NORTH CROATIAN ROASTED DUCK
This is traditional fall dinner, usually served with "mlinci" (recipe also on Zaar). It is very easy and simple; I am adding some of my procedure tricks.
Provided by nitko
Categories Whole Duck
Time 17m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 4
Steps:
- Clean the duck and salt only from inside 2-3 hours before roasting. Add one tablespoon of marjoram inside the duck to cover inside meat.
- Heat oven to 250°C If there is enough fat inside duck, remove this fat and melt it separately in small pot; add lard. Heat lard and pour over duck's skin (that way we close pores on skin).
- Immediately put the duck into hot oven, roast 20 minutes on 250°C and than reduce heat to 180°C Last 20 minutes roast again on 200°C
- Duck weight 2500 g need about 120 minutes roasting.
- Start cutting the duck after 15 minutes resting outside. Use this time to remove fat drippings you will need for "mlinci".
ROASTED DUCK WITH KUMQUAT SAUCE
I adore roasted duck... and kumquats. This was in the Tribune's Food & Drink Weekly Guide. Am stashing for when the economy warrants me springing for a duck... & kumquats.
Provided by Busters friend
Categories Whole Duck
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oven to 400 degrees.
- Prepare the duck: Poke the skin all over the duck with a fork. Season the duck all over with 1 1/2 teaspoons salt and one-fourth teaspoon pepper, rubbing the seasoning over the skin.
- In a small bowl, stir together the celery, onion, cinnamon sticks, star anise and 1 tablespoon olive oil. Stuff the mixture into the cavity of the duck and tie the legs together with the tail to prevent the stuffing from falling out.
- Heat a large sauté pan over medium-high heat and add the remaining tablespoon oil. Brown the duck, turning every few minutes to color each side evenly and well, about 20 minutes total.
- Place the duck and any juices in a baking pan and roast, basting every 15 minutes, until the juices run clear when you prick the thigh, about 2 hours.
- Remove the duck and set aside to rest 20 to 30 minutes before carving.
- While the duck is in the final hour of roasting, make the kumquat sauce. Place the honey in a 2-quart heavy-bottom saucepan over high heat. Bring the honey to a boil and cook just until it begins to darken and caramelize. Immediately remove the pan from heat and add the vinegar and orange juice, stirring to combine.
- Cook over medium heat until the liquid is reduced by three-fourths, 20 to 25 minutes. Stir in the butter and kumquat slices and simmer gently for 5 minutes, stirring occasionally to allow the flavors to marry. Remove from heat and serve with the duck.
Nutrition Facts : Calories 1545.9, Fat 140.9, SaturatedFat 46.9, Cholesterol 263.9, Sodium 829, Carbohydrate 27.8, Fiber 2.9, Sugar 22.5, Protein 40.7
ROASTED DUCK WITH LICORICE MERLOT SAUCE
Make and share this Roasted Duck With Licorice Merlot Sauce recipe from Food.com.
Provided by dicentra
Categories Duck
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- .In a medium saucepan, simmer the honey over moderate heat for 1 minute. Add the kumquats and cook until softened, about 3 minutes.
- Strain the honey into a medium saucepan; reserve the kumquats separately.
- Add the wine and chicken stock to the honey and cook over moderate heat until reduced to 1/2 cup, about 15 minutes.
- Add the jelly beans, remove the saucepan from the heat and let stand until the sauce has a nice licorice flavor, about 5 minutes. Discard the jelly beans.
- Preheat the oven to 350°. In a large saucepan, cover the celery root and potato chunks with water and add 1 teaspoon of salt.
- Boil over moderately high heat until tender, about 30 minutes. Drain the vegetables; return them to the saucepan and shake over high heat to dry out.
- Transfer the celery root and potato to a food processor and puree until smooth. Wipe out the saucepan and return the puree to it. Stir in 3 tablespoons of the butter and the hazelnut oil.
- Season with salt and pepper, cover and keep warm.
- Heat a large skillet. Using a sharp knife, score the duck breast skin in a cross-hatch pattern.
- Season the breasts with salt and pepper and add 3 to the skillet, skin side down. Cook over moderate heat until the skin is deep brown and crisp, about 5 minutes; spoon off the fat once or twice.
