So easy to do and great results. Thank you {% member.data['first-name'] %}.Your comment has been submitted. Cut off the flap of fat that hangs over the duck's cavity. https://www.womanandhome.com/recipes/easy-roast-duck-recipe You could also add some small potatoes into the roasting tin to cook in the duck fat. If roasting vegetables to accompany your duck, cook the duck on a wire rack and place the vegetables on the shelf below. Increase the oven temperature to 220°C/200°C Fan/gas mark 7/450ºF and … Whenever I'm asked to cook a celebratory dinner, I think of duck. Then take the Tennessee mix and rub into the duck legs, saving a little to sprinkle on at the end. For a special meal, nothing can match duck, writes Brigitte Hafner. I do nothing except cut some fat off the duck and sit it on a rack on a roasting tin and put it in the oven for hours on end. Set aside. Cut off the flap of fat that hangs over the duck's cavity. Preheat the oven to 170°C/150°C Fan/gas mark 3/325ºF. When the meat is cooked shred and serve in wraps or pancakes with hoisin sauce. When you have taken all the meat off the bone, discard the bones and  place the meat onto a board, sprinkle the remaining Tennessee rub over the meat and serve with your favourite slaw and some corn bread. Dust the bird all over What's more, children seem to adore it, which makes it a really lovely family Saturday dinner. Crispy duck legs. Tel: +44 (0)1473 735456 Take the duck legs and generously season both sides with salt. Carefully remove the long back bone and any visible rib bones. How to cook duck. If you want to cook a whole duck, rinse the inside and outside of the duck in cold water, then pat it dry with a paper towel. Gressingham Foods, Debach, Woodbridge, Suffolk, IP13 6JW. Carefully take the duck, in its tin, out of the oven. Many Thanks. Newsletter By subscribing to our newsletter, we hope to draw your attention to exciting new classes, special offers and some more great recipe ideas to inspire your own duck meal ideas. Sit pancakes on the top part of a steamer to cook or simply follow the instructions on the packet. From James Mackenzie's five bird roast to Pascal Aussignac's duck pot-au-feu, to salmis, ballotines and rillettes there is a whole host of exciting ways to slow-cook a duck. My husband is a duck hunter, but he doesn't really care for traditional duck recipes so he came up with this and everyone raves! Mix the honey and five-spice in a bowl, then brush all over the duck. 4. The choice is yours. Remove the duck from the oven, discard trussing strings, and place on a serving platter. Then take the Tennessee mix and rub into the duck legs, saving a little to sprinkle on at the end. With 2 forks scrape and pull the meat from the bone - this should be easy, if not return to the oven for another 10-15 minutes. Or, if it's easier, just leave the duck in the low oven for 5 ½ hours. With the other fork shred meat, taking care to remove any remaining bones. Recipe by: mimichette Traditional Cantonese roast whole duck No reviews 6 hr 25 min. Baste regularly with own juices. Think this will be a regular in our house. Luv-a-Duck products are featured on 5 star menus from the Middle East, through Asia, to the Pacific Islands. Don't forget the wings, legs and the sides of the duck. Turn the breasts over and cook for another 2-3 mins. Use 2 forks to pull the meat apart; place the first fork into the meat and hold it steady, and then place the second fork into the meat and pull it away from the first fork. Place the duck on a rack in a roasting tin, and roast for one hour. 9. For US cup measures, use the toggle at the top of the ingredients list. This is a super easy way to prepare freshly-killed wood ducks. Put the duck breasts skin-side down into a dry frying pan over a medium-high heat. Then, I take it out, set to with some forks and put some shop-bought Chinese pancakes on to steam. Fax: +44 (0)1473 738887, Pre heat the oven to 160°C, 140°C Fan, Gas Mark 3. Score the skin of the duck breast. The Best Shredded Duck Recipes on Yummly | Honey-glazed Duck Breasts With Apple Sauce, Pan-fried Duck With Orange And Pepper Sauce, Shredded Duck Burger With Cherry Salsa I tried this over the weekend and it was a hit, left it to cook while we went to our daughter's soccer game and it was ready for when we returned. It