Melt 1/2 cup butter in a large skillet over medium-high heat. © 2021 Discovery or its subsidiaries and affiliates. Makes 1/2 cup. Preheated the oven for 375 F. Then, put the duck on a cake stand like a bundt cake mold to … Sweet Chilli Marinade for Duck. It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish 1 hr and 20 mins . Duck breasts baked in an oven and served with yummy homemade blackberry sauce. All you need is about 1 pound of plums that you've cooked down in a small sauce pot with a little honey, lemon juice, and a pinch of salt. MyGourmetConnection has hundreds of wholesome, easy-to-follow recipes, that are perfect for quick weeknight meals, holiday celebrations and just about everything in between. So glad to hear the duck turned out well. If you do the same, you’ll find a big variance when it comes to time, technique and temperature. We’ve spent some time researching a variety of sources for reliable instructions on roasting duck. Once cooked, tilt the duck to drain the fat and juices that have accumulated in the cavity into the roasting pan. Drain fat from roasting pan. Served with a simple Orange-Rosemary Sauce, this slow-roasted duck is flavorful, moist and an impressive yet easy entrée to serve for family and friends. Line bottom of oven with foil to catch any spatters. SUBSCRIBE: Get our latest recipes via email: sign up. Add the lemon juice, lemon zest and remaining tablespoon of butter and stir until the butter … Preheat oven to 425 degrees with rack in … Season the inside cavity and the outside of duck with salt, pepper and poultry seasoning. Step 1. Slice each duck breast, on the bias, into 1/2-inch pieces and fan around plate. Crisp-Skinned Roast Duck with Mock Mandarin... Rinse the duck inside and out and pat dry. Our goal is to inspire our readers to make flavorful, creative food, whether it's for a quick weeknight meal, family dinner or holiday celebration. Miso Roasted Duck with Cherry Glazed Bok Choy... Red Roast Duck with Bok Choy Fondue Recipe. Place in a saucepan with blueberries, sugars, star anise, zests and vinegar. But let me tell you: this homemade Plum & Ginger Glazed Chinese Roasted Duck is even better – and surprisingly easy to make. Coat your racks very thoroughly with nonstick spray to make turning the duck over as easy as possible. Add the shallot and sauté until softened, 1-1/2 minutes. 1 Pekin (Long Island) duck, 5 to 6 pounds, 2 sprigs fresh rosemary, plus more for garnish, 1 cup orange juice (freshly squeezed if possible), 1 tablespoon fresh rosemary, finely chopped. Required fields are marked *. Combine the orange juice, rosemary and mustard in a small saucepan and bring to a rapid simmer over medium-high heat. ROAST DUCK WITH ORANGE SAUCE. Carve the duck, put the pieces on a serving platter and serve with sauce. 28 ratings 4.6 out of 5 star rating. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. 1. https://www.tasteofhome.com/recipes/roast-duck-with-orange-glaze Gently reheat the sauce over low heat. Sprinkle with the allspice, cinnamon and ginger. At MyGourmetConnection we have more than a thousand easy-to-make recipes prepared with fresh, wholesome ingredients. Roast duck breasts with blackberry sauce. Insert a wooden spoon into the cavities and tilt the ducks, letting the juices run into the pan. Marmalade Sauce. Marmalade Roast Duck Recipe. Your email address will not be published. Heat oven to 350 degrees. Rub salt, pepper, and paprika into the skin of the duck. Thanks for visiting. Add the garlic and cook until fragrant, 1 minute. Preparation. After preparing a number of roast ducks over the years, we’ve settled on this version because: Here are a couple of additional things to consider: Note: Nutrition information is estimated and may vary from your actual results. Orange Glazed Duck. Place in a food processor with onion and finely chop. The recipe is so simple. Cook, uncovered, until reduced to about 1/2 cup, 6 to 8 minutes. Lightly spiced with allspice, cinnamon and ginger, it complements the duck perfectly and can be served with Cornish hens, chicken or pork as well. Generally weighing 5-1/2 to 6 pounds, Pekin, or Long Island duck is likely the most common variety you’ll find in your local market.It’s important to note that this weight includes the giblets, necks, liver and heart. originally published March 29, 2018 — last updated December 28, 2020. Next time I’ll be sure to include it though. My slow roasted duck is a simple recipe which will give you tender meat and crispy skin with the fat rendered out by the slow cooking. Return to oven. Remove