Duck has a stronger, richer taste than other poultry, because duck meat contains more oil. Duck is often served for special occasions, but it is quite easy to prepare and a versatile ingredient for a variety of flavours. Read instructions on how to choose duck meat and roast a whole duck, cook duck breast using the pan-sear technique (cooking foods such as meat or fish over high heat until the surface of the food is brown and delicious), and braise duck feet (cooking using the braise technique). pan-sear first, then cook with water or stock).
Ingredients
Roasted Whole Duck
- Whole Duck
- Olive oil
- Salt and Pepper
- Water
Pan-Seared Duck Breasts
- Duck breast, with skin
- Olive oil
- Salt and pepper
Braised Duck Legs
- Duck feet, with skin
- Salt and pepper
- 2 cloves of garlic, cut into small pieces
- 3 carrots, cut into small pieces
- 3 stalks of celery, cut into small pieces
- Salt and pepper
- 500 ml chicken stock
Step
Step 1. Decide how many people will eat this dish
The standard serving for adults is 0.15 kg of duck.
Step 2. Look for duck meat that has a high quality rating, such as duck with an A rating according to the United States Department of Agriculture (USDA)
Duck meat with this rating is a young duck aged 6-8 weeks raised in cages and fed on fortified corn and soybeans.
Step 3. Choose the cut of duck you want
Whole duck with skin is the most popular and commonly found option. However, you can ask the duck to be sliced, bone removed, and skin and fat removed from the butcher.
Method 1 of 3: Roasted Whole Duck
Step 1. Place the duck on a cutting board
Cut off the tips of the wings. Get rid of excess fat on the neck and the inside of the body cavity.
Step 2. Wash the inside and outside of the duck with cold water
Dry by patting with a tissue.
Step 3. Trim the skin and thick layer of fat on the duck
Use a knife or metal skewer, and make 2.5 cm incisions. Make sure to cut all the layers of fat under the skin, but don't touch the flesh. You will feel the tough meat when you touch the layer of duck meat. You can skip this step if you buy duck that has the skin and fat layer removed.
Step 4. Place the prepared duck, breast-side up, on the rack in the roasting pan
Duck won't cook well if it's not placed on a rack where the fat layer can drain off the meat.
Step 5. Pour 500-750 ml of boiling water on the duck
Let the water collect at the bottom of the pan. The boiling water will begin to melt the fat layer and make the duck skin crispy as it roasts.
Step 6. Sprinkle salt and pepper on the inside and outside of the duck
Step 7. Open the preheated oven (218°C), and place the duck in the roasting pan
Ducks don't need to be covered.
Step 8. Roast the duck for 3 hours, turning the duck every 30 minutes
Step 9. Remove the roasting pan from the oven and first check to make sure the duck is fully cooked
- Insert a food thermometer into the thickest part of the duck, the breast or thigh. Make sure the thermometer does not touch the duck bone. A fully cooked duck has an internal temperature of 74 degrees Celsius.
- Check to see if the duck skin is crispy and the fat layer is completely melted and coming off the duck meat. If it is so, it means the duck is cooked. If not, set the oven to the broil (roast) setting and place the roasted duck pan back in the oven. Bake for 10 minutes.
Step 10. Transfer the duck to a cutting board
Let it sit for 15 minutes before chopping it up.
Step 11. Serve
Method 2 of 3: "Pan-Seared Duck Breasts"
Step 1. Remove the duck breast from the refrigerator
Wash with cold water and pat dry with a paper towel. Use a knife to make criss-cross patterns on the skin on both sides of the duck breast.
The criss-cross pattern will help the duck skin become crispy. Don't cut the meat
Step 2. Coat both sides of the duck breast with salt
Place on a plate and let it sit at room temperature.
Step 3. Remove the water drops from the duck breast
Use the blunt side of the knife to remove any drops of water that appear after the duck is salted. Too many drops of water will make the duck skin not crunchy.
Step 4. Heat a cast iron skillet or nonstick skillet over medium heat
Place the duck breast in the pan with the skin facing down. Cook for 3-5 minutes, depending on the size of the duck breast.
Step 5. Turn the duck breast to the opposite side using food tongs
Cook for another 3-5 minutes.
Once the duck breast is turned over, coat the skin with the salt. This will make the duck skin more crispy and delicious
Step 6. Position the duck breast in an upright position to set the edges
Lean the duck breasts over each other so the edges can cook for a minute on each side.
Step 7. Remove the duck breast from the pan
Place on a cutting board and let sit for 5 minutes before slicing and serving.
Method 3 of 3: "Braised Duck Legs"
Step 1. Preheat the oven to 204 degrees Celsius
Step 2. Heat a cast iron skillet or other oven-safe skillet over medium heat
Place the duck feet in the pan with the skin facing down. Sprinkle salt and pepper over the duck feet and let it cook until the skin is brown, about 3 minutes. Flip the duck feet with food tongs and cook the beef for one minute. Transfer to a plate.
Step 3. Pour the duck fat from the pan into the container
Put the 2 tablespoons of fat back into the skillet, heat it over medium heat.
Step 4. Add the vegetables to the pan
Saute until onions are translucent, about 5 minutes.
Step 5. Put the duck feet back in the pan
Step 6. Pour the chicken stock into the skillet with the duck feet and vegetables
Step 7. Put the pan in the oven
Bake for 30 minutes. Lower the temperature to 177 degrees Celsius and bake for 30 minutes.
Step 8. Remove the pan from the oven
Duck feet are cooked with tender meat and the liquid around it is reduced by half.
Tips
- Side dishes for duck can be rice, beans, pasta, soup, vegetables, and so on.
- If you must roast the duck so that the skin is crispy and the fat layer melts, watch the duck closely as it burns easily when roasted on the broil setting.
- Save the duck fat for frying potatoes or other vegetables. Duck fat provides a rich flavor to a variety of fried foods.
Warning
- Raw duck meat should not exceed 7 degrees Celsius during preparation and cooking to maintain freshness and prevent bacterial growth.
- The oven and duck will be very hot during the cooking process. Use proper oven mitts to avoid burning your hands.
