roast duck

Try roast duck as an easy alternative to the usual turkey dinner on Christmas Day. A sticky Seville orange and marmalade glaze makes it even more festive

Marmalade Glazed Roast Duck

oven-ready duck, about 2 kg

oranges, halved

Seville orange marmalade

Marmalade glazed roast duck

Expose and cut out the wishbone. This makes the duck easier to carve once cooked. A butcher can do this for you.

Heat oven to 240C/220C fan/gas 9. Lightly score the skin on the duck all over, and make a deep cut from inside the body into each leg.

Season the duck well. Heat an ovenproof frying pan over a low heat. Place the duck on its side with the thigh touching the pan for 15&nbsp;mins. Turn and cook on the other side for 15&nbsp;mins more.

Turn the duck breast-side down, then transfer the pan to the oven and cook for 5 mins. Drain the fat from the pan, turn the duck onto its back and continue to cook for 15&nbsp;minutes.

Meanwhile, cut both oranges in half, then cut 4 wedges from half an orange. Heat a small frying pan over a medium heat, then cook the orange wedges in the dry pan for 1 min on each side to lightly caramelise.

Remove the orange wedges from the pan and set aside. Squeeze the juice from the remaining orange halves into the hot pan and reduce by half. Add the marmalade, take off the heat, add 1 tbsp water and stir together.

After 15&nbsp;mins of roasting, brush the marmalade glaze over and continue to roast for a final 10 mins. Rest for 20 mins.

Carve by cutting the leg and thigh away, then separating the leg from the thigh. Carve slices of breast and serve with the orange wedges to squeeze over.

This easy yet impressive recipe makes a stylish main course for a special occasion

Roasted duck breast with plum sauce

duck breasts

thyme

star anise

butter

shallot, finely chopped

olive oil

dark red plums, halved, stoned and cut into small wedges

demerara sugar

red wine

beef stock

For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. Add the plums and sugar, stirring for a few mins until the sugar has dissolved. Add the red wine and stock, then simmer for about 15 mins, stirring occasionally, until softened and slightly thickened. Keep warm or leave at room temperature for up to a day before reheating to serve.

Meanwhile, heat the oven to 180C/ 160C fan/gas 4. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 mins, then turn and add the thyme, star anise and butter. Allow this to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done.

When the duck is ready, baste again with the juices, then rest for 5 mins while you finish everything else.

To serve, thinly slice each duck breast on a chopping board. Arrange on each plate along with a spoon of the Creamed potatoes, some of the plum sauce and the Buttered spinach.

A delicious Roast Duck that is braised and roasted to perfection. The Master Stock is the secret! It&#x27;s a flavor explosion, not just for special occasions but for weeknight dinners too.

Chinese Roast Duck Braised in a Master Stock

water

soy sauce

Shaoxing wine (Chinese cooking wine)

Chinese Sweet Soy (Kicap Manis)

cinnamon

garlic

ginger

green onions (chopped)

Place all the Master Stock ingredients into a stock pot, bring to a boil, reduce and simmer for about 20 minutes. This allows the flavors to combine together.

While the stock is simmering, prepare the duck. Remove the neck and fatty tail. Place 1 tablespoon of oil in a wok or a pan. Sear the duck, like you would sear a piece of meat for a slow cooker. After a few minutes, turn the duck over. On parts of the duck that don't reach the pan, spoon some hot oil on them. The skin will crisp up slightly as the fat renders from the duck. Remove from heat.

Bring the Master Stock to a boil in a large stock pot. Place the seared duck into the stock. Most of the duck will be covered by liquid. If it's not fully covered, that's ok. Reduce to a simmer and cook the duck for 60 minutes. Flip the duck over every 15 minutes to ensure each side is evenly braised in the Master Stock. Preheat oven to 400°F/200°C.

Carefully remove the duck from the stock. Ensure the hot liquid is out of the duck cavity. Place on a roasting pan and roast in the preheated oven for about 15 minutes, until the skin is crispy. Don't let it burn, check at the 10 minute mark.

Serve with rice, steamed greens and Chinese Roasted Potatoes. Set aside some Master Stock to serve with the duck.