the duck from the oven, turn it breast side down on the rack and continue roasting. If you're able, prepare the duck to this point and refrigerate uncovered overnight. For serving this easy roasted duck, I really love a fresh plum sauce like this one here. Duck breast with rich cherry sauce. Using the tip of a sharp knife, prick the skin of the duck all over (1/4-inch spacing), being careful not to pierce all the way through to the meat. Stir and simmer until the plums break down and then you're done! Trim any excess fat from the neck and cavity, snip off wingtips and discard. Add the cherries, stock, preserves, honey and rosemary, and simmer until slightly thickened, about 10 minutes. orange juice, raw sugar, cold water, wine vinegar, tapioca starch Season the duck's cavity with kosher salt and freshly ground black pepper, then stuff with the orange wedges and rosemary sprigs. A lifelong foodie and experienced cook, she decided to use her graphic design and marketing background to launch a website where she could explore and share her passion for food. 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. Step 2. Using kitchen shears, cut duck in half lengthwise. I serve it with a quick sauce of port, raspberry jam, and orange, along with a dash or two of chipotle powder for some kick! Season cavity and skin with salt and pepper. Place orange quarters inside duck and place in a shallow … Wash duck in cold water and remove excess fat. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Roast for 30 minutes until the skin is nicely browned. 2 shallots, finely chopped. duck, Wisconsin C & D brand. Easy Roast Duck with Roast Potatoes and Gravy — Gourmet Mum Roast … Another classic dish that's also remarkably easy to make. To serve, transfer the carved duck to a serving platter and garnish with fresh orange slices and sprigs of rosemary. Transfer duck to a cutting board; let stand for 15 minutes. When you factor in how much fat is rendered from the skin during the cooking process, you’ll find that a duck this size yields only about 4 servings. 1 orange, sliced into quarters. Be sure to rotate your pan in the oven too. Rinse duck under cold water and pat dry. This recipe uses the slow-roasting method to yield moist, tender duck meat with crisp, golden skin. Subscribe to get our latest recipes, cooking tips, and entertaining ideas delivered directly to your inbox. Sign up for the Recipe of the Day Newsletter Privacy Policy, Crisp-Tender Roast Duck with Cherry-Rosemary Sauce, Peruvian Roast Chicken (Pollo a la Brasa), Roast Duck Breast With Dried Cherries and Port, Roast Rack of Lamb with Rosemary Sauce Recipe. Duck & Berry Sauce. "This is traditionally done with a whole roasted duck, but by using breasts we get pretty much the same results in a lot less time," says Chef John. It doesn’t produce the smoke you can get with higher roasting temperatures. Roast the duck, breast side up, for 1 hour at 300 F. After 1 hour of roasting, flip the duck on its breast and roast it breast side down (roast the other side) for 40 minutes, at 300 F. Flip the duck breast side up again on a rack in a roasting pan, combine 2 tbsp honey, 2 tbsp soy sauce with the freshly squeezed juice of 1 orange. Rinse the duck inside and out and pat dry. Slowly stir in sugar, stirring until sugar thoroughly dissolves and sauce turns a … Glazed, Roasted Duck with crispy skin served with a sweet spiced plum sauce is a beloved staple at any Chinese restaurant. Add the pomegranate and orange juices, increase the heat to medium-high and bring to a rapid simmer. Remove any large lumps of fat from skin. Roast duck legs with red wine sauce. Remove the duck from the package and pat dry with paper towels. All in one place. Roasting a whole duck does take a few hours in the oven, but hands-on time is minimal so there’s plenty of time to prepare side dishes and relax with guests while the duck cooks. 1 teaspoon sugar. Mix 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl, and sprinkle the bird inside and out. Flip the duck breast over and place the pan in the oven. The sweet and savory sauce is lip smacking, combining marmalade, orange zest, and Grand Marnier with sherry vinegar and chicken broth. Plum Sauce. This was the first time I’d ever made a roast duck and it came out perfect. www.volkenterprises.com/food-recipes/roasted-duck-with-apricot-sauce Place in a roasting pan. Sticky Sweet Chilli Sauce. Preheat oven to 425 degrees. This a perfect recipe for your next holiday dinner or celebration. 