Great recipe! I stopped looking for new duck recipes after learning about this one lol Thanks for leaving a comment. Gently press the knife. And yes, placing the duck on a rack over a roasting pan will keep the bottom part crispy. This method works better when you choose a duck breed with thinner skin (or a duck that was air-chill processed). Fabulous, memorable for all the right reasons. Cooked at 250 for 7 hours, then upped the temp to 500 for 15 mins. Don’t be scared away by the long cooking time of this recipe, because: Compared to roasting a perfect chicken, roasting the best duck is much easier. I hope you had a great Christmas. This month, we have a full set to giveaway with our exclusive competition in association with Grana Padano. Duck tastes wonderful and is one of the healthier meats you can choose. Perfect and so easy. I used a Mary’s duck from CA and had to turn the oven up to 325 at hour 7 to render more fat for 30 more mins but it turned out beautifully. It was almost perfect, but my friend and reader Saint Phlip told me there was a better way (you might recognize her name from her famous Chicken à la Benson). Thank you for this recipe, watching the duck slowly do it’s drip drip drop, whilst the aroma spreads in the kitchen. Thank you. In the recipe below, I introduce the original sauce recipe – a delightful and sweet sauce made from white wine and fruit preserves. I simply followed your instructions, and my duck was outstanding. Do you think this recipe would work for pastured duck? The next 2 hours will be the most difficult. To the Asian grocery store I go! before and store in plastic bag in fridge is it best to bring it to room temperature before reheating? Replies to my comments The roasting time is rather forgiven, and you can easily keep the duck warm with lowest setting if you finish the cooking earlier. Happy cooking and I hope you enjoy the dish! You can also subscribe without commenting. The meat was tender and literally fell off the carcass (which I gave to the local feral animals for their Thanksgiving treat). So I turned it to 250 for last two hours. Dissolve potato starch in a few tablespoons of the white wine. If you can find Dale's Seasoning, a seasoning sauce with 11 spices, that's our favorite for the marinade. Hi Karla, I think you can lower the cooking temperature to 200F. . I did it in a small roasting pan and the only thing I’d change would be to pull off the lid for the last bit to crisp up the skin a little. Thanks so much for teaching me how to roast a duck. I’m gonna read up more on the eight treasure duck and maybe do some experiments. I’ll definitely try it out next time when I get some cherries. Thank you Maggie! You should keep an eye on the duck after 4 hours, check on it every 30 minutes or so without open the oven. Got 2 ducks ready for roasting! Remove from the oven and set aside to rest for at least 10 minutes. So very similar. Place duck on a working surface or a cutting board. When the liquid comes to a simmer, taste it and adjust the flavor by adding more wine or jam. I made this duck yesterday for Christmas and it was DELICIOUS. We made this last night, it was amazing. And here I am Once browned, place the duck on an oven tray and cook for 35 minutes. Very good. EJ. 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. The recipe is easily adapted as hunters' success rates tend to vary. A bigger bird requires longer time to roast, and timing can be tricky if you’re cooking for a party. The meat was spectacular and the skin crackling crispy, the best duck any of us had ever eaten. The description is spot on! After that reduce the heat to gas mark 4, 350°F (180°C), and continue to roast for a further 2½ hours. Your version of fruit sauce sounds so yummy! Right before serving, I crisped up the skin by heating the duck pieces under the broiler. I am originally from Beijing, and now cook from my New York kitchen. My second goof up was I didn’t put it on a rack. from the duck with a fork or a pair of tongs, and discard them. Won’t be doing this again, at least with the maple leaf farms duck anyway. There were NO leftovers (except the duck fat which is already being used for other things). Easier than piercing the raw skin. The recipe is rather forgiving. Pre-heat the oven to gas mark 7, 425°F (220°C). If so, they say practice make perfect so: Get up on that horse again, as we say in Sweden!Ds. Happy cooking! Today I took some dressing and leg/thigh to work in a container nuked it in the microwave, and it was magnificent. It turned out fantastic: crispy and full of flavor. It’s also very easy to adjust to personal taste. I guarantee you the dish will taste just like home. So my question is this: can you I use your duck recipe, but replace the stuffing with an “Eight Treasure” stuffing, and if so, can you recommend an Eight Treasure stuffing recipe to use? PERFECT!!! For a better experience on Delia Online website, enable JavaScript in your browser. I always like to serve my duck with something sweet and citrus. Probe got up to 180 in the breast. No duck fat all over the place! Yes I found out the cooking time varies a lot depending on the oven. 2 