Crisp Roast Duck Recipes
I made this last year out of the blue, and my whole family enjoyed it. We had never had duck before, and it was a nice exchange for the traditional turkey. We served it with all the usual side dishes.
Recipe From allrecipes.com
Provided by Rhonda Brock Fuller
Categories Meat and Poultry Recipes Game Meats Duck
Time 2h10m
Yield 4
Number Of Ingredients 5
Recipe From foodnetwork.com
Provided by Food Network
Yield 4 Servings
Number Of Ingredients 2
Make and share this Crisp Roast Duck recipe from Food.com.
Recipe From food.com
Provided by AmandaInOz
Categories Whole Duck
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 4
Duck basted to perfection, ideal for a Sunday lunch or special occasion
Recipe From bbcgoodfood.com
Provided by Ruth Watson
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 2
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- Completely defrost the duck in the refrigerator for 1-2 days, if using frozen. Once defrosted, rinse and pat dry. For best results, let the duck sit uncovered in the refrigerator overnight. This will help to dry and crisp the skin.
- Use a sharp knife to score the skin on the duck's breast in a diamond pattern, trying to cut only the skin without reaching the breast meat below. Cut off excess fat and poke the bird all over with a knife. Only prick the skin, don't hit the meat.
- Season the duck all over with salt, including the cavity. Stuff the cavity with garlic, shallots, lemon, apple and prunes. Use 2-3 toothpicks to sew the skin around the cavity opening tightly together, to keep the inside moist during roasting. Cross the legs and tie them together with a cooking twine. Fold the wings under the duck.
- Place the bird on the roasting pan and cook at 300 F for 1 hour, breast side up. After 1 hour, remove the bird and prick the skin all over again. Flip the duck breast side down and roast for another hour. Continue doing this process of poking and flipping the bird every hour for 3 hours.
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