Slow Roast Duck Recipe - Slow Roasted Duck | Hank Shaw (2024)

FAQs

Slow Roast Duck Recipe - Slow Roasted Duck | Hank Shaw? ›

I learned this method from Hank Shaw and it is pretty foolproof. You simply rub the duck legs with our Night Market seasoning and let them sit in the fridge overnight. The next day, you roast the duck in a slow oven for 2 hours and then raise the heat for 20 more minutes to brown the skin.

For the perfect roasted duck Ina Garten recommends boiling the whole bird in a broth of your choice for 45 minutes. This will help cook the bird evenly, then pat dry and move to a 500°F (260°C) oven to crisp up that skin and until the breast reaches an internal temperature of 135–140°F (57–60°C).

(Lower heat will give you more time to render the fat from the skin before browning it too far. This is especially important for the breasts.) Place the legs and wings skin-side-down in the pan and cook until the skin is browned and crisp.

For the dish called Peking duck—perhaps the best-known duck preparation in the world—the skin is scalded, air is pumped between the fat and the flesh, and the bird is basted in a sugary syrup to create a shiny carapace as it roasts.

We cook it on a medium low heat so that the fat can render out and also sear the skin. If you don't do this you'll find that the duck breast skin can become chewy and we don't want that. I prefer to use a cast iron skillet for cooking since I can pop it into the oven once the skin side is done cooking.

Cover and roast in oven for 2 hours. Remove the aluminium foil and continue cooking uncover for 30 to 40 minutes to make the skin crispy and brown. When the duck is fully cooked the internal temperature at the junction of the leg and thigh should be 82°C (180°F) and thighs should come apart easily.

If you finish the recipe and the duck is too rare, I recommend finishing it meat-side down with a bit of butter in a low-heat pan (rather than putting it back in the oven). Otherwise, you risk overcooking the meat closest to the skin.

But because duck breast is thinner than chicken or turkey breast, it cooks through even more quickly than they do, making it even more of a challenge to get the tougher legs and thighs to turn tender and succulent before the breast overcooks and dries out.

Roast (whole duck: 2 ¼ hours for ducks weighing 1.75-2 kg, 2 ¾ hours for ducks weighing 2.5-3 kg; breasts, 30 mins). Dry fry, grill or barbecue (3-4 mins on each side). Stir fry (cubes or strips, 5-7 mins).

Prick the skin around the duck legs. Season the duck all over with salt and pepper. Place the duck on a rack in a roasting tin and roast in the middle of the oven for 40 minutes per KG plus 10 minutes extra. When the duck is cooked cover with foil and rest for 10-20 minutes before serving.

Why isn't duck popular in the US? ›

The increased cost of raising ducks means the cost of duck meat will also be higher. Many Americans never get to experience duck meat because it can only be found on menus in high-end restaurants. Hunters are the few exceptions to this rule, as duck can be a popular target for meat.

These countries have a long history of consuming duck meat, and it is an integral part of their culinary culture. According to Global Trade Magazine, meat consumption in China accounts for 76% of global consumption.

Mouth-watering duck was made to pair with fruits, like blueberries, cherries, cranberries, apricots, currants, dates, figs, citrus fruits, mangoes, peaches, pears, pomegranates, prunes, and grapes. Seared Duck Breast with Pear Chutney not only has pears, but raisins and orange juice.

The boiling water helps pull the skin taut, making it easier to score in a crosshatch pattern. That, in turn, allows the fat to render out as everything roasts. The result is a perfectly cooked duck with pink, juicy meat and burnished, crunchy skin.

For the sort of evening when you'd normally roast a chicken, and you want to make dinner into dinner, duck is your friend (or friends—because much of a duck's weight is bone and fat, one five- or six-pound duck will feed only three people).

This'll get you a perfect medium-rare breast; if you prefer your duck cooked to medium or well-done, give it some more heat on both sides, cooking until the internal temperature is about 140°F (60°C) for medium and 155°F (68°F) for well-done.

Ducks are just fine down to temperatures around 20 degrees, but below that they can suffer frostbite on their feet which could lead to amputation. In addition to the straw, wooden planks, benches or even low stumps in their pen will help the ducks get off the frozen ground and keep their feet warm.

How to cook duck. Roast (whole duck: 2 ¼ hours for ducks weighing 1.75-2 kg, 2 ¾ hours for ducks weighing 2.5-3 kg; breasts, 30 mins). Dry fry, grill or barbecue (3-4 mins on each side). Stir fry (cubes or strips, 5-7 mins).