Make and share this Everyday Roasted Duck recipe from Food.com.
Provided by ratherbeswimmin
Categories Whole Duck
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Recommended equipment: kitchen twine, heavy-duty flameproof roasting pan with a flat wire roasting rack, a fat-separating measuring cup (2 cups or larger), poultry shears or heavy knife for splitting the bird.
- Arrange an oven rack in the middle of the oven; preheat to 400°.
- Remove all clods of fat from the duck cavities, and trim any loose flaps of skin; rinse the bird, including the giblets and neck; pat dry with paper towels.
- Sprinkle a teaspoon of salt inside the belly cavity; and push in the rosemary sprigs.
- With the breast side up, twist and fold the wing tips so they stay under the bird.
- Cross the legs over the cavity opening and tie the ends tightly with kitchen twine.
- Chop the duck neck into two or three pieces and scatter in the bottom of the pan, along with the giblets, under or around the wire rack.
- Set the duck, breast side up, on the roasting rack in the pan.
- Whisk the wine, lemon juice, and olive oil vigorously together until emulsified, and pour this all over the duck skin; sprinkle the remaining 2 teaspoon salt over the bird, making sure that the sides are moistened and salted as well as the breast.
- Roast the duck for an hour, breast up, then baste it all over with the pan juices, using a bulb baster or large spoon--tilt the roasting pan carefully to scoop up the liquid.
- Continue to roast for another 1 to 1 1/2 hours, basting the bird every 30 minutes or so, until it is dark gold and very crisp all over.
- Remove the duck to a platter, take out the rack and gather the giblets and neck pieces onto the platter, too.
- Carefully pour the hot juices from the pan into a fat separator and let the fat gather on top.
- Pour the good juices out of the separator into the roasting pan (if you don't have a separator, spoon off all the fat first, then pour in a cup or more of stock, so you have at least 1 1/2 cups liquid to deglaze the pan and cook into a sauce).
- Set the roasting pan over med-high heat on top of the stove, and bring the liquids to a boil, vigorously scraping up all the caramelized bits on the bottom of the pan.
- Let the juices reduce until slightly thickened and flavorful, then turn off heat.
- In the meantime, cut up the duck into small pieces to serve family-style; pile the cut pieces on a serving platter, along with the roasted neck and giblet morsels.
- Keep warm, and when the sauce is ready pour the pan sauce all over.
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 »
You'll also love
Whitney Taylor
[email protected]This recipe is easy to follow and the results are amazing. The duck was cooked perfectly and the skin was crispy. The orange sauce was also delicious. I would definitely recommend this recipe.
Bailey Scott
[email protected]This is the best roasted duck recipe I've ever tried. The duck is cooked perfectly and the skin is crispy. The orange sauce is also delicious. I would definitely make this recipe again.
Mishaal Hussain
[email protected]I love this recipe! The duck is always cooked perfectly and the skin is crispy. The orange sauce is also delicious. I would definitely recommend this recipe.
Omor mathmud Muaz
[email protected]This recipe is a keeper! The duck is always cooked perfectly and the skin is crispy. The orange sauce is also delicious. I would definitely recommend this recipe.
Isaac Diaz
[email protected]I've made this recipe several times and it's always a hit. The duck is cooked perfectly and the skin is crispy. The orange sauce is also delicious. I would definitely recommend this recipe.
Alero Nwandu
[email protected]This is my favorite roasted duck recipe. The duck is always cooked perfectly and the skin is crispy. The orange sauce is also delicious. I would definitely recommend this recipe.
Joy Roy
[email protected]I love this recipe! The duck is always cooked perfectly and the skin is crispy. The orange sauce is also delicious. I would definitely recommend this recipe.
Hdhdjf Djudufif
[email protected]This recipe is a great way to impress your guests. The duck was cooked perfectly and the skin was crispy. The orange sauce was also delicious. I would definitely make this recipe again for a special occasion.
Abukari Osman
[email protected]I'm not a very experienced cook, but I was able to follow this recipe and make a delicious roasted duck. The duck was cooked perfectly and the skin was crispy. The orange sauce was also very good. I would definitely recommend this recipe.
Priscilla Williams
[email protected]This recipe is easy to follow and the results are amazing. The duck was cooked perfectly and the skin was crispy. The orange sauce was also delicious. I would definitely recommend this recipe.
Naeem Ahmmad
[email protected]I made this recipe for my family, and they all loved it. The duck was cooked perfectly, and the skin was crispy and flavorful. The orange sauce was also a hit. I would definitely make this recipe again.
WarWaps Gaming
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The duck was absolutely delicious, and the skin was perfectly crispy. The orange sauce was also very good. I would definitely make this recipe again for a special occasion.
Yemi Hart
[email protected]I'm not a big fan of duck, but I decided to try this recipe anyway. I was pleasantly surprised! The duck was cooked perfectly, and the skin was crispy and flavorful. The orange sauce was also very good. I would definitely make this recipe again.
Sharill Green
[email protected]This is the best roasted duck recipe I've ever tried. The duck was so moist and tender, and the skin was perfectly crispy. The orange sauce was also delicious, and it really complemented the duck. I will definitely be making this recipe again.
Ti' Shawna Hughes
[email protected]I've made this recipe several times now, and it's always a hit with my family and friends. The duck is always cooked perfectly, and the skin is crispy and flavorful. I love the combination of flavors in the sauce, and the potatoes are always a great
Anastasia Matiu
[email protected]This was my first time cooking duck, and I was really impressed with how easy this recipe was to follow. The duck turned out perfectly cooked, and the skin was crispy and delicious. I loved the flavor of the duck fat roasted potatoes, and the orange
Edwin Gatimu
[email protected]5 stars! This recipe is a must-try for any duck lover. The duck was incredibly tender and flavorful, and the skin was perfectly crispy. I especially loved the orange sauce, which was the perfect balance of sweet and tangy. I will definitely be making
JUVAER GAMING
[email protected]This recipe is a game-changer! I've never had roasted duck before, but it's now one of my favorite dishes. The duck was perfectly cooked, with a juicy interior and crispy exterior. The aromatics really elevate the flavor, and the sauce is the perfect
N Thoresen
[email protected]Absolutely incredible! The duck was succulent and flavorful, with a crispy skin that was to die for. I followed the recipe exactly, and it turned out perfectly. My family raved about it, and I will definitely be making it again soon!