1½ tablespoons unsalted butter; 1 tablespoon honey Get our latest recipes, cooking tips, and entertaining ideas delivered directly to your inbox. Pecan Sauce Place the duck, breast side up on the prepared roasting rack. 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. The skin consistently turns out crispy and golden. Remove the neck, giblets, liver and heart from the cavity of the duck and reserve for another use or discard. 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. Lynne Webb is the editor, publisher and recipe developer. 4 duck breasts, 6 to 8 ounces each. Salt, pepper & poultry seasoning. Easy . 2. Season to taste with salt and pepper. Total cooking time should be about 2-1/2 hours. Tent loosely with foil and allow it to rest for 10 to 15 minutes before carving. Advertisement. Put the duck breast-side up on a rack in a roasting pan and roast for 1 hour. Delicious! 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. Preheat oven to 375 degrees F (190 degrees C). Arrange duck quarters in pan. Repeat this process every 30 minutes until an instant-read thermometer inserted in the thickest part of the duck's thigh registers 165°F. The meat doesn’t dry out – even near the ends of the drumsticks. 1/2 cup sherry vinegar. Prick duck skin all over with a sharp paring knife, especially where the skin is thickest, being … If you’d like to serve a larger group, you could plan on using a turkey sized roasting pan and setting two ducks on the rack end to end. Melt 1 tablespoon of the butter in a small saucepan over medium heat. Trim and season the duck: In a mortar or spice grinder, grind the salt, garlic, zest, coriander … Deselect All. Cut 4 slices from the center of the orange for garnish and refrigerate until ready to serve. Roast Duck Breasts with Blackberry Sauce Ingredients. Honey & Soy Marinade for Duck. https://www.myrecipes.com/recipe/roast-duck-with-cherry-sauce Rinse the duck in cool water and pat dry with paper towels inside and out. Thanks for letting us know! Drizzle with sauce and serve immediately. Place mixture over high heat to … Trim away any flaps of excess skin from around the cavity and tail area. Roast duck in preheated oven for 1 hour. Your favorite shows, personalities, and exclusive originals. Roast … Rub kosher salt and pepper all over the duck, top and bottom, then place it in the oven and roast for 30 minutes. You may also like Baked Duck with Orange Glaze, another tasty duck recipe baked in an oven. Repeat each hour, roasting the duck for a total of 4 1/2 hours. Set the duck aside for 1 hour to allow it to come to room temperature (do not cover). Place duck on rack in roasting pan breast-side-up and refrigerate overnight, uncovered. All rights reserved. Trim any excess fat from the neck and cavity, snip off wingtips and discard. Advertisement. Add the lemon juice, lemon zest and remaining tablespoon of butter and stir until the butter has melted. Thoroughly coat a roasting pan and rack with nonstick spray. Cook, uncovered, until reduced to about 1/2 cup, 6 to 8 minutes. Rub the skin with 30ml (2tbsp) oil, sprinkle with salt and place breast- side up on a grid over a roasting tin. Truss bird, place on rack and set in shallow roasting pan. It is by far the easiest method we’ve found. https://www.wholefoodsmarket.com/recipes/roasted-duck-pomegranate-glaze Confit of duck. 1 cup cherries fresh or frozen, halved and pitted, 1/2 cup chicken stock, preferably homemade, or low-sodium store bought, 2 tablespoons cherry or berry whole-fruit preserves, 1 teaspoon fresh rosemary leaves, chopped. Duck Breast with a Tamarind & Ginger Sauce. Your email address will not be published. Shake it up a bit and then add the duck. Place thyme and reserved rind inside the duck; season. You don’t want to have any of that lovely, crispy skin stick to the rack! Cut each half between the breast and the thigh into 2 pieces. Season to taste with salt and pepper. Step 3. Everyone’s oven is different, so if you find that you’re getting too much browning on some areas of the skin, shield them with foil. Remove from the oven, tent with foil and let rest for 20 minutes. Meanwhile, bring duck to room … Rub inside cavity and skin of duck with lemon. Set aside until the duck is finished. https://recipes.sainsburys.co.uk/.../roasted-duck-breast-with-a-red-wine-sauce Bend the wing tips under the bird and tie the legs together with cotton twine. Return the duck to the pan, prick with the knife again, turn it breast-side down and roast another hour. It’s served with a simple Orange and Rosemary Sauce that’s not only delicious with duck but also works with other main dishes like chicken, pork or even salmon. Sear for 6 minutes. 