I’ve seen recipes that get you to cut the bird up and cook separately but this is way better. You can also subscribe without commenting. Thank you. For those who enjoy a savory sauce, head over to the Mediterranean duck recipe and cook the olive sauce. If I roast it the day Great recipe! This was the first time I cooked duck. I used a 6.5 lb duck. Turn the breast over and grill meat-side down. 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. The only thing I did different was the sauce (didn’t have wine or jam lol) so used Chicken broth, cranberry jelly, and cornstarch. Having grown up in Beijing, I have a special attachment to duck. Place the duck breast-side up in the cooker. 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. (*see footnote 1). 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. It’s also very easy to adjust to personal taste. Since moving to the US, I’ve been craving duck. This was so easy and the best method I’ve ever tried for duck. It’s the first time that I ever prepared a duck and I’m so glad I did. We’re spoiled by ubiquitous perfectly roasted Peking duck, a luxurious yet affordable dining choice that we enjoy a few times a year. When you start to worry that you’ve roasted it for too long and suspect the duck meat has lost its moisture, your dinner is ready. 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. Hi Maggie, recipe. The roasting time is rather forgiven, and you can easily keep the duck warm with lowest setting if you finish the cooking earlier. Thank you for this recipe, watching the duck slowly do it’s drip drip drop, whilst the aroma spreads in the kitchen. 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. I guarantee you the dish will taste just like home. Stunning! I ran across your recipe….we are amassed how fantastic it is. 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? The meat was tender and literally fell off the carcass (which I gave to the local feral animals for their Thanksgiving treat). Turn the breast over and grill meat-side down, about 2 minutes, depending on the size of the breast. For jam I used plum sauce, pan drippings, and followed the recipe. You can cook the duck one day or several days ahead, freeze the duck, and serve it later. Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. I’m planning to bake at 100°. If cook at 300, you will still have enough time to get the duck crisp up while the meat stays tender. BEST. We usually don’t bring it to room temperature before reheating. Don't subscribe Many recipes suggest puncturing the duck meat with a sharp knife or fork. Is this a necessary step and if so do you keep it on for the whole time? What do you think about cooking the duck spatchcock style? 4. Carve the duck into leg or breast portions and serve. Thanks Maggie. I can only source Gressingham ducks where I am in the UK and they are bred to have maximum flesh with much less fatty skin – sounds great, but not ideal for the skin-lovers and fans of super-slow cooking amongst us! Wishes for a safe and truly Blessed New Year ! The fat will settle on the top and a rich jelly will be on the bottom. I am planning on making this awesome looking recipe for New Years Eve. If yes, does the baking time and method change? Made this yesterday to celebrate a birthday. Shredded duck meat makes a delicious addition to pasta sauce or a spicy taco filling. I’m in the middle of cooking this and would have loved to have a target meat temp for my probe. The description is spot on! I always like to serve my duck with something sweet and citrus. I hope your dish turned out well. Add the onion and cook for 3 to 4 minutes. I’d like to try this but was curious if the duck is covered in the baking pan or uncovered during cooking? "These duck breasts are the nicest I've ever cooked," says Ollie Martin. Use a few toothpicks to seal the bottom of the duck, to secure the fruits inside. I’m actually cooking it now for thanksgiving, it’s been in the oven for 5 hours and 30 min @ 225f. It smelled amazing! So good! I think it won’t work as well as the whole duck because the meat will lose some juice during the baking. 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. Wow Maggie your recipes never fail to grab my attention. 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. Hi Maggie, I allowed the ducks to thaw in the refrigerator for 3 days. The next 2 hours will be the most difficult. If you’re not familiar with this process, I suggest you start slow. At the end I drained off the fat but added the remaining drippings to the sauce. Store the fat in the refrigerator. Make the most of this … Heat a nonstick pan and place the duck breast-side down. Even my brother who isn’t crazy about Duck, loved it. Made duck for the first time today and followed this recipe. Cooked at 250 for 7 hours, then upped the temp to 500 for 15 mins. I’ve tried it a few times. 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). When cooking in advance and reheating to serve, should I carve the duck then reheat in pieces or reheat whole? I’m a little nervous of it being over cooked but after reading everybody’s comments I think I’ll be ok! The slashes in the skin did not work. Happy cooking and let me know how the dish turns out , Hi Maggie My husband and I just finished our wonderful duck dinner. Slowly sear the duck breast. If I were to pass on the fruit side of things, maybe stuff the duck with stuffing, how would that effect cooking time? I need to cook 2 ducks both about 2.5 kg. I will be making this again and again. This is possibly the most memorable meal this holiday. for . Hi Deb, I’m glad to hear the recipe worked for you! Also, when reheating it states to reheat in a roasting pan, should it be placed on a rack?? My husband and I are going to be making 2 ducks for thanksgiving! Didn’t need sauce. This a perfect recipe for your next holiday dinner or celebration. Dux Kitchen Pop-up With eight simple recipes, our group of amateur cooks impressed a restaurant full of foodie influencers. I think the best way is to roast the duck for 4 hours, then you can try gently pull the leg. Perfect as is. Have a great weekend Geir, and happy cooking! It was super easy and delicious – everyone LOVED it. Remove the duck when it is cooked, lifting it carefully. This was simple and perfect with moist meat and crispy skin. Result was perfectly crisped skin and super tender, pull apart meat. Won’t be doing this again, at least with the maple leaf farms duck anyway. Hi Bryan, I’m glad to hear the method worked for you! Remove the duck when it is cooked, lifting it carefully. I’m not sure exactly the hours it takes to roast the duck though (it also depend on the real temperature of your oven). They cooked in the juices of the duck and were great. Your post gave me the confidence, it was laid out so well. This was brilliant. I hope you had a great Christmas. Your email address will not be published. Remove the cheesecloth and set the duck on paper towels on a platter to drain, or place in 425 F oven for 15 minutes to crisp the skin, then drain on paper towels. Tried this for Thanksgiving and LOVED it! Do we preheat the oven with the duck inside already? I’ve done some very intense duck recipes in the past, and this one is simple, yet the best of them all. Notify me of followup comments via e-mail. Save the giblets for cooking or making stock. Into the oven at about 10am and forgot about until 5 or so. Hello Maggie, just wanted to thank you for this lovely recipe. 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 ?! It works well for duck or goose. I’m really surprised this method doesn’t show up everywhere as the way to cook a duck. Thank you so much! Maybe I should quote you in the blog post . Stuff citrus inside of the duck, using as many fruits as you can. It was almost perfect, but my friend and reader Saint Phlip told me there was a better way. Lesley. It turned out fantastic: crispy and full of flavor. cheers 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. The skin will crisp up this way and the meat will remain juicy. Sorry about that! I’m just an old guy, not much of a cook but this was a breeze to make. Hi Maggie, we are making for Christmas dinner. It was tasty and less fatty than imagined and very good. It is…. Replies to my comments I’ll keep u updated! So happy to hear you enjoyed the dish! Check the fat level halfway through cooking, and if the fat is above the bottom of the duck, ladle or siphon it off using a turkey baster. Some slow cookers come with a rack, but if not, use a small wire baking rack. Place duck on a working surface or a cutting board. It’s really great . Maltose (麦芽糖, mài yá táng), also known as maltose syrup, is a super thick syrup that’s commonly used in traditional…, Papery dried shrimps, xiā pí (虾皮) in Chinese, is a fantastic way to add sea-salty flavor to a wide array…, Preserved mustard greens (碎米芽菜, suì mǐ yá cài), also known as pickled cardamine sprouts, are a common acidic addition that…, The century egg (皮蛋, pí dàn) is also known as millenium egg, pine flower egg or ‘skin egg’. Wipe the bird with a paper towel, then generously salt and pepper the duck inside and out. I truly appreciate all of your and replies to questions. Place the aromatics inside the duck cavity—a lemon, orange, or apple cut into quarters, a quartered small onion, and fresh rosemary and/or thyme. Toss it with flour to coat evenly. While resting the duck, cook the fruit sauce. And the table setting sounds so lovely. I cooked up the giblets into a nice meaty stock that I mixed with wild rice to make a nice dressing, and plan to make a nice pomegranate reduction sauce that would be a nice touch. I served it with a cranberry wine sauce (just warmed some canned cranberry sauce with red wine and thickened with a corn starch slurry). Hi Maggie! It’s been ages since I roasted a whole duck, will definitely repeat this more often. My husband is a duck hunter, but he doesn't really care for traditional duck recipes so he came up with this and everyone raves! I will most certainly make it again. Just tried this slow cook technique and the duck and the breast came out tender! Hi Adelina, I’ve never tried to use this recipe to cook smaller cuts. Transfer the duck onto a large cutting board. Yes I’ve also noticed that the result can be different if using a fattier duck. Crock pot recipes Fast duck recipes from home cooks, Slow cooker safety A food blogger slow cooks for a year, A Web Experience brought to you by LEAFtv, How to Marinate Ribs With Orange Juice and Barbecue Sauce. Should I bring the duck to room temperature before cooking? No matter which recipe you decide to use in the end, I hope your holiday dinner turns out great! As I have mentioned, my wife grew up in Beijing and occasionally she talks about a dish called Eight Treasure Duck. I used a little of the broth/rendered fat, as is, like a minimalist gravy. I love this recipe so much. Hi Emma, sorry for replying this so late. Thank you so much!! Hi, Maggie. We love Duck, finally I found the best ever recipe, thank you s much. In the storage section the instructions state: To reheat, place the duck, skin side up, on a roasting pan. This is an optional step that does not affect the flavor of the duck, but gives the bird a familiar roasted appearance. Marinate the meat: overnight or longer, max. Thank you for sharing I noticed that in one of your photos you wrapped the tops of wings and legs with aluminium foil. There are a few good ways to serve the duck. 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/. 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