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. Use a sharp paring knife to score the duck breast, about 1 cm (⅓ inch) apart. Duck is notoriously a fatty bird, to diminish the fat and produce a crispy skin, begin by trimming the excess fat from the neck and body. Thanks for this recipe. This method works better when you choose a duck breed with thinner skin (or a duck that was air-chill processed). You need to try this one out Moira! The first time I dealt with a whole duck, I slow cooked it Mediterranean style. It is slower and the duck won’t look so pretty compared to one with scored skin. They cooked in the juices of the duck and were great. EJ. It’s been ages since I roasted a whole duck, will definitely repeat this more often. Every year I clear up recipes that fewer people cook. (*see footnote 1). There are a few good ways to serve the duck. Cook and stir for 5 minutes until thick. . So I turned it to 250 for last two hours. Remove the duck legs from the pan and add the potatoes to the pan. I worried that the initial temp had been too low and that I might have left it too long at 230 at the end, but the bird turned out very tender and tasty. Very good. Cantonese roast duck is a great way to enjoy the tradition of roasted meats common in Hong Kong. I cooked it at 225 for 6 hours, 275 for 1 hour and 500 for 15 min. cheers And you’ll need another 10 minutes to cook the sauce and serve the duck. Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. And it is definitely more festive. And “fall of the bone” is a gross understatement — it’s like bone and meat hated each other and couldn’t wait to part company! 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!! If yes, does the baking time and method change? Do not trim any skin from the bottom of the duck, because it will keep the meat moist during roasting. Should I follow your idea of increasing the temperature as you suggested for the 5.5/6kg duck or just stick with temperature and timings as suggested in your recipe? Even my brother who isn’t crazy about Duck, loved it. Bake until the duck heats up and the skin turns crispy, 10 to 15 minutes. Rub the duck inside and out generously with salt and pepper. . 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. In the recipe below, I introduce the original sauce recipe – a delightful and sweet sauce made from white wine and fruit preserves. It is by far my favorite whole duck recipe because the result is spot on every single time. This recipe looks amazing, and so simple! It’s a perfect dish to cook for Christmas . I can finish half a duck myself. I’ve seen recipes that get you to cut the bird up and cook separately but this is way better. Hi, is it possible to get the same juicy results if the duck is not whole but cut up into pieces before baking or is it going to dry out? Put the rack with the duck back inside the roasting pan. 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. The skin was indeed amazing, but the meat quite dry, and the citrus a complete waste (I knew that, I have never found that stuffing the cavity a poultry with herbs or anything actually flavors the meat. I’m not sure exactly the hours it takes to roast the duck though (it also depend on the real temperature of your oven). OMG so easy and such a great taste. Hi Karla, I think you can lower the cooking temperature to 200F. The meat was tender and literally fell off the carcass (which I gave to the local feral animals for their Thanksgiving treat). Salting technique is from Kenji Lopez-Alt on dry-brining a turkey but it works great with duck too). We usually don’t bring it to room temperature before reheating. For those who enjoy a savory sauce, head over to the Mediterranean duck recipe and cook the olive sauce. Do you suggest any adjustments to time or temperature? Transfer the rendered duck fat into a small bowl. I’m glad to hear the recipe worked out for you, and you enjoyed the dish I plan on doing it for Xmas. Stir the potato starch slurry again to let it fully dissolve in the wine. Thank you so very much . I tried this technique Sunday, November 4, 2018. A bigger bird requires longer time to roast, and timing can be tricky if you’re cooking for a party. Thank you again for sharing this, and I hope you and your loved ones are safe and healthy during these crazy times. It is…. Thanks Maggie. The meat was spectacular and the skin crackling crispy, the best duck any of us had ever eaten. I just needed to adjust the temperature a little and cook it at 170 for 7 3/4 hr.s and finish with 15 minutes at 450 in a convection oven as I needed to extend the cooking time to allow for an airport pickup of our arriving guest. After that, put the whole duck into the marinated sauce for few hours (the best result is overnight). If you’re not familiar with this process, I suggest you start slow. You will be amazed when try to move the duck onto a carving board. After seeing the guest list I knew I had to buy another. I’m not afraid anymore. Probe got up to 180 in the breast. 