What is the best way to cook a whole duck?

Answer 1

There are many ways to roast duck:

Roast the duck uncovered on a rack in a shallow roasting pan, breast-side up, or roast on a vertical poultry roaster in a pan. For an un-marinated whole duck, allow 30 minutes per pound in a preheated 350° F oven. 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. Even the beer can roasters work well with duck.

When a roasted whole duck has completed cooking, the legs will move easily.

When roasting a whole duck, place it on a rack in a pan, so the fat can drain freely into the bottom of the pan and duck doesn't sit in it. Line the pan with aluminum foil before putting the rack in it, and you have a very easy clean-up!

Roast your whole duck without stuffing. Instead stuff the duck with an onion quartered, an orange quartered, or pieces of celery and carrots. This will keep the duck moist and add delicious flavor. Cook the stuffing in a separate dish.

For a wonderful barbecued flavor, try grilling outdoors. For a whole raw duck, the best results come from first precooking it in your oven (following the package directions), and for the last 20-30 minutes, finishing it on the grill. This gives the duck a wonderfully crispy skin.

--------------------------------------------------------------------Roast Duck Recipe6-8 servings!Ingredients

• 1 (5 1/2-pound) duckling
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 onion, sliced
• 1 cup red currant jelly
• 1 tablespoon lemon juice

Directions

Season both the outside and inside of the duckling with salt and pepper. Place the onion inside the duck. Truss the bird and prick the skin. Dry thoroughly.

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. Reduce the oven temperature to 350 degrees and roast for 1 additional hour to 1 hour and 25 minutes. Remove accumulated fat occasionally with a bulb baster.

The duck is done to medium rare if the juices from the fattest part of the thigh or drumstick run faintly rosy when the duck is pricked, and when the duck is lifted and drained, the last drops of juice from the vent are pale rose. The duck is well done when the juices run pale yellow.

Remove the duck from the oven, discard trussing strings, and place on a serving platter. Let sit for 10 minutes before carving.

In a saucepan, combine the red currant jelly and the lemon juice. Bring to a boil, strain, and serve with the duck.

Answer 2

Duck breast, because of the high fat content, should be pan fried in a hot pan or skillet, to 'render' (melt) the fat out, and crisp up the skin. it should be served pimk for best flavour and texture

Answer 3

After cleaning, I use a stuffing mix, tie the opening shut, tie the legs together, & roast it. Oven temperature 325. Length of time depends on size of duck.

If the duck is a wild duck (usually obtained by hunting) and with the skin removed, stuff the duck with apple and orange slices and a small chopped onion. Rub the outside of the duck with butter; then sprinkle it with salt and pepper and some rosemary. Preheat oven to 325, place duck or ducks in a cooking bag and roast at 325 for approximately 75 to 90 minutes. Duck should never be over cooked. When done, discard the stuffing and serve with a wild rice casserole and sweet and sour red cabbage. Roasting the duck in a baking bag ensures that it will not dry out. I've served this to individuals who claimed they were not fond of duck but now rave over this recipe.

Answer 4

Before stuffing or roasting, remove any globs of fat from the cavity (grab them and yank). And when roasting, start the bird breast side down, then turn it on one side, then on the other side and end with it breast side up, to crisp the skin nicely.

Answer 5

Insert a small hose into the space between the neck meat and the skin and inflate the skin of the duck like Peking duck is done. Tie off the neck with butchers twine. This will enable the skin to render the fat over the meat and not get soggy.

Answer 6

best way to kill a duck if your gonna shoot it is with steel shot, not lead. then field dress it, taking out the breast to eat. clean the meat, then soak it in salt water for an hour. take it out and dip the pieces in beat up egg, then roll it in whatever seasoning with flour you want for the duck and fry it on the stove. duck is very good if prepared right. be sure to cook it throughly.

Answer 7

You can serve any type of potatoes with duck and it always goes well. You can serve rice, noodle, vegetables of any type.

Answer 8

Defrost it and apply heat until cooked to your taste.

Answer 9

The internet has a wealth of information on cooking Roast Duck Recipe. My favorite source is www.epicurious.com. Epicurious.com has several Roast Duck recipes to choose from.