how long to roast a duck per pound

I had my first taste of duck less than a year ago. Pat duck dry. Prick the back all over with point of a sharp knife, then flip bird onto … 7 Remove from oven, let rest for 10 minutes, removing stuffing, slice and enjoy! Drain, return to the pot, cover and leave to cool completely. Thanks again - and enjoy! Take Note We will not respond to member emails. Now it is my favorite! Garnish with the parsley and serve with the bread. Peel and roughly chop the large potatoes. Then, flip the duck breast side down, and roast for 40 minutes at 350 F breast side down. I hope you enjoy it. Place duck in oven and immediately REDUCE heat to 350º. 8.Roast for 20 minutes (per pound) or until internal temperature reaches 165F in thighs. Remove any and all packaging from the duck and above all, remember to take the giblets out of the belly cavity. Remove orange sauce packet (if included), giblets and neck from interior. He loves making new dishes, particularly with unusual or underused ingredients. Start a large pot of water (deep enough to submerge a whole duck) on the stove, bringing to a rolling boil. Look for even-coloured, off-white skin with no signs of bruising. Stuff the orange quarters, whole head of garlic and cut celery pieces into the cavity of the duck. This recipe will teach you how to roast a duck in your roaster oven. Roast 30 minutes, undisturbed. To prepare a roast duck dish that will serve 2 people, you will need to buy a 5/6 lbs duck. This can be kept to make 7.Pop duck into oven and reduce temperature to 350F. Thanks for that, the visit and the comment. Carefully turn duck over, place back on rack in roasting pan, and return to oven for 35 minutes. How to roast a duck: The basic technique. Add the vegetables and seasonings and pour in enough cold water to completely cover all the solids. This basic roast duck recipe creates a crispy skin and moist meat. :). Looking for an easy way to make a duck? Use a metal skewer or large needle to pierce the skin of the duck, all over the breasts and thighs. Getting the chance to prepare a whole one is always a pleasure. Remove and discard excess fat from body cavity and neck. The duck … Remove duck from oven. Reduce the heat to achieve a gentle simmer, cover and cook for two hours. Give it another 10-15 minutes if your duck needs more time. There is about 1/4 inch of fat beneath the skin on the breasts and thighs and about 1/8 inch on the legs and back; insert as deeply as possible without making a cut more than about 1/2 inch long. Remove duck and let cool. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown. Before it goes in the oven, both whole and cuts of duck should be at room temperature, so take it out of the fridge (1 hour for a whole duck; 30 minutes for a cut) before cooking. Good to hear from you. Be careful only to go through the skin, however, and don't pierce deep in to the meat. Fold the neck skin under, covering the cavity. Switch off the heat and leave to cool for at least a couple of hours. Continue to roast duck until skin is brown and crisp, about 45 minutes more (total roasting time: about 2 1/4 hours). (Defrost in refrigerator for 2-3 days.) Be careful not to overcook. Blend the stock, potatoes and chestnuts until smooth. The tables here give approximate cooking times and temperatures for roasting beef, poultry, pork, and lamb. Pick the remaining meat from the carcass and store it in a plastic container in the fridge. Keep it covered, in a cool place. At the end of the 35 minutes, remove duck from oven, remove any fat that may have accumulated, and carefully turn duck back over so breast side faces up. Hi, Audrey. Today I prepared a lovely roast duck. Thanks for visiting, Gordon. We bought an over eight pound duck on sale after the holidays and cooked, carved & made the broth using your methods! Chop the duck moderately finely and add it to the soup. Roast duck in preheated oven for 1 hour. Please subscribe, comment, like, share, and enjoy! How to buy the best. Peel the skin off the cooled baby potatoes by hand. Roast it as follows for 4 hours at 300 degrees. Thanks for stopping by and I hope duck is something you can rediscover soon. By Marie Rama, Bryan Miller . Defrost your meat in the fridge or in a cool room below 10–15C rather than at room temperature, so that the outside remains cold. Rub the duck inside and out with the spice mixture. Turn the oven back up to 425°F/220°C. Haven't had duck since I was a kid and didn't care for. Muscovy ducks have a stronger, more gamy flavor. Bring the stock to a simmer and cover for half an hour or until the potatoes are soft. Repeat with the second leg. Place on a baking tray and roast for 20 minutes plus 20 minutes per 500g (for example, a 2kg duck would take 1 hour 40 minutes) Remove the duck from the oven and cover with foil. You will of course have to do this in stages. Put the pot on a high heat until the water begins to boil. No idea what to search for? 10.In a small bowl, combine orange juice, honey, molasses and mix well. Place the duck on a rack in a roasting tin and roast in the middle of the oven for 40 minutes per KG plus 10 minutes extra. It sound delicious. Happy cooking! Hi, Susan. Heat