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Roast Duck
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What is the best way to roast duck and making sure that you get it nice and crispy? i have never cooked duck before so i dont have a clue! i dont want it flavoured with anything, just simply want it roasted!
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Score the fat because it is very very fatty. I put mine straight into a very hot oven....until it starts to crisp. The turn down the temp. I like mine very pink so I can't really advise on cooking times.
If you don't have a rack roaster you'll have to empty the fat out quite often. Baste often.
ps...it's lovely with honey. I put it on near the end of cooking time and turn the oven back up to full.
If you don't have a rack roaster you'll have to empty the fat out quite often. Baste often.
ps...it's lovely with honey. I put it on near the end of cooking time and turn the oven back up to full.
Make sure you take the wrapping off it as soon as you get it. Wash it and dry it well with kitchen paper and then leave it in the fridge for the skin to dry out. twit the skin all over with a fork (don't twit the flesh) and then stick it in the oven. Set it on a roasting rack so the fat can run away from the bird or if you don't have a rack, use crunched up kitchen foil.
That's all I did with ours on Christmas Day and the skin was lovely (and the fat was great for the roasties).
That's all I did with ours on Christmas Day and the skin was lovely (and the fat was great for the roasties).
Duck
Boiling water
Salt, pepper, seasoning of your choice to taste
Put oven rack in middle position and preheated oven 230°C.
If necessary, remove wing tips, excess fat from body cavity and neck, then rinse duck inside and out. twit skin all over with a sharp fork. Fold neck skin under body, then put duck, breast side up, on a rack in roasting pan and pour boiling-hot water over duck (to tighten skin). Cool duck, and then pour out any water from cavity into pan. Pat duck dry inside and out, reserving water in pan, then rub duck inside and out with salt, pepper and other spices.
Roast duck, breast side up, 45 minutes, then remove from oven. Turn duck over using 2 wooden spoons, and roast 45 minutes more. Turn duck over again (breast side up), tilting duck to drain any liquid from cavity into pan. Continue to roast duck until skin is brown and crisp, about 45 minutes more (total roasting time: about 2 1/4 hours). Tilt duck to drain any more liquid from cavity into pan. Transfer duck to a cutting board and let stand 15 minutes before carving.
Boiling water
Salt, pepper, seasoning of your choice to taste
Put oven rack in middle position and preheated oven 230°C.
If necessary, remove wing tips, excess fat from body cavity and neck, then rinse duck inside and out. twit skin all over with a sharp fork. Fold neck skin under body, then put duck, breast side up, on a rack in roasting pan and pour boiling-hot water over duck (to tighten skin). Cool duck, and then pour out any water from cavity into pan. Pat duck dry inside and out, reserving water in pan, then rub duck inside and out with salt, pepper and other spices.
Roast duck, breast side up, 45 minutes, then remove from oven. Turn duck over using 2 wooden spoons, and roast 45 minutes more. Turn duck over again (breast side up), tilting duck to drain any liquid from cavity into pan. Continue to roast duck until skin is brown and crisp, about 45 minutes more (total roasting time: about 2 1/4 hours). Tilt duck to drain any more liquid from cavity into pan. Transfer duck to a cutting board and let stand 15 minutes before carving.
