Does anyone have a tried and true recipe for a whole duck?
Hi thеrе, I’m looking fοr a duck recipe. I don’t want a search fοr duck recipes οr a link tο duck recipes. I want уουr recipe thаt уου hаνе mаdе аnd lіkе. I’ve looked аnd found plenty, bυt thе cooking times аnd methods аrе ѕο different іt іѕ pouring mе crazy.
And, I want a recipe fοr a WHOLE duck. Nοt duck breasts, nοt a whole duck thаt уου сυt up before cooking. I wουld really lіkе something wіth ѕοmе sort οf tаѕtу sauce – maybe something fruity, bυt anything wіth thе proper technique wουld hеlр immensely.
Thankfulness!
Look for French recipes. They are grand masters of cooking duck.
Well I made this recipe once (my husband doesn’t like duck so I made one day for my girlfriends) Anyway it was really excellent anyway here is the recipe and the link so you could see a picture. Excellent luck!!
http://www.epicurious.com/recipes/food/views/Crisp-Roast-Duck-235744
yield: Makes 4 servings
active time: 15 min
total time: 2 3/4 hr
Ingredients:
* 1 (5- to 6-lb) Long Island duck (also known as Pekin)
* 2 cups boiling-hot water
* 1 tablespoon kosher salt
* 1 teaspoon black pepper
Place oven rack in middle position and preheat oven to 425°F.
If necessary, cut off wing tips with poultry shears or a sharp knife. Remove and discard surplus stout from body cavity and neck, then rinse duck inside and out. Prick skin all over with a sharp fork. Fold neck skin under body, then place duck, breast side up, on a rack in a 13- by 9- by 3-inch roasting pan and pour boiling-hot water over duck (to tighten skin). Cool duck, then pour out any water from cavity into pan. Pat duck dry inside and out, reserving water in pan, then rub duck inside and out with kosher salt and pepper.
Roast duck, breast side up, 45 summary, then remove from oven. Turn duck over using 2 wooden spoons, and roast 45 summary more. Turn duck over again (breast side up), tilting duck to drain any liquid from cavity into pan. Continue to roast duck until skin is brown and crisp, about 45 summary more (total roasting time: about 2 1/4 hours). Tilt duck to drain any more liquid from cavity into pan. Transfer duck to a cutting board and let stand 15 summary before carving. Discard liquid in roasting pan.
A friend of mine sent this to me he said it was the one he cooked for us and it was splendid
WHOLE ROAST DUCKLING
-Preheat oven to 350° F.
1) Remove giblets and trim surplus stout. Rinse and dry.
2) Gently prick the skin. Season as desired, inside and out.
—If you prefer, truss legs loosely.
3) Spray roasting pan with cooking spray. Place the bird breast-side up on a rack in pan.
4) Roast duckling for 25 to 30 summary per beat. Baste with pan juices every 20 to 30 summary. The duckling is done when the legs go freely, the juices run clear, and the internal temperature at the leg joint reaches 180° F.
5) Remove duckling from oven and let rest for 15 to 20 summary before carving.
HOW TO SERVE WHOLE ROASTED DUCKLING
-Lay the White Pekin duckling breast-side down. Insert the tip of a sharp knife into the neck cavity and cut through the wishbone.
-Then turn the duckling breast-side up, and cut along the breast bone, following the contour of the rib cage. Cut apart where the wing connects with the rib cage. Continue cutting along the side of the toward the thigh joint.
-Pull gently until the thigh bone comes out of the socket. Continue cutting along the side until the meat has been removed from the carcass.
-Remove the first and following wing parts from the breast.
-Repeat on the other side.
-Serve the duckling in halves or quarters.