I did not add butter but basted it with the rendered fat. I made a gravy with the pan drippings fat separated and some stock made from the neck, gibblets and wing tips along with chopped carrots, onions and celery. A great recipe that you can fancy up or make as is.
I debated on giving this 5 stars I feel people give those too easily and they lose value but this dish earned it. My husband and I both stopped mid- first bite and looked at each other with surprise, it was so good. It also looked beautiful, I should have taken a picture but we were hungry! I did not use any butter or oil, and neither should you. Duck is VERY fatty and will produce plenty of oil to baste in during cooking.
Also, I elevated the duck on quartered potatoes so that it wouldn't be swimming in fat during cooking. I definitely recommend this as it also covers a tasty side dish.
I also stuffed the duck with a quartered onion. This recipe is a keeper and my husband demanded the leftovers for lunch. Very simple to make and delicious. The whole family loved it! One tip get a food thermometer that you can keep in the meat while it's cooking. The probe runs a wire to the outside of the oven attached to the display. The full 2 hours would have been a little too long for my bird. I made this for Thanksgiving, a bit fearful, but with so many raving reviews I had to try it.
First, I poked many holes in the "skin only" to help release the grease as recommended by other sites. I used the ingredients in this recipe plus 1 tsp. I rubbed the seasoning on it the day before and let it sit overnight in the frige. It was the best duck that I have ever eaten! I was so impressed and so very pleased. Throw away the orange sauce that comes with the duck, it does no justice! I have tried it before and was never impressed.
Before trying this recipe I really wasn't impressed with duck, but now, WOW! You must try it! This will be my only "go to" recipe for duck!
I cooked a 7lb duck. Used the meat thermomiter to reach between and I also put a rack in the roasting pan so it wouldn't sit in the grease. Also, I read to save the grease in the frige, it is great for the best fried potatoes or fried eggs. Terri Markle. This is such an incredibly delicious recipe! Pocono Pines, PA. Never through the drippings away.
I've used this recipe three times now, and I finally realize that the duck meat is completely overcooked and dry. The skin is nice and crisp, but what's the point of there is no juice left in the duck?? Duck fat is great for cooking! I reserve the fat in the pan, as well as render the excess fat removed from the cavity. It can be poured into an airtight container and kept in the freezer. Save that duck fat! Mission Viejo, California.
I made this tonight for our supper. I am very impressed. Mine was not dry or over cooked. The skin was crispy and delicious. I seasoned as directed in the recipe and left the water I soaked the duck in the bottom of my roaster pan and placed my duck on the roasting rack. I use this recipe from now on. My family didn't use any sauce on it. Thsnks for this awesome recipe.
I have made this a couple of times in the past as a friend gave me this recipe. Way too long in the oven and what a pain to do all that flipping.
I now cook duck on my grill in the beer can chicken style using my Weber poultry infuser roaster. The meat is moist, skin is crisp and all that beautiful duck fat is captured in the pan. Just google Weber poultry infuser.
Save Story. To revisit this recipe, visit My Account, then View saved recipes. Active Time 15 min. Ingredients 4 servings 1 5- to 6-lb Long Island duck also known as Pekin.
Step 2 If necessary, cut off wing tips with poultry shears or a sharp knife. Step 3 Roast duck, breast side up, 45 minutes, then remove from oven. And this easy roast duck recipe is one of the easiest! Because you're cooking it on the bone, it has so much flavour, and, you can make the entire recipe go further too, as you can make the most wonderful gravy from the rich juices. Another bonus?
This roast duck recipe will give crisp skin and you'll find lots of excess fat in the bottom of the pan once you're finished roasting off your bird. Tip this into a dish and keep in the fridge for the next time you're making roast potatoes - it'll give you the most flavoursome spuds ever! With a prep time of only 15 minutes, this one-ingredient roast really is the quickest and speediest option that's perfect for a Sunday roast with family and friends.
The only thing you need to consider is having enough time for the duck to roast. Set aside a couple of hours on the weekend and make this easy roast duck - while it's in the oven, you can put your feet up, or you can prep the other ingredients to make sure you've got a fab Sunday lunch. Just make sure to start it in plenty of time for your dinner. Make sure you serve the duck up with all the sides, like crispy roast potatoes, a horseradish Yorkshire Pudding , Brussels Sprouts with Bacon, for a feast.
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