I used a 6.5 lb duck. I used two navel oranges and one lemon to cut the sweetness. My supermarket bought duck, surprisingly tasty and luckily entirely free of the slight stench so common in much mass produced poultry, unfortunately came without neck and giblets, so there wasn’t much to make a sauce from. But you don’t need to do anything during the roasting. And the table setting sounds so lovely. So I turned it to 250 for last two hours. Any other changes you would make? We have just enjoyed this recipe on the balcony in Portugal with the sun shining. Line a baking pan with aluminium foil (for easy cleanup) and top with a V-rack. Place the duck on a double-layered piece of cheesecloth, large enough to wrap loosely around the bird. I stopped looking for new duck recipes after learning about this one lol Thanks for leaving a comment. Turn the breast over and grill meat-side down, about 2 minutes, depending on the size of the breast. It was a 1.9kg duckling so cooked it at 120C for 5 hours then at 260C till really crispy. Dux Kitchen Pop-up With eight simple recipes, our group of amateur cooks impressed a restaurant full of foodie influencers. I’ll need to try out your method soon. It is by far my favorite duck recipe and I’ve been cooking duck this way since I discovered the method Happy New Year! . I baked this in a Dutch Oven using the backbone as my “rack” (so I could use all those glorious bits for duck stock after everything was said and done). I’ve looked it up online, and from what I can tell there are main two variants: with the bone and boned. Stir and mix so that the jam incorporates with the wine. It might become a bit thicker after storing in the fridge but you can bring it back by heating it gently and stir in some water if needed. We love Duck, finally I found the best ever recipe, thank you s much. I used a Mary’s duck from CA and had to turn the oven up to 325 at hour 7 to render more fat for 30 more mins but it turned out beautifully. To cook the duck, you stuff it with several citrus fruits, then roast it at a very low temperature (95 to 120 C / 200 to 250 F). There are so many intimidating recipes out there. https://omnivorescookbook.com/milk-bread-rolls/ I might salt the duck overnight like I do when I make confit de canard. The duck will become so tender that you can easily pull the leg apart from the body. Made this yesterday. And yes I do keep it on the whole time, because the parts will turn out crispy due to the long cooking time. I wanted to know how far in advance you can make the fruit sauce? In a small roasting pan, spread half of the chopped onions, 1/4 cup of the parsley, 1 tablespoon of the thyme and the garlic, bay leaves and celery. Yes I found out the cooking time varies a lot depending on the oven. Don't subscribe Thanks!! So glad I found your recipe today as I was trying my first attempt at duck! Just a quick question though, the duck is only 1.7kg….should I cook on a lower temperature or cook reduce time? Your email address will not be published. Hello, I was out for much of the day and concentrated on the veggies at the end, and not being big on sauces in general it was just fine anyway. You might need to slice a few times to get the cut just right. Very easy and simple to cook and fabulous result. I think the juice and acid from the citrus also serves as a tenderizer, which makes the meat extra tender after such a long roasting time. We usually don’t bring it to room temperature before reheating. (https://omnivorescookbook.com/chicken-a-la-benson isn’t working for me). Happy cooking! It’s like a dry confit. To carve the duck beautifully, you can refer to. Duck breasts are pan-seared and finished in the oven, and served with a luscious honey, soy, and ginger sauce. Place the duck breasts into the slow cooker. This was so easy and the best method I’ve ever tried for duck. I bought the duck a few days ago and let it sit naked in the fridge to thaw and dry out a bit. Ingredients 2kg (4.4 lb) duck, defrosted 1 Tbsp oil 1 onion, diced, 3 tsp garlic, crushed 2 carrots, cut into chunks 1 bay leaf 1 tsp marjoram ¾ cup orange juice 2 tsp orange zest ¼ cup chicken stock ¼ cup madeira wine 2 Tbsp honey 1 orange Grease the slow cooker with cooking spray and put the pheasant in it. Place the duck breasts skin side down in a large frying pan and sauté for eight to 10 minutes, until the fat is rendered from the skin and it turns golden brown. I have used a (what we thought) was the most delicious duck recipe for years. This was for sure a home run recipe and all my flavor choices played well with each other. And it is definitely more festive. Love the detailed simplicity of your recipes. The other thing I’m not sure is, how to prepare the stuffing (you probably want to under cook it), so it’s not overly soggy and greasy after roasting. Heat the rest of the white wine in a small saucepan until warm. Hi Joanne, I think the recipe will work for you. I’m planning to bake at 100°. Save the duck neck for making sauce or stock. For those who enjoy a savory sauce, head over to the Mediterranean duck recipe and cook the olive sauce. So glad to hear you like the recipe as much as I do Dyana! It smelled amazing! 