Best 9 Golden Roasted Duckling Recipes

WOOD-ROASTED WHOLE SONOMA DUCK

Steps:

• Preheat the oven to 425 degrees F.
• For the duck: Rub the duck with the olive oil, season it well with salt and pepper and place in a roasting pan breast-side up. Roast for 15 minutes, then shake the pan to release the duck and roast another 25 minutes. At this point, turn the duck onto the breast so it can baste in its own rendered fat. Roast another 25 minutes, then turn the duck again onto its back and cook for another 15 to 20 minutes. The duck skin should be golden brown and a thermometer placed in the thigh meat should register an internal temperature of 135 degrees F. Remove the duck from the pan, reserving the fat in the pan. Let the duck rest for 10 minutes, then slice into 8 pieces: 2 legs, 2 thighs, 2 wings and 2 breasts.
• For the Cabernet sauce: In a medium skillet over medium heat, heat the olive oil. Add the duck neck and chicken thighs, skin-side down, and saute until golden brown and the fat has rendered, about 10 minutes.
• Meanwhile, in a large skillet over medium heat, add the butter followed by the onions, garlic and shallots. Saute until translucent, 5 to 6 minutes. Add the cognac and cook for 2 to 3 minutes. Add the Cabernet Sauvignon and bring to a simmer. Add the duck neck, chicken thighs, bay leaves, sage, thyme, parsley, chives and chicken stock. Bring to a simmer and cook, uncovered, for 20 minutes.
• For the mushroom ragu: In a heavy saucepan over medium heat, add 2 tablespoons of the butter. Add the mushrooms and cook gently for 7 to 8 minutes; season with sea salt and cracked black pepper. Then add the sherry, garlic, onion and half of the scallions and cook for 4 minutes. Add the ginger, 2 tablespoons butter and the remaining scallions and cook another 2 to 3 minutes. Set aside.
• For the radishes: Put the radishes in a pot and cover with cold water. Bring to a boil, add salt and cook until the radishes are just tender. Drain.
• In a separate saucepan over medium heat, add the poached radishes and 1 tablespoon of the rendered duck fat and saute until golden, 7 to 8 minutes. Check for seasoning.
• For serving: Preheat the oven to 300 degrees F.
• Reheat the duck meat on a sheet tray until warmed through, about 4 minutes. Place the mushroom ragu and radishes on a platter. Cut each breast into four pieces and place on a platter with the thighs and legs. Top with the Cabernet sauce.

​​CRISP ROAST DUCK

Steps:

• Bring a full kettle or medium pot of water to a boil (at least 2 quarts).
• Meanwhile, remove giblets and neck from the duck cavity and reserve for another use. Trim any excess fat from around the duck cavity and the neck. Place duck, breast side up, on a rack in the sink. Pour half of the boiling water all over the top of the duck to tighten the skin. Flip the bird and pour remaining boiling water over the back.
• Once the duck is cool enough to handle, using the tip of a very sharp paring knife, prick duck skin all over to help release the fat, especially where the skin is thickest, and be careful not to pierce the meat. It can be helpful to hold the knife nearly parallel to the bird. After piercing the skin, use the knife blade to score the duck breast in a crosshatch pattern (making deep cuts into the skin only, and not into the breast meat). Flip the bird and score the back as well (you don't need to prick the back). You may need to sharpen your knife along the way, as it's much easier to make clean cuts into the skin with a sharp knife. Using a clean kitchen towel or paper towels, thoroughly pat duck dry, including inside the cavity.
• Season the duck all over, including cavity, with salt and pepper. In a small bowl, combine garlic, chopped herbs, citrus zest and coriander, if using, and make a paste. Rub garlic paste all over duck, inside and out. Place duck, breast side up, on rack in a roasting pan, stuff cavity with herb sprigs, and refrigerate, uncovered, for at least 4 hours and up to 24 hours.
• When it's time to cook the bird, heat the oven to 450 degrees. Roast for 30 minutes. Remove the pan from the oven and carefully prick duck skin all over the top of the bird using a sharp paring knife. (You don't need to prick the back of the duck.) Reduce the oven temperature to 350 degrees and continue roasting until skin is golden brown and crispy, and the internal temperature at thickest part of the thigh reads 165 degrees on an instant-read thermometer, about 1 hour to 1 hour 45 minutes longer. Using tongs, gently tip duck to drain any liquid from the cavity. Transfer bird to cutting board to rest for at least 10 minutes. Carve and serve.

CRISPY ROAST DUCK RECIPE

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.

ROASTED DUCK

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
• Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.

GRANDMA'S ROASTED DUCK

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.

