I’m a avid cook – by temperature is so important for meat moisture. Garlicky, moist, and so tender the breast meat could almost have been spread like pate. The skin will crisp up nicely and the meat will remain more juicy. Thank you for sharing I noticed that in one of your photos you wrapped the tops of wings and legs with aluminium foil. It generated nearly duck-confit texture. Yes the duck freezes well. I do not have a perfect answer to this question because young ducklings were the only birds I’ve been dealing so far. A restaurant recipe that requires minimal effort and yields the best results. This is going on my list for Christmas – I know it’s a while away (!) I’ve made this twice… a Maple Farms duck at Thanksgiving, and a Kirkwood duck today. To reheat, place the duck, skin side up, on a roasting pan. Thanks Maggie. This will help the duck render fat faster and create a crispy skin. It scents the air, but that’s it…). Do you think it will go well with the e original bitter orange sauce from the canard a lorange classic recipe? Serve warm with extra sauce on the side. Carefully remove the citrus fruits (they will be very hot!) It’s a perfect dish to cook for Christmas . Way way too high to be edible. I’m in the middle of cooking this and would have loved to have a target meat temp for my probe. blood orange, lemon, and/or mandarin, peels removed. This looks so good, and I am making it for Christmas this year. The duck is stuffed with citrus, then slow cooked until the meat is falling off the bones and the skin perfectly crisped. And I roasted potatoes and brussels sprouts in the duck fat. Do you think this recipe would work for pastured duck? . Thanks so much for teaching me how to roast a duck. but this would be perfect for entertaining. Add jam of your choice. It is…. I made this duck yesterday for Christmas and it was DELICIOUS. Firstly, a whole duck costs around the same (on a weight basis) as chicken breast (at least, here in Sydney) – but it’s a whole lot more interesting and tasty!! 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). Place duck on the V-rack, breast side up. Made this yesterday to celebrate a birthday. Hi Duane, I’m glad you like the recipe! [Bonus: I give my dad the carcasses and he uses them to make congee.]. This will help the duck … So happy to hear you enjoyed the dish! Happy cooking Troy! It has been a tremendous success every time, and no matter how much I hope for them we’ve never had leftovers. Happy New Year! The meat was spectacular and the skin crackling crispy, the best duck any of us had ever eaten. Are we going for chicken temp eg out at 155 beast meat? I just got a small 1.5 kg duck from a small local family business and would like to try this recipe for our 2 person Xmas dinner. Rinse the duck, inside and out, and pat dry thoroughly with paper towels. Happy cooking and I hope you enjoy the dish! It’s not completely brown yet so I will give it another hour crank it up to 450 for 15 min. I always like to serve my duck with something sweet and citrus. I can finish half a duck myself. Thank you so much!! I plan to do this more often! I paired it with wild rice and JK’s Scrumpy hard cider for a sweet contrast. I stopped when the internal temp was 172F. No flipping, no touching. Take the foil off the duck, remove the rack with the duck, and pour out the water and all the fat that has rendered out (this is great to use in other dishes like fried rice.) Place a tray of boiling water at the bottom of the oven. It was super easy and delicious – everyone LOVED it. This method works better when you choose a duck breed with thinner skin (or a duck that was air-chill processed). Chinese Slow Roast Duck Our Duck dishes all use the best cuts of duck breast from select farmers. Cook and stir for 5 minutes until thick. Hi Maggie! I love this recipe so much. Rub the spice mixture all over the duck, inside and out. Stick the whole thing in the oven. Turn over and cook the flesh side for a further couple of minutes. Yes I found out the cooking time varies a lot depending on the oven. Hi Donna, the duck is uncovered udring cooking. A 2004 Ghemme (Cantalupo Breclemae) was a superb pairing. I prepared this yesterday, 12/30/18 with the most satisfying results. Tried this for Thanksgiving and LOVED it! 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. 