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. Way way too high to be edible. You can make the sauce 1 to 2 days prior serving day. but this would be perfect for entertaining. No fuss, maximum flavour. I stopped when the internal temp was 172F. In a small saucepan combine the vinegar, honey, and soy sauce over low heat. No duck fat all over the place! Wow! Thank you. Place the duck on a rack set over a roasting tin and roast for 160°C/Gas 3 for 1 hour then turn the oven down to 140°C/Gas 1 and cook for a further 2½–3 hours, until the flesh is really tender … You should keep an eye on the duck after 4 hours, check on it every 30 minutes or so without open the oven. Next time if you want to freeze the duck, wrap them tightly with aluminum foil and seal them in plastic bags, so they will stay juicy and won’t get freezer burn , Hi Maggie, so looking forward to trying this recipe soon! I have used a (what we thought) was the most delicious duck recipe for years. Having grown up in Beijing, I have a special attachment to duck. To carve the duck beautifully, you can refer to. Use a sharp knife to score the skin on the duck's breast in a diamond pattern, trying to cut only the … Your version of fruit sauce sounds so yummy! Absolutely easiest best tasting roast duck!!!!!!!!! Fruit sauce was apricot jam with whole cherries…Yum. The active prep time is 10 minutes. Use a pair of poultry shears to remove the duck neck and trim the neck skin. Turn over and cook the flesh side for a further couple of minutes. Perfect and so easy. Pam. Roast duck, breast side up, 45 minutes, then remove from oven. Trim and season the duck: In a mortar or spice grinder, grind the salt, garlic, zest, coriander seeds, … Roast the duck for 1 hour, basting periodically with any remaining glaze to set in a deep mahogany color. You do not need to flip the duck or monitor the process. The only modification I made as far as ingredients was substituting Black Seal rum for the Chinese liquor but the rum with the citrus made the sauce devine. Easier than piercing the raw skin. Many recipes suggest puncturing the duck meat with a sharp knife or fork. Rub the spice mixture all over the duck, inside and out. Heat oil in a skillet. It was a 1.9kg duckling so cooked it at 120C for 5 hours then at 260C till really crispy. Happy New Year to you and your family! Hope you have a great week ahead . Excellent! Stuff citrus inside of the duck, using as many fruits as you can. Hi Maggie Carefully remove the citrus fruits (they will be very hot!) When the liquid comes to a simmer, taste it and adjust the flavor by adding more wine or jam. Hi Adelina, I’ve never tried to use this recipe to cook smaller cuts. The skin will crisp up nicely and the meat will remain more juicy. I was on my own for Thanksgiving yesterday and had already had a duck ready to cook. Hi Nick, I’m so happy to hear you like this recipe! Or you can do a really simple green salad with vinaigrette dressing. Thank you. Steam the duck for 45 minutes, checking the water level periodically. Wow wow wow. You can cook the duck one day or several days ahead, freeze the duck, and serve it later. Combine the Chinese five-spice, sugar, and salt in a small bowl. Happy cooking and I hope you enjoy the dish! Your email address will not be published. If I were to pass on the fruit side of things, maybe stuff the duck with stuffing, how would that effect cooking time? Cut duck giblets (liver, heart, and gizzard) into even-sized chunks and combine with a spoonful of Chinese distilled liquor (白酒, bai jiu), vodka, or Shaoxing wine in a small bowl. The recipe is rather forgiving. This is a festive dish, so we’re not going to count calories here . Would I need to adjust the cooking time? 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. And the stuffing is a widely varied as you would find for an American Thanksgiving dinner. We love Duck, finally I found the best ever recipe, thank you s much. So good! Made this yesterday. While resting the duck, cook the fruit sauce. The white wine (or sparkling wine) and jam method is my go-to sauce for most of my duck dishes. Garlicky, moist, and so tender the breast meat could almost have been spread like pate. It requires a long, slow roast. This is possibly the most memorable meal this holiday. Baste the duck with the vinegar mixture, until all the skin is completely coated in the glaze. https://www.thecitycook.com/recipes/2010-04-01-slow-roasted-duck-legs I used a little of the broth/rendered fat, as is, like a minimalist gravy. You might need to slice a few times to get the cut just right. The skin will crisp up nicely once you reheat them in the oven. Remove the duck from the oven and let rest for 15 minutes. You can also subscribe without commenting. Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. Hello Maggie, just wanted to thank you for this lovely recipe. Sorry about that! But I think this recipe will freeze well (like a confit), can just thaw and finish by browning the skin on the stove before serving. You’ll start to check on the duck every 10 minutes, wondering why it’s still not ready. Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. 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/. I had a small duck about 2kg. When you’ve almost forgotten the duck, 5 hours later, you will suddenly smell a wonderful aroma coming from the kitchen. Happy cooking! 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.) 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 is around $22 – $25 at large supermarkets. I had never tried cooking a duck, until THIS perfect recipe. We’re spoiled by ubiquitous perfectly roasted Peking duck, a luxurious yet affordable dining choice that we enjoy a few times a year. Chinese Slow Roast Duck Our Duck dishes all use the best cuts of duck breast from select farmers. I’m in the middle of cooking this and would have loved to have a target meat temp for my probe. I’m really surprised this method doesn’t show up everywhere as the way to cook a duck. The recipe is very forgiven, so the duck will still be very good if the baking time is a bit longer. Wishes for a safe and truly Blessed New Year ! I enjoyed this immensely, but found that 250 F only required about 4 hours. Do you like my recipes? Happy cooking! Roast it in a low oven at 300F for three hours, then raise the … Hi Emma, sorry for replying this so late. Right before serving, I crisped up the skin by heating the duck pieces under the broiler. 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! We choose better quality meat with less fat and more flavour, and slow roast them with a blend of Chinese herbs and spices until it’s crispy skin is bursting with flavour and the meat is tender all the way through. I tried your recipe and it was great. It smelled amazing! Thank you for sharing I noticed that in one of your photos you wrapped the tops of wings and legs with aluminium foil. You might accidentally crack the skin apart or pull a leg off. So happy to hear you enjoyed the dish! Won’t be doing this again, at least with the maple leaf farms duck anyway. My husband LOVES duck; he’ll order it at a restaurant almost every time. Add jam of your choice. I had never cooked a duck before, so I’m very happy to have stumbled upon this recipe. As for the gravy issue, you could try out the fruit sauce if you do not mind a sweet sauce. Your favorite shows, personalities, and exclusive originals. Rinse the duck, inside and out, and pat dry thoroughly with paper towels. As I have mentioned, my wife grew up in Beijing and occasionally she talks about a dish called Eight Treasure Duck. No more! I think the juice and acid from the citrus also serves as a tenderizer, which makes the meat extra tender after such a long roasting time. Are we going for chicken temp eg out at 155 beast meat? My second goof up was I didn’t put it on a rack. Restaurant quality but super easy. I take a less labor-intensive approach while maintaining the taste and look of the dish. Transfer into the oven and preheat to 260 degrees C (500 F). Also, when reheating it states to reheat in a roasting pan, should it be placed on a rack?? before and store in plastic bag in fridge is it best to bring it to room temperature before reheating? Prepare a plate. This dish of Chinese braised duck legs is as exquisite as it is simple. 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. This was perfection…. Start browsing recipes right away or you could learn more about me here. This is going on my list for Christmas – I know it’s a while away (!) Great recipe! I found out pierce raw skin can be trick and you might accidentally damage the meat. Hopefully it will turn out as well. Hi Bryan, I’m glad to hear the method worked for you! According to Saint Phlip, it’s the tastiest duck she’s ever tried. You can serve roast duck with some stir-fried vegetables and cooked rice. You also actually get the wings which normally get pretty much incinerated with other methods. Be patient! We love brussels sprouts too but always bake them. Thank you Maggie! Stick the whole thing in the oven. This was for sure a home run recipe and all my flavor choices played well with each other. Hi Michael, I do have an orange sauce recipe here: http://omnivorescookbook.com/orange-chicken-sauce/ I’ll definitely try it out next time when I get some cherries. Hi Laura, sorry I got back late again. I’ll be looking at more of your recipes. Thank you very much for sharing!! When it has cooled off, cover with plastic wrap and store it in the fridge. I’ve always loved Peking Duck, and ordered it from a local place that had a half duck at a reasonable price. Tent the breast with some foil if it gets too dark. I baked this in a Dutch Oven using the backbone as my “rack” (so I could use all those glorious bits for duck stock after everything was said and done). 