- Turn the breasts and cook until browned on the bottom, about 2 minutes. Transfer the breasts to a baking sheet, skin side down, pour off the fat from the skillet and repeat with the remaining breasts.
- Bake the duck in the oven for about 6 minutes, or until medium rare. Transfer to a carving board, skin side up, cover loosely with foil and let rest for 5 minutes.
- Bring the licorice sauce just to a boil. Remove from the heat and whisk in the remaining 2 tablespoons of butter; season with salt and pepper.
- Thinly slice the duck breasts crosswise and arrange the slices on 8 large plates.
- Spoon the licorice sauce over the duck and top with the honeyed kumquats. Spoon the celery root puree alongside the duck and serve.
EVERYDAY ROASTED DUCK
Make and share this Everyday Roasted Duck recipe from Food.com.
Provided by ratherbeswimmin
Categories Whole Duck
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Recommended equipment: kitchen twine, heavy-duty flameproof roasting pan with a flat wire roasting rack, a fat-separating measuring cup (2 cups or larger), poultry shears or heavy knife for splitting the bird.
- Arrange an oven rack in the middle of the oven; preheat to 400°.
- Remove all clods of fat from the duck cavities, and trim any loose flaps of skin; rinse the bird, including the giblets and neck; pat dry with paper towels.
- Sprinkle a teaspoon of salt inside the belly cavity; and push in the rosemary sprigs.
- With the breast side up, twist and fold the wing tips so they stay under the bird.
- Cross the legs over the cavity opening and tie the ends tightly with kitchen twine.
- Chop the duck neck into two or three pieces and scatter in the bottom of the pan, along with the giblets, under or around the wire rack.
- Set the duck, breast side up, on the roasting rack in the pan.
- Whisk the wine, lemon juice, and olive oil vigorously together until emulsified, and pour this all over the duck skin; sprinkle the remaining 2 teaspoon salt over the bird, making sure that the sides are moistened and salted as well as the breast.
- Roast the duck for an hour, breast up, then baste it all over with the pan juices, using a bulb baster or large spoon--tilt the roasting pan carefully to scoop up the liquid.
- Continue to roast for another 1 to 1 1/2 hours, basting the bird every 30 minutes or so, until it is dark gold and very crisp all over.
- Remove the duck to a platter, take out the rack and gather the giblets and neck pieces onto the platter, too.
- Carefully pour the hot juices from the pan into a fat separator and let the fat gather on top.
- Pour the good juices out of the separator into the roasting pan (if you don't have a separator, spoon off all the fat first, then pour in a cup or more of stock, so you have at least 1 1/2 cups liquid to deglaze the pan and cook into a sauce).
- Set the roasting pan over med-high heat on top of the stove, and bring the liquids to a boil, vigorously scraping up all the caramelized bits on the bottom of the pan.
- Let the juices reduce until slightly thickened and flavorful, then turn off heat.
- In the meantime, cut up the duck into small pieces to serve family-style; pile the cut pieces on a serving platter, along with the roasted neck and giblet morsels.
- Keep warm, and when the sauce is ready pour the pan sauce all over.
ROASTED DUCK
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.
Provided by Rhonda Brock Fuller
Categories Meat and Poultry Recipes Game Meats Duck
Time 2h10m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
- Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.
Nutrition Facts : Calories 624.9 calories, Carbohydrate 1 g, Cholesterol 280 mg, Fat 45.1 g, Fiber 0.6 g, Protein 51.8 g, SaturatedFat 20.3 g, Sodium 1538.1 mg, Sugar 0.1 g
GRANDMA'S ROASTED DUCK
When I was growing up, my grandma always served roast duck for the holidays, and for other family events throughout the year. I always thought it was better than turkey! -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. Pierce duck skin all over with a fork. Mix remaining ingredients; rub over outside of duck. Place duck on rack in a shallow roasting pan; add 1 inch of water., Roast duck, uncovered, until a thermometer inserted in thigh reads 180°, 1-1/2 to 2 hours. Remove from oven; let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with duck.
Nutrition Facts : Calories 649 calories, Fat 51g fat (18g saturated fat), Cholesterol 152mg cholesterol, Sodium 550mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 34g protein.
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