Best Everyday Roasted Duck Recipes

ROAST DUCK

Steps:

• Preheat oven to 500 degrees.
• Trim duck of all visible fat. Using a fork, prick the skin all over without piercing the meat; season with salt and pepper. Place duck on a rack set in a roasting pan and transfer to oven; roast for 40 minutes. Reduce heat to 400 degrees and continue roasting until juices run clear when thigh is pierced, about 30 minutes more. Remove from oven and let cool.
• Reserve any duck fat from roasting pan. Store in an airtight container, refrigerated, up to 2 weeks. Remove skin from duck and discard. Remove meat from bones; discard bones. Shred meat and serve or store in an airtight container, refrigerated, up to 3 days.

EVERYDAY ROASTED DUCK

Steps:

• Recommended equipment: kitchen twine, heavy-duty flameproof roasting pan with a flat wire roasting rack, a fat-separating measuring cup (2 cups or larger), poultry shears or heavy knife for splitting the bird.
• Arrange an oven rack in the middle of the oven; preheat to 400°.
• Remove all clods of fat from the duck cavities, and trim any loose flaps of skin; rinse the bird, including the giblets and neck; pat dry with paper towels.
• Sprinkle a teaspoon of salt inside the belly cavity; and push in the rosemary sprigs.
• With the breast side up, twist and fold the wing tips so they stay under the bird.
• Cross the legs over the cavity opening and tie the ends tightly with kitchen twine.
• Chop the duck neck into two or three pieces and scatter in the bottom of the pan, along with the giblets, under or around the wire rack.
• Set the duck, breast side up, on the roasting rack in the pan.
• Whisk the wine, lemon juice, and olive oil vigorously together until emulsified, and pour this all over the duck skin; sprinkle the remaining 2 teaspoon salt over the bird, making sure that the sides are moistened and salted as well as the breast.
• Roast the duck for an hour, breast up, then baste it all over with the pan juices, using a bulb baster or large spoon--tilt the roasting pan carefully to scoop up the liquid.
• Continue to roast for another 1 to 1 1/2 hours, basting the bird every 30 minutes or so, until it is dark gold and very crisp all over.
• Remove the duck to a platter, take out the rack and gather the giblets and neck pieces onto the platter, too.
• Carefully pour the hot juices from the pan into a fat separator and let the fat gather on top.
• Pour the good juices out of the separator into the roasting pan (if you don't have a separator, spoon off all the fat first, then pour in a cup or more of stock, so you have at least 1 1/2 cups liquid to deglaze the pan and cook into a sauce).
• Set the roasting pan over med-high heat on top of the stove, and bring the liquids to a boil, vigorously scraping up all the caramelized bits on the bottom of the pan.
• Let the juices reduce until slightly thickened and flavorful, then turn off heat.
• In the meantime, cut up the duck into small pieces to serve family-style; pile the cut pieces on a serving platter, along with the roasted neck and giblet morsels.
• Keep warm, and when the sauce is ready pour the pan sauce all over.

THE BEST WAY TO ROAST A DUCK

Steps:

• Score the skin, cut off excess fat, and poke it all over
• Salt and truss
• Roast at 300 degrees for 1 hour, breast-side up
• Make the glaze: In a medium-sized saucepan, combine the honey, molasses, orange juice, soy sauce, and hot sauce. Simmer, whisking constantly, for a few minutes until it gets thick and syrupy. Remove from heat and set aside.
• Poke, flip, roast for 1 hour, breast-side down
• Poke, flip, roast for 1 hour, breast-side up
• Poke, flip, roast for 1 hour, breast side down
• Poke, flip, blast at 400 degrees for 10 minutes, breast-side up
• Brush with glaze
• Finish at 400 degrees for 5-7 minutes
• Rest, carve & serve. Enjoy!

ROASTED DUCK

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
• Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.

GRANDMA'S ROASTED DUCK

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.

ROAST DUCK

Steps:

• Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
• Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
• When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.
• Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.