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. Line a baking pan with aluminium foil (for easy cleanup) and top with a V-rack. I will most certainly make it again. So glad I found your recipe today as I was trying my first attempt at duck! Rub the cut lemon all over the duck and stick it inside the cavity. Place duck on the V-rack, breast side up. It’s like a dry confit. Required fields are marked *. The duck will become so tender that you can easily pull the leg apart from the body. In this recipe, duck legs are carefully seared and braised in a mixture of stock, soy sauce, oyster sauce, sesame oil, and … I paired it with wild rice and JK’s Scrumpy hard cider for a sweet contrast. The thickness of duck skin is not consistent. I used two navel oranges and one lemon to cut the sweetness. Should I bring the duck to room temperature before cooking? Your email address will not be published. All in one place. I’d like to try this but was curious if the duck is covered in the baking pan or uncovered during cooking? Thanks!! I wanted to know how far in advance you can make the fruit sauce? You know I’ve never actually tried duck but by God this has inspired me! It generated nearly duck-confit texture. Add a teaspoon of cornstarch and season with salt. Serve warm with extra sauce on the side. The 2nd duck I stuffed with sprig of thyme, then peeled a navel orange, 2 limes and 2 tangerines leaving them whole. The 1st duck I stuffed with a sprig of thyme, chunks of Vidalia onion, an apple(cores and quartered) and chunks of raw deer sausage(any sausage will do). Roast the Duck Preheat the oven to 400 F/200 C/Gas Mark 6. The legs come off like confit and the breast is cooked through but tender, a meat you can pull apart. The slashes in the skin did not work. Can’t wait to make it again. It was almost perfect, but my friend and reader Saint Phlip told me there was a better way. If I line my pan with citrus and place the duck pieces skin side up right on top of the citrus, would that work too? Next time I’ll try 200F ( oven temps may vary) I am originally from Beijing, and now cook from my New York kitchen. Tomorrow we cook! To cook, heat oven to 220C/200C fan/ gas 7. Gently press the knife. I ran across your recipe….we are amassed how fantastic it is. It scents the air, but that’s it…). 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. When cooking in advance and reheating to serve, should I carve the duck then reheat in pieces or reheat whole? A fine meal, more festive than planned. Transfer the duck onto a large cutting board. Set a V-rack insert inside the pan and lay the duck on the rack, breast-side up. I’ll try to use this recipe to make a Cantonese roast duck soon. In total, there’s only 20 minutes of active cooking time. The next 2 hours will be the most difficult. Notify me of followup comments via e-mail. Hopefully that will work?! Me too, I think it is really simple and produces very nice result. At Cantonese roast establishments however, duck is just one of many types of roasts with Cantonese dishes making up the remaining menu. It’s the first time that I ever prepared a duck and I’m so glad I did. 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). Secondly, duck is alot easier to roast than a whole chicken for two reasons: 1. Lesley. It should still come out quite moist with crispy skin. For those who miss a perfectly roasted Peking duck from back home, cook duck pancakes, and serve everything with chopped green onions and cucumbers. I hope your dish turned out well. Carve and serve. Have a great weekend Geir, and happy cooking! Bake until the duck heats up and the skin turns crispy, 10 to 15 minutes. Hi Maggie, Restrain yourself from snacking on the crispy skin. How to cook Chinese Roasted Duck perfectly: To make sure your Chinese Roasted Duck is cooked to perfection, you must follow this simple rule: roast 18 minutes per pound (40 minutes per kilo) at 375F (190C). It’s also very easy to adjust to personal taste. I don’t think you need it (although you can). To reheat, place the duck, skin side up, on a roasting pan. The recipe is not on the site anymore. The only thing I did different was the sauce (didn’t have wine or jam lol) so used Chicken broth, cranberry jelly, and cornstarch. The duck is … An Australian duck cooking virgin here! 