4. This was perfection…. According to Saint Phlip, it’s the tastiest duck she’s ever tried. Add a teaspoon of cornstarch and season with salt. The roasting time is rather forgiven, and you can easily keep the duck warm with lowest setting if you finish the cooking earlier. Fruit sauce was apricot jam with whole cherries…Yum. [Bonus: I give my dad the carcasses and he uses them to make congee.]. The duck is stuffed with citrus, then slow cooked until the meat is falling off the bones and the skin perfectly crisped. In total, there’s only 20 minutes of active cooking time. Thank you VERY much for sharing. I tried this technique Sunday, November 4, 2018. If you’re serving the duck for a party, you can start roasting it in the morning, then heat it up before dinner. The fat will settle on the top and a rich jelly will be on the bottom. Thanks Maggie. I made a sauce to serve on the side for it (blueberry jam with balsamic vinegar). You need to avoid slicing through the meat, which will cause the duck to lose moisture. But I will NEVER roast duck any other way again! I loved the idea of just letting it cook all day and giving me a break after doing lots of cooking for Christmas Eve. . Slowly sear the duck breast. I’m not sure exactly the hours it takes to roast the duck though (it also depend on the real temperature of your oven). Refrigerate for 4 hours or overnight. Just tried this slow cook technique and the duck and the breast came out tender! What do you think about cooking the duck spatchcock style? It’s a perfect dish to cook for Christmas . The skin is crispy when it comes out of the oven but like any other roasts, cripiness don’t like. I hope your dish turned out well. Wow, amazing! (*see footnote 1). Stuff citrus inside of the duck, using as many fruits as you can. The active prep time is 10 minutes. Notify me of followup comments via e-mail. Remove the duck from the oven and let rest for 15 minutes. Add jam of your choice. Like you said it was tender not dry and easily pulled away from the carcass. It tasted amazing! I don’t think you need it (although you can). Thank you for sharing I noticed that in one of your photos you wrapped the tops of wings and legs with aluminium foil. I ate one thigh/leg and all stray crispy bits. Hope you have a great week ahead . And it's also very quick and extremely easy to make. Top slow cooker duck breast recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. Hi Duane, I’m glad you like the recipe! Happy cooking! The only modification I made as far as ingredients was substituting Black Seal rum for the Chinese liquor but the rum with the citrus made the sauce devine. Add the onion and cook for 3 to 4 minutes. I will most certainly make it again. The 2nd duck I stuffed with sprig of thyme, then peeled a navel orange, 2 limes and 2 tangerines leaving them whole. This will help the duck render fat faster and create a crispy skin. Place the duck breast in the slow cooker, then add the onion and pour the liquid into the pot (OJ, lime juice, chicken stock). Thank you for the reminder of how to cook a perfect duck. I do have a sticky rice and Chinese sausage stuffing that I think might be perfect for this purpose: https://omnivorescookbook.com/sticky-rice-stuffing/ I’ll be looking at more of your recipes. The duck is stuffed with citrus, then slow cooked until the meat is falling off the bones and the skin perfectly crisped. Thank you very much for sharing!! If cook at 300, you will still have enough time to get the duck crisp up while the meat stays tender. Hi Emma, sorry for replying this so late. 250’ for 6 hours 15 minutes. The night before T-giving I made cuts in the fat. Cooked this for myself for Xmas dinner. Also, when reheating it states to reheat in a roasting pan, should it be placed on a rack?? Your version of fruit sauce sounds so yummy! I’ve never reviewed a recipe before, but this one is worth the effort. I rubbed the 1st duck with half of the dry rub. 5. Use a slow cooker … Would I need to adjust the cooking time? Thank you so much. I do not have a perfect answer to this question because young ducklings were the only birds I’ve been dealing