I do a great pan=seared magret and roast duck legs, but I am an abject failure at roasting a whole duck. I bought a d'Artagnan duck today to roast tomorrow. Any advice on how to do this will be appreciated.
Original Post
Replies sorted oldest to newest
http://www.deandeluca.com/Reci...ispy_roast_duck.aspx
Did this one once.
Did this one once.
I have the same issue
i think it's because the duck goes through two stages.
First when it's raw, it's got a great texture and firmness, then it gets incredibly sinewy and tough but if yer able to keep the meat moist and oily, the last stage is what you expect much like you get when you pan sear it.
This leads me to think that roasting at very high temps first to give it a browning, then adding liquid/marinade to the bottom of the pan then covering with tin foil and let it cook at 325-350 for the next 4 hours to try and in essence steam braise the meat followed by a last high temp broil to add the crisp to the skin and final touches of color.
this is all a conjecture because i've failed at roasting duck but am curious to see what other techniques people use were.
i think it's because the duck goes through two stages.
First when it's raw, it's got a great texture and firmness, then it gets incredibly sinewy and tough but if yer able to keep the meat moist and oily, the last stage is what you expect much like you get when you pan sear it.
This leads me to think that roasting at very high temps first to give it a browning, then adding liquid/marinade to the bottom of the pan then covering with tin foil and let it cook at 325-350 for the next 4 hours to try and in essence steam braise the meat followed by a last high temp broil to add the crisp to the skin and final touches of color.
this is all a conjecture because i've failed at roasting duck but am curious to see what other techniques people use were.
waterdr, were you happy with the results? It looks pretty time consuming, but I'll give it a try tomorrow. I didn't realize how long it would take, but it's woprth a try considering how poorly I've roasted duck previously. In fact, last time my wife very sweetly asked me to give up.
Only made it once and enjoyed it. Really just stick with the breasts at this point. The Mrs. does not like duck, so no more making it for me.
I've only roasted duck twice, but used the same recipe both times and it turned out really well. The recipe is on Epicurious and features orange blossom honey and lavendar. If you search using that info., you should find it. I've actually had the recipe 3 times -- the first time it was made by a friend and then she pointed me to the recipe. I don't remember it being all that difficult.
I've always just made sure that it was room temp and very dry. Prick the skin esp. The breast with a skewer. Don't fill the cavity with anything too much and make sure the air can freely pass through the cavity. Start it out hot and then drop the temp for the rest.
The other sure fire way is to spatchcock it...
The other sure fire way is to spatchcock it...
Haven't done it for a while but one way to get the skin tight and dry is to do what they do for Peking duck - prick the skin all over and stick it in a huge pot of boiling water for a few minutes, then pat it dry and let it air dry completely. You can put it in front of a fan if you're in a hurry. The point of course isn't to cook it, just to get the skin tight. Doesn't have to be pure water - can be some kind of stock, or salted water, or whatever.
Then roast them slowly. There's a LOT of fat that renders so you have to keep pouring that off. And there are big flaps of fat down by the tail - I just cut that off and cut off the ends of the wings too, but I do that for all birds. There isn't a lot of meat on them and they just burn so I cut them off and use them for broth.
It's like doing a roast goose and it's kind of a pain because the fat smokes a lot, esp if you spill a drop or so which I always do.
Let us know how it turns out, and more importantly, what steps you took.
Then roast them slowly. There's a LOT of fat that renders so you have to keep pouring that off. And there are big flaps of fat down by the tail - I just cut that off and cut off the ends of the wings too, but I do that for all birds. There isn't a lot of meat on them and they just burn so I cut them off and use them for broth.
It's like doing a roast goose and it's kind of a pain because the fat smokes a lot, esp if you spill a drop or so which I always do.
Let us know how it turns out, and more importantly, what steps you took.
quote:Originally posted by waterdr:
Only made it once and enjoyed it. Really just stick with the breasts at this point. The Mrs. does not like duck, so no more making it for me.
I also stick to pan-searing duck breasts, but I like the challenge, so will try your method first. Thanks to the others for their recommendations. I did once try the boiling water method but it came out too dry. Maybe I left it too long.
If I ever roast a duck again, please shoot me. 
Board-O, what is the biggest problem you've had with roasting duck? Just curious. Too dry? Etc...
