The Cookbook/Roast Duck: Difference between revisions
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Basic roast [[Cookbook:Duck|duck]]. | Basic roast [[Cookbook:Duck|duck]]. | ||
== Ingredients == | == Ingredients == | ||
* 1 young duckling (3-6 lbs) | * 1 young duckling (3-6 lbs, 1 1/2 - 3 kg) | ||
* salt and pepper | * salt and pepper | ||
* Butter flavored nonstick spray | * Butter flavored nonstick spray | ||
== Procedure == | == Procedure == | ||
# Preheat oven to 450F. | # Preheat oven to [[Cookbook:Oven temperatures|450F]]. | ||
# Rinse and wipe duckling, removing giblets. | # Rinse and wipe duckling, removing giblets. | ||
# Set bird aside in an airy place to allow the skin to dry. | # Set bird aside in an airy place to allow the skin to dry. | ||
| Line 16: | Line 14: | ||
# Coat bird on all sides with butter-flavored spray and sprinkle salt and pepper lightly over the skin. | # Coat bird on all sides with butter-flavored spray and sprinkle salt and pepper lightly over the skin. | ||
# Place bird and vertical roaster into a large roasting pan (use a wire rack insert if you have one) and add 1/2 cup of water to the bottom of the pan. | # Place bird and vertical roaster into a large roasting pan (use a wire rack insert if you have one) and add 1/2 cup of water to the bottom of the pan. | ||
# Leave bird in oven for 30 minutes, then reduce heat to | # Leave bird in oven for 30 minutes, then reduce heat to [[Cookbook:Oven temperatures|325F]] until done. No need to prick skin or baste bird, as the fat slowly renders off leaving a wonderful crispy skin. Keep the bottom of the roasting pan covered with water to prevent smoking. | ||
# Pour off fat and save, reserving drippings and liquid from the roasting pan. (The fat and liver can be cooked together to make a very tasty | # Pour off fat and save, reserving drippings and liquid from the roasting pan. (The fat and liver can be cooked together to make a very tasty paté so don't throw any of it out!) | ||
[[Category:Duck recipes|{{PAGENAME}}]] | [[Category:Duck recipes|{{PAGENAME}}]] | ||
Latest revision as of 04:49, 5 July 2009
Basic roast duck.
Ingredients
- 1 young duckling (3-6 lbs, 1 1/2 - 3 kg)
- salt and pepper
- Butter flavored nonstick spray
Procedure
- Preheat oven to 450F.
- Rinse and wipe duckling, removing giblets.
- Set bird aside in an airy place to allow the skin to dry.
- Rub inside cavity with salt and pepper.
- Insert vertical oven roaster (used for "beer can chicken") into bird and prop it upright.
- Coat bird on all sides with butter-flavored spray and sprinkle salt and pepper lightly over the skin.
- Place bird and vertical roaster into a large roasting pan (use a wire rack insert if you have one) and add 1/2 cup of water to the bottom of the pan.
- Leave bird in oven for 30 minutes, then reduce heat to 325F until done. No need to prick skin or baste bird, as the fat slowly renders off leaving a wonderful crispy skin. Keep the bottom of the roasting pan covered with water to prevent smoking.
- Pour off fat and save, reserving drippings and liquid from the roasting pan. (The fat and liver can be cooked together to make a very tasty paté so don't throw any of it out!)