HOME > Chowhound > Home Cooking >

Discussion

Whole roast duck help

My local grocery store just started selling whole frozen ducks and I want to try to cook one. I have poked around and haven't seen that many reliable -looking whole roast duck recipes. Does anyone have any tried and true recipes (and not super complicated)? Thanks.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. My favorite fool-proof recipe is five hour duck. The skin is crispy and the meat luscious. Except for the time investment, it's pretty low maintenance. Stuff the inside with some thyme and garlic, salt, pepper and once an hour turn it over and pour out the duck fat.

    9 Replies
    1. re: Val55

      Yes, this is a yummy method but some additional details: prick the duck skin all over (especially under what I will have to call the armpit) so that the fat will render out, set it on a rack on a rimmed backing sheet, and roast it at low heat: 250 for the first 4 hours, turning the duck over every hour and re-pricking and pouring off the rendered fat, as Val55 says. Then for the past hour, turn the heat up to 350, turn anf prick again, and turn the duck over halfway thorough that last hour so each side gets 30 mins at the higher heat.

      1. re: Val55

        And for God's sake, pour off the duck fat into a container where it can saved for other uses. There's a special room in hell for people who discard duck fat.

        1. re: Val55

          I just saw that on "The Best Thing I Ever Made" (Food Network). Ted Allen's choice. The recipe is here:

          http://www.foodnetwork.com/recipes/te...

          1. re: John Francis

            HA! I saw that, too, and was just about to post it!

            That's my favorite food network show. I want to try all the recipes!

            ~TDQ

            1. re: John Francis

              I saw that recipe a few weeks ago and printed it out. I'm making it tomorrow. The rosemary cherry sauce sounds great.

              1. re: JMF

                Please let us know how it turns out!

                ~TDQ

                1. re: The Dairy Queen

                  It actually wasn't that great. Came out dry. And the cherry sauce wasn't too flavorful until I added some red wine.

                  1. re: JMF

                    Oh wow. What a total bummer. It sounded really good. Thank you for taking one for the team and sparing the rest of us the disappointment.

                    ~TDQ

                    1. re: The Dairy Queen

                      It's ok, I got two cups of liquid gold, I mean duck fat, to use in cooking. The cherry sauce ended up very good after several additions of ingredients like merlot and balsamic vinegar, and I used it with roast pork tonight and it was great. And the duck carcass is simmering for duck stock, and probably at least a half cup more duck fat will render off, maybe more.

                      I never had a dry duck before. I don't think I pierced the flesh, which would make it dry, but I did have several friends over, and they were making some damn good cocktails. Five hours of cocktails, made by some top mixologists... I'm glad that I had a ton of salumni, cheese, roasted veggies, and crusty bread. So no one was disappointed.

          2. Try on Food network's site under Ina Garten, the barefoot contessa. I believe I printed out a recipe for whole roast duck that was hers. IIRC, she poaches it first, then slow roasts it.

            She is very good, and her recipes are pretty straightforward. Good luck!

            1. The original comment has been removed
              1. I'm a tried and true believer in the 5 hour duck, including last week's Thanksgiving. Blot away as much moisture as you can with paper towels when you start. And poke a hundred little holes with a pointed knife, like you are auditioning for a Hitchcock movie. It's not a lot of work, but requires periodic attention every hour. I stuff the cavity with large apple slices. I heated a huge pan of oyster-chestnut dressing during the last half hour of higher temp cooking, and through a rest period for the duck, and as my rare good luck would have it, both were perfect. Some of the temperatures for 5 hour duck are too high in my opinion, but I do my own thing.

                1. This one works:

                  http://www.deliaonline.com/recipes/ma...

                  Although I don't do the sour cherry confit (as I don't like sour cherries)