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. In my world, it tastes way better than crispy bacon. If you’re not serving the duck right away, wrap the meat in aluminum foil and let it cool down to room temperature. (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. Roasted duck breast with plum sauce 116 ratings 4.8 out of 5 star rating Do you cover the pan while you cook the duck? Thank you. Very easy and simple to cook and fabulous result. Anyhow, glad the recipe worked for you. Thank you! I allowed the ducks to thaw in the refrigerator for 3 days. Tried this for Thanksgiving and LOVED it! this . Hi, I bought a duck yesterday, having no idea how I was going to cook it! Gently cook the giblets over medium low heat until cooked through and the surface browned. The recipe is rather forgiven so it’s unlikely you’ll overcook it. Is a big fan of low tempered cooking, so I’m trying Geirs modifications 100 * C for 5 h etc. But you don’t need to do anything during the roasting. In a medium-sized saucepan, combine the honey, molasses, orange juice, soy sauce, and hot sauce. Got 2 ducks ready for roasting! I prepared this yesterday, 12/30/18 with the most satisfying results. I think it won’t work as well as the whole duck because the meat will lose some juice during the baking. Fatastic Recipe !!!! Then press the garam masala into the skin and rub the ginger and garlic pastes inside the cavity. Hi Jack, I think for a smaller duck with a lower temperature, you probably need 1 or 2 hours less. Serve duck and pancakes with hoisin sauce, sliced green onion, and sliced cucumber. It tasted amazing! My duck weighted 5 pounds (2.2 kilos) so I roasted it 1 hour and 25 minutes. Try it Peking style, with classic hoisin sauce, slow roasted, glazed and more. Any cooking time changes? It sounds SO GOOD! Now place the duck breast side down in a … The husband and all 5 children loved it! 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. You might end up serving a “pulled duck”, since it’s nearly impossible to keep the whole thing intact. Thanks so much for teaching me how to roast a duck. A 2004 Ghemme (Cantalupo Breclemae) was a superb pairing. Happy Holidays . Liberally salt the bird; use a little … This will help the duck render fat faster and create a crispy skin. Maggie! Time for new glasses. Thank you. I would recommend reheat them with a higher temperature (400 F) in pieces, which will generate a crispier skin. Definitely try it out! Then roast without any additional salt. Happy cooking Troy! Thank you VERY much for sharing. The skin is crispy when it comes out of the oven but like any other roasts, cripiness don’t like. Or, you can serve it Peking style with some Chinese pancakes, sliced or julienned spring onions, sliced cucumber, and hoisin sauce or sweet bean sauce. It’s a great idea to pierce the skin during the cooking. https://omnivorescookbook.com/glazed-carrots/ Hi Maggie, 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. Any suggestions on how to adjust cooking time for this small bird as it’s 1kg less than the recipe? Put the star anise, garlic, ginger and spring onions into the cavity. Poke the duck breast a few times, piercing the skin. If cook at 300, you will still have enough time to get the duck crisp up while the meat stays tender. Happy Holidays ? I’d post a picture if the site would allow, but it looks just perfect. Happy cooking and hope the duck turns out great! Thank you so much! Mix well. Looking forward to trying this on Christmas day. Thanks I was planning on putting it in the oven overnight on the 24th so as to leave the oven free to cook other things on the 25th, then popping it back in the oven half an hour before serving to reheat and crisp up. Your side dishes sound like a feast! Cover tightly with aluminum foil. For jam I used plum sauce, pan drippings, and followed the recipe. This will help the duck … Made duck for the first time today and followed this recipe. The slow cooked duck … I’m gonna read up more on the eight treasure duck and maybe do some experiments. Thank you so much. It turned out fantastic: crispy and full of flavor. EVER. Thank you for this recipe, watching the duck slowly do it’s drip drip drop, whilst the aroma spreads in the kitchen. I’ve never reviewed a recipe before, but this one is worth the effort. To answer your question, yes I do wrap the wings and leg tips with foil whenever I bake a chicken or a duck, just to keep the parts from burning. Thank you for the reminder of how to cook a perfect duck. I think the best way is to roast the duck for 4 hours, then you can try gently pull the leg. Pour the reserved honey and soy mixture into a small saucepan and bring to the boil. So very similar. That’s when you know the duck is getting good. 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. For side dishes, you could check out: Yes I’ve also noticed that the result can be different if using a fattier duck. Place duck on a working surface or a cutting board. DO NOT pull out the duck now. To the Asian grocery store I go! Thank you!!! [Bonus: I give my dad the carcasses and he uses them to make congee.]. I might salt the duck overnight like I do when I make confit de canard. A friend gave me a frozen duck a month before Thanksgiving.
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