ROAST MUSCOVY DUCK
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 1h30m
Yield 2 - 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 475 degrees.
- Cut off and reserve the wing tips and second wing joint of the duck. Leave the main wing bone intact. Remove the fat from inside the duck and rub it all over the duck.
- Sprinkle the duck, inside and out, with salt and pepper to taste. Brush the duck with the oil.
- Arrange the duck breast-side up in a roasting pan. Add the cutoff wing bones, gizzard and cavity fat. Bake 30 minutes and pour off the fat from the roasting pan. Return the duck to the oven and scatter the celery, onion, carrot, bay leaf, thyme and garlic around the duck. Bake 15 minutes longer if you wish the duck to be medium rare. Or bake it 30 minutes or longer if you wish your duck well done.
- Transfer the duck to a warm platter. Pour the fat from the roasting pan, leaving the vegetables in the pan. Place the pan on the stove and cook the vegetables briefly, stirring. Add the wine and let boil about one minute.
- Add the broth and accumulated cavity drippings from the duck and cook, stirring, about five minutes. Strain the broth and solids, pushing the solids with the back of a spoon to extract as much liquid as possible.
- Heat the butter in a small saucepan, swirling it around until it takes on a nice hazelnut color. Do not burn. Pour the butter over the duck. Carve and serve with the hot pan sauce.
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Leeyandre Billings
billings_leeyandre@hotmail.comI would definitely recommend this recipe to anyone who loves duck. It's a delicious and impressive dish that's perfect for a special occasion.
Wyatt Boehm
wyatt_boehm99@gmail.comThis recipe is a bit time-consuming, but it's worth it. The duck was fall-off-the-bone tender and the flavor was incredible.
Mehru Mughal
mehru_m@yahoo.comI've tried several roast Muscovy duck recipes, and this one is by far the best. The duck was cooked perfectly and the flavor was amazing.
Yogesh Kumar
kumar@hotmail.co.ukThis recipe is a keeper! The duck was incredibly juicy and flavorful. I will definitely be making this again.
Mubiru Bamweyana
b_mubiru48@yahoo.comI made this recipe for a dinner party and it was a hit! The duck was cooked to perfection and the guests raved about the flavor.
Ranasunny Ranasunny
ranasunny_r90@yahoo.comOverall, this was a good recipe. The duck was cooked evenly and the flavor was good. However, I found the instructions a bit confusing in some places.
Musa Azimi
azimi@hotmail.comThis recipe was a disaster. The duck was tough and gamey, and the skin was rubbery. I won't be making this again.
Purejoy Sibande
sp@aol.comThe duck was a bit dry, but the flavor was still good. I think I might have overcooked it a little bit.
dirgh bhatta
dbhatta58@yahoo.comThis was my first time cooking Muscovy duck, and I'm so glad I tried this recipe. The duck was delicious, and the instructions were easy to follow. I'll definitely be making this again.
md saeed
saeed_md4@hotmail.co.ukI've made this recipe several times now, and it never disappoints. The duck always turns out perfectly cooked, and the flavor is amazing. It's a great dish to serve for a special occasion.
NirloX
nirlox93@gmail.comThis recipe is a must-try for any duck lover. The duck was incredibly moist and tender, and the flavor was out of this world. I highly recommend it!
arshad fareed
f.a@yahoo.comI followed the recipe to a T, and my duck came out perfectly cooked. The meat was juicy and flavorful, and the skin was crispy and golden brown. My family loved it!
Okubanjo Abigeal
okubanjo-a48@hotmail.comThis roast Muscovy duck recipe was a game-changer for me. The duck turned out incredibly tender and flavorful, with a crispy skin that was to die for. I'll definitely be making this again!