So easy just leave it in the oven and wait till dinner time. That’s being said, if you’re using various bone-in skin-on cuts, I’d try the method you suggested (place the duck on top of citrus with skin side up). It is by far my favorite whole duck recipe because the result is spot on every single time. I ate one thigh/leg and all stray crispy bits. It’s one of my favorites. From my experience, I would say you adjust the recipe by raising the cooking temperature to 300 F and adjust cooking time along the cooking. I plan on doing it for Xmas. The 2nd duck I stuffed with sprig of thyme, then peeled a navel orange, 2 limes and 2 tangerines leaving them whole. (Optional) When most of the duck fat has rendered and the skin has become thin (usually 6 hours to 6.5 hours), turn up the heat of the oven to 260 degrees C (500 F) to brown the duck for another 5 to 10 minutes. Wishes for a safe and truly Blessed New Year ! Pam. The slashes in the skin did not work. Yes I’ve also noticed that the result can be different if using a fattier duck. But you don’t need to do anything during the roasting. To carve the duck beautifully, you can refer to. Transfer the rendered duck fat into a small bowl. This is possibly the most memorable meal this holiday. Thanks a lot A 2004 Ghemme (Cantalupo Breclemae) was a superb pairing. To the Asian grocery store I go! Cover tightly with aluminum foil. Thank you for sharing I noticed that in one of your photos you wrapped the tops of wings and legs with aluminium foil. I plan to do this more often! blood orange, lemon, and/or mandarin, peels removed. Won’t be doing this again, at least with the maple leaf farms duck anyway. Do you suggest any adjustments to time or temperature? You can serve roast duck with some stir-fried vegetables and cooked rice. I enjoy eating the duck skin by itself with a bit of sauce (without the meat and without the pancake). Any suggestions on how to adjust cooking time for this small bird as it’s 1kg less than the recipe? The meat was tender and literally fell off the carcass (which I gave to the local feral animals for their Thanksgiving treat). Rub both sides of the duck with plenty of sea salt. A 2.3 kg / 4.5 lb duck cost me $20 from my local butcher. The recipe is rather forgiven so it’s unlikely you’ll overcook it. All Hi I'm Maggie Zhu! Your email address will not be published. Hi Karla, I think you can lower the cooking temperature to 200F. Rinse the duck, inside and out, and pat dry thoroughly with paper towels. I think you are making the right call on undercooking the rice. Every hour for 4 hours, take the pan out of the oven, pierce the duck all over with the knife, and turn it over. I simply followed your instructions, and my duck was outstanding. Heat oil in a skillet. Cantonese roast duck is a great way to enjoy the tradition of roasted meats common in Hong Kong. I too love duck, and believe this recipe is simple and gets amazing flavors and textures. What do you think about cooking the duck spatchcock style? My husband will probably never order duck at a restaurant again. Roast duck, breast side up, 45 minutes, then remove from oven. I cooked up the giblets into a nice meaty stock that I mixed with wild rice to make a nice dressing, and plan to make a nice pomegranate reduction sauce that would be a nice touch. Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. Simmer for 5 minutes to make a sauce to serve with the roast duck. Right now my plan is to follow your Duck de Marietta recipe, but use the Eight Treasure stuffing described here, which also calls to undercook the rice: https://www.yumofchina.com/eight-treasure-duck/. Or should we preheat and then put the duck in (which is what I would expect!). No fuss, maximum flavour. Do you think it will go well with the e original bitter orange sauce from the canard a lorange classic recipe? No matter which recipe you decide to use in the end, I hope your holiday dinner turns out great! Roast until the skin is very crisp and brown, about 1 hour. Save the giblets for cooking or making stock. The duck will be lacquered with the sweet glaze, which caramelizes during roasting, making the skin crisp and brown. Cooked this for myself for Xmas dinner. Maggie! I remember learning from my mom to always cook duck at low temp for very long periods of time, she did 225 degrees for 8 hours. It was stuffed with lemons, limes, and an orange. But I will NEVER roast duck any other way again! (*see footnote 1). Or you can do a really simple green salad with vinaigrette dressing. If cook at 300, you will still have enough time to get the duck crisp up while the meat stays tender. Hi Harriet, yep, you should preheat the oven and then put the duck in. You don’t have to do this if you’re not intend to eat that part. When you start to worry that you’ve roasted it for too long and suspect the duck meat has lost its moisture, your dinner is ready. Happy cooking and hope the duck turns out great! Then press the garam masala into the skin and rub the ginger and garlic pastes inside the cavity. You do not need to flip the duck or monitor the process. Hi Maggie, thanks for a great recipe! Looking forward to trying this on Christmas day. I paired it with wild rice and JK’s Scrumpy hard cider for a sweet contrast. Thank you for this recipe, watching the duck slowly do it’s drip drip drop, whilst the aroma spreads in the kitchen. … Use a sharp paring knife to score the duck breast, about 1 cm (⅓ inch) apart. I bought the duck a few days ago and let it sit naked in the fridge to thaw and dry out a bit. Super fatty. After seeing the guest list I knew I had to buy another. I’ve never reviewed a recipe before, but this