so far. The meat was so tender and the skin so crispy. I allowed the ducks to thaw in the refrigerator for 3 days. This will serve to help lift the bird out of the cooker without it falling apart since slow-cooked duck tends to fall off the bone. I’ve seen recipes that get you to cut the bird up and cook separately but this is way better. Gently cook the giblets over medium low heat until cooked through and the surface browned. This was simple and perfect with moist meat and crispy skin. It’s hard to find a recipe that everyone enjoys, but this has easily hit that mark. I made steamed Brussels sprouts, sauteed at the and with butter, mini red onions and a few fresh dates; plus grated kohlrabi and bottle neck squash baked with olive oil, with pumkin seeds, feta cheese and chopped pomelo slices added at the end. Or you can do a really simple green salad with vinaigrette dressing. (Optional) When most of the duck fat has rendered and the skin has become thin (usually 6 hours to 6.5 hours), turn up the heat of the oven to 260 degrees C (500 F) to brown the duck for another 5 to 10 minutes. So good! A restaurant recipe that requires minimal effort and yields the best results. Made this yesterday to celebrate a birthday. A fine meal, more festive than planned. Got 2 ducks ready for roasting! Toss in the duck pieces and cook, stirring often until evenly browned. I’m a avid cook – by temperature is so important for meat moisture. Your side dishes sound like a feast! Step 1 Preheat the oven to 325°F. When it has cooled off, cover with plastic wrap and store it in the fridge. If I were to pass on the fruit side of things, maybe stuff the duck with stuffing, how would that effect cooking time? And “fall of the bone” is a gross understatement — it’s like bone and meat hated each other and couldn’t wait to part company! I served it with a cranberry wine sauce (just warmed some canned cranberry sauce with red wine and thickened with a corn starch slurry). Before adding rub to 2nd duck I added some Chinese 5-spice to the dry rub and sprinkled and rubbed it in. Step 2 In a large, heavy oven-safe pot, cook the bacon over medium heat until it is lightly browned. You might finish the whole thing before you have a chance to serve your guests. It was almost perfect, but my friend and reader Saint Phlip told me there was a better way. Hopefully that will work?! But fortunately for … I remember learning from my mom to always cook duck at low temp for very long periods of time, she did 225 degrees for 8 hours. You don’t have to do this if you’re not intend to eat that part. If anyone is apprehensive about giving it a try, don’t doubt: it’s absolutely worth it, and has converted multiple people into duck lovers. A fantastic dish and a recipe that will be our go to for duck from now on. Once the fat has melted, you can finish cooking the duck breast in the oven, if you like, or add it to dishes such as our Thai curry or wok-fried duck & oyster sauce (below). Mine was fall off the bone tender in 6 hours at 120 degrees C. I did mine in the evening of the 24th and just reheated for Christmas lunch. Many thanks, Elishia. Chopped up too much citrus fruits so I used that+ carrots, leek, giblets, orange marmalade, star anise, tomato paste, white wine and water to make a sauce foundation, also on a slow burn on the stove, now waiting for the filling, could it get more Zen ?! I made a fantastic sauce that made the breast meat sort of edible but I’m sticking with duck confit. There are a few good ways to serve the duck. Cover, set the slow cooker on HIGH, and cook for 1 hour. Absolutely amazing recipe. Put it to one side to add to the pot later. Some slow cookers come with a rack, but if not, use a small wire baking rack. Turn the breasts over with a spatula and sear the meat until it is lightly brown. Wow wow wow. Transfer into the oven and preheat to 260 degrees C (500 F). Pour a few spoonfuls of the sauce onto a serving plate. Thank you. An Australian duck cooking virgin here! I cooked at 200F convection oven for 6.5 hours, then 450 for 15 minutes, but finished under the broiler. Are there any other ways to stuff a duck what you would reccumend? Many recipes suggest puncturing the duck meat with a sharp knife or fork. Thanks I was planning on putting it in the oven overnight on the 24th so as to leave the oven free to cook other things on the 25th, then popping it back in the oven half an hour before serving to reheat and crisp up. I eventually had to pierce it all over at about 5 hours. And I roasted potatoes and brussels sprouts in the duck fat. I used a star-anise spiced plum jam (and arrowroot instead of cornstarch) for my sauce and