ROAST DUCK
Provided by Food Network Kitchen
Categories main-dish
Time P1DT3h30m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- A day before roasting, remove the giblets and neck from the cavity of the bird and discard. If necessary pluck any stray pinfeathers off the duck with tweezers. Trim the neck flap and excess fat from around the cavity. Rinse and dry the bird well. Set the duck on a rack on a baking sheet, and refrigerate, uncovered, for 24 hours.
- Heat the oven to 300 degrees F. Pierce the duck's skin all over (including the back), every 1/2-inch, with a skewer or small knife. Season the cavity with salt and pepper and stuff with 3 strips of the orange zest and the onion. Set the duck on a rack in a roasting pan, and pour a cup of water in the pan. Roast the bird for 3 hours, removing the duck from the oven every hour to prick the skin again.
- Meanwhile, make the glaze: Combine the remaining orange zest, molasses, honey, coriander, pepper, orange juice, vinegar, and garlic in a small saucepan. Heat, stirring, over medium-high heat until warm. Remove glaze from the heat and set it aside at room temperature while the duck cooks.
- Remove the duck from the oven and carefully, pour off the excess fat from the pan. (If desired reserve this fat for frying potatoes or wilting greens.) Raise the oven temperature to 450 degree F. Return the duck to the oven and roast until crisp and brown, about 30 minutes more.
- Let the duck rest at room temperature for 10 minutes before carving. Brush the duck's skin with glaze 4 to 5 five times during the resting period. Carve the duck and transfer pieces to warm serving platter. Serve the remaining glaze at the table to drizzle over the duck, if desired.
LAVENDER HONEY-GLAZED ROAST DUCK
Steps:
- Preheat oven to 350 degrees. Season duck inside and out with salt and pepper. Put olives and lavender inside duck and truss or close with a skewer. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot. Add duck and saute on all sides until skin is golden brown. Transfer to a rack in a roasting pan. Mix 2 tablespoons of the honey with the remaining 1 tablespoon olive oil. Brush over duck and roast until juices run clear when duck is pricked deep in thigh about 45 minutes. About halfway through the roasting time, combine 1 tablespoon of pan drippings with the remaining 2 tablespoons of honey, and brush over duck. When duck is cooked, remove it from oven and let rest to 15 minutes in a warm place before carving and serving.;
ROAST DUCK WITH BALSAMIC VINEGAR & HONEY GLAZE
Great whole duck recipe for the holidays using Maple Leaf Farms Duck. Garnish this beautiful bird with fresh herbs.
Provided by DiscoverDuck
Categories Whole Duck
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Remove (thawed) duck from bag and rinse under cold water.
- Generously season duck cavity and skin with salt and pepper. Tie legs together with string.
- Roast duck, breast side up, for 20 minutes. Remove duck from oven.
- Rake skin numerous times with a sharp meat fork being careful not to pierce meat; return to oven. Continue to roast for 1 hour and 10 minutes. While roasting, frequently baste duck with juices from bottom of roasting pan.
- While duck is roasting, combine 10 tablespoons balsamic vinegar, honey and pepper in small saucepan. Over high heat, bring to a boil. Boil until mixture starts to thicken. Stir constantly until mixture is very thick and reduced to about 3 tablespoons. Remove from heat; add remaining balsamic and red wine vinegar. Keep warm until duck is cooked. (If glaze cools and becomes too thick, warm over low heat, stirring constantly.).
- When duck is cooked, remove from oven and dry skin with paper towels. Brush duck with a thick coat of warm glaze; place in oven for 1 minute. Remove from oven and serve immediately. Garnish with fresh herbs.
