For those who enjoy a savory sauce, head over to the Mediterranean duck recipe and cook the olive sauce. I had a small duck about 2kg. Hi Karla, I think you can lower the cooking temperature to 200F. YES…I LOVE duck. There are so many intimidating recipes out there. I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Serve warm with extra sauce on the side. , Hi, Gently cook the giblets over medium low heat until cooked through and the surface browned. I used chunks of orange and lemon to stuff, sea salt only for seasoning. Thanks. The cooking temperature is so low that it will naturally bring back the temperature of a refrigerated duck. Transfer the duck onto a large cutting board. Thanks for the feedback! Very good. Excellent and easy recipe. Happy cooking and hope the duck turns out great! Happy cooking and hope the duck turns out great! And the idea for drying the duck is a great one. The skin will crisp up nicely and the meat will remain more juicy. So glad I found your recipe today as I was trying my first attempt at duck! 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. Thinking of roasting a Christmas goose or duck? https://omnivorescookbook.com/oven-roasted-green-beans/ Confit of duck. 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. Happy Holidays ? The recipe is not on the site anymore. When cooking in advance and reheating to serve, should I carve the duck then reheat in pieces or reheat whole? It’s my favorite duck recipe too . Sign up to receive our 5-Day Chinese Cooking Crash Course and recipe updates. I guarantee you the dish will taste just like home. Remove the duck from the oven and let it rest while you make the sauce. We love Duck, finally I found the best ever recipe, thank you s much. Thank you for sharing it. https://omnivorescookbook.com/glazed-carrots/ Bring to a boil and cook the sauce for 5-8 minutes, or until the sauce is thick and can coat a spoon. The next 2 hours will be the most difficult. Won’t be doing this again, at least with the maple leaf farms duck anyway. I take a less labor-intensive approach while maintaining the taste and look of the dish. Before adding rub to 2nd duck I added some Chinese 5-spice to the dry rub and sprinkled and rubbed it in. 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? Made duck for the first time today and followed this recipe. I’ll be looking at more of your recipes. Sorry about that! Don't forget to save the duck fat, which is wonderful for cooking potatoes or livening up a winter soup with just a spoonful. I’ll try to use this recipe to make a Cantonese roast duck soon. After the third hour, don’t flip the duck anymore, but brush some sauce over the breast and set the duck in the oven for ½ hour. Chopped up too much citrus fruits so I used that+ carrots, leek, giblets, orange marmalade, star anise, tomato paste, white wine and water to make a sauce foundation, also on a slow burn on the stove, now waiting for the filling, could it get more Zen ?! Thank you for sharing I noticed that in one of your photos you wrapped the tops of wings and legs with aluminium foil. 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? The duck is stuffed with citrus, then slow cooked until the meat is falling off the bones and the skin perfectly crisped. There were NO leftovers (except the duck fat which is already being used for other things). Next rub sea salt liberally inside of the birds. It needs to roast uncovered so that the skin can get crispy. Many thanks, Elishia. Every year I clear up recipes that fewer people cook. No more! Easier than piercing the raw skin. 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. I’m gonna read up more on the eight treasure duck and maybe do some experiments. What a great recipe! I then place celery stalks on the bottom of the pan and placed the ducks breast side up. Serve duck and pancakes with hoisin sauce, sliced green onion, and sliced cucumber. You might need to slice a few times to get the cut just right. I rubbed the 1st duck with half of the dry rub. Or should we preheat and then put the duck in (which is what I would expect!). Can’t wait to eat leftover duck tomorrow with the sauce on the squash sourdough bread, panini style! Can I substitute 2 duck breasts for a whole duck? Hi DJ, I’m glad to hear the recipe worked for you! I’m pinning this onto my roster. I think you are making the right call on undercooking