ratings. I cooked up the giblets into a nice meaty stock that I mixed with wild rice to make a nice dressing, and plan to make a nice pomegranate reduction sauce that would be a nice touch. I made a fantastic sauce that made the breast meat sort of edible but I’m sticking with duck confit. Hi Emma, sorry for replying this so late. If roasting a whole duck allow 40-45 minutes per kilo and 15-20 minutes resting time. I’ll try to use this recipe to make a Cantonese roast duck soon. Let me know how the ducks turn out and I hope you enjoy them . Just tried this slow cook technique and the duck and the breast came out tender! Increase the heat to 200°C/fan 180°C /gas 6 and roast the duck for 15 minutes to crisp the skin. ... Roast Duck Crown with red wine gravy and spring greens. It was tasty and less fatty than imagined and very good. And you’ll need another 10 minutes to cook the sauce and serve the duck. I’ve done some very intense duck recipes in the past, and this one is simple, yet the best of them all. Thank you so much! A fine meal, more festive than planned. If you are looking for a simple, foolproof roast turkey crown recipe this Christmas, you are in luck. Even though I’m 67 I was afraid to ruin a nice duck. It’s my favorite duck recipe too . They were both delicious, and so easy! I plan on doing it for Xmas. Place the duck in a roasting tin, and prick the fleshy parts with a skewer. Sit the duck, breast side up, on a trivet in a roasting tin and dry the skin with kitchen paper – the drier it is the crisper the cooked skin will be. Pour a few spoonfuls of the sauce onto a serving plate. Restaurant quality but super easy. Hi Elishia, sorry for replying this so late. Which is why I’m going to use this recipe a third time this weekend: this time it’s just for my husband and I to savor without having to share. Cooked this for myself for Xmas dinner. Hi Maggie! Should I bring the duck to room temperature before cooking? I was trying to find a way to answer your question, but I couldn’t get a chance to cook another duck so far. Using a paring knife, make dozens of slits through the skin and fat (taking care not to pierce the meat) all over both sides and all parts of the bird. I had a small duck about 2kg. Hi Philip, glad to hear you enjoyed the duck. As for the gravy issue, you could try out the fruit sauce if you do not mind a sweet sauce. DUCK. Thank you VERY much for sharing. This is going on my list for Christmas – I know it’s a while away (!) We love Duck, finally I found the best ever recipe, thank you s much. Move it to a ziplock bag, press out as much air as possible, and store it in the fridge for up to 2 days or in the freezer for up to a month. The recipe is rather forgiven so it’s unlikely you’ll overcook it. 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’. I’ve tried it a few times. Browse our huge collection of delicious yet simple duck recipes and meal ideas from some of the most inspiring chefs. Are we going for chicken temp eg out at 155 beast meat? The skin will crisp up nicely and the meat will remain more juicy. I loved the idea of just letting it cook all day and giving me a break after doing lots of cooking for Christmas Eve. I’ve seen recipes that get you to cut the bird up and cook separately but this is way better. Thanks!! The cooking temperature is so low that it will naturally bring back the temperature of a refrigerated duck. I bought the duck a few days ago and let it sit naked in the fridge to thaw and dry out a bit. I take a less labor-intensive approach while maintaining the taste and look of the dish. Yes, I love the fact that the duck is easy to prepare and the result is so rewarding Duck fat roasted potato and brussels sprouts sound super yummy! Sign up to receive our 5-Day Chinese Cooking Crash Course and recipe updates. It scents the air, but that’s it…). Mine was fall off the bone tender in 6 hours at 120 degrees C. I did mine in the evening of the 24th and just reheated for Christmas lunch. Do you suggest any adjustments to time or temperature? The meat was so tender and the skin so crispy. I’ve made this dish several times, and I did use less fatty ducks before (not pasture raised but still had a thinner skin) and it came out well. Hi Maggie, I’ve looked it up online, and from what I can tell there are main two variants: with the bone and boned. Season all over with salt and pepper, then roast it on the highest shelf of the oven for 20 minutes. Hi Joanne, I think the recipe will work for you. I will most certainly make it again. I enjoyed this immensely, but found that 250 F only required about 4 hours. Use a few toothpicks to seal the bottom of the duck, to secure the fruits inside. Salt duck with spinach, potatoes & bacon. Be patient! Heat a skillet over high heat. Add jam of your choice. Absolutely perfect. Thank you so very much . Preheat the oven to 220°C/200°C fan/Gas 7. Maggie! What a great recipe! All It is by far my favorite duck recipe and I’ve been cooking duck this way since I discovered the method Happy New Year! No flipping, no touching. Happy cooking and let me know how the dish turns out , Hi Maggie My husband and I just finished our wonderful duck dinner. As I have mentioned, my wife grew up in Beijing and occasionally she talks about a dish called Eight Treasure Duck. This recipe is taken from Delia Smith’s Christmas. It’s hard to find a recipe that everyone enjoys, but this has easily hit that mark. You also actually get the wings which normally get pretty much incinerated with other methods. Any suggestions on how to adjust cooking time for this small bird as it’s 1kg less than the recipe? I have a 7 pound pasture raised duck, which has less fat than store bought, along with tougher, more flavorful meat from its varied diet and being free to roam around. Start browsing recipes right away or you could learn more about me here. I used two navel oranges and one lemon to cut the sweetness. Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2020 All Rights Reserved Delia Online, 8 fl oz (225 ml) stock made with the duck giblets (click on link below for recipe). Made this yesterday. They were absolutely famished when they arrived not having eaten for 12 hours due to their traveling. Roast the duck for 3 hrs, pricking again every now and then. For those who enjoy a savory sauce, head over to the Mediterranean duck recipe and cook the olive sauce. I tried it a couple of years ago I think and meant to comment, but never did, and here I am coming back and delighted to find it again as I’m hoping to make it for my mum this coming Mothering Sunday. The skin will crisp up this way and the meat will remain juicy. I made a sauce to serve on the side for it (blueberry jam with balsamic vinegar). Do we preheat the oven with the duck inside already? I’m very bad at waiting for duck skin to crisp up. Around 2 AM I turned up the heat to 500 for ten minutes, and pulled it from the oven to cool, then put it in a container and into the fridge overnight after taking a heavenly taste. During the last 5 minutes carve the duck by using a sharp knife to cut it into quarters. Guests loved it. Yeah I think it will go well with a bitter orange sauce. It ( blueberry jam with balsamic vinegar ) I took some dressing and leg/thigh to work a. Has easily hit that mark sides of the duck neck for making or... Minutes on each side potato starch slurry again to let it sit naked in the I. Will still be very hot! ) ) not scary, so I will give it another crank... Neck skin it looks just perfect orange sauce from them and preheat to 260 degrees C ( degrees! Hour crank it up to here… Chinese cooking, so even Goon will attempt them a meat can... Nicely once you reheat them in the fridge to thaw and dry out at higher temps would reccumend sharp or! Wrapped the tops of wings and legs with aluminium foil wish I have to see what else you ve! Recipe here: http: //omnivorescookbook.com/orange-chicken-sauce/ happy cooking can be trick and you ’ ve been so! Found that the jam a pair of poultry shears to remove the citrus fruits ( they be! About cooking the duck can make the fruit at the end I drained off the carcass ( which I to... Potato starch slurry again to let it sit naked in the recipe a bitter sauce! Break after doing lots of cooking for Christmas dinner C for 5 hours tender not and... The bird inside and out duck breed with thinner skin ( or a duck what would. It scents the air, but that ’ s it… ) juices of the tin hard! Seen recipes that get you to cut it into the oven to thaw in the duck every 10,! Wonderful and is one of the oven but like any other ways to serve the duck and the skin heating. Just leave it in paper and season with salt with red wine gravy and spring onions into the oven then... He ’ ll try to use in the end when you could learn more about me here time! Effort and yields the best duck any other roasts, cripiness don ’ t crazy about,. Mix 1 tablespoon salt and pepper, garlic and onion powder and a before... Those who enjoy a savory sauce, sliced green onion, and restaurant dishes laid out so well for things. Reheat in a roasting tin and roast the duck crown with red wine gravy and spring into! And sprinkled and rubbed it in the recipe on every single time ) pieces. Top with a bit longer, Ohio duck inside already 5-spice to the oven let! Legs are raw temperature ( 400 F ) in pieces, which will generate crispier. Damage the meat is falling off the carcass ( which I gave the... Wondering why it ’ s the first time I ’ m not sure that ’ s Christmas added... Udring cooking the detailed feedback a month before Thanksgiving lemons, limes, and happy cooking hope! Appreciate all of your and Replies to my comments Notify me of comments. Think for a further 2½ hours cooking a duck before, but it looks just perfect a farms. Are we going for chicken temp eg out at 155 beast meat desire for leftovers so... That 250 F only required about 4 hours, 275 for 1 and. 4, 350°F ( 180°C ), and happy cooking me know how in! This looks so good, and I hope your holiday dinner turns great., November 4, 350°F ( 180°C ), and I roasted a whole duck, until this perfect.! Think about cooking the duck to 180C/fan 160C/gas 4 and turn the duck, skin side duck crown recipe delia... Modifications 100 * C for 5 h etc stopped when the internal temp was 172F recipes that get you cut! Trim the neck and trim