A restaurant-quality dish by Gordon Ramsay made using easily found ingredients

Pan-fried duck breast with creamed cabbage, chestnuts & caramelised pear

tsp white wine vinegar

celeriac

smoked bacon

thyme leaf

Savoy cabbage

double cream

cooked chestnut pieces, sliced

pear

tbsp icing sugar

tsp balsamic vinegar

Lightly score the skin of the duck breasts, then season well. Place a non-stick pan over a medium heat, then lay the duck in the pan, skin-side down. Cook until the fat starts to come from the duck, then add the garlic and thyme. Turn down the heat, then continue to cook for 15-20 mins, depending on the size of the duck breast, until the skin is really crisp and brown. As it cooks, pour the fat into a large pan for the cabbage.

Flip the duck over, cook on the flesh side for 3 mins until browned, then turn off the heat (this will result in meat that is pink in the middle - cook for a few minutes longer if you like it well done). Leave the duck in the pan to rest.

While the duck cooks, heat 1 tbsp of its fat in the other pan. Add the celeriac and bacon, then gently fry for 5 mins until the celeriac has browned and the bacon starts to crisp. Add the thyme, then the cabbage. Fry the cabbage for 5 mins until it starts to wilt. Add 100ml water and simmer for 5 mins until the water has evaporated and the celeriac is soft. Pour in the cream, stir to coat, then add the chestnuts and heat through. This can be done up to a day ahead - cook the celeriac in 1 tbsp vegetable oil instead of the duck fat and reheat with an extra splash of cream before serving.

Cut the pear in half and use a melon baller or teaspoon to scoop out the core. Place a star anise in the cavity of each half.

Place 3 tbsp of the icing sugar in a non-stick pan and heat to make a light amber caramel. Pour in the vinegar and bubble to make a sticky syrup. Dust the pear halves heavily with the rest of the icing sugar, then place the pan back on the heat. Cook the pear for 10 mins until brown and caramelised all over. This can be done up to a day ahead and reheated, adding a splash of water.

To serve, slice each duck breast lengthways and dress the watercress in the olive oil and vinegar. Spoon a neat mound of cabbage on one side of each plate. Place a pear half, cut-side up, on the opposite side of the plate and drizzle the sticky sauce around it. Place the outside slices of duck breast on the cabbage and fan the rest of the duck over. Scatter the dressed watercress sprigs around the sides of the plates and serve.

Sous Vide Cantonese Roast Duck (Pipa Duck)

Whole Duck

Scallion

Ginger

Garlic (smashed)

Star Anise

pcs Chinese Fermented Red Bean Curd

tbsp Maltose

tbsp Rose Wine

tbsp Soy Sauce

tbsp Oyster Sauce

tbsp Dark Soy Sauce

tsp Five Spice Powder

¼ tsp White Pepper

Sugar

tbsp Red Vinegar

Salt

tbsp Hoisin SauceSet sous vide to 150F (65.5C).

Set sous vide to 150F (65.5C).

Remove any innards from the duck cavity. Chop off the flat, and tip of the wing. Save these for the future.

Set duck on cutting board breast side up. Cut through between the two duck breast to separate.

Lay it out flat, bone side up. Trim any extra fat and slice around the chest bone to help flatten.

Flip over (bone side down), and flatten as much as possible by pressing down and cracking the bones.

In a mixing bowl, mash up the fermented tofu. Stir rose wine, soy sauce, oyster sauce, dark soy, five spice powder, white pepper, and sugar until well combined.

Warm up maltose in the microwave so it’s easier to work with in 5 second intervals. Stir in maltose.

Brush marinade generously all over the duck.

Place duck in an expandable vacuum bag with the skin side on the smooth side of the bag.

Add the aromatics (scallions, ginger, garlic, star anise into the bag on the bone side)

Pour in the rest of the sauce over top of skin side.

Sous vide for 12 hours.

Once time is up, remove duck from the water bath and thoroughly dry the bird. Careful not to break the skin or wipe off too much of the marinade.

On the bone side brush equal parts oyster sauce and hoisin sauce (about 1 tablespoon each).

Place duck, skin side up, onto a wire rack atop a baking sheet. 

Generously salt the skin side of the duck

Warm maltose in the microwave in 5 second increments until easy to stir. Mix with red vinegar.

Brush liberally onto the duck skin, making sure that the liquid doesn’t pool on the skin.

Place in the fridge uncovered overnight, or until skin is completely dry.

Warm oven to 400F (205C).

Place duck into the oven until a nice deep mahogany color, approximately 30 mins. At this point, the duck will also be heated through.

(Optional) Heat oil in a wok. Hold duck over the oil in a spider strainer. Carefully ladle oil over the skin until desired color is reached and skin is crispy. Careful not to the bubble the skin.