PEKING DUCK WITH HONEY AND FIVE-SPICE GLAZE
Peking duck is one of the most famous and popular Chinese dishes. The traditional method is grand and laborious, requiring three days of intense preparation. This recipe simplifies that method for a home version that comes pretty close to the original. For that coveted crisp, golden skin, all the excess fat is trimmed, and the skin is separated from the meat. The duck is then air-dried overnight and roasted vertically to ensure even cooking, while rendering out the fat. The crunchiest skin comes from the duck's backside and legs, so carve them off first to maintain their crackly texture. A simple honey and five-spice glaze creates a beautiful mahogany lacquer on the finished duck.
Provided by Kay Chun
Categories dinner, meat, main course
Time 2h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine honey, soy sauce, sugar and 1/2 teaspoon five-spice powder in a small saucepan. Stir over low heat until sugar dissolves, about 3 minutes.
- In a large saucepan, bring 4 quarts water to a boil. Meanwhile, remove giblets and neck from duck cavity and discard (or reserve for another use). Cut off excess fat from cavity and neck area, then cut off tail. (This helps balance the duck vertically over the beer can.)
- Using your fingers, carefully separate the skin from the breast meat through the bottom of the breasts and work your fingers upward to separate the skin from the meat (be careful not to tear skin). Next, separate the skin from the backbone through the neck and working your way down until you reach the legs. (Scissors are helpful, but be careful to avoid piercing the skin.) Transfer duck to a rack set in the sink.
- Using a ladle or measuring cup, pour half of the boiling water evenly over top of the duck. Flip duck and pour the remaining water evenly all over second side. Tilt duck to drain all water from the cavity, then pat dry with paper towels.
- In a small bowl, combine the remaining 1/2 teaspoon five-spice powder with 1 teaspoon salt, the black pepper and 1 tablespoon of the glaze. Rub the mixture inside the cavity. Stand duck vertically by inserting beer can into cavity and place in a roasting pan or on a rimmed baking sheet.
- Using a pastry brush, brush the remaining glaze all over the duck and sprinkle evenly with remaining 2 teaspoons salt. Place duck in the refrigerator, uncovered, until the skin feels dry and leathery, 24 hours.
- Heat oven to 450 degrees with rack in bottom third of oven. Remove duck from refrigerator, and add 1 1/2 cups water to the pan. Wrap wing tips and tips of drumsticks with foil to prevent burning, then loosely tent duck with foil. Roast for 15 minutes. Decrease temperature to 350 degrees and roast, tented with foil, until skin is mahogany and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees, 1 hour to 1 hour 15 minutes more, adding more water to the pan if needed.
- Leaving duck on the can, transfer duck vertically to a cutting board and let rest for 15 minutes. Carve the crispy skin from the back and legs of the duck, and slice into strips.
- Carefully remove duck from the beer can and return to cutting board. Carve off the breasts and legs; thinly slice the breasts and shred dark meat.
- Carefully strain pan juices into a small bowl and pour off all the fat. In another small bowl, whisk together the hoisin, sesame oil and up to 1/4 cup of the pan juices to form sauce.
- To serve, spread 1 tablespoon prepared sauce on each tortilla. Top each with some scallions, cucumbers, duck meat and crispy skin. Roll up and enjoy warm.
HONEY-ROASTED DUCK WITH CREAMED CAULIFLOWER
If you're making Christmas lunch or dinner for a small group of people, Curtis Stone's duck is just right - it's full of flavour and so much easier to cook than a big bird
Provided by Curtis Stone
Categories Dinner, Main course
Time 1h
Number Of Ingredients 12
Steps:
- Heat oven to 220C/fan 200C/gas 7. Dry the duck with kitchen paper and liberally season all over with coarse salt. Put the thyme and bay leaves inside the cavity, then place the duck on a rack over a roasting tray.
- Cook for 10 mins or until the skin begins to turn golden, then reduce the heat to 180C/fan 160C/ gas 4. Cook for a further 45 mins, basting the bird with honey every 5 mins or so for the final 20 mins of cooking. Your bird will now be roasted to medium - cook 10 mins more, if you like your duck well done. Set aside to rest, uncovered, for 10 mins.