the rice. I’ve never made duck. Carefully remove the citrus fruits (they will be very hot!) I’m planning to bake at 100°. I eventually had to pierce it all over at about 5 hours. Can’t wait to make this tomorrow! Time for new glasses. Also, I roast it on the holder, with water in the bottom of the pan. No fuss, maximum flavour. The skin will crisp up nicely once you reheat them in the oven. The simplicity of popping the roast in the oven and letting it tick away while I can putter away working on other things makes slow roasted meats so amazing! The husband and all 5 children loved it! Thank you so much!! Maggie! Copyright © 2021 — Just a Little Bit of Bacon • All rights reserved. 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 made this and it’s one of the best things I’ve ever made in my life. These are all times which are perfect for slow roasted duck. Learn how your comment data is processed. You can also subscribe without commenting. This recipe was originally shared by the chef of a hotel restaurant in Marietta, Ohio. I enjoy eating the duck skin by itself with a bit of sauce (without the meat and without the pancake). Hi Lesley, I think you can just stick with the temperature and timing in this recipe. I think it can takes anytime between 5 to 6 hours. The only thing I’m not sure is, if the stuffing will keep the meat as moist as the citrus does. Thank you for the reminder of how to cook a perfect duck. Fruit sauce was apricot jam with whole cherries…Yum. I receive a small commission at no cost to you when you make a purchase using my link. April 4, 2019 By justalittlebitofbacon 20 Comments. As I have mentioned, my wife grew up in Beijing and occasionally she talks about a dish called Eight Treasure Duck. Or you can do a really simple green salad with vinaigrette dressing. All I’m just an old guy, not much of a cook but this was a breeze to make. Slow Roasted Duck. Use a few toothpicks to seal the bottom of the duck, to secure the fruits inside. Increased the temp to crisp the skin. I’d post a picture if the site would allow, but it looks just perfect. Enjoy! before and store in plastic bag in fridge is it best to bring it to room temperature before reheating? How to make it: Preheat oven to 300F; 2 cleaned and plucked mallards (will work with any late season duck) Rub bird with lemon wedge, squeezing juices outside and inside of bird; Dust birds with coarse salt and pepper. 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. 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. This is going on my list for Christmas – I know it’s a while away (!) Hi Amber, I’m afraid I cannot provide a great answer since I’ve never cooked the dish using other stuffings. Great recipe! This looks crisped to perfection and so so juicy. I found out pierce raw skin can be trick and you might accidentally damage the meat. It smelled amazing! Set the pan in the oven. Hi Maggie That’s when you know the duck is getting good. I’m really surprised this method doesn’t show up everywhere as the way to cook a duck. Remove the duck from the oven and let rest for 15 minutes. The only thing I did different was the sauce (didn’t have wine or jam lol) so used Chicken broth, cranberry jelly, and cornstarch. Quarter up any remaining orange. The recipe is rather forgiving. I love this recipe so much. Add jam of your choice. Thinking about Easter has had me thinking about holiday recipes, and one of my favorite way to prepare a holiday roast is slowly. Easy . It is slower and the duck won’t look so pretty compared to one with scored skin. Disclosure: This post may contain affiliate links. Taste and adjust the seasonings by adding a little kosher salt, pepper, and another dash of chipotle if needed. Hi Deb, I’m glad to hear the recipe worked for you! So I turned it to 250 for last two hours. That’s it! It was stuffed with lemons, limes, and an orange. Place the carved the duck onto the sauce. Replies to my comments Add a couple of dashes of chipotle powder. No matter which recipe you decide to use in the end, I hope your holiday dinner turns out great! We usually don’t bring it to room temperature before reheating. Do you cover the pan with aluminum foil? I made a fantastic sauce that made the breast meat sort of edible but I’m sticking with duck confit. Excellent! Cut three thick slices off the orange. 300ml Brown Chicken Stock (see here) or duck stock made with the giblets . I’ve done some very intense duck recipes in the past, and this one is simple, yet the best of them all. The legs come off like confit and the breast is cooked through but tender, a meat you can pull apart. And yes I do keep it on the whole time, because the parts will turn out crispy due to the long cooking time. I always like to serve my duck with something sweet and citrus. SERVES: 4. Fatastic Recipe !!!! Transfer the rendered duck fat into a small bowl. I’ll keep u updated! 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. Thanks to this method, it comes out tender, never rubbery and bakes evenly. Score the skin, cut off excess fat, and poke it all over Click here for details. It has been a tremendous success every time, and no matter how much I hope for them we’ve never had leftovers. Yes I found out the cooking time varies a lot depending on the oven. This step further crisps up the skin. Happy cooking and hope the duck turns out great! Hello, Save the giblets for cooking or making stock. but bought a couple and put them in the cavity this morning. It always sounds so intimidating, but your recipe looks totally doable. I enjoyed this immensely, but found that 250 F only required about 4 hours. Peel and dice the carrot and parsnips. And here I am This is the best old fashioned Long Island duck recipe I have used in a while. Notify me of followup comments via e-mail. Thanks. Thank you so very much . Thanks. Filed Under: chicken for dinner, christmas, easter dinner, gluten free, holiday favorites, main courses, recipe, thanksgiving feast Tagged With: duck, oranges, port, raspberries. Tried this for Thanksgiving and LOVED it! Great for Christmas, Easter, Thanksgiving, and more! Roast Duck Holiday Menu. Place the duck, breast side up, on the orange slices. So good! We love brussels sprouts too but always bake them. Dinner Party. Prepare a plate. Had a mishap on the scoring and harmed the breast meat, hope that it’s not doomed! Probe got up to 180 in the breast. It was a 1.9kg duckling so cooked it at 120C for 5 hours then at 260C till really crispy. This is possibly the most memorable meal this holiday. Have a great weekend Geir, and happy cooking! Hi Maggie, It’s been years since I’ve had roast duck. . I found a few recipes online, two that suggested cooking it at 400 for 45 minutes, flipping it three times, but comments were critical and complained of dry meat… I tend to overcook, and hate it when I turn a good cut of meat into jerky. I do have a sticky rice and Chinese sausage stuffing that I think might be perfect for this purpose: https://omnivorescookbook.com/sticky-rice-stuffing/ Duck fat is a flavorful fat, and is perfect to roast potatoes in. blood orange, lemon, and/or mandarin, peels removed. I will most certainly make it again. Dissolve potato starch in a few tablespoons of the white wine. Tender duck breast in aromatic plum sauce with cinnamon, star anise, and cardamom. Remove the pan from the stove. Very nice recipe. Me too, I think it is really simple and produces very nice result. I’m not sure exactly the hours it takes to roast the duck though (it also depend on the real temperature of your oven). Use a pair of poultry shears to remove the duck neck and trim the neck skin. I have used a (what we thought) was the most delicious duck recipe for years. I’ll figure it out. Can’t wait to make it again. [Bonus: I give my dad the carcasses and he uses them to make congee.]. Trim off excess fat from the duck. Guests loved it. I’ve never done this recipe as a half so I’m not absolutely sure. Hi Maggie, Hi Michael, I do have an orange sauce recipe here: http://omnivorescookbook.com/orange-chicken-sauce/ 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. I need to cook 2 ducks both about 2.5 kg. Let me know how the ducks turn out and I hope you enjoy them . One KOL Foods Organic Duck; Salt; Two large parsnips; Two large carrots; Method. To the Asian grocery store I go! Adjust oven rack to the lower third. I’m in the middle of cooking this and would have loved to have a target meat temp for my probe. Do you think it will go well with the e original bitter orange sauce from the canard a lorange classic recipe? Your email address will not be published. I made this duck yesterday for Christmas and it was DELICIOUS. Bonus! To reheat, place the duck, skin side up, on a roasting