one is worth the effort. Tomorrow we cook! Preheat oven to 250 degrees F. Trim ducks: with a sharp knife, cut away excess fat and skin from both ends of ducks. I think it can takes anytime between 5 to 6 hours. Steaming the duck first melts away some of the fat and shrinks the skin. I hope your dish turned out well. (Render fat for another use or discard.) Set a V-rack insert inside the pan and lay the duck on the rack, breast-side up. I’d like to try this but was curious if the duck is covered in the baking pan or uncovered during cooking? It is…. recipe. Stir and mix so that the jam incorporates with the wine. (https://omnivorescookbook.com/chicken-a-la-benson isn’t working for me). Perfect and so easy. It has been a tremendous success every time, and no matter how much I hope for them we’ve never had leftovers. What a great recipe! Cooked at 250 for 7 hours, then upped the temp to 500 for 15 mins. I’ll definitely try it out next time when I get some cherries. I prepared this yesterday, 12/30/18 with the most satisfying results. I eventually had to pierce it all over at about 5 hours. Roast breast-side down for a final hour at 300 degrees. You also actually get the wings which normally get pretty much incinerated with other methods. Are there any other ways to stuff a duck what you would reccumend? And yes, placing the duck on a rack over a roasting pan will keep the bottom part crispy. I allowed the ducks to thaw in the refrigerator for 3 days. Would I need to adjust the cooking time? I bought a five pound duck on impulse after my shift at the Park Slope Food Coop Saturday, and decided to cook it before going away for Thanksgiving. Gives me a new appreciation for duck. You’ll start to check on the duck every 10 minutes, wondering why it’s still not ready. In a small saucepan combine the vinegar, honey, and soy sauce over low heat. Do NOT cover the duck with foil. It scents the air, but that’s it…). Hi Joanne, I think the recipe will work for you. My recipe includes the steps of pouring boiling water over the duck, paint with a syrup mixture, air-dry overnight, stuff the duck (with apple and bread), and roast at 350 F until cooked through. Preheat oven to 120 C (250 degrees F). Hi Amber, I’m afraid I cannot provide a great answer since I’ve never cooked the dish using other stuffings. I can finish half a duck myself. That’s when you know the duck is getting good. Each time, pour off the fat in the pan. Got 2 ducks ready for roasting! Replies to my comments Thank you. While the duck is roasting for its last hour, make the glaze When the duck is roasting for its fourth hour, it’s time to make the glaze. Stir the potato starch slurry again to let it fully dissolve in the wine. I’d post a picture if the site would allow, but it looks just perfect. Happy cooking and let me know how the dish turns out , Hi Maggie My husband and I just finished our wonderful duck dinner. It is slower and the duck won’t look so pretty compared to one with scored skin. It’s the first time that I ever prepared a duck and I’m so glad I did. Don't subscribe I am planning on making this awesome looking recipe for New Years Eve. I used a star-anise spiced plum jam (and arrowroot instead of cornstarch) for my sauce and served everything along with squash-tarragon soup and squash sourdough. I found a few recipes online, two that suggested cooking it at 400 for 45 minutes, flipping it three times, but comments were critical and complained of dry meat… I tend to overcook, and hate it when I turn a good cut of meat into jerky. You will be amazed when try to move the duck onto a carving board. Wow, amazing! Stuff the duck cavity with the aromatics: the ginger, garlic, green onions, and tangerine peel. I might salt the duck overnight like I do when I make confit de canard. https://www.goodto.com/recipes/sophie-grigson-s-crisp-slow-roast-duck I wish I have a better answer but I cannot promise a good result without testing the method. Maggie … this was THE BEST DUCK that I have ever roasted … made this for Christmas Day and I have to admit that I was a bit apprehensive regarding the 7 hour cooking time but you made me a believer … I have NEVER had a roasted duck turn out so tender … BRAVA! Thanks Maggie. Foolproof and amazingly delicious. Many recipes suggest puncturing the duck meat with a sharp knife or fork. Thanks in anticipation! As for the gravy issue, you could try out the fruit sauce if you do not mind a sweet sauce. Hi, I bought a duck yesterday, having no idea how I was going to cook it! The slow cooked duck … Combine the Chinese five-spice, sugar, and salt in a small bowl. Guests loved it. Slow-roasted duck breast with plum sauce Recipe for duck breast with aromatic plum sauce with cinnamon, star anise and cardamom. I made a fantastic sauce that made the breast meat sort of edible but I’m sticking with duck confit. EJ. Chinese Slow Roast Duck Our Duck dishes all use the best cuts of duck breast from select farmers. This will help the duck render fat faster and create a crispy skin. We love Duck, finally I found the best ever recipe, thank you s much. Sorry about that! Love the detailed simplicity of your recipes. This looks so good, and I am making it for Christmas this year. You can cook the duck one day or several days ahead, freeze the duck, and serve it later. Thanks so much for teaching me how to roast a duck. Made duck for the first time today and followed this recipe. Move it to a ziplock bag, press out as much air as possible, and store it in the fridge for up to 2 days or in the freezer for up to a month. Wow wow wow. I finally know how to cook a perfect duck. 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