DUCK WITH CHERRY SAUCE

Steps:

• Prick skin of duckling well and place breast side up on a rack in a shallow roasting pan. Tie drumsticks together. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until juices run clear and a thermometer reads 180°. (Drain fat from pan as it accumulates.) Cover and let stand 20 minutes before carving. , Meanwhile, for sauce, combine preserves and vinegar in a small saucepan. Cook and stir over medium heat until heated through. Serve with duck. Garnish platter with fruit and kale if desired.

LONG ISLAND DUCKLING TWO WAYS

Steps:

• Prepare the breast: Preheat oven to 450 degrees. Split each duck breast in half with a sharp knife. Place a large heavy skillet over high heat, and add the grapeseed oil. When oil begins to smoke, place the breasts skin side down in the pan. Reduce heat to medium-low. Saute until breasts are golden brown and nicely crisp on both sides, about 15 minutes total. This process will render most of the fat, which should be poured off as needed while cooking. Reserve 3 tablespoons rendered fat, and set aside. Transfer breasts to a cutting board, and let cool slightly. Remove the rib bones from the breasts; chop the bones, and combine with the other bones provided by your butcher. Set aside the breasts until they are ready to be finished in the oven. Breasts can be stored, covered, in the refrigerator up to 1 day if not proceeding immediately.
• Make the stock: In a large ovenproof skillet or Dutch oven, heat 1 tablespoon reserved duck fat over medium heat. Add all of the bones, and transfer pan to oven. Roast until bones are golden brown, about 1 hour. Remove from oven, and pour off excess fat. Return pan to stove, and place over high heat. Add 1 cup red wine; deglaze pan, stirring up any brown bits with a wooden spoon. Continue cooking until almost all wine has evaporated. Add chicken stock and enough water to cover the bones. Add lemon and orange zests, peppercorns, and garlic. Bring to a boil; reduce heat to medium-low, and simmer gently for 1 hour. Pour through a fine sieve into a large bowl; discard bones, and reserve stock.
• Braise the legs: Reduce oven temperature to 225 degrees. Heat 1 tablespoon reserved duck fat in a large deep-sided ovenproof skillet over medium heat. Season legs with salt and pepper, and place skin side down in the hot pan. Sear until underside is golden brown, about 6 minutes; turn, and sear until other side is golden brown, about 2 minutes. Drain off excess fat; add remaining red wine and half of reserved duck stock (the legs should be almost covered with liquid). Bring to a boil over high heat; transfer to oven. Braise, uncovered, until legs are fully cooked and tender, about 45 minutes.
• Remove pan from oven, and transfer legs to a cutting board; set aside. Place pan over medium-high heat, and reduce braising liquid by half (until about 2 cups remain). Meanwhile, heat remaining tablespoon duck fat in a large saucepan, and add diced vegetables. Cook over medium heat until vegetables are softened, about 5 minutes. Add the reduced liquid and remaining reserved duck stock, and bring to a boil. Reduce heat, and simmer 15 minutes.
• Meanwhile, remove leg meat from bones, and coarsely chop. Discard bones, and add chopped meat to the simmering stock mixture. Continue to simmer 15 minutes more. Remove from heat; season with salt and pepper, and set aside. The stew can be prepared up to this point and refrigerated up to a day ahead; reheat in oven while finishing the breasts.
• To serve: Raise oven temperature to 450 degrees. Place a large ovenproof skillet over medium-high heat. When pan is hot, add reserved breasts skin side down. Transfer pan to oven, and roast 6 to 7 minutes; turn, and cook 2 minutes more, or until a meat thermometer registers 125 degrees for medium-rare. Transfer breasts to a cutting board, and let rest 5 to 10 minutes. Slice each breast crosswise into six or seven pieces, and serve over the stew.

ROAST DUCK

Steps:

• Preheat oven to 500 degrees.
• Trim duck of all visible fat. Using a fork, prick the skin all over without piercing the meat; season with salt and pepper. Place duck on a rack set in a roasting pan and transfer to oven; roast for 40 minutes. Reduce heat to 400 degrees and continue roasting until juices run clear when thigh is pierced, about 30 minutes more. Remove from oven and let cool.
• Reserve any duck fat from roasting pan. Store in an airtight container, refrigerated, up to 2 weeks. Remove skin from duck and discard. Remove meat from bones; discard bones. Shred meat and serve or store in an airtight container, refrigerated, up to 3 days.

GOLDEN ROASTED DUCKLING

Steps:

• Thaw duck overnight in refrigerator.Remove giblets. Wash and drain duck. pat dry inside and out with paper towels. Sprinkle cavity with salt.
• Quarter onion, coarsely chop celery and loosely stuff cavity. Sprinkle skin with seasoned salt and pepper.
• Pleace in preheated 325° oven for for 2 1/2 - 3 hours.
• No need to baste. Roast until skin is crisp and golden brown. Leg should move freely.