Best 5 Chicago Style Roast Duck Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Chicago-Style Roast Duck: A Culinary Symphony of Flavors and Textures**

In the heart of the vibrant culinary landscape, Chicago-style roast duck stands as a testament to the city's rich culinary heritage and appreciation for bold flavors. This iconic dish is a symphony of textures and tastes, a harmonious blend of crispy skin, succulent meat, and aromatic jus that tantalizes the palate. Whether you're a seasoned chef or a home cook yearning for a taste of Windy City's culinary magic, this comprehensive guide will lead you through the intricacies of preparing Chicago-style roast duck, offering three delectable recipes that cater to diverse preferences and skill levels. From the classic roast duck with its timeless appeal to the adventurous five-spice duck with its exotic allure, and the elegant duck with cherry sauce that exudes sophistication, this culinary journey promises an unforgettable dining experience. Prepare to embark on a flavor-filled adventure as we delve into the art of creating Chicago-style roast duck, a dish that will undoubtedly leave you craving for more.

Here are our top 5 tried and tested recipes!

ROAST DUCK



Roast Duck image

Provided by Ina Garten

Categories     main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 4

2 (5 to 5 1/2 pounds each) ducks, innards and wing tips removed
6 quarts chicken broth
Kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
  • Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
  • When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.
  • Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.

HONEY ROAST DUCK RECIPE



Honey Roast Duck Recipe image

This Honey Roast Duck recipe makes a beautiful holiday main dish but is easy enough for any special occasion or Sunday dinner. With crispy skin and tender, juicy meat, this post will show you how to cook duck to get that beautiful roasted look and amazing flavor!

Provided by Amy Nash

Categories     Dinner

Time 2h10m

Number Of Ingredients 6

2 teaspoons salt
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon black pepper
1/4 cup honey
5 pounds whole duck

Steps:

  • Completely defrost the duck in the refrigerator for 2-3 days if using a frozen duck, then remove giblets and neck. Rinse well, inside and out, with cold water and pat completely dry using paper towels. Let the duck sit out on the counter for 30 minutes to come up in temperature a bit.
  • Use a sharp knife to score the skin on the duck's breast in a diamond pattern, trying to cut only the skin without reaching the breast meat below. If there are other fatty areas like where the duck legs connect to the body, give those a poke or slash as well.
  • Stuff the cavity of the duck with garlic cloves, a quartered onion, and a couple sprigs of rosemary. You could also use lemon slices or a quartered apple.
  • Fold the loose skin on both ends of the duck to hold everything inside and tie the duck legs with butcher's twine or string to truss it by tying a loop around one duck leg, then crossing it over the other leg and wrapping the twine around both legs a time or two, then tying it off.
  • In a small bowl, combine the salt, paprika, garlic powder, and pepper, then rub over all over the duck.
  • Place the duck with the scored breast side up on a wire cooling rack over a baking sheet or on the rack of a large roasting pan.
  • Start the duck by roasting it at a higher temperature of 425 degrees for 15 minutes, then decrease the oven temp to 350 degrees and roast for 1 hour and 15 minutes. At the 60 minute mark, brush half of the honey over the duck, then cook for 10 minutes before brushing the duck with the remaining honey.
  • If the juices are still running pink after a total of 1 1/2 hours, let it roast another 15 minutes before pulling it out of the oven and tenting with foil for 15 minutes to let the juices redistribute before carving. The duck will be done with the juice running from the thigh after poking it are just barely a rosy pink color.

Nutrition Facts : Calories 2362 kcal, Carbohydrate 19 g, Sodium 1522 mg, Sugar 18 g, Protein 66 g, Fat 223 g, SaturatedFat 75 g, Cholesterol 431 mg, Fiber 1 g, UnsaturatedFat 135 g, ServingSize 1 serving

CRISPY ROAST DUCK RECIPE



Crispy Roast Duck Recipe image

This duck is slow-roasted and then glazed with a magical lemon-honey concoction that burnishes the meat a gorgeous golden mahogany.

Provided by Aušrinė Žygaitytė,Tasting Table Staff

Categories     main course, dinner

Time 3h45m

Number Of Ingredients 11

1 (5 to 6 pound) whole duck
½ pound baby potatoes
3 shallots
6 fresh figs
5 Bartlett pears
2 tablespoons butter
4 lemons, divided
5 tablespoons honey, divided
Kosher salt
Freshly ground pepper
1 bunch fresh thyme

Steps:

