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How To Cook A Whole Duck - Yahoo Recipe Search
Food52The only times I cook a whole turkey are for Thanksgiving and Christmas. Preparing and cooking such a big bird is truly a labor of love (or a pain in the keister). Over the years, I've tried a variety of options for the bird: different brines, different herb or spice rubs, and different cooking techniques. Last year I used a recipe from the Food Network by Chris Cosentino that called for separating the breast from the legs of the turkey, and applying an herb compound duck butter under the breast skin. The legs are placed in the oven long before the breast. I was hoping I'd struck gold with this technique. When I roast a whole bird, I start it out breast down and then flip it during cooking to prevent overcooked white meat. If I could eliminate the turning, it would save me some hassle while preparing the rest of the meal. Unfortunately it did not work as well as I'd hoped. The breast meat came out superbly juicy and flavorful, but the cooking times recommended did not work for me. The legs were done long before the breast, which is not a great situation with a crowd of hungry people clamoring to eat. I did not want to abandon the idea so rather than figure out timing for 2 different pieces, I decided to butterfly the turkey so it would cook at a more consistent rate. I've butterflied many a chicken, so figured it wouldn't be too different. I was very wrong. It's much, much harder! The pelvic bones of the turkey are too hard to cut through with kitchen shears. A combination of kitchen shears through the ribs, and a cleaver through the pelvic girdle worked the best for me. This is a good illustration of the technique: http://thefrugalchef.com/2009/11/how-to-butterfly-a-turkey/ An even easier technique is to ask your butcher to butterfly the turkey and crack the breast bone. To season the bird I did a dry brine with a paste of salt and honey under the skin of the legs and breast. I generally do a combination of salt and sugar for my wet brines, so why not try the same for the dry brine. I made a shallot confit using duck fat, and added some herbs and spices to slip under the skin after the turkey finished brining. The hard work up front really paid off in the end! The resulting turkey was finished cooking in about 2 hours, the breast and thigh meat were done at the same time, and even the notoriously dry and bland breast meat was succulent and flavorful. An added bonus is the shallot confit becomes like a built in gravy! (Note: The backbone, plus neck and giblets make a fine stock that can be combined with the drippings to make gravy. Or just freeze the pieces to make stock later.)Food.comThis is a very elegant dinner party meal, it looks and smells wonderful and it tastes unbelievable with the truffle oil in the parsnip mash and the port berry sauce is very good. It is a little time consuming as there is a little prep time, chopping vegetables and also the cooking down of the sauce, but it is well worth it for the end result. My whole family thought it was yummo and kept raving about both the duck with the sauce and how much they loved the parsnip mash, I had gone up to my mum's house for dinner and made this so it was tested out on many and a success all round. I am listing the recipe below for 2 people as I wrote down the ingredients I used when just making for myself and hubby, because it is hard to reduce the sauce amounts without affecting the flavour the sauce would be enough for 4-6 people. So you could cook extra breasts and then just up the amount of mash ingredients.Directions. 1. Make sure duck is thoroughly defrosted, if frozen. (Defrost in refrigerator for 2-3 days.) Start a large pot of water (deep enough to submerge a whole duck) on the stove, bringing to a rolling boil. Preheat oven to 425F. 2. Remove duck from bag. Remove orange sauce packet (if included), giblets and neck from interior.
How to cook a whole duck using Alton Brown's double-cook method: brine, steam, then a quick roast & sear for moist, juicy meat & crispy skin.
Oct 24, 2015 · Ever wondered how to cook duck? It's much simpler than most people think. This Roast Duck has tender and juicy meat, crispy skin, and it's glazed with the honey-balsamic glaze to give the duck a beautiful roasted look. Perfect holiday main dish recipe or something you can make any time for a special occasion.
Directions. Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks...
Dec 4, 2019 · Preheat oven to 425 degrees with rack in second-lowest position. Rinse duck in cold water; pat dry with paper towels. Use kitchen shears or a sharp paring knife to cut away fatty deposits and excess skin around neck area and just inside the bird's cavity.
Nov 23, 2020 · Crispy Whole Roast Duck. Make these holidays extra special by serving up Crispy Whole Roast Duck! This method ensures crispy skin with finger-licking glaze and super moist meat inside! Prep Time 10 mins. Cook Time 2 hrs 15 mins. Course: Main Course. Cuisine: American.
Jun 3, 2024 · This classic roast duck recipe, which features tender, succulent meat and golden, crispy skin, is a great main course for any holiday meal or dinner party.
Sep 12, 2023 · Jump to Recipe. Oven-roasted whole duck is an impressive main dish perfect for the holidays or any special occasion! This roast duck recipe has tender and juicy meat with crispy skin. Served with crispy potatoes, onions, and your favorite side dish this is the perfect family dinner or holiday meal!
Apr 5, 2021 · When chicken and turkey have been staples on your dinner table for far too long, take a break with something special. Whole roasted duck is delicious, especially this recipe which is full of exciting flavor! Expect to be wowed by the crispy skin, juicy meat, and all-around succulence.
In a small bowl, combine the honey, soy sauce, ginger, red pepper flakes, garlic, orange zest and juice. Once the thinnest part of the breast reaches 110 degrees F, start basting the duck with...
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