whole duck

Yesterday I was feeling adventurous and so I pulled a duck from the freezer and thawed it for the evening. Here's the recipe I came up with, a combination of a general roast duck recipe with a version of a spicy (peach, but I substituted lingonberry) basting sauce recipe that I've enjoyed in the past. The resultant duck was absolutely wonderful! Prep time includes marination. This is a Pantry Challenge recipe.

Lingonberry Roast Duck

5 1/2-6 lbs ducklings

lingonberry preserves

soy sauce

sherry wine

apple cider

garlic,

dried ancho chile powder

lemon juice

Tabasco sauce,

onion

honey

scallion (green onion)

Rinse/wash and dry the duckling, removing any giblets, etc, that are inside (use the giblets to make an excellent broth, another time*- you can freeze them for later use, if necessary).

In a bowl, combine the jam, soy sauce, sherry, hard cider, garlic, lemon juice, and Tabasco.

Pour 1/2 cup of the jam mixture into the inside of the duck and roll the duck around to coat the inside; place on roasting rack in the roasting pan.

A quarter of a cup at a time and making sure all of the skin becomes wet from the glaze (and a good number of lingonberries remain on the skin of the duck), pour most of the rest of the jam mixture onto the duck, reserving about 1/4 of a cup; let the duck sit for 1 hour.

Remove the outer skin from the onion half, then cut it into quarters; stuff the duck with the onion pieces.

Combine the reserved lingonberry sauce with the honey; pour the honey/sauce over the duck (get some inside, too, and try not to dislodge too many lingonberries), then drizzle with sprinkle with the chopped green onions.

Roast covered at 350 degrees F for 1 hour, basting occasionally with drippings, then add the hard cider to the bottom of the roasting pan; roast un-covered an additional hour, basting occasionally.

Serve with rice pilaf or wild rice, and vegetables.

*Tomake an excellent dark broth: take 4 cups water, the giblets from the duck (neck, heart, liver, kidney), the onion that was inside the roasted duck, and the roasting pan drippings (and any leftover bits of roasted duck you're willing to use, such as the wings) and put it all in a crockpot on low for 8 hours; strain well and refrigerate for use within 3 or 4 days, or put into ice cube trays and freeze.

Note: you can substitute other types of berry jam for the lingonberry.

I cooked this for my fiancee's birthday and it it was a hit. I had to cook the duck longer than in the recipe but it came frozen and must not have thawed all the way out over night. The lingon berries go great with the duck too, it reminded everyone of Thanksgiving dinner. If you like duck you should try this out.

Smoking whole might be the most versatile thing you can do with a duck. It can be served warm straight off the smoker, cooled for a charcuterie board, or incorporated into some other dish like duck ravioli. This also uses the entire animal, which the MeatEater crew always tries to do. Even after you...

Whole Smoked Duck

water

salt

sugar

tbsp. pink curing salt

bay leaves

garlic cloves, finely minced or crushed

thyme

rosemary

sage leaves

lemon, sliced

Pluck the entire duck (be careful not to remove the skin). Remove the innards and rinse out the body cavity with cold water.

In a large stock pot, bring water to a boil and stir in the salt and sugar. Once the salt and sugar are dissolved, add the remaining ingredients and stir until fragrant, approximately 3 to 5 minutes.

Remove brine from heat and allow it to cool to room temperature, then refrigerate. Add the whole duck to the cooled brine and place a heavy bowl on top of the duck to keep it submerged in the liquid. Refrigerate for 24 hours.

After the duck has been submerged for 24 hours, remove it from brine. Rinse the duck with cold water. Heat the smoker to 200 F.

Place the whole duck on the smoker for roughly 2 hours until the internal temperature is 150 degrees.

The duck can be served sliced, either warm off the smoker or once it has cooled. I recommend serving it cooled and sliced thinly on a charcuterie board.

This Sous Vide Whole Duck with tender and flavorful dark meat and crispy skin makes this one a show stopper for Christmas dinner! 

Sous Vide Whole Duck

duck

pepper

ginger paste (substitute fresh grated ginger)

garlic

pomegranate juice

champagne vinegar

fennel

onions

Start by removing the spine of the duck (spatchcock or butterfly it). If you’re not sure how to do this, here is a helpful video on how to butterfly a duck.

Prick the skin all over and use a sharp knife to lightly score the skin on the breast side, making sure not to cut the meat.

Coat the duck in salt and let it sit, uncovered, in the fridge overnight.

Heat a sous vide water bath to 150F degrees.

Combine the remaining ingredients (except fennel and green onions) in a bowl and mix to combine.

Coat the duck in the sauce and place in a vacuum seal bag (or ziplock bag if using the water displacement method) with the fennel and green onion. Seal the bag.

Place it in the water bath and let it cook for 12 hours.

Remove the duck from the water bath and the bag (reserve the bag juice) and place on a roasting rack.

Roast in a 450F degree oven for 15-30 minutes, or until the skin has turned a golden brown. Be careful not to over-roast as the duck could dry out.

While the duck roasts, place the bag juice in a saucepan and simmer, skimming the fat and particles off the top as it cooks. Adjust the taste with salt.

Top 3 whole duck recipes from across the web

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Lingonberry Roast Duck

Whole Smoked Duck

Sous Vide Whole Duck

Top 3 whole duck recipes from across the web

The most viewed whole duck recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lingonberry Roast Duck

Whole Smoked Duck

Sous Vide Whole Duck

The most viewed whole duck recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine