Best Roast Duck Breast With Carrots Recipes

ROAST DUCK AND VEGETABLES

Steps:

• Preheat the oven to 425F/220C. Set the racks so that you have enough space in the middle of the oven for your roasting pan with a rack to sit in with the duck on top.
• Clean out the duck completely and remove any excess far around the neck etc. Prick the skin all over with a fork (this helps the fat to drain as it cooks and makes the skin more crisp).
• Pour the boiling water over the duck, some on each side, with the duck sitting in the rack over a roasting pan. It will cause the skin to change color slightly and tighten up - this too helps it crisp. Pour any water held in the cavity into the pan and pat the duck dry all over. Don't throw away the water in the pan - leave it to steam the duck as it cooks initially.
• Rub salt and pepper all over the duck's skin, particularly the breast.
• Turn the duck breast side up, then roast in the middle of the oven for 45 minutes (this isn't the full cook, just when you turn).
• After the first 45min, put a wooden spoon into the neck space (the handle) and another, the other way round, inside the main cavity and carefully drain out the cavity into the baking pan. Turn the duck over to be back up then put back in the oven.
• As the duck is cooking, peel and cut the potatoes and carrots into large chunks. After the duck has cooked around 20-30 minutes on the second side, carefully add the potatoes and carrots into the fat drippings below the rack. Spoon a little of the fat over the top of the vegetables then return the pan to the oven.
• Once the duck has been in for 45 minutes on the second side (so 1 1/2 hours cooking), remove from the oven and turn again back to breast side up. Return to the oven for a final 45 minutes (giving 2 1/4 hours total).
• Peel the parsnip and cut into large chunks. Around 30 minutes before the end of cooking (so once it has been in for 15 mins after the last turn), carefully turn the potatoes and carrots in the bottom of the pan and add the parsnips. Return to the oven for the remaining 30 minutes, then take out of the oven. Remove the vegetables and keep warm while the duck rests around 5-10 minutes before you carve it.
• Remove the vegetables, draining them as you do, and keep warm. Drain any liquid from the inside of the duck and transfer it to a cutting board to rest around 5-10 minutes before you carve it.

PAN ROASTED DUCK BREAST

Steps:

• Preheat the oven to 400 degrees F.
• With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.
• Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.
• Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper. Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and crisp. Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree F oven for 10 minutes.
• Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes.
• Add the blueberries, onion, green peppercorns, lemon juice, and ginger. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.
• The chutney will keep for several weeks stored in the refrigerator in an airtight container.

BASIC ROAST DUCK BREAST

Steps:

• Score fat on duck breast in criss-cross pattern at one-inch intervals.
• Mix the five-spice powder, honey, soy sauce and lemon juice together in a dish, brush the mixture over both sides of the duck breasts and place the breasts in a dish. Cover and allow to marinate at least an hour at room temperature or up to 24 hours in the refrigerator, whichever is more convenient.
• Preheat oven to 175 degrees.
• Heat large, heavy skillet, preferably nonstick, to very hot. Remove duck breasts from marinade, reserving marinade for sauce, if desired. Place duck breasts in the skillet skin side down and sear for about two minutes, just until the skin is well browned. Remove the duck breasts from the skillet. Pour all the fat out of the skillet (reserve the fat for the sauce or other cooking, if you wish). Return the duck breasts to the skillet skin side up and cook for about a minute, just until the meat is seared.
• Transfer the duck breasts skin side up to a baking dish that will hold them in a single layer. Place in the oven for about an hour. By this time the duck breasts will be uniformly pink throughout. They can remain in the oven as long as two hours and can sit warming even longer if the oven is turned off after two hours. The recipe can also be expanded for as many duck breasts as you need.
• To serve, slice the duck breasts on an angle, into slices a quarter to a half-inch thick. Array on a platter and serve.

TENDER ROAST DUCK WITH CITRUS & CARROTS

Steps:

• Heat the oven to 200C/180C fan /gas 6. Scrape away any excess fat from the duck (you could keep this for duck fat potatoes), but keep any jelly. Put the carrots, garlic and orange wedges into a large roasting tin, then toss with the oil and season well. Season the duck legs, then sit them on top of the veg, skin-side up. Roast for 40 mins until the carrots are tender and the duck is turning golden.
• Stir the citrus juice, vinegar and sugar together until the sugar dissolves. Pour over the veg, add the jellified duck or chicken stock, then tuck in the bay and thyme here and there. Roast for another 10 mins until the carrots are surrounded with syrupy sauce and the duck is golden. Season the sauce to taste, then serve with mashed potatoes and watercress.