- Meanwhile, make the creamed cauliflower. In a pan, cook the caulifl ower and shallots in the butter over a low heat for 20 mins until softened and any liquid has evaporated. Spoon into a liquidiser with the cream and whizz to a purée. Season and keep warm.
- For the garlic crisps, thinly slice the garlic cloves using a really sharp knife or a mandolin. Place the slices in a pan along with the milk and slowly bring to the boil.
- Remove from the heat and strain the garlic slices, discarding the milk (or save it for mashed potato). Leave the garlic to drain on kitchen paper. Cover the bottom of a frying pan with the oil and heat. Fry the slices, a couple at a time, until golden and crisp, then remove with a slotted spoon.
- To serve, carve the duck and serve alongside the creamed caulifl ower and sprigs of watercress, sprinkled with the crisp garlic slices.
Nutrition Facts : Calories 902 calories, Fat 78 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 1 milligram of sodium
HONEY-ROASTED DUCK LEGS
Few dishes can be at the magnificence of a whole roast duck, a treat that most Vietnamese purchase at Chinese barbecue shops. For an easier at-home version that is just as rich and succulent, I use whole duck legs (thigh and drumstick). They are relatively inexpensive at Asian markets, and they freeze well, which means you can stock up for when you don't have time to shop. The legs are steamed first, during which most of the fat melts away, and then they are roasted to crisp the skin. Finally, the honey glaze is applied, which puts a lacquer like finish on the skin while the meat stays moist. A simple hoisin dipping sauce adds a little extra sweetness to each bite. Present the duck with Everyday Daikon and Carrot Pickle (page 192) or Tangy Mixed Vegetable Pickle (pages 194) and accompany with a green vegetable stir-fried with just salt and a touch of sesame oil, a light soup such as Creamy Corn and Shiitake Mushroom Soup (page 74), and rice.
Yield serves 4 to 6 with 2 or 3 other dishes
Number Of Ingredients 13
Steps:
- To make the glaze, in a small saucepan, combine the garlic, ginger, five-spice powder, salt, honey, light and dark soy sauces, and wine. Place over medium heat and bring to a boil. Remove from the heat. When the bubble action ceases, pour the glaze through a fine-mesh sieve place over a medium-sized bowl, pressing on the solids with the back of a spoon to extract as much liquid as possible. Let the glaze cool completely.
- Select a large, shallow bowl or deep plate that fits in your steamer tray. Add the salt, wine, and ginger juice and stir to dissolve the salt. Add the duck legs and use your fingers to coat the duck legs well with the marinade. Arrange the duck legs so that there is minimal overlap, to ensure even cooking. Put the bowl in the steamer tray and set aside to marinate for 15 minutes.
- Fill the steamer pan halfway with water and bring to a rolling boil over high heat. Add the steamer tray, cover, and steam the duck for 25 minutes. The skin will pull back from the flesh, and cooking juices will collect in the bowl. Transfer the duck legs to a plate and discard the cooking juices. (The legs may be cooled, wrapped in plastic wrap, and refrigerated overnight. Bring to room temperature before roasting.)
- Position a rack in the lower third of the oven and preheat to 425°F. To promote heat circulation and allow the fat to drip away from the duck, place a flat roasting rack on a foil-lined baking sheet. Put the duck, skin side up, on the rack, spacing the legs as far apart from one another as possible. Roast for 35 to 40 minutes, or until the skin is crisp and lightly golden. Turn on the exhaust fan as the duck roasts, as the dripping fat can cause smoke. If more than 2 tablespoons of fat accumulates in the pan during roasting, remove the duck from the rack, make a spout in one corner of the foil, and pour off the fat. Then quickly return the duck to the rack and continue roasting.