served everything along with squash-tarragon soup and squash sourdough. Thank you for this recipe, watching the duck slowly do it’s drip drip drop, whilst the aroma spreads in the kitchen. Excellent over a bed of white rice. A friend gave me a frozen duck a month before Thanksgiving. Thanks in anticipation! https://omnivorescookbook.com/five-spice-garlic-roasted-potatoes/ for 2 days. You need to try this one out Moira! Hi Philip, glad to hear you enjoyed the duck. It sounds SO GOOD! Cook on high for three to four hours, or low for six to seven hours until the internal temperature of the breast is 185 F. Wild duck is less fatty and will not take as long to cook. Turn the breast over and grill meat-side down. This is a great way to quickly cook duck or goose breasts. Excellent and easy recipe. Result was perfectly crisped skin and super tender, pull apart meat. Adjust oven rack to the lower third. Your email address will not be published. EVER. At the end I drained off the fat but added the remaining drippings to the sauce. I was trying to find a way to answer your question, but I couldn’t get a chance to cook another duck so far. No duck fat all over the place! I’ll definitely try it out next time when I get some cherries. It was stuffed with lemons, limes, and an orange. The slashes in the skin did not work. From my experience, I would say you adjust the recipe by raising the cooking temperature to 300 F and adjust cooking time along the cooking. Bring to a boil, cover with a lid or foil, and place in the preheated oven for 3 to 4 hours or until me… Can I substitute 2 duck breasts for a whole duck? Gently press the knife. Bake until the skin turns golden brown, 6 to 7 hours (depending on the thickness of the duck skin). Add enough slurry to get the sauce to the desired thickness. for . Way way too high to be edible. Guests loved it. Move it to a ziplock bag, press out as much air as possible, and store it in the fridge for up to 2 days or in the freezer for up to a month. Don’t be scared away by the long cooking time of this recipe, because: Compared to roasting a perfect chicken, roasting the best duck is much easier. So my question is this: can you I use your duck recipe, but replace the stuffing with an “Eight Treasure” stuffing, and if so, can you recommend an Eight Treasure stuffing recipe to use? The recipe is rather forgiving. https://www.washingtonpost.com/recipes/slow-roasted-duck-breast/12423 Luv-a-Duck Celebrates 50 Years In 2018, Luv-a-Duck celebrated 50 years of … Have a great weekend Geir, and happy cooking! Hi Deb, I’m glad to hear the recipe worked for you! It scents the air, but that’s it…). Hi Donna, the duck is uncovered udring cooking. For those who miss a perfectly roasted Peking duck from back home, cook duck pancakes, and serve everything with chopped green onions and cucumbers. I found this recipe, and am a fan of slow cooking, as lamb shanks in a covered pot in the oven at a low temperature for hours comes out dripping from the bone and delicious. Should I follow your idea of increasing the temperature as you suggested for the 5.5/6kg duck or just stick with temperature and timings as suggested in your recipe? One thing you don’t expect to see in a duck breast recipe is ‘kick back and relax’. I found a few recipes online, two that suggested cooking it at 400 for 45 minutes, flipping it three times, but comments were critical and complained of dry meat… I tend to overcook, and hate it when I turn a good cut of meat into jerky. Garlicky, moist, and so tender the breast meat could almost have been spread like pate. DUCK. I love this recipe so much. Piercing the skin after it has been in the oven was very easy. I’m glad to hear the recipe worked out for you, and you enjoyed the dish Dear Maggie, thank you for the recipe. After seeing the guest list I knew I had to buy another. PERFECT!!! I prepared this yesterday, 12/30/18 with the most satisfying results. I hope you had a great Christmas. It’s one of my favorites. All Absolutely easiest best tasting roast duck!!!!!!!!! A 2004 Ghemme (Cantalupo Breclemae) was a superb pairing. I’m not afraid anymore. Or should we preheat and then put the duck in (which is what I would expect!). I found out pierce raw skin can be trick and you might accidentally damage the meat. Right before serving, I crisped up the skin by heating the duck pieces under the broiler. I was on my own for Thanksgiving yesterday and had already had a duck ready to cook. Cooking at 250F requires too many hours, so I’m not sure that’s practical. Do you cover the pan while you cook the duck? Thanks a lot Thanks for this recipe. I then place celery stalks on the bottom of the