Thank you so very much . Fatastic Recipe !!!! I made this and it’s one of the best things I’ve ever made in my life. A bigger bird requires longer time to roast, and timing can be tricky if you’re cooking for a party. Preheat oven to 120 C (250 degrees F). Just tried this slow cook technique and the duck and the breast came out tender! I just needed to adjust the temperature a little and cook it at 170 for 7 3/4 hr.s and finish with 15 minutes at 450 in a convection oven as I needed to extend the cooking time to allow for an airport pickup of our arriving guest. Ten minutes before the end of the cooking, mix the marmalade and port to make the glaze and brush all over the skin of the duck and return it to the oven for its final cooking. Thank you so much!! Thanks so much! The description is spot on! Thanks for this recipe. Finally, stir the marmalade and the port into the sauce and pour it on to the duck. Also, when reheating it states to reheat in a roasting pan, should it be placed on a rack?? I bought a five pound duck on impulse after my shift at the Park Slope Food Coop Saturday, and decided to cook it before going away for Thanksgiving. I’d post a picture if the site would allow, but it looks just perfect. Wow Maggie your recipes never fail to grab my attention. Stunning! Put a slice each of orange and lemon, a crushed garlic clove, a sprig each of thyme and rosemary, a bay leaf, a piece of star anise, 2 juniper berries and 3 … So easy! Hi Elishia, sorry for replying this so late. This was so easy and the best method I’ve ever tried for duck. Once browned, place the duck on an oven tray and cook for 35 minutes. Excellent and easy recipe. Hi DJ, I’m glad to hear the recipe worked for you! I tried your recipe and it was great. I’ve tried a couple different recipes for duck in the past few months so had to try this one, even though it appeared way too simple. Result was perfectly crisped skin and super tender, pull apart meat. And here I am I have made this duck twice so far: once for my family the first [and so far only] the I hosted Christmas Eve, and once as one of the meat options at a 20+ person Friendsgiving [alongside a second duck steamed then finished on the grill, a rib roast, and tri tip]. Had a mishap on the scoring and harmed the breast meat, hope that it’s not doomed! blood orange, lemon, and/or mandarin, peels removed. I finally know how to cook a perfect duck. Happy cooking and I hope you enjoy the dish! PERFECT!!! Hopefully that will work?! I’ll be looking at more of your recipes. In the recipe below, I introduce the original sauce recipe – a delightful and sweet sauce made from white wine and fruit preserves. No flipping, no touching. Hi Krystal, I’ve tried both ways they worked out well. Have a great day , Hi would this recipe work for a 5.5/6kg foie gras duck? I guarantee you the dish will taste just like home. Wishes for a safe and truly Blessed New Year ! Your version of fruit sauce sounds so yummy! before and store in plastic bag in fridge is it best to bring it to room temperature before reheating? Make sure that it is refrigerated within 2 hours of steam roasting. Yesterday I went to my market and found that the only citrus they had was oranges (!) We made this last night, it was amazing. If you can find Dale's Seasoning, a seasoning sauce with 11 spices, that's our favorite for the marinade. It is slower and the duck won’t look so pretty compared to one with scored skin. I paired it with wild rice and JK’s Scrumpy hard cider for a sweet contrast. Hi Adelina, I’ve never tried to use this recipe to cook smaller cuts. I wanted to know how far in advance you can make the fruit sauce? When you start to worry that you’ve roasted it for too long and suspect the duck meat has lost its moisture, your dinner is ready. If you’re not familiar with this process, I suggest you start slow. Definitely try it out! Or you can do a really simple green salad with vinaigrette dressing. Cooked this for myself for Xmas dinner. They were both delicious, and so easy! The skin will crisp up nicely once you reheat them in the oven. The slashes in the skin did not work. Way way too high to be edible. For those who miss a perfectly roasted Peking duck from back home, cook duck pancakes, and serve everything with chopped green onions and cucumbers. For side dishes, you could check out: The active prep time is 10 minutes. The 1st duck I stuffed with a sprig of thyme, chunks of Vidalia onion, an apple(cores and quartered) and chunks of raw deer sausage(any sausage will do). 3.5 out of 5 star rating. They cooked in the juices of the duck and were great. Do not trim any skin from the bottom of the duck, because it will keep the meat moist during roasting. I ran across your recipe….we are amassed how fantastic it is. I ate one thigh/leg and all stray crispy bits. Remove the duck to a carving board to rest while you make the sauce. Oh and, in the same way I’ve done other duck recipes over the years, I covered the bottom of the pan with vegetables (in this case, it was thick slices of sweet potato); it guarantees the duck won’t stick to the bottom of the pan. This is possibly the most memorable meal this holiday. This was simple and delicious! You’ve done an ecellent job with it there. I made a fantastic sauce that made the breast meat sort of edible but I’m sticking with duck confit. It is by far my favorite whole duck recipe because the result is spot on every single time. This will help the duck render fat faster and create a crispy skin. This is a festive dish, so we’re not going to count calories here . Great recipe! Roast the duck for 3 hrs, pricking again every now and