Roast Duck

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

OMG. What a magneficent recipe. I followed Ina's recipe to the letter and the ducks came out perfect. We had this dish for Chrismas eve and everyone from my 12 year old niece to my 78 y/o mother raved about the amazing skin and succulent meat from the duck. I had never prepared duck before and prayed all thru the process that i would have a main course to present to our guests. This is easy and fool-proof. Thanks, Ina!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made my first duck with this recipe for Christmas dinner yesterday. I was apprehensive - didn't want to ruin a special meal and my husband is very particular. It came out great! I cooked it in the stock about 60-70 minutes because I was afraid 45 wouldn't be enough. Then I let it sit in the stock about an hour because I wasn't ready for the final touches and I wanted the meat to stay moist. I almost overcooked it. Next time I'd probably cook it about 60 minutes and let it sit in the stock no more than 30 minutes. Also, no matter how clean your oven, it will smoke a little and you'll need to clean your oven the next day. There's no way to avoid it with the oil that's in the pan. But this really is a terrific recipe and not difficult. I'd definitely use the recipe again. Thanks Ina and the other reviewers that enticed me to using this recipe!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I am currently following this recipe but am baffled. Cooking in stock for 45 minutes and then only roasting for 30 minutes? Am I reading this correctly that it only spends half an hour in the oven?
We raise our own Muscovys and this is our first attempt at a homebred duck and following this recipe. Thanks!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was extremely skeptical about this recipe as it seemed far too easy and only used 4 ingredients but, this duck is delish! I followed the recipe as stated decreased the stock amount to accommodate one duck for two people. So fabulous, so absolutely fabulous. The key is to pat the duck dry after it comes out of the stock pot, season it generously with salt and pepper and give it 30 minutes to sit out and dry. My husband raved and still commented on how dinner was so amazing hours later. Moist juicy, flavourful duck with crispy skin = swoon.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I really like this recipe, it was my first time cooking a duck and I thought it came out super tasty. I did make some sauce incase anyone needed any, but it was barely used and most of us liked it just the way it was. I think that if you take the time early in the day to make your own flavorful vegetable stock it is so much less expensive than buying store-bought broth, and it's easy and tastes better. After cooking the duck I got rid of the fat and I had duck stock - how often do you get to have that? Extra bonus! I stored it in the freezer and used it in place of chicken stock and had great flavors for several months.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My husband loves duck, and I've never been a huge fan...but when he asked if we could make duck for Easter dinner I thought I'd give it a shot. Our meal was nothing less than AMAZING!! I combined this recipe with Bobby Flay's Asian Spiced Duck Breasts with Ginger Chili Glaze. Bobby's recipe was a duck breast on the grill, but I wanted to roast the whole duck...so another search brought me here to Ina's Roast Duck. After I boiled the duck in chicken stock, I used Bobby's rub more as a seasoning than a rub (so i have a lot left over as a result, and then I stuffed it with orange and onion slices, then let it sit for a half hour before putting it into the oven. It came out perfect, brown, and crispy. I poured the Ginger Chili Glaze over the duck immediately when it came out of the oven. Then covered it in foil and let it sit another half hour.

I can't wait to make this meal again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used this recipe for a mature duck. The boiling helped to remove the fat and helped with the meat ( it tenderized it. I let it rest for 30minutes after boiling it then roasted it. The skin was great in the areas that were tender(from the age of the bird. Another trick I tried is that I do not have a rack for a roasting pan so I used the broiler pan that comes with your oven and it worked just fine.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Fortunately, my duck came with a packet of orange sauce which improved the bland taste of the duck. I DO like the fact that boiling it helps to render out a lot of the fat. I will probably try this again, but flavor the stock strongly, or even sustitute some of the stock for orange juice.
We all loved the fabulous crispy skin though!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It was so good, crispy skin.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

You have made my husband one happy camper. He loves duck but was not one of my favorites. I had also heard that it was fatty and hard to cook. I saw you make it on the show, it looked easy enough, and because I trust you, I tried it. Duck is now one of my favorites. My husband thinks this is the BEST ever. Thanks Ina, I think you're the best!