- When the duck is ready, using tongs, lift each leg from the rack, roll it in the glaze to coat evenly, and hold it above the bowl to allow excess glaze to drip off. Return the duck to the rack, skin side up. Roast the legs for 5 minutes and then again coat them with the glaze. Roast for 3 to 5 minutes longer, or until the glaze richly colors the duck. Remove from the oven and let cool for 10 minutes.
- After glazing the duck legs the second time, return the remaining glaze to the small saucepan and add the hoisin sauce to make a dipping sauce. Warm over medium heat, adding a spoonful or two of water if needed to balance out the flavor. Pour into a small serving bowl.
- Using a heavy cleaver, chop the legs through the bone into bite-sized pieces. Or, slice the meat off the bone. Arrange the duck on 2 plates or a platter and serve with the sauce.
GRANDMA'S ROASTED DUCK
When I was growing up, my grandma always served roast duck for the holidays, and for other family events throughout the year. I always thought it was better than turkey! -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. Pierce duck skin all over with a fork. Mix remaining ingredients; rub over outside of duck. Place duck on rack in a shallow roasting pan; add 1 inch of water., Roast duck, uncovered, until a thermometer inserted in thigh reads 180°, 1-1/2 to 2 hours. Remove from oven; let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with duck.
Nutrition Facts : Calories 649 calories, Fat 51g fat (18g saturated fat), Cholesterol 152mg cholesterol, Sodium 550mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 34g protein.
HONEY ROASTED DUCK
This honey-roasted duck is gorgeous with sautéed potatoes from the Duck Fat.
Provided by elaineoconnell
Time 30m
Yield Serves 4
Number Of Ingredients 18
Steps:
- For the DUCK: Score the skin of the duck breasts in a criss cross pattern with a very sharp knife. Season the duck breast generously with salt and the five spice and rub into the skin thoroughly.
- Place the duck breasts, skin-side down, on a dry ovenproof pan and cook over very low heat to render down most of the fat. This may take 8-10 minutes, depending on the thickness of the fat.
- Save some excess fat for the potatoes later.
- Now turn up the heat and fry until the skin is crisp. Turn the duck breasts over and cook the other side for another 3-4 minutes. Just before the duck is ready, drizzle the honey and soy sauce over. Toss and turn the duck in the honey and soy and cook until the liquid has reduced to a syrupy glaze. Transfer the duck to a warm plate and leave to rest for 5-10 minutes.
- Slice the duck lengthways and place on top. Drizzle any remaining pan juices over and finish with a small drizzle of the vinaigrette.
- For the POTATOES: use a large, sharp cookâs knife, chop the shallots and garlic into very fine dice. Place the shallots and garlic into a heavy-based saucepan with the extra virgin olive oil, a light sprinkling of salt, the sugar, herbs and a splash of water
- Set the pan over high heat. When the oil becomes hot, adjust the heat to a moderate setting, give the shallots and garlic a stir and cover the pan with a lid. Cook for 20-25 minutes, shaking the pan from time to time and stirring every 5 minutes, to stop the shallots and garlic sticking to the bottom. You should be left with a soft, sweet and lightly golden shallot mixture. Set aside.
- Cut the potatoes into 1 cm thick slices. Boil in salted water for 6 minutes until just tender. Drain well then pat dry between sheets of kitchen paper. Heat the olive oil in a large sauté pan over high heat. Add the potato slices and season with salt and pepper. Fry for about 3 minutes on each side until lightly golden.
- Add a tablespoon of the confit and sauté for another 1-2 minutes, tossing and turning the potatoes, until golden and crisp at the edges.
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- Squeeze a little orange juice inside the duck and then place two orange halves and two sprigs of thyme into the bird's cavity. Season all over with sea salt and black pepper.
- Place the duck in a roasting tin and put in a preheated oven at 220°C/Gas 7. Cook for 20 minutes or until the skin begins to crisp, then reduce the heat to 190°C/Gas 5.
- Cook for a further 40 minutes then remove from the oven. Drizzle the honey over the duck and sprinkle over the thyme leaves and put back in the oven.
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