was a big duck and still had some left over. Remove duck from packaging and take out the neck and giblets from the cavity. Shred the duck into fine pieces using two forks. The danger here is over processing it and getting a rubbery mix. Make about 4 cuts on each. One added bonus of smoking a whole duck – the duck is pretty aerodynamic and the breast meat makes up a majority of the duck. Once it’s dry, pierce the skin and thick fat layer of the duck with a knife or a skewer. A quick tip is to sprinkle a generous portion of Chinese 5 Spice over the skin of duck, then cook according to pack instructions. That means the whole thing will cook more evenly! With duck being a classic ingredient in traditional French cooking, it's unsurprising that there are so many techniques involving the bird. To add extra flavour, stuff the cavity of the duck with herbs such as thyme, rosemary or lavender or an orange cut in half. Pat dry with paper towel. The duck fat will drip on to the vegetables and give great extra flavour. Actually, come to think of it, I nearly always ask someone else to open it for me. Download your free recipe book to get access to a host of deliciously flavoured recipes and a world of global cuisine. How to Make Shredded Chicken (Super Easy!) Let sit for 10 minutes before carving. This just could hardly be easier. Remove skin and slice. This is a great way to quickly cook duck or goose breasts. It is not at all difficult, and truly scrumptious. I chop and slice cucumber and spring onions and open a jar of Hoisin sauce. Potted Duck Texture. We tried this at home and it was delicious. Peking duck No reviews 8 hr 45 min. (When the duck fat has cooled a little, pour it into a bowl or jar, and save. - Coat the whole of the skin with boiling water. Serving suggestions. It's easy to add another duck if there are even more of you eating. I used sheets of ready rolled filo pastry cut into circles and steamed for a couple of minutes. I say "cook". Cut the cucumber into matchsticks (like you get in a Chinese restaurant). Remove duck from the refrigerator about 20 minutes before cooking to ensure uniformed cooking. Delish! If you like pulled pork then you will love this pulled duck with a Tennessee rub recipe. Remove duck from oven, and use the point of a sharp knife to prick the skin of the bird, all over the … Confiting a duck leg is a lengthy but enormously enjoyable process. The duck is well done when the juices run pale yellow. When the meat is tender remove the tray from the oven and allow to the legs cool a little. Cut the scallions lengthways into short strips (again, as in Chinese restaurants). Recipe by: vickie. Heat a pan and fry gently in its own fat until crispy. Transfer the duck to a board, shred it, using two forks to pull the meat apart, and set it on the table with the sauce, pancakes, cucumber and scallion shreds, so everyone can make their own pancake parcels. You’ll have tender, melt in your mouth duck breast and fully cooked thighs perfect for shredding. The rack will allow airflow around the bird, ensuring extra crispy skin. For the chilli plum sauce, heat the olive oil in lidded pan and fry the spring onions and chillies for 1-2 minutes, or until softened. Brush the breast side of the duck … And roast or confit, it’s easier to cook than you think. If you can find Dale's Seasoning, a seasoning sauce with 11 spices, that's our favorite for the marinade. Carefully take the duck, in its tin, out of the oven. This is lovely with crispy lamb as well!!! It's great for frying potatoes.). Rinse under cold running water both inside and out, then pat dry using paper towel to get a more crispy skin. | Downshiftology Pour over hoisin sauce to serve. The pancakes came in a pack of 102 ( 6x 17 ?) Serve immediately. Put on a baking tray pour orange juice and soy sauce on top. If you do want to use a chopper for shredding your cooked duck, be sure to use the pulse action. Now, in a separate small bowl, combine 1/4 cup honey and 3 tablespoons of balsamic vinegar lemon mixture that you will have left over from the previous step. Transfer the duck to a board, shred it, using two forks to pull the meat apart, and set it on the table with the sauce, pancakes, cucumber and spring onion shreds, so everyone can make their own pancake parcels. Increase the oven