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  1. #1
    maba's Avatar
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    I have a duck waiting at home to be cooked tonight. I checked the recipes online and most of them suggest cooking it in the oven for 4 hours and the one recipe by Bittman that calls for just one hour of cooking didn't have encouraging feedback. This is a celebratory dinner for my dad's birthday and I'm going to reach home only at around 6:30 or 7. Don't want the family to wait till 11 for their dinner. Any tips, tried and tested methods for oven-roasting a duck quickly?


    Hannah, I looked for your primal journal to post this question, looks like you don't have one.


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    Is roasting a duck similar to roasting a chicken at all? I cooked a four pound chicken the other day at 500 degrees for a little over a hour and it came out PERFECT. I found the instructions on FoodNetwork. Used my own garlic butter herb rub, but just needed the info on how to cook it:

    http://www.foodnetwork.com/recipes/emeril-lagasse/perfect-roast-chicken-recipe/index.html


    Some other recipes I saw stated to roast the chicken on a low heat for a long period of time, but I was in the same crunch as you were. Hope that helps. =D


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    kuno1chi's Avatar
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    maba,


    Here's a recipe which first calls for steaming the duck for 40-50 minutes, then finishing in the oven for about 40--45 minutes. I haven't used it yet, but it looks plausible and yummy ;-)


    http://www.foodreference.com/html/crisp-roast-duck.html


    Hope this helps---wish I was hanging out in YOUR kitchen tonight!


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    maba's Avatar
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    Thanks for the link Eric, but unfortunately I can't open it here at work. I think the difference lies in the fact that duck has more fat and hence the cooking time and method may differ.


    Thanks Kuno, can't open that link either I read somewhere else too that boiling and then roasting reduces the cooking time. I'd love to have you in my kitchen anytime.


  5. #5
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    CRISP ROAST DUCK WITH PORT WINE GLAZE

    The Best Recipe, by Editors of Cook's Illustrated Magazine


    Serves 2 TO 3


    Pekin ducks, also called Long Island ducks, are the only choice in most supermarkets. Almost always sold frozen, the duck must defrost in the refrigerator for at least one day before cooking. To feed six people, steam one duck after the other and then roast all the pieces together in an oversized roasting pan or a large jelly-roll pan.


    PORT WINE GLAZE

    1 1/4 cups port wine

    2 medium garlic cloves, peeled and cut into thin slivers

    4 fresh thyme sprigs


    CRISP ROAST DUCK

    1 whole Pekin duck (about 4 1/2 pounds), neck, giblets, and all visible fat discarded, and rinsed

    Salt and ground black pepper


    1. FOR THE GLAZE: Bring all ingredients to boil in small saucepan. Reduce heat to medium-low and simmer until slightly thickened and reduced to scant 1/4 cup, 25 to 30 minutes. Remove and discard garlic and thyme; set glaze aside until ready to use.


    2. FOR THE DUCK: Meanwhile, set V-rack in large, high-sided roasting pan and position duck, breast side up, on rack. Add water to just below bottom of duck. Bring water to boil over high heat, cover pan tightly with aluminum foil (or pan cover, if available), adjust heat to medium (to maintain a slow, steady boil), and steam, adding more hot water to maintain water level if necessary, until skin has pulled away from at least one leg. For duck with very moist, tender meat and slightly crisp skin once roasted, steam about 40 minutes. Steam 10 minutes longer for somewhat denser meat and very crisp skin after roasting. Transfer duck to carving board and, when cool enough to handle, cut into six pieces, two wings, two legs, and two breast halves. (Cooled duck, either whole or cut into pieces, can be wrapped in foil and refrigerated overnight. Reserve back and carcass for another use.)


    3. Adjust oven rack to bottom position and heat oven to 425 degrees. Season pieces on both sides with salt and pepper to taste and position skin side down in lightly oiled roasting pan. Roast, carefully pouring off fat if more than two tablespoons accumulate in pan, until skin on breast pieces is rich brown color and crisp, about 25 minutes. Transfer breast pieces to platter and cover with foil to keep warm. Again, pour off excess fat from pan, turn leg/thigh and wing pieces skin side up, and continue roasting until skin on these pieces is deep brown and crisp, 15 to 20 minutes longer. Again, pour off excess fat from pan. Return breast pieces to pan and brush both sides of every piece with glaze. Roast until glaze is hot and richly colored on duck pieces, 3 to 4 minutes. Serve immediately.


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    maba's Avatar
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    Aw, thanks Kuno!


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    My pleasure, Dear.

    Bon Apetit!!!


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    maba, just wanted to let you know that duck cooks much faster if you cut it into pieces first, just like a chicken. Not sure if you're comfortable doing that, but I've cooked many ducks, and it cuts the cooking time in about half.


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    Cook like a chicken. Nothing different.


    I cooked a duck recently. Preheat oven to 450 degrees. Put duck, on rack, in. Leave for ten minutes, then drop to 300 or 325 degrees. This method crisps the skin, starts the cooking, and the low temp keeps it juicy.


    Use a meat thermometer. Anything else is guess work (or a heck of a lot of experience.)


    Steaming a duck sounds like sacrilege. Or at least a food felony.


    My one daughter just told me on T-Day that she uses the 500 degrees system and it works well. A whole turkey in two hours, I think.


  10. #10
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    An interesting (and delicious) way to cook duck is to "confit" it. if you google "confit duck" or "confit du canard" and some recipes will come up. Basically it is poaching in fat, so its super tasty and fall off the bone tender. Theres a slight learning curve to the prep tho, salting the duck before cooking is a crucial step.


    Hope this helps ^^


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