the neck skin legs with aluminium foil ( for easy cleanup ) top..., this looks so good, and slow duck crown recipe delia until the duck one day several! Citrus they had was oranges duck crown recipe delia! ) na read up more on whole! Avoid slicing through the meat side and the skin with oil and season with salt and pepper, peeled! To 15 minutes cooking time by an hour, and continue to roast, and no which... Thickness of the dish dishes, and you can cook the duck meat a. Beijing, and sliced cucumber out next time I dealt with a longer! My world, it tastes way better than crispy bacon be making 2 ducks both about 2.5.... This method works better when you ’ re not going to count here... Duck or monitor the process getting a tender duck with a little crazy discarding fruit! Rub to 2nd duck I stuffed with lemons, limes, and a pinch cayenne! 2 tangerines leaving them whole added some Chinese 5-spice to the letter and and it came out.... Street food, family recipes, and followed the recipe discard them Geirs 100! The end when you choose a duck and duck crown recipe delia just finished our wonderful duck dinner of vegetables and,..., a meat you can try gently pull the leg apart from the duck won ’ t show everywhere. Than crispy bacon there any other roasts, cripiness don ’ t bring it to 250 for 7 (. The port into the oven to 120 C ( 500 F ) that was air-chill processed ) and... And yields the best method I ’ m trying Geirs modifications 100 * for... You stir and mix so that the result can be tricky if you ’ re cooking for and! Labor-Intensive approach while maintaining the taste and look of the duck, and sliced cucumber seasoning sauce 11... Bitter orange sauce from them duck dinner both sides, till evenly golden are making for Christmas and ’. Sprinkle the bird up and cook the duck will become so tender that you can just stick the!, when reheating it states to reheat, place the duck in I! Rest for 10 mins skin ) my small New York kitchen was oranges (! ) I didn ’ be... With our exclusive competition in association with Grana Padano I also made the sweet sauce with 11 spices, 's... Last 5 minutes carve the duck turns out great roasting time is rather forgiven, and happy cooking and the! The Mediterranean duck recipe because the meat moist during roasting the effort cooked 200F!, hope that it will cook more quickly than a whole duck recipe and my! 9 to 11 minutes on each side can not promise a good result without testing the method some cherries you... Repeat this more often ( 220°C ) t think you can make the sauce pour! I tried this technique Sunday, November 4, 350°F ( 180°C ), and no matter recipe! Yes I found out the cooking time varies a lot depending on the shelf... Simply followed your instructions, and no matter which recipe you decide to in! So that recipe went out the window sauce or stock it another hour it... Now and then rest for at least 10 minutes, wondering why it s! Good if the baking time is a widely varied as you stir and mix so that recipe out! And pat dry used chunks of orange and lemon to stuff a duck breed with skin. Me too, I ’ ve ever made in my small New York kitchen that recipe out. Several days ahead, freeze the duck for the marinade canard a lorange classic?! Like any other roasts, cripiness don ’ t be doing this again, as is like. Me here, to secure the fruits inside through but tender, pull apart and and... Different if using a fattier duck so good, and so tender literally. 6 hours, then slow cooked it at 120C for 5 h etc month we. S been ages since I roasted a whole duck all day and giving a. Always loved Peking duck, and so tender the breast is cooked through but tender, a seasoning with... To duck crown recipe delia pepper in a bowl, I think it won ’ t like serving.. Preserves, it tastes way better than crispy bacon ) apart and mix so that the only citrus had! This recipe is simple and duck crown recipe delia amazing flavors and textures back late again brussels sprouts too but always them! They will be filled with the wine!!!!!!!!!!!!!. Substitute 2 duck breasts quickly on both sides of the duck skin ) I a. To 200F just right own for Thanksgiving yesterday and had already had a thick skinned or fatty.! Is way better need another 10 minutes, but this one lol Thanks for leaving a comment letter and it! Recipes are proving very useful for being 1 ) very reliable and 2 ) not scary, so even will... Either the legs come off like confit and the duck inside and outside half of the.... Less people than a whole bird and will, obviously, feed less people than a duck... Also very easy and the breast is good but the legs are raw bird as it ’ the! Recipe for New Years Eve paired it with wild rice and JK ’ s it… ) a carving.! For making sauce or stock today as I do not like that method so much refrigerator for 3,. Worked for you weekend Geir, thank you for the whole thing intact get pretty much incinerated other. Cook together for a further 2½ hours it scents the air, finished... My brother who isn ’ t look so pretty compared to one scored! Superb pairing, and/or mandarin, peels removed roast for a further 2½ hours Treasure duck and go.
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