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duck recipe - what do you think?

  • m

I will be making a duck for the first time this weekend. Please share your favorite recipe or tell me what you think of this one


Thanks, much appreciated!

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    1. Julia Child's recipe for Duckling a l'Orange is great, and available in the first volume of "Mastering the Art of French Cooking."

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      1. If you're looking specifically for duck l'orange, I'm no help because I don't like it, but if you're just looking for delicious duck recipes in general, this one's our favorite:

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        1. re: thursday

          Even if you don't like duck a l'orange, the JC "master recipe" for roasted duck is very good, and you can sauce it differently. She gives a few variations, I believe, the one with sour cherries is my favorite -- no surprise!

        2. Jfood would vote against that recipe. The sauce does not sound like it would be enjoyable to jfood.

          If yoyu go with the JC recipe todao links above you will have a magnificent bird.

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          1. re: jfood

            Thanks everyone. Doesn't have to be duck a l'orange, just a great duck recipe.

            The JC recipe looks great. Though it looks like I need to plan a whole day for it.

          2. Don't like the sound of the recipe the OP links to. Although there are few ingredients, most seem to clash unpleasantly for my taste.

            For me, a simple roast for the bird. I make a variation of Cumberland Sauce to go with.

            1. Too much sauce for me, for me it will overpower the duck. I love the essence of orange with the crispiness and moist meat. Perhaps I'm more fond of Asian applications. Using spices like star anise seem more natural to duck meat than sage. But that is just my op.

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              1. re: chef chicklet

                Last weekend I made a simple duck confit and everyone went crazy for it,
                It is so easy I don't know why I don't make it more,
                let me know if you want the recipe.

                Served it with a good salad and homemade bread. Lovely.

              2. Here's a link to a method I use often, low heat, long cooking time, lots of slits in the skin, ; the skin comes out beautifully crisp, and the meat is succulent. However, if your duck is scrawny, you might reduce the cooking time to 4 1/2 or even 4 hours. You can test a small piece of meat after 4 hours. I've cooked this as long as five hours, as short as four. It's always delicious.


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                1. re: nomadchowwoman

                  I second the recommendation of the five hour duck. I made it and it came out amazing. There are asian versions out there as well, if you google five hour duck.

                2. One of my all time favorite off-the-beaten-path duck recipes is from Henri Paul Pellaprat's "Everyday French Cooking," published way back in 1968. It's simply called "Duck with Olives," and I've been making it for 42 years now. Got a duck in the freezer waiting to meet up with some olives now. You’ll need:

                  Preheat oven to 450F

                  4 pound ready to cook duck
                  freshly ground black pepper
                  1 Tbsp flour
                  ¾ cup chicken stock
                  ½ cup dry white wine (or 1/3 cup white vermouth)
                  2 Tbsp chopped parsley
                  2 dozen pitted black or green olives (I strongly prefer black Greek olives or Italian non-oil cured.
                  Canned California olives are not first choice, but if that’s all you can get, go for it.)
                  Parsley sprigs for garnish

                  Wash(?), dry and salt duck inside and out. Place in a roasting rack in bottom of a Dutch oven or you can use a standard roasting pan and tent tightly with aluminum foil later. I make three gashes on each side of the breast being very careful not to go all of the way through the fat; if your knife is really sharp and you can just cut through the skin, that’s perfect. The gashes look sort of like gills on a fish when done correctly. This will allow fat to render. Some pierce the skin, but I find that method seals up during cooking. But do whatever you’re comfortable with. Roast UNCOVERED in the very hot 450F oven for about 20 to 25 minutes, or until duck has browned. I do NOT recommend convection for this recipe.

                  Remove duck from oven and place on a plate or platter. Drain rendered duck fat from pan and return 2 Tbsp of fat to pan. (And for heaven’s sake, DO NOT throw away the duck fat! It’s great for frying potatoes or using to make a great mock pate foi gras using chicken livers.) Add flour over medium heat and stir to golden brown roux stage. Add stock and wine and stir until sauce has thickened. Add chopped parsley and season to taste with salt and pepper. Return duck to Dutch oven with sauce, cover tightly and roast an hour or until tender. While duck finishes roasting, simmer the olives in water to cover for five minutes to remove saltiness, drain well. When duck is tender, remove from oven, add olives to sauce. Transfer duck to a warmed platter and pour the sauce over it. Garnish with sprigs of parsley. The original recipe says it serves four, but if you’re cooking for four people who love duck, roast two ducks!

                  There is something magic about roast duck and black olives together that is pure magic! I keep promising myself to give it a try with good green olives, but then I remember how fantastic it is with black olives and then I promise myself to use green olives next time. Oh, well. Maybe some day. As for what to drink, unless I use vermouth for the wine, I serve whatever dry white I’ve used to cook the duck. And hey, it’s not bad with brut champagne for cooking and drinking. Been there, done that and Happy New Year!

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                  1. re: Caroline1

                    sounds very nice Cee-1 and jfood is a black versus a green olive person. for this rendition it just feels the blacks would give it a more earthy feel.

                    Happy Holiday to y'all.

                  2. May be you should try this one. Quite a bit of work but it's worth it. There's no fancy and very close to the original recipe.
                    Tasted and approved by my guests.

                    1. It's not roast duck, but here's a duck ragu with taglietelle recipe I've posted before. It's positively wonderful! http://chowhound.chow.com/topics/5883...