Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Oct 8, 2009 07:29 PM

Cooking Duck

I bought a duck to cook for Thanksgiving, something I haven't cooked before.

I want to roast it, but I only have a toaster oven - it's a good toaster oven, however, about the size of a microwave, with top and bottom elements, temperature control and it goes up to 200 C. I've successfully made lasagna, apple crumble, cookies, foccacia and banana bread it it, among other things.

I was thinking of steaming the duck first, to cut down on roasting time and grease splatter, and then finishing up in the toaster oven. It's an Asian duck, so it's smaller than the farmed ones you get in the US.

Any advice or suggestions?

  1. Click to Upload a photo (10 MB limit)
  1. I almost always steam my duck first for about 30-45 mins. I then roast it for another 30-45mins or so and baste it with a honey, soy and tea mixture. It comes out very well every time. Don't forget to save the fat that comes out from the steaming. 2-3 ducks and you have enough for a duck leg confit...

    1 Reply
    1. re: hankstramm

      I never heard of steaming the duck first but sounds like a great idea....
      Especially with OPs toaster oven limitations
      Get that duck off to a good start and a good cooking temperature via steaming

      Duck is my favorite poultry but I don't eat the fat. I strip it away. If the skin is crispy I'll eat it. Your basting ingredients sound good with some powdered star anise. I need to have some fresh prepared mustard with the duck made from Coleman's and water

    2. You can either steam or poach first., Ina Garten's duck is poached first before roasting.

      Make sure to prick the skin thoroughly so the fat can render. You don't want to set your toaster oven on fire!!

      To make it cook even quicker, after steaming, let cool enough to handle, then quarter it, and place on a baking sheet skin side up, brush with flavorings, and let roast/broil until skin is nice & brown & crispy.

      1. The 200C may be a small problem for crispy skin.

        I only ever roast - giving it 20 minutes at 220, and then turning it down to 180. As a rough timing, cook it for 20 minutes per 500g at the 180. This usually gives me meat cooked somewhere passed medium rare, which is how I like my duck - but it is a lucky Harters if I've managed to get crisp skin as well. Tricky birds, IMO.

        I've got a wild mallard in the freezer and I'm looking forward to having it in a few days - it'll only serve one greedy person (Mrs H can have pizza)