Crispy Roasted Duck Recipe
This baked whole duck recipe, roasted with root vegetables, belongs in your kitchen. Duck is delightfully indulgent and should be enjoyed often. Discover the secret tricks that make the skin so delicious and easy to make.
Equipment
- roasting pan
Ingredients
- 5 lbs duck
Instructions
- Take your thawed duck out of the refrigerator 30 minutes before it goes in the oven. This will allow the meat time to come to an even temperature before it hits the hot oven. (A good practice when cooking any meat.)
- Pierce the skin of the duck all over with a skewer, be careful not to prick the meat.
- Place on a rack in the kitchen sink, and pour 2 full kettles of boiling water over the entire duck. Pat it dry with kitchen towel.
- Place it on a plate in the refrigerator for an hour. This process will release the subcutaneous fat layer under the skin to give crispy, not fatty duck.
- Preheat the oven to a moderate 400°F/200°C/Gas6. Place the duck on a rack or trivet or on a bed of root vegetables, in a deep roasting pan/tin. The duck will release about 1¼ cups/300 grams fat into the pan.
- Rub the outside of the duck with plenty of sea salt. Roast for 20 minutes per 1 lb/500 grams plus 20 minutes.
- Remove duck from oven and spoon off the fat after 45 minutes of roasting. If you have a lot of smoke, spoon off more fat. Once cooked, let the duck rest for 20 minutes before jointing your bird, and slicing the breast.
Notes
Top Tips
- It's important to follow the first and second steps to have the most delicious, crisp skin.
- Instead of carving a duck, it is better to joint it by breaking it apart and cutting the cartilage with a knife. Legs first, then slipping a knife down along the breast bone to remove the breast whole, which will allow even slicing of the meat.
- Save the fat for:
- Roast potatoes
- Sear meats
- Make dressings for hearty greens like kale and radicchio
- Add richness to vegetables
- It's also great for frying and baking
- Making confit (any sort of preserved food, whether it's meat, fruit, or vegetables, by long, slow cooking in a liquid).
- When baking pastry, half the butter can be replaced with duck fat for a lighter, flakier, and tastier result!
Nutrition
Calories: 1833kcalProtein: 52gFat: 178gSaturated Fat: 60gPolyunsaturated Fat: 23gMonounsaturated Fat: 85gCholesterol: 345mgSodium: 286mgPotassium: 948mgVitamin A: 762IUVitamin C: 13mgCalcium: 50mgIron: 11mg
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