Roast Duck

Recipe courtesy Courtney Weiner

Show: Cooking LiveEpisode: Supper Club: New Year's Party Circa 1899

Rated: 5 stars out of 5Rate itRead users' reviews (3)

RECIPE
COMMENTS & REVIEWS(3)

Cook Time:
2 hr 0 min
Level:
--
Yield:
6 to 8 servings

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Times:

Prep: 15 min
Inactive Prep: --
Cook: 2 hr 0 min
Total:: 2 hr 15 min

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Ingredients

1 (5 1/2-pound) duckling
1 teaspoon salt
1/4 teaspoon pepper
1 onion, sliced
1 cup red currant jelly
1 tablespoon lemon juice

Directions

Season both the outside and inside of the duckling with salt and pepper. Place the onion inside the duck. Truss the bird and prick the skin. Dry thoroughly.

Place the duck breast-side up in a roasting pan and place in the center rack of a 425 degree preheated oven for 15 minutes to brown lightly. Reduce the oven temperature to 350 degrees and roast for 1 additional hour to 1 hour and 25 minutes. Remove accumulated fat occasionally with a bulb baster.

The duck is done to medium rare if the juices from the fattest part of the thigh or drumstick run faintly rosy when the duck is pricked, and when the duck is lifted and drained, the last drops of juice from the vent are pale rose. The duck is well done when the juices run pale yellow.

Remove the duck from the oven, discard trussing strings, and place on a serving platter. Let sit for 10 minutes before carving.

In a saucepan, combine the red currant jelly and the lemon juice. Bring to a boil, strain, and serve with the duck.

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Comments & Reviews

recipe Roast Duck
Emily Havre, MT 05-15-2008
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Good but not as great as my folks make
Rated: 4 stars out of 5

The recipe was fine, but I much prefer the way my parents roast duck. We get our ducks wild; dad hunts them regularly during... the season. (Before anyone starts crying "poor birds", mallards are plentiful here, so much so that if they aren't hunted, they would starve to death.) We stuff our ducks with a traditional bread stuffing, using lots of sage as we do in the West. Before placing the birds in the oven, three strips of bacon are placed on the ducks' backs, as wild duck is lean and in order for the birds not to be dry, you have to add some sort of fat. Goes great with mashed, baked or roasted potatoes and a homemade pumpkin pie, or juneberry (sarvice/service berry) pie. Don't try to make gravy out of the drippings, it's much to "game-y" and I grew up on wild game and even I don't like duck gravy.Read more
recipe Roast Duck
Anonymous 06-08-2007
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We didn't kill the duck!!
Rated: 5 stars out of 5

We live in east end of Long Island and have a duck farm right by us so have the luxury of buying fresh duckling, but I didn't... have the right directions on how to roast it. It kept getting over done -- we like it pink and tender. Once when I had my stepfather over and made roast duck using a different recipe it got overdone and he said, "You killed it!!" But this recipe made the duckling come out PERFECTLY! Succulent, tender & juicy with the right amount of pink (after 15 minutes at 425, we just did 1 hour at 350 and it was perfect!), we devoured it as though we were in a gourmet restaurant (I served it with rose jelly that was UNBELIEVABLE). I also stuffed it with the onion as prescribed, as well as a twig of thyme, garlic, dried prunes and apricots, and that was a nice condiment to the meat as well.Read more
recipe Roast Duck
Anonymous 04-18-2006
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Yum
Rated: 5 stars out of 5

Worked out nicely; glad this recipe was available to view