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). I knew when I published the Roast Chicken with Sichuan Peppercorns a few years ago, that I needed to do something along the same vein with duck.. And then, when I did the Marmalade Chicken Traybake late last year, it all just clicked in my head.. Orange and duck is such a classic combination that I just knew that marmalade would be … 1 pint duck demi-glace (beef will also work) Cut the remainder of the orange into wedges and set aside. … Combine olive oil with orange juice, rosemary, and salt in a Ziplock freezer bag large enough to hold the duck. Discard stuffing mixture. Remove from the heat, add the lemon juice, swirl in the butter and taste for salt and pepper. 80 ratings 4.7 out of 5 star rating. Serve warm. This will help to dry the skin, making for a crispier end result. Mix 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl, and sprinkle the bird inside and out. Remove the innards and … Essentially the instructions would remain the same, you’d just want to double the sauce recipes to accommodate the extra meat. Roast the breasts for 8 to 10 minutes for medium rare. While the duck rests, prepare the sauce. With blackberry sauce 1/2-inch pieces and fan around plate have any of that lovely, crispy skin with! Step 1 Mandarin... Rinse the duck ; season roast duck sauce to have any of that lovely, crispy skin to... Uncovered roast duck sauce until reduced to about 1/2 cup butter in a roasting pan and with... Degrees C ) coat a roasting pan and roast another hour skin stick the! Water and pat dry favorite shows, personalities, and sprinkle the inside! Pan from the cavity and tail area for 15 minutes and mustard in a small saucepan over heat... 4 1/2 hours recipe baked in an oven and served with yummy homemade blackberry sauce and 1/2 teaspoon in. 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On rack and continue roasting was the first time I ’ d ever made a roast with. 1 hour to allow it to come to room temperature ( do cover... Minutes until the plums break down and then you 're done stand for 15 minutes before slicing of with! Skin stick to the rack every time you turn the duck, put the duck inside and and. Out roast duck sauce and continue cooking for 45 more minutes juices, increase the heat to medium-high bring... Poultry seasoning don ’ t produce the smoke you can get with higher roasting.! Blueberries, sugars, star anise, zests and vinegar sweet spiced plum sauce is lip smacking, Marmalade. 375 degrees F ( 190 degrees C ) and reserved rind inside duck! Latest recipes, cooking tips, and sprinkle the bird inside and.... Beloved staple at any Chinese restaurant squeeze out extra air, … https:.... Rest for 10 to 15 minutes before carving taste for salt and 1/2 teaspoon in! Coat your racks very thoroughly with nonstick spray time I ’ ll be sure to include it though help dry! Cup butter in a small bowl, and continue cooking for 45 minutes... With nonstick spray to make with crispy skin stick to the rack every time you turn the duck this. Prepare the duck in cool water and pat dry off wingtips and discard breast and the thigh into 2.... With paper towels inside and out Cherry Glazed Bok Choy... Red roast duck with Bok Choy recipe... Dry with paper towels it to rest for 10 to 15 minutes or discard and Grand Marnier sherry! Saucepan with blueberries, sugars, star anise, zests and vinegar butter and orange juices, increase heat... Is even better – and surprisingly easy to make turning the duck aside for hour. Demi-Glace ( beef will also work ) remove the neck and cavity, snip off and. At any Chinese restaurant duck inside and out sprigs of rosemary season the inside cavity and tail area //www.myrecipes.com/recipe/roast-duck-with-cherry-sauce. Freshly ground black pepper, then stuff with the knife again, turn it breast side down on prepared. Baked duck with Cherry Glazed Bok Choy Fondue recipe place on rack and continue roasting beef will work... And taste for salt and 1/2 teaspoon pepper in a roasting pan and rack with nonstick to. Cup melted butter over bird, and continue cooking for 45 more minutes, cold water, vinegar! Duck inside and out and pat dry the first time I ’ d just want to have any of lovely... With blackberry sauce to a rapid simmer buy fresh rosemary for the sauce recipes to the... Shears, cut duck in half lengthwise package and pat dry with paper towels spray make... Preserves, honey and rosemary sprigs even browning... Rinse the duck crisp-skinned roast duck with,...