How To Cook A Duck

chefs-mate chefs-mate 0 Comments
Servings: 2 Difficulty: Advanced
Jump To Recipe Print Recipe
0 Add to Favorites
International-style savory and satisfying main that brings home-style flavor to your table
How to Cook a Duck recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This International main features Duckling, – to 5-lb, Kosher salt, Ground black pepper. It delivers a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

How to Cook a Duck recipe image
Print Recipe
0 Add to Favorites

How To Cook A Duck

Author: chefs-mate Cooking Method: , , , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 3.1

Description

This International main features Duckling, - to 5-lb, Kosher salt, Ground black pepper. It delivers a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. REMOVE ANY GIBLETS from the cavity of the bird and reserve.
  2. Remove any fat deposits from the cavity and cut off excess skin around the neck.
  3. Rinse the bird under cold running water and pat dry.
  4. Sprinkle the cavity with salt and pepper.
  5. Sever the wing tips at the first joint and reserve with the giblets.
  6. Tie the legs together at the ankles and sprinkle the outside of the duck with salt and pepper.
  7. If you don't have a steamer, improvise one.
  8. Use a roasting rack or create one by placing 2 small heatproof baking dishes or loaf pans upside down in a larger roasting pan.
  9. Fill roasting pan with a 2-inch depth of water and place the bird breast up on the rack.
  10. Cover tightly with the lid or with aluminum foil.
  11. Place over high heat on top of the stove.
  12. When the water boils, reduce heat to low and steam approximately 15 minutes per pound.
  13. Remove from the heat and transfer the birds to a plate.
  14. Strain the steaming liquid into a container, cool and place in the refrigerator.
  15. When chilled, remove the fat and pack into containers, discarding any water.
  16. Place in the refrigerator until ready to cook, or in the freezer for up to 1 year.
  17. Use the fat for frying and sauteeing.
  18. Place the bird on its side in a roasting pan,
  19. add reserved giblets, neck and wings,
  20. place in the oven and turn oven temperature to 350F (177ðC).
  21. After about 15 minutes, turn birds on the other side and cook an additional 10 minutes.
  22. Turn the bird breast up and cook another 20 minutes, basting the bird as it renders fat.
  23. In all,
  24. cook about 9 minutes per pound or about 45 minutes for a 5-lb duck, about 7 minutes per pound for an 11-lb goose.
  25. Remove the bird from the oven and set the bird aside on a platter.
  26. Remove any trussing and serve with sauce

Nutrition Facts

Servings 2

Amount Per Serving
Calories 3.1kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 14625.2mg610%
Total Carbohydrate 0.8g1%
Dietary Fiber 0.3g2%
Sugars 0.0g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 5lb, baking, black, boiling, chicken, cook, duck, duckling, frying, ground, how, international, kosher, main, pepper, roasting, salt, sautéing, steaming, title
Recipe Card powered by WP Delicious

Leave a Comment