Christmas Roast Duck
There are so many recipes out there for Roast Duck and I just can't narrow it down. Do I roast it in a relatively short time with bacon over it (sounds so good) or slow and low, turning the duck every hour. Should I even attempt to pour boiling water over it to ensure a crisp skin? I am drowning in recipes over here!
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6 Comments:
Well, you will need to make a decision. As with other birds, the breasts will cook long before the legs, thighs and wings. But unlike turkeys or chickens, the breasts of duck (as well as geese, pigeon and other red-fleshed birds) must be served rare-to-medium. Overcook a duck breast and you will get a gray, livery meat that's not very nice. So what to do?
Cut it up and serve it two ways. Slow and low for the legs, thighs and wings, preferably in a braise. Then pan roast the breasts so you get deliciously crispy fatty yummy oh-my-God I am...sorry, I had a moment...skin, and meat that is about 130 degrees interior (it will rise a bit as you let it rest).
Can't bear to disjoint that pretty duck? Then brown him on all sides first, roast in a 425-450 degree oven until the breasts are done, take it out, rest it, slice off the breasts and serve. Then, return the bird to the oven and lower the heat to 350. By the time your guests have eaten the breast, the rest will be done.
Oh, and the bacon? Believe me, with a domestic duck you will not need an ounce of extra fat. It has more than it needs. Now a wild duck...
HunterAnglerGardenerCook at 3:26PM on 12/20/07
I don't know about Jayna, but that is exactly the kind of advice I hope for when trying to decipher something new with many options before me! Cut-to-the-bone and tell me why one type of recipe to get x and the other to achieve y. Thanks Hunter!
Cary at 3:48PM on 12/20/07
David Lebowitz recently posted a recipe for Duck Legs braised with Red Wine & Prunes that I made. Yum.
Like Hunter does, I pan-roasted the breasts and braised the legs. Some of the braising sauce can spooned over the sliced breast meat. Served with some potatoes roasted in the duck fat rendered from the trimmings and scraps left from the back.
This is doable for a Christmas meal. It is not as difficult or time consuming as it may appear. Only the pan-roasting need be done at the last minute. The duck legs can be braised ahead, and kept warm or re-heated. Pan-roasting the breasts only takes about 20-25 minutes --- sear them well and pop into the oven to finish. The duck can be cut up the day or two before. Salt it well and let it brine in the fridge.
kjgibson at 4:12PM on 12/20/07
Thanks! And KJGibson is right: Brining can help a lot, and in fact most braises are better done a day ahead and reheated. A classic salmis is one of these. Here is my take on it, and this is one of my favorite duck breast recipes, which also happens to be very, very simple. Hope you like them.
HunterAnglerGardenerCook at 7:48PM on 12/20/07
Wow! You have settled it, I am going to pan-roast the breasts and braise the rest. Initially I thought that separating the breast and legs would be too time consuming, but on second thought now I think roasting the duck whole would not only take longer, but definitely lead to a dry Christmas dinner. Thanks so much for the advice!
jayna720 at 10:54PM on 12/20/07
If you're so inclined to try this type of treatment, check out this recipe for Gala Goose - it translates beautifully to duck.
chiff0nade at 2:18PM on 12/21/07