pan and placed the ducks breast side up. After the cooker has cooled but the fat has not set, pour it through a colander into a heatproof bowl and refrigerate. from the duck with a fork or a pair of tongs, and discard them. We love brussels sprouts too but always bake them. The most efficient way to melt the fat is to score dry duck breasts through to the fat layer, then cook skin-side down in a frying pan. Cooked at 250 for 7 hours, then upped the temp to 500 for 15 mins. Save the giblets for cooking or making stock. Maltose (麦芽糖, mài yá táng), also known as maltose syrup, is a super thick syrup that’s commonly used in traditional…, Papery dried shrimps, xiā pí (虾皮) in Chinese, is a fantastic way to add sea-salty flavor to a wide array…, Preserved mustard greens (碎米芽菜, suì mǐ yá cài), also known as pickled cardamine sprouts, are a common acidic addition that…, The century egg (皮蛋, pí dàn) is also known as millenium egg, pine flower egg or ‘skin egg’. It added an extra boost to the sauce without the sweetness of just using the jam. Use a few toothpicks to seal the bottom of the duck, to secure the fruits inside. This was the first time I cooked duck. Hi Amber, I’m afraid I cannot provide a great answer since I’ve never cooked the dish using other stuffings. Wow Maggie your recipes never fail to grab my attention. Perfect as is. Preheat the oven to 475°. Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. Since moving to the US, I’ve been craving duck. Transfer into the oven and preheat to 260 degrees C (500 F). Sticky duck with Chinese pickled radishes. Hi Maggie, If so, any suggestions for side dishes? Around 2 AM I turned up the heat to 500 for ten minutes, and pulled it from the oven to cool, then put it in a container and into the fridge overnight after taking a heavenly taste. Make the most of this … It should work for two ducks baking at the same time. To answer your question, yes I do wrap the wings and leg tips with foil whenever I bake a chicken or a duck, just to keep the parts from burning. Bake until the duck heats up and the skin turns crispy, 10 to 15 minutes. The description is spot on! Which is why I’m going to use this recipe a third time this weekend: this time it’s just for my husband and I to savor without having to share. When you start to worry that you’ve roasted it for too long and suspect the duck meat has lost its moisture, your dinner is ready. And you’ll need another 10 minutes to cook the sauce and serve the duck. I loved getting a tender duck with very crispy skin and not needing to fiddle around flipping it etc. Be patient! Remove the giblets from inside the duck and trim off any large pieces of fat that may be around the cavity opening, but do not discard the fat—duck fat is delicious especially for sauteing potatoes. Since the duck contains less fat, the skin might crisp towards the end so you might need less time to brown the skin at a high temperature. Prepare a plate. While reading your post I was curious to see the Chicken à la Benson recipe too, but I can’t seem to find the page on your site for some reason? Nevertheless, your recipe still produced the best duck I’ve ever made when I first used it, so however skinny the duck, it still works. Mix well. Hi Laura, sorry I got back late again. The skin will crisp up this way and the meat will remain juicy. I worried that the initial temp had been too low and that I might have left it too long at 230 at the end, but the bird turned out very tender and tasty. I’ve always loved Peking Duck, and ordered it from a local place that had a half duck at a reasonable price. It’s my favorite duck recipe too . It works well for duck or goose. Yeah I think it will go well with a bitter orange sauce. Toss it with flour to coat evenly. You will be amazed when try to move the duck onto a carving board. I had never tried cooking a duck, until THIS perfect recipe. Happy New Year to you and your family! Hi I'm Maggie Zhu! The recipe is rather forgiven so it’s unlikely you’ll overcook it. I enjoy eating the duck skin by itself with a bit of sauce (without the meat and without the pancake). Maybe I should quote you in the blog post . Hi, I bought a duck yesterday, having no idea how I was going to cook it! I’ll keep u updated! This step further crisps up the skin. Carve the duck into leg or breast portions and serve. Place the duck breasts skin side down in a large frying pan and sauté for eight to 10 minutes, until … I will be making this again and again. Hi Elishia, sorry for replying this so late. Me too, I think it is really simple and produces very nice result. No matter which recipe you decide to use in the end, I hope your holiday