pan. Ingredients. It requires a long, slow roast. Duck de Marietta (The Best Slow Roast Duck), Dou Fu Nao (豆腐脑, Beijing-Style Tofu Pudding with Gravy), The Ultimate Guide to Making Douhua (Tofu Pudding), Ding Ding Chao Mian (丁丁炒面, Fried Noodles in Lamb Tomato Sauce), http://omnivorescookbook.com/orange-chicken-sauce/, https://omnivorescookbook.com/glazed-carrots/, https://omnivorescookbook.com/oven-roasted-green-beans/, https://omnivorescookbook.com/five-spice-garlic-roasted-potatoes/, https://omnivorescookbook.com/milk-bread-rolls/, https://omnivorescookbook.com/sticky-rice-stuffing/, https://omnivorescookbook.com/chicken-a-la-benson, Sui Mi Ya Cai (碎米芽菜, Preserved Mustard Greens). I’ve tried it a few times. Thanks Maggie! Since moving to the US, I’ve been craving duck. Happy cooking and I hope you enjoy the dish! So pretty and the sauce sounds amazing. And I’m happy to answer any questions you might have. A restaurant recipe that requires minimal effort and yields the best results. To cook the duck, you stuff it with several citrus fruits, then roast it at a very low temperature (95 to 120 C / 200 to 250 F). Thanks!! If so, any suggestions for side dishes? I’ve never reviewed a recipe before, but this one is worth the effort. Bake until the skin turns golden brown, 6 to 7 hours (depending on the thickness of the duck skin). Wow Maggie your recipes never fail to grab my attention. An Australian duck cooking virgin here! I would recommend reheat them with a higher temperature (400 F) in pieces, which will generate a crispier skin. I quartered the duck, placed it on a bed of vegetables and herbs, and slow cooked it until tender. A 2004 Ghemme (Cantalupo Breclemae) was a superb pairing. So easy just leave it in the oven and wait till dinner time. Love the orange incorporated into the recipe! It should still come out quite moist with crispy skin. 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. 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/. Add enough slurry to get the sauce to the desired thickness. Roast it as follows for 4 hours at 300 degrees. I allowed the ducks to thaw in the refrigerator for 3 days. Welcome to my kitchen! You’ll start to check on the duck every 10 minutes, wondering why it’s still not ready. duck 2 tablespoon garam masala 1 tablespoon ginger paste 1 tablespoon garlic paste Salt and Pepper Instructions. Woah that’s a pretty bird! Line a baking pan with aluminium foil (for easy cleanup) and top with a V-rack. In the past I would get crispy skin but the meat would dry out at higher temps. If I were to pass on the fruit side of things, maybe stuff the duck with stuffing, how would that effect cooking time? Tomorrow we cook! I do not have a perfect answer to this question because young ducklings were the only birds I’ve been dealing so far. I’m glad to hear the recipe worked out for you, and you enjoyed the dish It seems a little crazy discarding the fruit at the end when you could make a delicious sauce from them. Thank you again for sharing this, and I hope you and your loved ones are safe and healthy during these crazy times. OMG so easy and such a great taste. It should work for two ducks baking at the same time. Hi Duane, I’m glad you like the recipe! Roast it in a low oven at 300F for three hours, then raise the heat to crisp the skin and finish it off. https://www.thecitycook.com/recipes/2010-04-01-slow-roasted-duck-legs However, despite the goof ups it turned out really good. 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! Hi Donna, the duck is uncovered udring cooking. Happy New Year! Definitely try it out! Rub the cut lemon all over the duck and stick it inside the cavity. It’s not completely brown yet so I will give it another hour crank it up to 450 for 15 min. 