Roasting duck is quite straightforward if you know an easy recipe for roasted duck. As you cook the meat on the bone, it will have so much flavour and you can make the entire recipe go further since you can make the most flavourful gravy from the rich juices.
A whole roast duck makes an excellent centrepiece for a dinner party or special family occasion. It boasts a rich, complex, gamey flavour. The best roast duck recipe will provide crisp skin with lots of extra fat in the bottom of the pan after roasting the bird. And if you tip it into a dish and keep in the fridge for the next time you will make roasts, you will have the most flavoursome spuds. Keep reading to learn about an easy recipe:
Working on the Duck
Remove the duck from its wrapping and let it sit at room temperature for twenty minutes. Use a fork to prick the skin without piercing the flesh so that the fat will drain off while the duck cooks.
In a very big stockpot, heat the chicken broth with one tablespoon of kosher salt until it boils. Then, add two ducks and bring the stock back to a boil. Ensure there is enough stock to cover the ducks. If you see the ducks floating to the top, put a plate on top to immerse them. Once the stock is boiling, lower the heat and simmer the meat in the stock for forty-five minutes.
If the meat has finished simmering, skim off enough of their fat from the stock’s top to pour a film on the bottom of the roasting pan. This way, the ducks don’t stick when they roast. Place the ducks in the roasting pan, pat their skin dry, and sprinkle with a teaspoon of salt and pepper. Let the meat sit at room temperature for thirty minutes to ensure the skin is totally dry. Then preheat your oven to 500 degrees F and roast the duck for thirty minutes. When done, remove it from the oven and let it rest, covered with aluminum foil, for twenty minutes.
If you want to have extra crispy skin, pour a kettle of boiling water over the duck and leave to dry for one hour before cooking. If you want to roast vegetables to accompany the meat, cook the duck on a wire rack and put the vegetables on the shelf below. The fat will drop on to the veggies and provide them with extra flavour.