bowl or container.’, ‘name’: ‘Remove the roasting pan with the duck from the oven (you now have roasted the duck for 1 hour + 40 minutes), carefully remove the duck to a platter (making sure the lemons and garlic from the cavity do not fall out – keep the skin on both ends of the duck folded), and carefully pour off all the duck fat juices from the roasting pan into a large heat-proof bowl or container.’, ‘url’: ‘https://juliasalbum.com/how-to-cook-duck/#wprm-recipe-9047-step-2-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Flip the duck breast side up again on a rack in a roasting pan (the pan will have no fat juices now). In a small bowl, combine 1/2 cup of balsamic vinegar with the freshly squeezed juice of 1 lemon. Brush all of the duck with the balsamic mixture (especially the scored duck breast) and cook the duck breast side up for another 40 minutes at 350 F, brushing every 10 minutes with the mixture.’, ‘name’: ‘Flip the duck breast side up again on a rack in a roasting pan (the pan will have no fat juices now). In a small bowl, combine 1/2 cup of balsamic vinegar with the freshly squeezed juice of 1 lemon. Brush all of the duck with the balsamic mixture (especially the scored duck breast) and cook the duck breast side up for another 40 minutes at 350 F, brushing every 10 minutes with the mixture.’, ‘url’: ‘https://juliasalbum.com/how-to-cook-duck/#wprm-recipe-9047-step-2-3’}, {‘@type’: ‘HowToStep’, ‘text’: “Now, in a separate small bowl, combine 1/4 cup honey and 3 tablespoons of balsamic vinegar lemon mixture that you will have left over from the previous step. Brush the breast side of the duck with this honey-balsamic mixture, and roast for another 40 minutes, brushing the duck breast side every 10 minutes with honey balsamic mixture. You can even carefully broil the duck for the last 10-15 minutes if you like (do it carefully, checking the duck regularly to make sure it doesn’t char too much).”, ‘name’: “Now, in a separate small bowl, combine 1/4 cup honey and 3 tablespoons of balsamic vinegar lemon mixture that you will have left over from the previous step. Brush the breast side of the duck with this honey-balsamic mixture, and roast for another 40 minutes, brushing the duck breast side every 10 minutes with honey balsamic mixture. You can even carefully broil the duck for the last 10-15 minutes if you like (do it carefully, checking the duck regularly to make sure it doesn’t char too much).”, ‘url’: ‘https://juliasalbum.com/how-to-cook-duck/#wprm-recipe-9047-step-2-4’}, {‘@type’: ‘HowToStep’, ‘text’: ‘After the duck is cooked, remove it from the oven, let duck stand for 15 minutes. Then, carefully remove and discard the lemon from the cavity (being careful not to get burned). Carve the duck and serve!’, ‘name’: ‘After the duck is cooked, remove it from the oven, let duck stand for 15 minutes. Then, carefully remove and discard the lemon from the cavity (being careful not to get burned). Carve the duck and serve!’, ‘url’: ‘https://juliasalbum.com/how-to-cook-duck/#wprm-recipe-9047-step-2-5’}, {‘@type’: ‘HowToStep’, ‘text’: ‘TOTAL COOKING TIME: The duck should be roasted for a total of 3 hours at 350 F. These 3 hours of roasting are divided into 4 distinctive time chunks (1 hour breast side up + 40 minutes breast side down + 40 minutes breast side up brushed with balsamic-lemon mixture + 40 minutes breast side up brushed with honey-balsamic mixture).’, ‘name’: ‘TOTAL COOKING TIME: The duck should be roasted for a total of 3 hours at 350 F. These 3 hours of roasting are divided into 4 distinctive time chunks (1 hour breast side up + 40 minutes breast side down + 40 minutes breast side up brushed with balsamic-lemon mixture + 40 minutes breast side up brushed with honey-balsamic mixture).’, ‘url’: ‘https://juliasalbum.com/how-to-cook-duck/#wprm-recipe-9047-step-2-6’}]}
Roasting a Whole Duck – Simple and Delicious
FAQ
What is the best way to cook duck meat?
Peking duck – a famous Chinese dish originating from Beijing, prepared since the Ming Dynasty era. It is prized for the thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, and eaten with pancakes, scallions, and hoisin sauce or sweet bean sauce.
What is a famous duck dish?
A litre of cold water mixed with ¼ cup of coarse salt and¼ cup of brown sugar makes the perfect waterfowl brine. Soak duck and goose meat in the brine for 8 to 12 hours, and you’ll see the difference in color. Much of the blood stored in the meat is drawn out by the brine.
What do you soak duck meat in?
Soaking waterfowl in a saltwater solution replaces blood with brine. The process also adds flavor and moisture. Once brined in the refrigerator for 12 to 24 hours, the meat will be paler in color, giving it less of a livery look and more the appearance of domestic meat.