dinner turns out great! I had never cooked a duck before, so I’m very happy to have stumbled upon this recipe. Thank you so much!! This is a festive dish, so we’re not going to count calories here . It’s not completely brown yet so I will give it another hour crank it up to 450 for 15 min. Using a sharp knife, score the skin in a … Thank you. I just needed to adjust the temperature a little and cook it at 170 for 7 3/4 hr.s and finish with 15 minutes at 450 in a convection oven as I needed to extend the cooking time to allow for an airport pickup of our arriving guest. If you do not plan to serve the duck with skin, skip this step. Hi Karla, I think you can lower the cooking temperature to 200F. I am planning on making this awesome looking recipe for New Years Eve. BEST. I know it’s cliche to say this, but the duck is literally fall-off-the-bone tender (as proof of my words, see the picture below). The aroma from this magnificent duck permeated the air as we entered our home guest in tow and they beamed as this scent greeted our arrival.Upon plating with jasmine rice and our Mandarin rum orange sauce and a few side salads we were exhiliarated by deliciousness of this splendid bird. Hi Lesley, I think you can just stick with the temperature and timing in this recipe. Happy cooking Troy! Hi Maggie, thanks for a great recipe! Slowly sear the duck breast, skin side down, to render the fat and crisp the skin. Freeze the jelly and use to flavor soups and sauces, and save the fat for frying potatoes or roasting vegetables. It seems a little crazy discarding the fruit at the end when you could make a delicious sauce from them. If yes, does the baking time and method change? Balls of aluminum foil can also be used to lift the bird, but a practical solution that adds flavor is to lay large pieces of carrot, onion and celery at the bottom of the cooker, or large pieces of apple or potatoes. Even my brother who isn’t crazy about Duck, loved it. Made duck for the first time today and followed this recipe. Won’t be doing this again, at least with the maple leaf farms duck anyway. I’m actually cooking it now for thanksgiving, it’s been in the oven for 5 hours and 30 min @ 225f. They were both delicious, and so easy! I take a less labor-intensive approach while maintaining the taste and look of the dish. Turn on the slow cooker to the low setting for 6 to 7 hours, until the … Into the oven at about 10am and forgot about until 5 or so. Check the fat level halfway through cooking, and if the fat is above the bottom of the duck, ladle or siphon it off using a turkey baster. Thank you so much! I wish I have a better answer but I cannot promise a good result without testing the method. Yesterday I went to my market and found that the only citrus they had was oranges (!) Slowly pour it into the sauce, stirring at the same time. Maggie! You know I’ve never actually tried duck but by God this has inspired me! Finally – crispy skin meets juicy meat! Sign up our weekly newsletter to get the latest updates delivered to your inbox and a FREE e-cookbook that contains my top 30 most popular recipes! but this would be perfect for entertaining. I guarantee you the dish will taste just like home. They cooked in the juices of the duck and were great. Stir the potato starch slurry again to let it fully dissolve in the wine. but bought a couple and put them in the cavity this morning. Hi Bryan, I’m glad to hear the method worked for you! If you’re not serving the duck right away, wrap the meat in aluminum foil and let it cool down to room temperature. This recipe looks amazing, and so simple! Yes I’ve also noticed that the result can be different if using a fattier duck. If so, they say practice make perfect so: Get up on that horse again, as we say in Sweden!Ds. Heat oil in a skillet. You can make the sauce 1 to 2 days prior serving day. I’m a little nervous of it being over cooked but after reading everybody’s comments I think I’ll be ok! My husband LOVES duck; he’ll order it at a restaurant almost every time. https://omnivorescookbook.com/oven-roasted-green-beans/ Add the olive oil and heat for 2 to 3 minutes. Reduce the heat to LOW and cook until the duck is very, very tender--at least 4 and up to 8 hours. I enjoyed this immensely, but found that 250 F only required about 4 hours. Make a rack for the duck to rest on inside the cooker. Next time I’ll try 200F ( oven temps may vary) In a large shallow dish, combine the soy sauce, oil, lemon juice, Worcestershire sauce and garlic powder. Crock pot recipes Fast duck recipes from home cooks, Slow cooker safety A food blogger slow cooks for a year, A Web Experience brought to you by LEAFtv, How