Recipe courtesy of Sara Moulton
Show: Cooking Live
Total:
2 hr 45 min
Active:
1 hr
Yield:
2 servings
Level:
Easy

Ingredients

Directions

Remove neck, wing tips, gizzards and extra fat from duck. Place neck, wing tips, and gizzards in stock pot filled with water. Bring to a boil. Prick duck skin all over, especially the fatty parts. Lower duck into stock pot, neck first. Place plate on top of duck to keep submerged and simmer for 45 minutes. Remove duck from pot and dry. Let sit out at room temperature for 30 minutes to dry and tighten skin before roasting. Preheat oven to 450 degrees.

In a saucepan heat 1/2 cup white wine vinegar and 1/2 cup apricot jam until melted. Add 1 tablespoon soy sauce and 2 tablespoons toasted Szechaun peppercorns. Divide sauce in half.

Brush sauce over duck. Use sauce to baste duck occasionally.

Place duck in oven, legs first. The rear of the oven is hotter and the dark meat takes longer to cook.

Roast for 45 minutes. Baste occasionally and spoon off fat.

Reserve other half of sauce for dipping sauce.

IDEAS YOU'LL LOVE

Roast Duck

Recipe courtesy of Ina Garten

Apricot Clafouti

Recipe courtesy of Valerie Bertinelli

Roasted Carrots

Recipe courtesy of Ina Garten

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Roasted Tomatillo and Beef Nachos

Recipe courtesy of Eddie Jackson

Roasted Cauliflower

Recipe courtesy of Food Network Kitchen

Balsamic Roast Pork Tenderloins

Recipe courtesy of Rachael Ray

Roasted Salmon with Green Herbs

Recipe courtesy of Ina Garten

Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking