PrintRoast Duck
I've never cooked a duck, but I'm going to this afternoon. There's a recipe in the current issue of Esquire magazine that is making my mouth water. I'm just wondering if any of you have tried it.
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10 Comments:
Uh no
nelson5757 at 3:13PM on 09/19/07
Man, I do love duck. Enjoy yours this evening!
Not knowing the ins and outs of this particular recipe, my best advice is to put the duck on a rack to let the fat (there's gonna be more than you think) drain away a bit more freely. You may also want to drain the fat from the pan periodically - and save it! Mmmmm...duck fries. Make sure it's nice and dry when you put it in the oven so the skin gets extra crispy and delicious.
Without committing some blatant act of copyright violation, care to share what the recipe is called or at least the broad strokes of the ingredients?
corycm at 4:01PM on 09/19/07
I love duck too. I haven't made this one...the only whole duck recipe I've tried was Amanda Hessers (her MIL's) in Cokking For Mr Latte. The flavor and tenderness of that duck (and the huge quantity of duck stock) were superb, but as she warned, it definitely was not Food Porn! It was basically steamed in a flavorful broth for a long time, chilled overnight and then roasted before serving. Falling to pieces but delish!
Cary at 4:42PM on 09/19/07
I dont know what recipe you're using but be prepared for bucketloads of fat to come out of it, so it must be raised from the pan, and if the pan is quite small we've had to drain it a couple of times.
jennywenny at 6:26PM on 09/19/07
I've made many duck using the procedure mentioned by Cary. They do turn out great. For a standard roast duck I would lightly prick the surface of the skin to help some of the fat render out.
coolname at 9:48PM on 09/19/07
mmmmmm. duck.... i've never prepared it before but the more i think about it the more i want to try it.
barbigirl8 at 12:57AM on 09/20/07
The duck was a hit! And did my kitchen ever smell good!
Anyway, corycm asked for the recipe, so here's the basics: Prepare the duck for roasting (trim excess skin and fat); stuff lightly with a few sprigs of rosemary and thyme, along with four peeled crushed cloves of garlic; pierce skin all over to release fat; season with salt & pepper. Place duck on a rack in a roasting pan and roast at 300 for an hour. Again, pierce the skin all over, turn the duck over, and roast for another hour. Repeat again in the next hour, and again the next hour. For the final (5th) hour, increase the oven temp to 350. I started at 3:00 PM and ate at 8:00 PM. My side dishes were potatoes au gratin and chilled asparagus spears. Delightful dinner! And now I have about a cup and a half of duck fat to play with!
1stmakearoux at 7:56AM on 09/20/07
I can vouch for this recipe.
WineCanine at 7:57AM on 09/20/07
I *always* do duck in a smoker - takes a while, but comes out great.
Usually use apple or mesquite.
exvaxman at 7:45PM on 09/20/07
Would that be a hot smoker (325 degrees) or a "cold" smoker (225 degrees)?
1stmakearoux at 8:15AM on 09/21/07