ROAST DUCK
Provided by Ina Garten
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
- Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
- When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.
- Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.
CONTEMPORARY DUCK
This is a "quick" tasty recipe for duck. If you enjoy duck, you might want to give this recipe a try as an alternative to your favorite recipe. Recipe can be "halved," use 1 duck and cut onion soup mix by 1/2, I perfer to use the same amount of wine, instead of cutting the amount in half. Posted in reply to a message board request for duck recipes.
Provided by Dee514
Categories Whole Duck
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Place duckling quarters on rack in shallow roasting pan.
- Roast at 425°F for about 30 minutes, or until browned.
- Remove from oven; remove ducks and rack.
- Drain fat from bottom of pan.
- Place duck quarters skin side up in pan.
- Sprinkle onion soup mix evenly over ducklings and baste with wine.
- Cover pan tightly with heavy foil; and bake at 325°F for 1 hour 15 minutes.
- Remove foil and bake for an additional 20 minutes.
Nutrition Facts : Calories 1171.6, Fat 61.8, SaturatedFat 16.6, Cholesterol 772, Sodium 869, Carbohydrate 3.1, Fiber 0.3, Sugar 1, Protein 139.4
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