Quick Roast Duck

[LMNO]

Take whole duck. 

Using a paring knife, make slits in the skin, all over the duck.  DO NOT cut into the meat, just the skin.

Place whole duck in simmering pot, water to cover entire duck.  Gently simmer duck for 30 minutes.

Remove duck, reserve water (and rendered duck fat) for making stock/separating fat for yummy cooking grease.

Let duck rest for 30 minutes, patting dry and getting remainder of fat off duck.  Season generously with salt & pepper.

Preheat oven to 500 degrees.  Roast duck for 30 minutes.  Remove, let sit, carve.




Parboiling it removes a lot of the fat, which tends to splatter & smoke.  You won't render all of it; there will still be plenty to keep the duck moist.

[Adios]

Sounds good, does it come out greasy?

[Freeky]

I'll remember this the next time I cook a duck; my fist attempt didn't go so quickly.

[LMNO]

Sounds good, does it come out greasy?

Nope, that's what the parboiling is for, to remove excess greasiness.

[Adios]

Yeah, I've always slow cooked it with a drainage rack in the bottom of the pan.

[Adios]

Sounds good, does it come out greasy?

Nope, that's what the parboiling is for, to remove excess greasiness.

Thanks, will try.

[LMNO]

I should point out that "quick" still means at least 90 minutes... I guess I should have said "easy".

[LMNO]

I'll remember this the next time I cook a duck; my fist attempt didn't go so quickly.

[Dysfunctional Cunt]

Fucking YUM!!!

Spices?  Herb?  Suggestions?  I find I tend to go a bit oriental with my duck just because I don't know any better.  I never really cooked it a lot until recently!

[LMNO]

I like mine simple with salt/pepper, and then use the sides to round out the flavor profile.

[LMNO]

You can also make a pan sauce with the drippings -- flour for a 5-to-10-minute roux over low heat, then chopped garlic while raising the heat, a shot of wine, then add stock and reduce.

[Adios]

I'll remember this the next time I cook a duck; my fist attempt didn't go so quickly.

[East Coast Hustle]

all I read was "quick roast duck" and I was filled with culinary rage.

if you are cooking your duck at over 275 degrees fahrenheit, YOU ARE DOING IT WRONG.

[Adios]

all I read was "quick roast duck" and I was filled with culinary rage.

if you are cooking your duck at over 275 degrees fahrenheit, YOU ARE DOING IT WRONG.

What tricks do you use to get rid of some of the grease?

[East Coast Hustle]

you can still parboil it if you want, but if you slow-roast it for hours at a low heat most of the fat will render out anyway. Also, I usually go to the asian markets and buy the peking ducks instead of the long island ducks you get in american markets. they tend to have better flavor and are a little less fatty.