  • Preheat oven to 475 F.
  • Take the duck out of the refrigerator 30 minutes before preparing it.
  • Cut the baby potatoes, the shallots, three figs, and three pears in half. Arrange them on an oiled baking sheet. If you would like the fruit to have grill marks, insert a baking rack into a second baking sheet, and lay the figs and pears on top. Put the tray in the oven and roast 30 minutes while you prepare the duck and fruit stuffing.
  • Melt the butter, and add it to a mixing bowl. Mix in the juice of 1 ½ lemons and 1 tablespoon of honey.
  • Cut the remaining figs and pears and half a lemon into eighths, and add them to the lemon-butter mixture.
  • Using a sharp knife, score the duck's skin in a crosshatch pattern. Avoid cutting into the duck's meat.
  • Generously season the duck inside and out with kosher salt and freshly ground pepper.
  • Trim any excess fat around the duck's cavity. Stuff the duck's cavity with the fruit stuffing, then pour in the lemon juice from the bowl.
  • Criss-cross the duck's legs, and secure with kitchen twine. Place the duck breast-side up on a rack inside of a roasting pan.
  • Put the duck into the preheated oven, and roast for 10 minutes. Lower the temperature to 300 degrees, and roast the duck for 50 minutes.
  • Turn the duck breast-side down, and roast for 30 minutes. Turn the duck breast-side up, and roast 30 minutes. Turn the duck breast-side down, and roast 30 minutes.
  • While the duck is roasting, combine the juice of 2 lemons, 4 tablespoons of honey, and the fresh thyme in a saucepan. Heat the mixture over medium heat until the thyme turns brown. Remove the thyme, lower the heat, and simmer until thickened.
  • Turn the duck breast-side down, and roast 30 minutes. Take the duck out of the oven, and brush the breasts with the lemon-honey-thyme glaze.
  • Increase the oven temperature to 475 degrees, and roast the duck a final 15 minutes. Watch the duck carefully so the glaze doesn't burn.
  • Take the duck out of the oven, and transfer it to a cutting board. Let it rest 15 minutes before carving.
  • While the duck is resting, put the potatoes, shallots, figs, and pears back in the oven to reheat.
  • Cut up or carve the duck, and serve with the fruit stuffing, potatoes, shallots, figs, and pears.

EASY ROAST DUCK



Easy Roast Duck image

Duck is so difficult to roast badly that all experienced cooks seem to claim their procedure is the best. Having tried many methods, I can say that the results are all about the same. So I chose the one presented here, which is the easiest way to guarantee a succulent but beautifully browned bird.

Provided by Mark Bittman

Categories     dinner, main course

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 3

1 4- to 5-pound duck
Freshly ground black pepper
1/4 cup soy sauce, more or less

Steps:

  • Preheat oven to 450 degrees. Remove giblets and neck from duck cavity and discard or reserve for another use. Cut off excess fat from duck cavity.
  • Place duck, breast side down (wings up), on a rack in a roasting pan; add water to come just below the rack. Sprinkle duck with pepper and brush with a little soy sauce.
  • Roast 30 minutes, undisturbed. Prick the back all over with point of a sharp knife, then flip bird onto its back. Sprinkle with pepper and brush with soy sauce again. Add a little more water to the pan if the juices are spattering (carefully--you don't want to get water on the duck).
  • Roast 20 minutes, then prick the breast all over , and brush with soy sauce. Roast 10 minutes; brush with soy sauce. Roast 5 or 10 minutes more if necessary, or until duck is a glorious brown all over and an instant-read thermometer inserted into the thigh measures at least 155 degrees. Let rest 5 minutes before carving and serving.

GRANDMA'S ROASTED DUCK



Grandma's Roasted Duck image

When I was growing up, my grandma always served roast duck for the holidays, and for other family events throughout the year. I always thought it was better than turkey! -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 4 servings.

Number Of Ingredients 6

1 domestic duck (4 to 5 pounds)
3 tablespoons sugar
2 teaspoons water
3/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon pepper

Steps:

  • Preheat oven to 325°. Pierce duck skin all over with a fork. Mix remaining ingredients; rub over outside of duck. Place duck on rack in a shallow roasting pan; add 1 inch of water., Roast duck, uncovered, until a thermometer inserted in thigh reads 180°, 1-1/2 to 2 hours. Remove from oven; let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with duck.

Nutrition Facts : Calories 649 calories, Fat 51g fat (18g saturated fat), Cholesterol 152mg cholesterol, Sodium 550mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 34g protein.

Tips:

  • To ensure a crispy skin, pat the duck dry with paper towels before roasting.
  • Prick the skin of the duck with a fork to help the fat render out.
  • Rub the duck with a mixture of salt, pepper, and five-spice powder for extra flavor.
  • Roast the duck on a rack set over a baking sheet to allow the fat to drip away.
  • Baste the duck with its own fat every 30 minutes to keep it moist.
  • Let the duck rest for at least 15 minutes before carving to allow the juices to redistribute.

Conclusion:

Chicago-style roast duck is a delicious and flavorful dish that is perfect for a special occasion. With its crispy skin, tender meat, and rich gravy, this dish is sure to impress your guests. Follow the tips above to make sure your roast duck turns out perfect every time.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Topics