Best Slow Roasted Duck Casserole Recipes
SLOW ROASTED DUCK WITH CRISPY SKIN
Crispy slow roasted duck is served with a raspberry orange port sauce. It's a simple, yet impressive, dinner recipe perfect for holidays and celebrations. Great for Christmas, Easter, Thanksgiving, and more!
Provided by justalittlebitofbacon
Categories Main Course
Time 3h30m
Number Of Ingredients 7
Steps:
- Heat the oven to 300F.
- Cut three thick slices off the orange. Quarter up any remaining orange.
- Stuff the quartered orange into the duck and place the slices down the middle of the roasting pan.
- Trim off excess fat from the duck. Tie together the legs with kitchen twine and sprinkle it all over with salt and pepper. Then prick the skin with fork.
- Place the duck, breast side up, on the orange slices. Put it in the oven and roast for 3 - 3 1/2 hours, or until the meat is fork tender.
- Raise the heat to 425F and roast for 15-20 minutes, or until the skin is golden brown.
- Remove the duck from the oven and let it rest while you make the sauce.
- In a medium sauce pan, combine the port, raspberry jam, and balsamic vinegar with the orange slices which were under the duck. Add a couple of dashes of chipotle powder.
- Bring to a boil and cook the sauce for 5-8 minutes, or until the sauce is thick and can coat a spoon. Taste and adjust the seasonings by adding a little kosher salt, pepper, and another dash of chipotle if needed.
- Arrange a fine mesh sieve over a bowl and pour the sauce into the sieve to strain out the orange slices.
- Transfer the sauce to a serving container. Carve the duck and serve it with the sauce.
Nutrition Facts : Calories 500 kcal, ServingSize 1 serving
JULIA CHILD'S DUCK ROASTED IN A CASSEROLE WITH TURNIPS
From Mastering the Art of French Cooking, Vol. 1. "in casserole roasting, the duck is browned on all sides, then set to roast in a covered casserole. Cooking in its own steam, the duck's flesh becomes wonderfully tender, and the layer of subcutaneous fat is even more effectively dissolved than by roasting. The turnips finish their cooking with the duc absorbing the cooking juices, are particularly succulent." I have made this duck many times and it is my favorite method. I serve it with this: http://www.recipezaar.com/243203 Note: A bouquet garni consists of 4 sprigs of parsley, 1/2 a bay leaf and 1/4 tsp dried thyme tied in washed cheese cloth.
Provided by davinandkennard
Categories Duck
Time 1h20m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 325.
- Season the duck inside and out with 1/2 tsp salt and pepper.
- Truss and prick the skin of the lower breast, thigh, and back.
- Brown slowly on all sides in the hot oil in a stove top safe casserole.
- Pour out the fat and salt the duck and place it breast up in the casserole.
- Add the bouquet garni and cover the casserole.
- Roast for 60 minutes.
- Peel and chop the turnips into 3/4 inch dice.
- Drop into boiling salted water for 5 minutes and drain.
- Remove the duck from the oven. Degrease using a bulb baster.
- Arrange the turnips around the duck, cover and return to the oven and cook an additional 30 to 40 minutes.
- Baste the turnips on occasion.
- Remove from the oven, drain the duck and after untrussing place on a platter.
- Remove the turnips with a slotted spoon and arrange around the duck.
- Sprinkle with minced parsley.
- Degrease the cooking juices and serve with the duck.
Nutrition Facts : Calories 2141.5, Fat 204.8, SaturatedFat 67.1, Cholesterol 379.5, Sodium 902.7, Carbohydrate 11.9, Fiber 3.4, Sugar 6.9, Protein 59.1
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