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. It might become a bit thicker after storing in the fridge but you can bring it back by heating it gently and stir in some water if needed. Is this a necessary step and if so do you keep it on for the whole time? Many recipes suggest puncturing the duck meat with a sharp knife or fork. A fantastic dish and a recipe that will be our go to for duck from now on. I’ll definitely try it out next time when I get some cherries. The only thing I’m not sure is, if the stuffing will keep the meat as moist as the citrus does. I quartered the duck, placed it on a bed of vegetables and herbs, and slow cooked it until tender. Happy New Year! The other thing I’m not sure is, how to prepare the stuffing (you probably want to under cook it), so it’s not overly soggy and greasy after roasting. A 2.3 kg / 4.5 lb duck cost me $20 from my local butcher. I didn’t have a V rack, just laid it on a flat rack in a foil lined pan, and left it alone I checked it the first and third hours, then again three hours later, and the loft smelled amazing by then. Fabulous, memorable for all the right reasons. After seeing the guest list I knew I had to buy another. I had never cooked a duck before, so I’m very happy to have stumbled upon this recipe. Bake until the duck heats up and the skin turns crispy, 10 to 15 minutes. We usually don’t bring it to room temperature before reheating. And yes I do keep it on the whole time, because the parts will turn out crispy due to the long cooking time. I totally thought I messed up when I realized at the 5 hour mark I had been cooking the duck at 200 degrees Fahrenheit instead of 250. Absolutely easiest best tasting roast duck!!!!!!!!! Time for new glasses. So glad I found your recipe today as I was trying my first attempt at duck! I’ve tried a couple different recipes for duck in the past few months so had to try this one, even though it appeared way too simple. … Just tried this slow cook technique and the duck and the breast came out tender! Thank you. I’ve always loved Peking Duck, and ordered it from a local place that had a half duck at a reasonable price. Thank you Maggie! I used a Mary’s duck from CA and had to turn the oven up to 325 at hour 7 to render more fat for 30 more mins but it turned out beautifully. I’ve never reviewed a recipe before, but this one is worth the effort. Hi Maggie, I was out for much of the day and concentrated on the veggies at the end, and not being big on sauces in general it was just fine anyway. Dear Maggie, thank you for the recipe. In the recipe below, I introduce the original sauce recipe – a delightful and sweet sauce made from white wine and fruit preserves. Happy New Year to you and your family! I’ll need to try out your method soon. To make slow roasted duck with crispy skin, sprinkle a whole duck with salt and pepper, and tie the legs. Very good. Remove the pan from the stove. I think the best way is to roast the duck for 4 hours, then you can try gently pull the leg. However, despite the goof ups it turned out really good. Or you can do a really simple green salad with vinaigrette dressing. https://www.goodto.com/recipes/sophie-grigson-s-crisp-slow-roast-duck Thanks. You will be amazed when try to move the duck onto a carving board. I did leave it 3 days on a rack in the fridge to dry the skin out more , dried with paper towel and sprinkled on Chinese 5 spice, garlic powder and salt. So happy to hear you enjoyed the dish! Have a great weekend Geir, and happy cooking! Even my brother who isn’t crazy about Duck, loved it. Each time, pour off the fat in the pan. We love Duck, finally I found the best ever recipe, thank you s much. I’ll try to use this recipe to make a Cantonese roast duck soon. I don’t think you need it (although you can). When the liquid comes to a simmer, taste it and adjust the flavor by adding more wine or jam. There are so many intimidating recipes out there. After 7 hours at 110 degrees Centigrade with a 10 minute finish at 200 degrees it was still moist and tender with great crisp skin. Is a big fan of low tempered cooking, so I’m trying Geirs modifications 100 * C for 5 h etc. You’ll start to check on the duck every 10 minutes, wondering why it’s still not ready. I eventually had to pierce it all over at about 5 hours. Thank you so much. Into the oven at about 10am and forgot about until 5 or so. Which is why I’m going to use this recipe a third time this weekend: this time it’s just for my husband and I to savor without having to share. The duck will become so tender that you can easily pull the leg apart from the body. Don't subscribe Around 2 AM I turned up the heat to 500 for ten minutes, and pulled it from the oven to cool, then put it in a container and into the fridge overnight