Indulge in a culinary journey with this tantalizing Roast Lemon Pepper Duck with Honey Lemon Sauce, a dish that marries the richness of duck with a symphony of citrusy and savory flavors. This main course is sure to impress your taste buds and make a grand appearance at any dinner table. The recipe is detailed and easy to follow, guiding you through each step of preparing this delectable dish. Its flavors dance on your palate, and the aroma fills your kitchen with an irresistible fragrance.
Alongside this star recipe, you'll find a delightful collection of additional duck recipes that cater to various preferences. For a classic experience, try the Roast Duck with Orange Sauce, where succulent duck pairs harmoniously with a tangy orange sauce, creating a perfect balance of sweet and sour. If you're seeking a more aromatic dish, explore the Peking Duck recipe, where the duck is roasted to perfection and served with traditional accompaniments.
For those who prefer a lighter option, the Pan-Seared Duck Breast with Berry Compote recipe offers a tender and juicy duck breast complemented by a vibrant berry compote. And if you're looking for an elegant appetizer, the Duck Confit Spring Rolls will tantalize your taste buds with their crispy exterior and flavorful filling.
Each recipe is carefully crafted to highlight the unique characteristics of duck, whether it's the rich flavor of the meat or its crispy skin. With a variety of cooking techniques and flavor profiles, this collection ensures that you'll find the perfect duck recipe to suit your palate and occasion. Embark on this culinary adventure and create unforgettable meals that will leave your guests craving for more.
CRISPY ROAST DUCK RECIPE
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
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.
LEMON-PEPPER ROAST CHICKEN
This veggie-stuffed roast chicken has all the flavor of savory lemon-pepper and garlic. A recipe that consists of everyday ingredients. A meal big enough to feed an entire family.
Provided by Bridget
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine lemon-pepper, garlic salt, black pepper, thyme, and salt in a bowl. Set aside. Slice 2 lemons into rounds for stuffing; reserve 1 for juice.
- Place both chickens in a roasting pan, not touching. Squeeze 1 lemon over both chickens, making sure juice coats evenly. Split sliced lemons, celery, green onions, and garlic in half and stuff each chicken. Use cooking string to tie legs together, making sure legs are facing up. Pat dry rub all over chickens.
- Bake, uncovered, in the preheated oven for 1 hour. Rotate the pan and baste chicken with juices. Continue to bake, basting often, for 50 minutes. Increase oven temperature to 375 degrees F (190 degrees C) and continue to baste and bake until juices run clear and chickens are no longer pink in the centers, about 40 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 266.9 calories, Carbohydrate 5.7 g, Cholesterol 111.7 mg, Fat 10.1 g, Fiber 2.1 g, Protein 38.1 g, SaturatedFat 2.7 g, Sodium 2135 mg, Sugar 0.6 g
ROAST LEMON-PEPPER DUCK WITH HONEY LEMON SAUCE
Provided by Amanda Hesser
Categories dinner, roasts, sauces and gravies, main course
Time 2h20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a small bowl, combine lemon zest, 1 teaspoon minced thyme, black pepper and salt. Using your fingers, loosen the skins of the ducks over the breastbones, legs and thighs. Tuck the lemon-pepper mixture evenly beneath the skin, covering each breast, leg and thigh. Tie legs together with kitchen twine.
- Preheat oven to 425 degrees. Heat a roasting pan in the oven for 10 minutes. Place the prepared ducks on a rack in the roasting pan and cook 1 hour 10 minutes. Remove ducks from pan, and bring to room temperature. Quarter the ducks, trimming off any excess fat. Cover, and refrigerate for up to 24 hours.
- To prepare the sauce, place the roasting pan over medium-high heat, and add butter, shallots, garlic and jalapeno. Saute until softened, about 2 minutes. Add the thyme, sage and rosemary, and saute 1 minute more. Add honey and lemon juice. Make a paste of flour and 1 tablespoon water; add to pan. Add veal stock or chicken broth, and reduce until sauce lightly coats the back of a spoon, about 5 minutes. Sauce may be cooled and refrigerated for up to 24 hours.
- To serve, preheat oven to 450 degrees. In a small pan over medium heat, reheat sauce. Heat an ovenproof skillet over high heat, and add duck pieces skin side down. Cook over high heat until skin begins to sizzle, about 1 minute. Reduce heat to low, and crisp duck skin 5 to 7 minutes. Cover with a lid or foil, and reheat in oven for 10 minutes. Transfer to a warm platter, and serve with sauce.