temperature to 220°C/200°C Fan/gas mark 7/450ºF and give a final 30 minutes of intense heat. Rub a nice 1.2kg duck with loads of salt, inside and out. Traditional Cantonese crispy whole duck takes some time to prepare, but most of that time is resting time. https://www.farmison.com/community/recipe/how-to-cook-a-whole-duck The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour. I've always thought one of the best ways to eat duck was as the Chinese do, but I had never thought it would be so easy to cook. Copyright © 2021 Nigella Lawson. I couldn't find pancakes in the shop. Very close to the real thing. At this stage, you have a couple of options for cooking the meat: turn the breasts, add the butter and swirl the pan, then cook for 5 mins until the meat is browned all over (the meat should feel soft but spring back slightly when pressed); alternatively, heat the oven to 180C/160 fan/gas 4 and cook for 5-6 mins for a rosy pink flesh or 10-12 mins if you’d like it well cooked. The secret to this smoked duck is in the preparation. If you want to shred your duck meat, restaurant style, allow it to cool completely, refrigerate overnight and then reheat in a slow oven before shredding the meat with forks. Remove the duck from the oven and shred it, or cut into strips. Transfer them to a baking tray and cook them in the oven for 15 mins. Season. Place the duck legs onto the onions and pour in the Jack Daniel’s and stock/water so that it comes halfway … If you prefer not to eat the skin of the duck remove before shredding. To that end, they often place it in a food chopper. Place the duck legs onto the onions and pour in the Jack Daniel’s and stock/water so that it comes halfway up the duck legs. Take two forks, place one in the breast of the duck to hold down. Take the duck legs and generously season both sides with salt. Once cooked, before shredding the duck, place skin side down on a large plate. Sit the trimmed duck on a rack or slotted tray over a deep roasting tin and roast for 4 hours. Serve with corn bread and slaw. Combine all the ingredients of the Tennessee rub. I, Put the legs in the oven and cook for approx 2 hours or until the meat is very tender (you can check this with a skewer and another thing to note is if the liquid in the tray has evaporated too quickly then you need to add a little more during the cooking process.). The salt will really help crisp the skin up. Sit the trimmed duck on a rack or slotted tray over a deep roasting tin and roast for 4 hours. and 4 of us managed 24 in our first sitting. I also made the pancakes as I could not find them in the store, they came out really good too. Got the pancakes and steamer from a Chinese supermarket. Also, do not use this recipe for diving ducks such as Scaup. Next, take a baking tray and lay the onions across the bottom of the tray. If you have a meat thermometer, it should read 54C … Tuck in. The recipe will also work for teal but if you are cooking Mallards or Black Ducks, I recommend that you cook only one bird instead of two since the latter are much larger. Speaking of shredding the meat, many people like their rillettes or potted meat to be as smooth as pâté. Cut the spring onions lengthways into short strips (again, as in Chinese restaurants). Jun 21, 2010 11:37pm. The girls loved it! This has been my old stand-by wild duck recipe for many years. Brush all of the duck with the balsamic mixture (especially the scored duck breast) and cook the duck breast side up for another 40 minutes at 350 F, brushing every 10 minutes with the mixture. It's rich, it's special and it goes extremely well with pinot - which is just what I'm looking to drink on a special occasion. Variations. Built by Embark. Rub the salt (and spice blend if using) into the skin of the entire bird. Preheat the oven to 170°C/150°C Fan/gas mark 3/325ºF. Place the duck on the trivet and pull the skin tight and arrange the duck neatly on the trivet. Heat a solid-based frying pan and add the duck breasts, skin-side down, and cook for 3-5 mins, pressing them down well until the skin starts to crisp up. Bake in a 180 C / Gas 4 oven until cooked through. Transfer to a roasting tin and roast for 25-30 mins until bronzed. Dine in tonight with our delicious, easy to cook, Bistro range. 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