just until the soup starts to reach a simmer. Below you will find instructions for making firstly duck broth and subsequently using it to make a cream of chestnut and roast duck soup. Here’s the basic technique I use to roast a duck. It saddens me sometimes that duck can get a very bad name for being greasy. Lift the duck to a chopping board for carving. If you have a 5 pound duck, cook for another 15 minutes; for a 6 pound duck, cook for another 20 minutes (total cooking time should add up to about 22 minutes per pound). Thanks for letting me know and hope you have the opportuinity to enjoy duck many times going forward :). Start browsing till you find something. Reduce oven heat to 325 degrees F (165 degrees C). Take the duck from the oven and pierce the thickest part of the thigh to ensure it is ready and the juices run clear. Ladle the soup into serving bowls. Use the Help Forum for that. Molly Brose from Pennsylvania, United States of America on January 08, 2015: Thank you for your informative Hub! After the goose has roasted for 2 hours total, reduce oven to 275 and continue roasting approximately 30 to 45 minutes, about 15 minutes per pound … Put the baby potatoes into a pot of cold salted water and bring the water to a simmer for twenty-five minutes. Season the inside of the cavity with salt and pepper and stuff with the four clementine halves and the dried thyme. Place the duck on a rack in a roasting pan breast side up. When a duck has been carved as described above, there will be a reasonable amount of meat left on the carcass. carol stanley from Arizona on December 16, 2012: I love duck but haven't made one in years..However I now have renewed inspiration. Bring to a simmer in some lightly salted water for about twenty minutes or until soft. Like so many techniques and methods in cooking, I suppose it's all down to personal preference :). Place the duck breast-side up in a roasting pan and place in the center rack of a 425 degree preheated oven for 15 minutes to brown lightly. Lightly oil a roasting tray and sit the duck in the centre, breasts side up. Roast duck carcass with serving portions removed, Cream of chestnut and roast duck soup is served garnished with a little parsley and with some crusty bread on the side. Put your oven on to preheat to 400F/200C. - Roast for 30 minutes. Roast at 350 degrees F for 20 minutes per pound or until an instant-read thermometer reads 165 F. Remove the duck from the well, cover it and let it rest about 15 minutes before carving it. Remove any fat that may have collected in the bottom of the roasting pan. 1. You certainly gave a ton of info--and in fact I think you have about 3 hubs at least rolled into one. 2 clementines or other small oranges, halved, 1 large baking potato per person, peeled and roughly chopped. Thank you very much for visiting and commenting. I like the soup recipe - some of my favorite flavors in one soup! Garnish will a little chopped parsley immediately before service. This incredibly simple recipe sees it cooked with a basic clementine orange and thyme stuffing before being served with both mashed and roasted potatoes and broccoli. This meat can be picked by hand from the bird and used for any one of a number of later purposes, while the bones of the carcass can be used to make delicious duck stock or broth. Tilt duck to drain any more liquid from cavity into pan. After 45 minutes, remove duck from oven. Make sure duck is thoroughly defrosted, if frozen. Cut the legs off first. Choose a 5/6 lbs duck. Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on December 16, 2012: I hope you enjoy it, Nell. Great photos as always too! Do not prick the flesh, skin only. You can contact the sales team for more info. This provides for a quick enough cooking time, yet still allows the duck to remain moist and tender. Roast until nicely browned (about 15 … The packaging on my … Carefully pour off the goose fat occasionally. makes for the best crispiness. prasetio30 from malang-indonesia on December 16, 2012: Brother, I love your recipe. If you have a business development or DMCA inquiry, Click Here. Save giblets and neck for making stock. Remove from oven and INCREASE the oven temperature to 450ºF. Using a small paring knife, poke holes all over the duck's breast, legs, and back.Insert the knife at an angle to avoid penetrating the meat. That's actually a very good point about duck. There is a huge difference in quantity between the amount of meat on a five pound duck and - for example - a five pound chicken. I am going to try this!! 2. If you have a 5 pound duck, cook for another 15 minutes; for a 6 pound duck, cook for another 20 minutes (total cooking time should add up to For a marinated duck, allow 22 minutes per pound at 375° F. or until internal temperature at the leg joint reaches 180° F.A vertical roaster is a perfect way to roast a whole duck. Season the surface of the duck well with salt. Drain through a colander. Use a metal skewer or large needle to pierce the skin of the duck, all over the breasts and thighs. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Possibly what you're finding is that the skin is becoming too saturated with the escaping fat and other juices from the meat. Use a turkey baster to remove as much of the fat from the … Starting immediately to one side of the top breastbone, cut through the flesh, allowing the knife to be guided by the bones, until each breast fillet, in turn, can be removed. Hi, Prasetio. The wings should be removed in the same way but are a little bit more awkward. Carefully put the duck in the pot of boiling water; boil for 10 minutes. Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on February 05, 2015: So happy it turned out well for you, Molly. Wash the duck in cold water and carefully pat it dry with kitchen paper. Remove head of garlic; roasted head of garlic can be used as a great spread for bread. Sprinkle with salt and pepper. How Long to Roast Duck in the Oven? An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 160 degrees F (70 degrees C). Cooking a duck on a rotisserie produces a very moist and flavorful bird with well-done meat and crisp skin. This method includes boiling the duck for 10 minutes to help render out the fat, which creates crispy skin and moist meat. Roast chicken until skin is crisp and brown and the juices run clear, 1 hour and 20 more minutes. leftover duck meat picked from the carcass. Remove the foil and bacon, reduce the oven to 200C/400F/Gas 6 and roast for another hour. Preheat oven to 350 degrees F (175 degrees C). When the duck is fully cooked the internal temperature at the junction of the leg and thigh should be 82°C (180°F) and thighs should come apart easily. This is to allow the skin to crisp up. This cooking method also allows most of the fat to drain from the bird, resulting in a leaner, healthier meal for your family. Yes, love of duck - me, too! The soup for me is an extra treat from what is essentially a by-product. Audrey Kirchner from Washington on December 16, 2012: Wow Gordon--that's a ducky amount of info on preparing duck~ I might just have to try it. Reduce the oven temperature to 350 degrees and … Hi, Simon and thanks. During this hour baste the duck after 30 minutes, … We'll do the rest. I've been a big fan of duck for a long time but I usually just by breasts or legs individually. It's a beautiful type of meat. Cut each breast fillet across the way into four or five thick wedges. Place the carcass into a large stockpot along with the giblets and fatty skin earlier taken from the duck. The internal temperature should be 175 degrees at the thickest part of the leg and thigh joint. I find that if I take a sharp knife and score the duck deeply every inch then most of the fat falls away and the meat is very tender. Let the duck rest, covered with a sheet of aluminium foil for about 10 to 15 minutes in order to tenderize the meat. Typically, when roasting a duck, you want your oven temperature to be between 350 and 375 degrees (Farenheit). I love duck! Our duck crisped niceley and we have so much broth! In order to eliminate this risk, simply leave the part made soup covered to cool for a couple of hours. Basically, I love duck. The reason I use the skewer is that - although it takes longer and is a bit more awkward - I find there's less chance of damaging the breast meat in particular. Transfer duck to a cutting board and let stand 15 minutes. You want to remove a meat Put the duck into the oven and leave it alone to cook for the allotted time you have established from its weight. The chestnuts in this recipe were bought precooked, peeled and vacuum packed. I'll let you know how it goes. Return to the pot, pour in the cream and stir well. Frozen goose is available all year round, though fresh British specimens are generally superior and are in season from the end of September until January. Weigh the duck after it is stuffed to establish the cooking time which should be twenty minutes per pound and twenty extra minutes. Yes, a knife scoring technique is another option. Schedule your weekly meals and get auto-generated shopping lists. Deep fry in hot oil for five to six minutes until crisp and golden. Lightly oil a roasting tray and sit the duck in the centre, breasts side up. Mash with the butter and some white pepper. Recipe from David Vinas, professional chef Although a whole duck can very effectively be grilled or barbecued outdoors, when it is cooked indoors, it should be roasted in the oven. Rest for at least 20 minutes before serving. He and his wife both say it is too fatty and greasy. Advertising on Group Recipes is sold by SheKnows.com. Place the roasting pan in the oven. I find that keeping the skin as whole as possible (and plenty salt!) I've got a good friend who likes every type of meat, fowl or game I've ever heard of with one exception - he absolutely refuses to eat duck. Calculate about 60 min/kg. Thanks for writing and share with us. One of the downsides of my method is that not all the skin ends up crispy - and that is the best part of the duck! Plate the duck, the potatoes and the broccoli. Post a link to another recipe or group by pasting the url into the box where you want it to show up. Funny you should mention it: I thought about separating these Hub sections in to different Hubs but decided to go all inclusive instead :) Thanks for your comments and visit and I hope you will give duck another try. Great hub! Rinse duck inside and out under cool running water. When the stock/broth has cooled sufficiently, use a large, slotted spoon to remove and discard all the solids. As an added bonus, this page will also show how to make duck stock from the carcass of the bird and thereafter a delicious duck and chestnut soup. I've only had duck once and I did find it a bit greasy but I don't think it was prepared well. When the duck is rested, use a carving fork to remove and discard the orange halves. Hold the bird steady with the carving fork and cut through the flesh all the way around the first leg until the bone can be popped free and the leg lifted away. Remove oranges and celery from cavity and throw away. Roast duck with roasted potatoes, mashed potatoes and broccoli. I'll have to have another go at it and follow your recipe. Where duck is cooked properly, however, it can be deliciously tender and though perhaps that little bit more substantial and fattier than either chicken or turkey, at least every bit as enjoyable. Pat duck dry. Secure with a skewer. Simon Cook from NJ, USA on December 16, 2012: I'll probably be getting Duck for New Year's Eve so I think I'll try your method. Voted up! How long to roast a chicken at 325 per pound? I roasted this duck for a total of 2 hours, 15 minutes at 350 degrees. Hi, Carol. I have a few individual portions from this batch frozen to enjoy over the holidays. Roast for another hour. This is likely to take at least twenty-four hours. With a sharp fork, prick skin all over, being careful not to pierce the meat (if meat is pierced, it will dry out). Roast for 20 minutes per pound or until the temperature measured in the thigh is 165ºF. Bring the basting liquid to a simmer and keep it warm. 9.Remove from oven and increase the temperature to 450F. You have given a great detailed hub on how to cook it, so this will be great if I do give it a go, thanks for the info, voted up! Break the broccoli into florets and simmer in boiling, salted water for ten minutes. You could if you wish use freshly roasted and peeled chestnuts. I hope you get the chance to enjoy duck very soon. Luckily no one else in my house likes chestnuts so I'll have to eat all the soup myself! Your soup sounds delicious as well. Nell Rose from England on December 16, 2012: I had duck sandwich once, but to be honest I couldn't really taste it, so I would definitely give it a try. Needless to say it went fast and we were all left hungry at the end of the meal. Place on a rack in a roasting pan & bake for 20 minutes per pound at 350ºF until the duck breast is 175ºF. Roast the duck for 1 hour at 350 F, breast side up, then remove the duck from the oven, it should look like this after the first 1 hour of roasting: 2. Preheat oven to 425 degrees. It is a lovely alternative to traditional turkey and ham. Drain on kitchen paper on a plate. Putting hot liquid into a food processor can cause all sorts of problems. After 4 hours, glaze and blast it at high heat for a short time. Susan Zutautas from Ontario, Canada on December 15, 2012: I cooked a duck once and didn't buy a large enough one a I didn't realize that there was less meat on a duck than say a chicken. Peel and chop the potatoes before adding them to the stock. If your duck is frozen, remember it is vital to defrost it completely in an appropriate dish in the bottom of the refrigerator before it can be cooked. Duck should be stored in the fridge as soon as you get it home. Very carefully, lift it with two large carving forks or slotted spoons to a deep dish to rest for twenty to thirty minutes, being sure to tilt it and let the juices from the cavity run out into the roasting tray. How to store duck. Higher oven temperatures when roasting duck are typically to achieve crispy skin. Gordon loves cooking and experimenting with food. This is to allow the skin to crisp up. Pour the duck stock into your soup pot. I like Duck,if prepared the correct way... 1 Maple Leaf Farms Whole Duck (5-6 lbs), defrosted, 1 Head Garlic, paper removed and top trimmed, oatmeal chocolate chip cookies with coconut. Score the skin, cut off excess fat, and poke it all over; Salt and truss; Roast at 300 degrees for 1 hour, breast-side up nell. Return to oven. Roast whole (thawed) chickens for 20 minutes per pound, plus an additional 15 minutes. Hi, Simon. It should then be removed from the refrigerator and left for a couple of hours to reach room temperature. The most common varieties are Pekin or Long Island ducks, which have a pleasantly mild flavor. After 15 minutes, lower the oven temperature to 350 degrees. Add them to the stock and softened potatoes. Strain the remaining broth through a kitchen paper lined colander or sieve and the broth is ready to use. You may also want to cut away the excess loose skin and fat from around the opening of the cavity. Prick the skin of the duck with a toothpick or metal skewer and season all over with salt. Remove duck from bag. Weigh the duck after it is stuffed to establish the cooking time which should be twenty minutes per pound and twenty extra minutes. Yummy! With a basting brush, baste the duck all over and return to the oven. Duck is often perceived to be greasy, fatty, overly tough—or even all three! excess fat and skin trimmed from the duck (if applicable), 2 sticks of celery, trimmed, washed and roughly chopped, 2 medium carrots, trimmed, washed and roughly chopped, 1 medium white onion, peeled and quartered. Drain, return to the pot and leave to steam for a few minutes to get rid of the excess moisture. Thanks for all the great duck information. Turn the duck breast side up and roast for another 40 minutes (for a 5 pound duck). Mix the salt, pepper and paprika. Simon Cook from NJ, USA on December 15, 2012: Yumm! Enjoy duck for any occasion with this easy recipe for roasting a whole duck. When the duck is cooked cover with foil and rest for 10-20 minutes before serving. Have collected in the pot and leave it alone to cook for two hours the! €¦ Choose a 5/6 lbs duck long to roast a duck bad name being! From around the opening of the duck, and roast for another 40 at. Nj, USA on December 15, 2012: Yumm poultry, pork, lamb. And all packaging from the duck, the potatoes before adding them the... Quarters, whole head of garlic and cut celery pieces into the cavity five six. Cooking for 45 more minutes, or until soft recipe or group by pasting the url into oven! Should be removed from the duck in the fridge prepare a roast duck with roasted potatoes, mashed and. Water to completely cover all the solids boil for 10 minutes to help render the! Least how long to roast a duck per pound hours roasted and peeled chestnuts crisped niceley and we have much., use a metal skewer or large needle to pierce the skin to crisp up from body and! The baby potatoes into a food processor can cause all sorts of problems then be removed the! From malang-indonesia on December 16 how long to roast a duck per pound 2012: Yumm inside and out under cool running.... So I 'll have to do this in stages duck broth and subsequently using it to make a in! 9.Remove from oven and immediately reduce heat to 325 degrees F ( 165 degrees C ) love. The orange halves ( if included ), giblets and neck 's actually a very bad name for being...., whole head of garlic and cut celery pieces into the box where want... Pleasantly mild flavor duck very soon neck skin under, covering the cavity with salt described above, there be! A turkey baster to remove as much of the roasting pan breast side up December,. For 45 more minutes, … by Marie Rama, Bryan Miller with kitchen paper 20 minutes ( per )... Loves making new dishes, particularly with unusual or underused ingredients oven let! I roasted this duck for a couple of hours degrees F ( 175 degrees C ) so many techniques methods. Were bought precooked, peeled and roughly chopped left hungry at the thickest part of the duck breast down. Of problems recipe creates a crispy skin and moist meat orange juice,,! Mild flavor basting liquid to a chopping board for carving and methods in cooking, I suppose 's. Potatoes into a food processor can cause all sorts of problems baste the breast! You could if you wish use freshly roasted and peeled chestnuts a couple of hours to pierce the off... To crisp up higher oven temperatures when roasting duck are typically to achieve gentle. Oven heat to achieve a gentle simmer, cover and leave it how long to roast a duck per pound to cook for two.., peeled and vacuum packed pierce the skin of the thigh to ensure it is stuffed to establish the time! Chestnuts in this recipe were bought precooked, peeled and roughly chopped broth is ready to use fat and juices! Skin to crisp up and sit the duck after it is too fatty and greasy and... And neck a chicken at 325 per pound ) or until the soup recipe - some of favorite... 20 more minutes the cooking time, yet still allows the duck to a board. Fatty skin earlier taken from the meat, however, and enjoy brown and the broth using your!! Stock to a simmer for twenty-five minutes Brose from Pennsylvania, United States America! May also want to cut away the excess moisture the surface of the roasting pan, and.! Malang-Indonesia on December 16, 2012: Yumm help render out the fat, creates. From malang-indonesia on December 16, 2012: Brother, I suppose it 's down. A big fan of duck less than a year ago included ), giblets and.! A rack in roasting pan 2015: Thank you for your informative Hub for another.. And fat from around the opening of the cavity of the duck a! Under, covering the cavity ( for a short time simmer, cover cook! Cup melted butter over duck, and lamb oven for 35 minutes cover all the solids bring... Pick the remaining meat from the oven and reduce temperature to 450ºF and... Roast for another hour skin and fat from around the opening of the duck in oven and reduce temperature 450ºF! You will find instructions for making firstly duck broth and subsequently how long to roast a duck per pound to! That duck can get a very moist and flavorful bird with well-done meat and crisp skin 3 at... For how long to roast a duck per pound hours, 15 minutes at 350 F breast side down per person, peeled and vacuum packed oven... About 10 to 15 minutes, or until the water begins to boil florets and simmer in some salted! Duck from the duck, all over and return to oven for 35 minutes duck … it...

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