LEMON-PEPPER ROAST CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Pulse the butter, lemon zest and juice, garlic, thyme, paprika, 2 teaspoons salt and 1 tablespoon pepper in a food processor until smooth.
- Put the chickens on a rimmed baking sheet. Loosen the skin on the breasts and legs with your fingers. Rub about three-quarters of the lemon-pepper butter under the skin, then rub the rest all over the chickens. Refrigerate, uncovered, 2 hours or up to 8 hours before roasting.
- Tie the chicken legs together with twine and tuck the wings under the body; place breast-side up on a rack in a large roasting pan. Pour the wine into the pan and transfer to the oven; roast until the chickens are golden and crisp and a thermometer inserted into the thickest part of the thigh registers 170 degrees F, about 1 hour, 50 minutes. (Tent with foil if the skin browns too quickly.)
- Let the chickens rest 10 minutes before portioning (see below). Season with salt.
- Grab one of the legs with tongs and pull it away from the body; cut through the skin with kitchen shears.
- Pull the leg out and back to pop the joint; remove the leg with the shears. Repeat on the other side.
- Separate the drumsticks from the thighs with the shears.
- Cut off the wings as close to the body as possible.
- Insert the shears into the tail end of the chicken and cut along the breastbone.
- Pull back one of the breasts and cut it off the backbone. Repeat on the other side.
CRISP-TENDER ROAST DUCK WITH CHERRY-ROSEMARY SAUCE
Steps:
- Preheat the oven to 300 degrees F.
- Rinse the duck inside and out and pat dry. Trim any excess fat from the neck and cavity, snip off wingtips and discard. Mix 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl, and sprinkle the bird inside and out. Using a paring knife, make dozens of slits through the skin and fat (taking care not to pierce the meat) all over both sides and all parts of the bird.
- Put the duck breast-side up on a rack in a roasting pan and roast for 1 hour. Take the bird out of the oven, transfer to a platter and carefully drain the fat from the pan into a measuring cup (you'll end up getting 2 to 3 cups). Return the duck to the pan, prick with the knife again, turn it breast-side down and roast another hour. Repeat each hour, roasting the duck for a total of 4 1/2 hours.
- While the duck cooks, make the sauce: In a small saucepan, heat 1 tablespoon duck fat over medium heat and cook the shallots until soft, about 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the cherries, stock, preserves, honey and rosemary, and simmer until slightly thickened, about 10 minutes. Remove from the heat, add the lemon juice, swirl in the butter and taste for salt and pepper. Set aside until the duck is finished.
- After 4 1/2 hours of roasting, turn the oven temperature up to 350 degrees F, prick the duck skin one last time, salt the skin again and return bird to the oven, breast-side up. Roast for 30 minutes until the skin is nicely browned.
- Remove from the oven, tent with foil and let rest for 20 minutes. Gently reheat the sauce over low heat. Carve the duck, put the pieces on a serving platter and serve with sauce.
Tips:
- Choose a high-quality duck: Look for a duck that is plump and has a moist, slightly oily skin. Avoid ducks that are overly lean or have dry skin, as these will not produce as much flavorful drippings.
- Prepare the duck properly: Before roasting, remove the giblets and excess fat from the duck. This will help to ensure that the duck cooks evenly and that the skin becomes crispy.
- Use a flavorful marinade: Marinating the duck in a mixture of lemon, pepper, and honey will help to infuse it with flavor and moisture. Be sure to marinate the duck for at least 4 hours, or overnight for best results.
- Roast the duck at a high temperature: Roasting the duck at a high temperature will help to create a crispy skin and juicy meat. Be sure to use a roasting pan that is large enough to accommodate the duck comfortably.
- Baste the duck frequently: Basting the duck with the pan drippings will help to keep it moist and flavorful. Baste the duck every 15-20 minutes during roasting.
- Allow the duck to rest before carving: After roasting, allow the duck to rest for 10-15 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Conclusion:
Roast lemon pepper duck with honey lemon sauce is a delicious and impressive dish that is perfect for a special occasion. The duck is roasted until crispy and juicy, and the honey lemon sauce adds a sweet and tangy flavor. This dish is sure to be a hit with your family and friends.
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