Roast Duck is predominant in Chinese cuisine and Peking duck is very famous Chinese dish.&nbsp; This recipe I am going to share how to roast a duck at home and this recipe is Asian Chinese style roast duck because I use Asian spices to marinate the duck. Chinese style roast duck often serve with dipping sauce such as plum sauce, salt or hoisin sauce.

Roast Duck

duck (around 5.5 lbs)

Soy sauce

Hoisin sauce

Water

Garlic (grind)

Ginger (grind)

Anise

Clove

Five spices

In a mixing bowl, add marinate sauce: soy sauce 1/2 cup, hoisin sauce 1/2 cup, dark soy sauce 2 tablespoons, water 1 cup, garlic 2 cloves grind, ginger 3 slices grind, anise 3, clove 3, and five spices 1/8 teaspoon.

Then, wash and clean the duck very well, remove all the gut and organs.

After that, put the whole duck into the marinated sauce for few hours (the best result is overnight). Try to flip the other side after a few hours.

Preheated the oven for 375 F. Then, put the duck on a cake stand like a bundt cake mold to roast a chicken from previous recipe.

Wrap the wings with foil to prevent the wings get burn. Bake the duck at 375 F for an hour. Next, remove the foil and change the temperature to 425 F and bake 15-20 minutes until it reaches 165 internal temperature and nice golden brown.

&nbsp;Rest for 10 minutes and chop it into pieces.

This spin on classic roast duck in orange sauce uses the more intense Seville variety to braise the meat

Duck legs braised with Seville oranges

duck legs

Seville oranges

shallots

celery stick, finely chopped

carrot

dry white wine

rosemary

bay leaves

chicken stock

caster sugar

parsnips kale

Heat oven to 180C/160C fan/gas 4. Season the duck legs on both sides. Heat the oil in a large non-stick frying pan set over a medium heat. Place the legs in the pan, skin-side down, and fry until well browned. Turn them over and brown the flesh side. Remove the pan from the heat and pour away most of the fat. Lay the orange slices in the bottom of a ceramic baking dish and top with the duck legs.

Return the pan to the heat. Add the chopped shallots, celery and carrot, and fry, stirring, for 4 mins to allow the vegetables to brown a little. Add the wine, bring to a simmer and cook for 2-3 mins. Add the herbs, garlic and chicken stock, mix everything together, then pour over the duck legs. Tuck the vegetable pieces in between the legs so they are submerged in the liquid. Add just enough water to almost cover the legs, then cook in the oven for 1 hr.

Meanwhile, add half the butter to a frying pan set over a medium heat. Add the whole shallots and brown all over. After the duck has been in the oven for 1 hr, add the browned shallots and cook for a further 30 mins until tender. Remove the dish from the oven and transfer the legs to a baking tray. Lift out the whole shallots and put to one side. Strain the cooking liquid into a jug and skim off any fat or vegetable debris that comes to the surface.

Increase oven to 200C/180C fan/gas 6. Place the duck legs back in the oven and let them crisp for 10 mins while you finish the sauce. Boil the liquid in a large pan and reduce until you have about 300ml, then season to taste and add sugar, if necessary. Finally, add the remaining butter and stir to melt, before returning the shallots to the pan and gently reheating. Serve the legs on a bed of buttered kale, drizzling the light sauce around it, with roast parsnips on the side.

Looking for side dishes to pair with your flavorful roast duck? We have 20 delicious ideas for a perfect meal.

What To Serve With Roast Duck

duck

Make the best roast duck using your favorite recipe.

Make a side dish from the list above. You can eat duck with mashed potatoes, yellow rice, french fries, Brussels sprouts with bacon, ratatouille, grilled asparagus, mushroom risotto, deviled eggs, baked zucchini, eggplant salad, butternut squash, carrot mash, blistered tomatoes, mashed sweet potatoes, and caramelized carrots.

Top 8 roast duck recipes from across the web

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Top 8 roast duck recipes from across the web

The most viewed roast duck recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Marmalade Glazed Roast Duck

Roasted duck breast with plum sauce

Chinese Roast Duck Braised in a Mas...

Pan-fried duck breast with creamed ...

Sous Vide Cantonese Roast Duck (Pip...

Roast Duck

Duck legs braised with Seville oran...

What To Serve With Roast Duck

The most viewed roast duck recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine