Top-ranked recipe named "Crispy Roast Duck"
Try this Crispy Roast Duck recipe, or contribute your own. "Duck" and "Taste" are two of the tags cooks chose for Crispy Roast Duck.
"Didn't turn out as crispy as I had expected. I did the 30 plus 30 ending. Maybe the duck was bigger than what the recipe called for. Will try the 45 plus 45 next time.
Regardless, it was delicious. I would recommend it."
Preheat oven to 250 degrees F. Trim ducks: with a sharp knife, cut away excess fat and skin from both ends of ducks. (Render fat for another use or discard.) Salt cavity of each duck. Prick each duck all over with a fork, about 30 times. Place them on a rack set in a large roasting pan and roast 1 hour. Prick ducks all over and turn on one side. Repeat pr icking ducks all over and turn onto second side. Repeat two more times. After four hours, increase heat to 350 degrees F. Continue to roast 30 to 90 minutes more, pricking and turning once, according to taste: 1) For very juicy, slightly crisp ducks: Roast 15 minutes, prick and turn, and roast 15 minutes more. 2) For juicy, crisp ducks: Roast 30 minutes, prick and turn, and roast 30 minutes more. 3) For slightly drier, very crisp ducks: Roast 45 minutes, prick and turn, and roast 45 minutes more. Remove ducks to a carving board and let them sit 15 minutes, loosely covered. Simply cut ducks in half and serve half a duck per person; or carefully remove breast and legs from bone, making sure to keep skin intact, and cut them into 1/2-inch wide pieces. Generously season with salt and pepper before serving. >From Taste Show # TS4699 Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #548 by "Master Harper Gaellon"
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OsirisV 2 years agoEasy and delicious. Definitely will use this recipe again.
jnpet 3 years agoDidn't turn out as crispy as I had expected. I did the 30 plus 30 ending. Maybe the duck was bigger than what the recipe called for. Will try the 45 plus 45 next time. Regardless, it was delicious. I would recommend it.
promfh 8 years agoI roasted our duck standing on it's end. That let the fat drain off. Started it in the oven at 425F then cut back to 350 when the skin was nicely browned.