after taking a heavenly taste. While reading your post I was curious to see the Chicken à la Benson recipe too, but I can’t seem to find the page on your site for some reason? All rights reserved. Maggie! Yes I’ve also noticed that the result can be different if using a fattier duck. The only thing I did different was the sauce (didn’t have wine or jam lol) so used Chicken broth, cranberry jelly, and cornstarch. Stir the potato starch slurry again to let it fully dissolve in the wine. I’m not sure exactly the hours it takes to roast the duck though (it also depend on the real temperature of your oven). Be patient! Moist sooooo tender, skin soooo crisp! Any cooking time changes? I’m actually cooking it now for thanksgiving, it’s been in the oven for 5 hours and 30 min @ 225f. 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 found out pierce raw skin can be trick and you might accidentally damage the meat. My second goof up was I didn’t put it on a rack. The duck is … Liberally salt the bird; use a little … The roasting time is rather forgiven, and you can easily keep the duck warm with lowest setting if you finish the cooking earlier. It’s the first time that I ever prepared a duck and I’m so glad I did. Bake until the skin turns golden brown, 6 to 7 hours (depending on the thickness of the duck skin). And the stuffing is a widely varied as you would find for an American Thanksgiving dinner. I’m glad to hear the recipe worked out for you, and you enjoyed the dish Simmer for 5 minutes to make a sauce to serve with the roast duck. Also, when reheating it states to reheat in a roasting pan, should it be placed on a rack?? Since the duck contains less fat, the skin might crisp towards the end so you might need less time to brown the skin at a high temperature. I tried your recipe and it was great. (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. It tasted amazing! Do NOT cover the duck with foil. Fruit sauce was apricot jam with whole cherries…Yum. Hi Maggie, thanks for a great recipe! I stopped looking for new duck recipes after learning about this one lol Thanks for leaving a comment. . Hi Deb, I’m glad to hear the recipe worked for you! Happy cooking and hope the duck turns out great! According to Saint Phlip, it’s the tastiest duck she’s ever tried. I ate one thigh/leg and all stray crispy bits. You might need to slice a few times to get the cut just right. As I have mentioned, my wife grew up in Beijing and occasionally she talks about a dish called Eight Treasure Duck. Excellent! You need to try this one out Moira! Thank you for the reminder of how to cook a perfect duck. Thank you for sharing it. Line a baking pan with aluminium foil (for easy cleanup) and top with a V-rack. At the end I drained off the fat but added the remaining drippings to the sauce. And here I am Absolutely perfect. If you have the attachments, hang the duck head-down from the top rack. Made duck for the first time today and followed this recipe. Steaming the duck first melts away some of the fat and shrinks the skin. This recipe was originally shared by the chef of a hotel restaurant in Marietta, Ohio. Hi Krystal, I’ve tried both ways they worked out well. It’s been ages since I roasted a whole duck, will definitely repeat this more often. (*see footnote 1). Only note: I think I had a thick skinned or fatty duck. If I were to pass on the fruit side of things, maybe stuff the duck with stuffing, how would that effect cooking time? Very easy and simple to cook and fabulous result. I’ve tried it a few times. Best method I’ve ever come across for cooking duck. It added an extra boost to the sauce without the sweetness of just using the jam. So glad to hear you like the recipe as much as I do Dyana! Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. Thank you! So I rinsed it, scored the skin, rubbed it with sea salt and smoked paprika, and instead of citrus filled it with a handful of garlic cloves and couple of black garlic cloves, stitched it shut and put it in the oven at 250 (I have a convection oven, fans, not full convection, so put it on the middle rack as temperature would be even) around 8 PM, and went back to work at my computer. You can serve roast duck with some stir-fried vegetables and cooked rice. Wishes for a safe and truly Blessed New Year ! Trim any excess fat at the neck and cavity*. But you don’t need to do anything during the roasting. Remove the duck from the oven and let rest for 15 minutes. Carve and serve. When it has cooled off, cover with plastic wrap and store it in the fridge. Perfect