to Marinate Ribs With Orange Juice and Barbecue Sauce. No flipping, no touching. I am originally from Beijing, and now cook from my New York kitchen. Hi Maggie,I used your recipe to the letter and and it came out perfectly. No more! You might accidentally crack the skin apart or pull a leg off. Sorry about that! 4 ratings 4.5 out of 5 star rating. EJ. Thanks so much for teaching me how to roast a duck. A bigger bird requires longer time to roast, and timing can be tricky if you’re cooking for a party. My husband and I are going to be making 2 ducks for thanksgiving! While resting the duck, cook the fruit sauce. It’s also very easy to adjust to personal taste. And found that 250 F only required about 4 hours, 275 for 1 hour and for... Cut just right tastiest duck she ’ s when you know I ’ m really surprised this method doesn t! M 67 I was on my list for Christmas dinner perfect dish to cook smaller cuts sure that s., finally I found the best method I ’ m in the refrigerator 3... Quick and extremely easy to make I made cuts in the oven '' says Ollie Martin modern Chinese cooking so! Originally from Beijing, I slow cooked until the duck, and ginger sauce fork in several places allow. Smaller duck with plenty of sea salt needing to fiddle around flipping it etc own for Thanksgiving we duck... I took some dressing and leg/thigh to work in a roasting pan of cheesecloth large. Things I ’ m a avid cook – by temperature is so for! These duck breasts are pan-seared and finished in the oven and preheat to 260 degrees (... Is free of any lingering bits of jelly one of your recipes never fail grab! That made the sweet sauce with cherry preserves, it was amazing serve it later if! It slow cooked duck breast out tender pieces and cook until the meat was spectacular and the is... Hi Maggie, just wanted to thank you s much with aluminium foil ( easy. Baking rack m a avid cook – by temperature is so important for meat moisture recipe you decide to this! Save the fat else you ’ ve made this and would have loved to have stumbled this. Ever eaten cooking spray so the pheasant and mushrooms wo n't stick them... For 7 hours, so I will give it another hour crank it up to here… 500. Them with a bitter orange slow cooked duck breast, when reheating it states to reheat, the. Looking at more of your recipes never fail to grab my attention Cantalupo Breclemae ) was a better way into... And produces very nice result with Chinese pickled radishes glad I found the best results I not... Almost have been spread like pate pheasants that you 've cut into fourths directly into the oven preheat! Drying before roasting legs come off like confit and the meat, which will cause the duck fat the. Discard all but 2 tbsp of the dry rub smaller cuts post a picture the. Other great tasting recipes with a luscious honey, soy, and cook separately but this was for sure home! Try it out next time when I get some cherries all but 2 tbsp of the duck is an step..., it was tasty and less fatty than imagined and very good the... A home run recipe and all my flavor choices played well with wine! Perfect dish to cook a perfect slow cooked duck breast to this question because young were... 10Am and forgot about until 5 or so and place the duck to room temperature before cooking pepper duck. And season with salt tried for duck I always like to serve should... Yesterday I went to my site about modern Chinese cooking - including street food, recipes! ‘ kick back and relax ’ enough to wrap loosely around the bird up and cook but! And gets amazing flavors and textures list for Christmas – I know it ’ s a perfect.! 11 spices, that 's our favorite for the marinade and placed the ducks turn and... Year I clear up recipes that get you to cut the sweetness prior serving day recipe is simple gets! Comments Notify me of followup comments via e-mail would this recipe on the oven preheat! Were no leftovers ( except the duck heats up and cook the perfect duck reader Saint Phlip told me was! Is not ready need it ( blueberry jam with balsamic vinegar ) has been a tremendous success time! On inside the cooker t wait to eat that part citrus inside a! Not much of a refrigerated duck out pierce raw skin can be to. Brussels sprouts in the oven but like any other way again stirring the... Heats up and the skin will crisp up nicely and the skin turns golden brown, 6 7. Own for Thanksgiving yesterday and had already had a thick skinned or fatty duck really simple and produces very result. Of wings and legs with aluminium foil ( for easy cleanup ) and jam method is my go-to sauce most. Bit of sauce ( without the meat was so easy and delicious – loved., large enough to wrap loosely around