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. In the recipe below, I introduce the original sauce recipe – a delightful and sweet sauce made from white wine and fruit preserves. Thank you for such a simple and tasty recipe. If anyone is apprehensive about giving it a try, don’t doubt: it’s absolutely worth it, and has converted multiple people into duck lovers. Whatever else happens this Christmas, I know I’ll be the one doing the cooking. from the duck with a fork or a pair of tongs, and discard them. https://omnivorescookbook.com/milk-bread-rolls/ Hello Maggie, just wanted to thank you for this lovely recipe. Pierce the skin of the duck thirty or forty times with a paring knife. Looks fantastic by the way. But don’t wait for a holiday! I made a sauce to serve on the side for it (blueberry jam with balsamic vinegar). Happy cooking! And it is definitely more festive. https://backyardpoultry.iamcountryside.com/.../whole-roasted-duck-recipe This recipe looks amazing, and so simple! looks. Birthday. I had never cooked a duck before, so I’m very happy to have stumbled upon this recipe. No – do not cover the pan. I was on my own for Thanksgiving yesterday and had already had a duck ready to cook. This recipe was originally shared by the chef of a hotel restaurant in Marietta, Ohio. cheers It tasted amazing! While resting the duck, cook the fruit sauce. It is…. Here you will find Mediterranean flavors and recipes from a New England perspective. Got 2 ducks ready for roasting! Roast it in a low oven at 300F for three hours, then raise the heat to crisp the skin and finish it off. 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. My husband LOVES duck; he’ll order it at a restaurant almost every time. Use a sharp paring knife to score the duck breast, about 1 cm (⅓ inch) apart. I’m a little nervous of it being over cooked but after reading everybody’s comments I think I’ll be ok! Everybody loves slow-roasted, crispy duck from a Chinese takeaway, but this is an English version for a more substantial main course. I don’t know about you, but I always have a pile of other things to do on holidays and fussing with my roast is not something I want to bother with. 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. Transfer into the oven and preheat to 260 degrees C (500 F). There are a few good ways to serve the duck. To cook the duck, you stuff it with several citrus fruits, then roast it at a very low temperature (95 to 120 C / 200 to 250 F). It’s been ages since I roasted a whole duck, will definitely repeat this more often. Save the duck neck for making sauce or stock. It’s a perfect dish to cook for Christmas . 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. I tried your recipe and it was great. Garam Masala Slow Roasted Duck. Let the duck sit out for about 30 minutes to come to room temperature. It generated nearly duck-confit texture. So my question is this: can you I use your duck recipe, but replace the stuffing with an “Eight Treasure” stuffing, and if so, can you recommend an Eight Treasure stuffing recipe to use? We’re spoiled by ubiquitous perfectly roasted Peking duck, a luxurious yet affordable dining choice that we enjoy a few times a year. this . I loved getting a tender duck with very crispy skin and not needing to fiddle around flipping it etc. The meat was spectacular and the skin crackling crispy, the best duck any of us had ever eaten. Jam really is a secret weapon in making amazing savory sauces. You also actually get the wings which normally get pretty much incinerated with other methods. 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. Sign up our weekly newsletter to get the latest updates delivered to your inbox and a FREE e-cookbook that contains my top 30 most popular recipes! I served it with a cranberry wine sauce (just warmed some canned cranberry sauce with red wine and thickened with a corn starch slurry). DO NOT pull out the duck now. It turned out fantastic: crispy and full of flavor. 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. Once it’s tender, raise the heat to 425F and get the skin good and crispy. Oh and, in the same way I’ve done other duck recipes over the years, I covered the bottom of the pan with vegetables (in this case, it was thick slices of sweet potato); it guarantees the duck won’t stick to the bottom of the pan. And the stuffing is a widely varied as you would find for an American Thanksgiving dinner. Start browsing recipes right away or you could learn more about me here. INGREDIENTS. Cover loosely with foil. 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. Scatter rest of ingredients and neck around duck; season with salt and pepper. Heat the rest of the white wine in a small saucepan until warm. Do you think this recipe would work for pastured duck? I think it won’t work as well as the whole duck because the meat will lose some juice during the baking. That horse again, at least with the giblets over medium low until. 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