and so easy. Put the star anise, garlic, ginger and spring onions into the cavity. this . Let me know how the ducks turn out and I hope you enjoy them . They were both delicious, and so easy! Happy cooking and hope the duck turns out great! The meat was tender and literally fell off the carcass (which I gave to the local feral animals for their Thanksgiving treat). I have a 7 pound pasture raised duck, which has less fat than store bought, along with tougher, more flavorful meat from its varied diet and being free to roam around. At Cantonese roast establishments however, duck is just one of many types of roasts with Cantonese dishes making up the remaining menu. This was brilliant. After 4 hours, increase the oven … Made this yesterday. I think it can takes anytime between 5 to 6 hours. Great recipe! Hello Maggie, just wanted to thank you for this lovely recipe. Thanks so much! Piercing the skin after it has been in the oven was very easy. And it is definitely more festive. I’ve made this dish several times, and I did use less fatty ducks before (not pasture raised but still had a thinner skin) and it came out well. Bake until the duck heats up and the skin turns crispy, 10 to 15 minutes. I made a fantastic sauce that made the breast meat sort of edible but I’m sticking with duck confit. Transfer the rendered duck fat into a small bowl. To cook, heat oven to 220C/200C fan/ gas 7. Result was perfectly crisped skin and super tender, pull apart meat. I know it’s cliche to say this, but the duck is literally fall-off-the-bone tender (as proof of my words, see the picture below). Perhaps I’ll serve it with some duck fat potatoes and grilled fennel and a dash of cream in the sauce, because why not (), Ps. Your email address will not be published. I’d like to try something other than braising the duck and your recipe sounds delicious! My duck weighted 5 pounds (2.2 kilos) so I roasted it 1 hour and 25 minutes. Didn’t need sauce. Hi Philip, glad to hear you enjoyed the duck. I personally do not like that method so much. 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. No fuss, maximum flavour. Do you suggest any adjustments to time or temperature? . The aroma from this magnificent duck permeated the air as we entered our home guest in tow and they beamed as this scent greeted our arrival.Upon plating with jasmine rice and our Mandarin rum orange sauce and a few side salads we were exhiliarated by deliciousness of this splendid bird. I’m gonna read up more on the eight treasure duck and maybe do some experiments. Have a great day , Hi would this recipe work for a 5.5/6kg foie gras duck? Rub the duck inside and out generously with salt and pepper. It was tasty and less fatty than imagined and very good. Heat the rest of the white wine in a small saucepan until warm. I cooked a 2.5 kg duck for 5 1/2 h on 100° C, then 1 1/2 h on 110° C and finished off with 15 min on 230° C. The only other small modifications I made was to put a whole topped off garlic in with the citrus fruits and to add some paprika and black pepper along with the salt on the outside. Hi Trish, you shouldn’t cover the pan while cooking the duck. Your email address will not be published. I had a small duck about 2kg. I have a few days before I give this a try, so let me know if you have an suggestions…and wish me luck!!!! I’m really surprised this method doesn’t show up everywhere as the way to cook a duck. Place the carved the duck onto the sauce. 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T wait to eat that part most satisfying results ( 500 F in... They were absolutely famished when they arrived not having eaten for 12 hours due to their traveling are a good... Minutes or so the 2nd duck I stuffed with lemons, limes, and hot sauce had... The past I would get crispy skin fruits ( they will be very good if the duck, and! Braising the duck and tie the legs together with kitchen towels have mentioned, my grew! For duck from the oven and wait till dinner time for this small as! Cooking temperature to 200F practice make perfect so: get up on that horse again, we..., molasses, orange juice, soy sauce, head over to the boil the roast duck!!!! Flipping it etc never cooked a duck, inside and out coming from the body better than crispy bacon not... Filled with the sun shining recipes never fail to grab my attention a frozen a! Most difficult this a necessary step and if so, they say practice make so. 4 hours, then slow cooked until the duck with salt and five-spice makes... 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