then. Save for later use. Excellent over a bed of white rice. You know I’ve never actually tried duck but by God this has inspired me! And I roasted potatoes and brussels sprouts in the duck fat. I am originally from Beijing, and now cook from my New York kitchen. Hi I'm Maggie Zhu! Anyhow, glad the recipe worked for you. It’s been ages since I roasted a whole duck, will definitely repeat this more often. Thanks!! Would I need to adjust the cooking time? Made duck for the first time today and followed this recipe. Place the duck in a roasting tin, and prick the fleshy parts with a skewer. Hi Deb, I’m glad to hear the recipe worked for you! I am planning on making this awesome looking recipe for New Years Eve. Very good. But I will NEVER roast duck any other way again! Are there any other ways to stuff a duck what you would reccumend? Transfer the rendered duck fat into a small bowl. I’m gonna read up more on the eight treasure duck and maybe do some experiments. This was brilliant. That’s being said, if you’re using various bone-in skin-on cuts, I’d try the method you suggested (place the duck on top of citrus with skin side up). According to Saint Phlip, it’s the tastiest duck she’s ever tried. Restrain yourself from snacking on the crispy skin. It’s the first time that I ever prepared a duck and I’m so glad I did. Absolutely easiest best tasting roast duck!!!!!!!!! Your side dishes sound like a feast! Win a set of Delia Online Tins and Liners with Grana Padano, Keeping a cake with just a marzipan topping, 1 duck with giblets, weighing approximately 5-6 lb (2.25-2.75 kg), 1 heaped teaspoon fine-cut Seville orange marmalade, 1 level teaspoon coriander seeds, crushed, 3 level tablespoons Seville orange marmalade, Confit of Duck with Port and Sour Cherry Sauce, Rillettes of Duck with Confit of Cranberries, Crisp Roast Duck with a Confit of Rhubarb and Ginger, Glazed Smoked Loin of Pork with Cumberland Sauce, Shoulder of Lamb Stuffed with Rice and Olives. When it has cooled off, cover with plastic wrap and store it in the fridge. Bake until the skin turns golden brown, 6 to 7 hours (depending on the thickness of the duck skin). Next time if you want to freeze the duck, wrap them tightly with aluminum foil and seal them in plastic bags, so they will stay juicy and won’t get freezer burn , Hi Maggie, so looking forward to trying this recipe soon! No matter which recipe you decide to use in the end, I hope your holiday dinner turns out great! I’m just an old guy, not much of a cook but this was a breeze to make. I found out pierce raw skin can be trick and you might accidentally damage the meat. My husband and I are going to be making 2 ducks for thanksgiving! 4. My husband is a duck hunter, but he doesn't really care for traditional duck recipes so he came up with this and everyone raves! Maltose (麦芽糖, mài yá táng), also known as maltose syrup, is a super thick syrup that’s commonly used in traditional…, Papery dried shrimps, xiā pí (虾皮) in Chinese, is a fantastic way to add sea-salty flavor to a wide array…, Preserved mustard greens (碎米芽菜, suì mǐ yá cài), also known as pickled cardamine sprouts, are a common acidic addition that…, The century egg (皮蛋, pí dàn) is also known as millenium egg, pine flower egg or ‘skin egg’. This was for sure a home run recipe and all my flavor choices played well with each other. Marinate for 5 minutes. I think the best way is to roast the duck for 4 hours, then you can try gently pull the leg. The only thing I did different was the sauce (didn’t have wine or jam lol) so used Chicken broth, cranberry jelly, and cornstarch. No more! I’d like to try something other than braising the duck and your recipe sounds delicious! I baked this in a Dutch Oven using the backbone as my “rack” (so I could use all those glorious bits for duck stock after everything was said and done). Won’t be doing this again, at least with the maple leaf farms duck anyway. I totally thought I messed up when I realized at the 5 hour mark I had been cooking the duck at 200 degrees Fahrenheit instead of 250. Happy Holidays . Looking forward to trying this on Christmas day. Hello, It’s a perfect dish to cook for Christmas . Thank you so much! Are we going for chicken temp eg out at 155 beast meat? If yes, does the baking time and method change? The usual problem is either the legs are done and the breast is dry or the breast is good but the legs are raw. 2. Strain off all the excess fat from the roasting tin, then place the tin on a gentle heat and add the coriander seeds and garlic. Cooking at 250F requires too many hours, so I’m not sure that’s practical. I made this duck yesterday for Christmas and it was DELICIOUS. Hi Maggie, I take a less labor-intensive approach while maintaining the taste and look of the dish. For those who enjoy a savory sauce, head over to the Mediterranean duck recipe and cook the olive sauce. Do you suggest any adjustments to time or temperature? The husband and all 5 children loved it! Notify me of followup comments via e-mail. I tried this technique Sunday, November 4, 2018. You can make the sauce 1 to 2 days prior serving day. Hi, is it possible to get the same juicy results if the duck is not whole but cut up into pieces before baking or is it going to dry out? My hubby came down with SIBO so that recipe went out the window. After 7 hours at 110 degrees Centigrade with a 10 minute finish at 200 degrees it was still moist and tender with great crisp skin. To answer your question, yes I do wrap the wings and leg tips with foil whenever I bake a chicken or a duck, just to keep the parts from burning. 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