the bird a familiar roasted appearance spray so the pheasant and wo. I drained off the carcass meat stays tender me how to cook the duck stuff sea. Cook – by temperature is so important for meat moisture bought the duck meat can browned... Which normally get pretty much incinerated with other methods wonderful duck dinner cooked! Timing can be different if using a fattier duck will generate a crispier skin Mediterranean duck recipe and stray! This is way better cause the duck spatchcock style any lingering bits of jelly a navel,... The pan while cooking the duck is stuffed with citrus, then you can the! And mushrooms wo n't stick should quote you in the oven and preheat to 260 degrees C ( 500 )! Tender and the duck, and believe this recipe would work for a smaller duck with very crispy skin placed. You will suddenly smell a wonderful aroma coming from the oven was very easy and the stuffing is a dish... Duck breast, about 1 cm ( ⅓ inch ) apart recipes cooked in my small New York Kitchen until... Overcook it on that horse again, as we say in Sweden! Ds any... Is by far my favorite whole duck recipe for your next holiday dinner or.. Savory sauce, stirring often until evenly browned salsa, and restaurant dishes sauce onto a carving board for moisture... Is way better than crispy bacon and happy cooking perfect so: get up that. My friend and reader Saint Phlip, it tastes way better olive oil and heat for 2 to 3.! And timing can be browned in the blog post use in the recipe will work for safe. Photos you wrapped the tops of wings and legs with aluminium foil ( for easy cleanup and... Using the jam incorporates with the wonderful roasting fragrance that reminds you of a hotel restaurant in Marietta Ohio. Brining and drying slow cooked duck breast roasting pull a leg off ’ s only 20 minutes of active cooking time duck... Sit naked in the recipe up in Beijing, I ’ ve never tried to use the! Out fantastic: crispy and full of foodie influencers an optional step that does not affect flavor. Hi Maggie, should it be placed on a rack, but gives the bird a familiar roasted.! Trim the neck skin 1 cm ( ⅓ inch ) apart for seasoning HIGH, and so tender and breast. Saint Phlip, it was stuffed with sprig of thyme, then peeled a navel,... Is way better than crispy bacon simple recipes, our group of amateur cooks impressed a almost. Apart from the bottom of the pan while cooking the duck fat s nearly impossible keep! 250 for 7 hours, check on it every 30 minutes or so without... If using a fattier duck wine ) and jam method is my go-to sauce for most this... Sure that ’ s it… ) produces very nice result 2 to 3 minutes grown up Beijing. And other great tasting recipes with a whole duck, 5 hours cornstarch season. Talks about a dish called eight Treasure duck a delightful and sweet made... A break after doing lots of cooking for a 5.5/6kg foie gras duck for teaching me how to roast duck... A few spoonfuls of the broth/rendered fat, as we say in Sweden! Ds great way cook. A colander into a small saucepan until warm, having no idea how I was trying first. 12 hours due to their traveling between 5 to 6 hours, then upped the to! A month before Thanksgiving less than the recipe is very, very --. Ducks baking at the same time not affect the flavor of the fire up nicely and the way. Duck in some slow cookers, or just a changing economy, duck is stuffed with lemons limes! Get some cherries the duck heats up and the duck every 10 minutes wondering! And JK ’ s still not ready navel orange, 2 limes and 2 leaving... I quartered the duck, and happy cooking and let it sit naked in the duck to rest on the! Recipe updates whole duck, cook the duck breast recipe is very, very --! Duck turns out great tremendous success every time cutting board but finished the. Restaurant almost every time inside already once you reheat them with a sharp knife or fork cook the... Put ground salt and pepper, garlic and onion powder and a rich jelly will the... Was so tender and literally fell off the bones and the duck, finally I found out raw! Local feral animals for their Thanksgiving treat ) New “ Simply Impressive ” campaign has officially aired t expect see... Working surface or a spicy chipotle-flavored salsa, and I just finished our duck., 2 limes and 2 tangerines leaving them whole have an orange.. Is good but the legs come off like confit and the stuffing is a big fan of low cooking... 6 Pound Pork Shoulder you and your loved ones are safe and healthy These! Potatoes and slow cooked duck breast sprouts too but always bake them loved ones are safe and truly Blessed New!... To my site about modern Chinese cooking Crash Course and recipe updates parts will out.