Too dry or too fatty ot too flavorless. I followed the Dean and DeLuca recipe with a d'Artagnan duck tonight. The skin was crisp with most, but not all of the fat gone. The meat was tough and just didn't taste good. I get such great duck at a restaurtant in Florida and also very good duck at a French restaurant near me, so it's frustrating that I can't come close to duplicating them.
I will say that I make better pan-seared magret than I've ever had in a restaurant. I'll have to stick to that. My wife may divorce me if I ever roast a duck again.
I will say that I make better pan-seared magret than I've ever had in a restaurant. I'll have to stick to that. My wife may divorce me if I ever roast a duck again.
The way they do it at the Peking duck places is to actually separate the skin from the meat by using an air pump. I just used a bike pump but if you have an air compressor that's better.
Get a whole plucked duck, cut off the head, put the air hose in the neck cavity, blow air until it's been inflated like a balloon. Then pour boiling water over it to tighten up the skin. Then air dry with a fan for a few hours. Then prick it all over and then roast it. Glaze in the last 30-45 minutes.
I've done this about 5-6 times and it's turned out well about 3-4 times.
Or just buy it from a Hong Kong BBQ place.
Get a whole plucked duck, cut off the head, put the air hose in the neck cavity, blow air until it's been inflated like a balloon. Then pour boiling water over it to tighten up the skin. Then air dry with a fan for a few hours. Then prick it all over and then roast it. Glaze in the last 30-45 minutes.
I've done this about 5-6 times and it's turned out well about 3-4 times.
Or just buy it from a Hong Kong BBQ place.
quote:Originally posted by Danyull:
The way they do it at the Peking duck places is to actually separate the skin from the meat by using an air pump. I just used a bike pump but if you have an air compressor that's better.
Get a whole plucked duck, cut off the head, put the air hose in the neck cavity, blow air until it's been inflated like a balloon. Then pour boiling water over it to tighten up the skin. Then air dry with a fan for a few hours. Then prick it all over and then roast it. Glaze in the last 30-45 minutes.
I've done this about 5-6 times and it's turned out well about 3-4 times.
Or just buy it from a Hong Kong BBQ place.
Or you can go old school, and just blow air into it yourself like you're blowing up a balloon.
+1 on just buying it from an HK BBQ joint. I'm lucky that my city has a solid Chinatown that's not geared toward tourism at all.
Man, sounds like I have no plans to roast a duck anytime soon!
quote:Originally posted by wineismylife:
Man, sounds like I have no plans to roast a duck anytime soon!
Me neither. If making a whole duck requires one to perform mouth to bill air transfer,
I'll just get carryout.
Ideally rotisserie is the best way to produce a good roast duck.
Another trick I learned is to poke holes into the duck every hour while roasting it as well. Sometimes the fat can get trapped in various little pockets on the duck and this fat needs to be released. I have Japanese plating chopsticks that are long and really really sharp and I prick the skin all over. You can see the fat gush out each time and it's very satisfying.
Almost as satisfying as the cup of duck fat that you'll render.
Another trick I learned is to poke holes into the duck every hour while roasting it as well. Sometimes the fat can get trapped in various little pockets on the duck and this fat needs to be released. I have Japanese plating chopsticks that are long and really really sharp and I prick the skin all over. You can see the fat gush out each time and it's very satisfying.
Almost as satisfying as the cup of duck fat that you'll render.
quote:Originally posted by Danyull:
Ideally rotisserie is the best way to produce a good roast duck.
The best roast duck I ever made (akin to the best type of cancer) was mdone on my grill rotisserie with only the rear infrared burner on and a pan under the duck to catch the fat. I put slits in the skin and put a sliver of garlic in each sliver. The duck was OK. Might have been the only one we actually ate. The others mostly went into the garbage. Will be at Bistro Provence soon for my fix.
Whole roast duck, sushi and cassoulet are some of the dishes that I've just resolved to leave to the professionals. I've made them all, and either not had results close to the work of a pro, or the labor/headache factor is just not worth it for me at home.
PH
PH
quote:Originally posted by PurpleHaze:
Whole roast duck, sushi and cassoulet are some of the dishes that I've just resolved to leave to the professionals. I've made them all, and either not had results close to the work of a pro, or the labor/headache factor is just not worth it for me at home.
PH
Nodding head in agreement.