The Foolproof Way to Roast A Duck with Crispy Skin

The Foolproof Way to Roast A Duck with Crispy Skin

The Foolproof Way to Roast A Duck with Crispy Skin

Comments Off on The Foolproof Way to Roast A Duck with Crispy Skin

When it comes to cooking meat, you have a plethora of options. You don’t have to toggle between beef and chicken always. Try a different dish this weekend.  Ducks are rich in flavour and its fat is a delicious substitute of butter. It is versatile and simple to cook. When not done right, the thighs may be tender but the breast could be overcooked.

Have you ever wondered, ‘How to cook roast duck breast to perfection?’ Try this simple recipe this weekend. Start with getting a fresh duck from Le Canard d’ici for best results. Their ducks are organic and rich in iron. Before using it make sure to defrost it, if it is frozen. It can be done by leaving it in the refrigerator for a couple of days.

Tips for cooking duck:

  • The removed fat can be used to make crispy potatoes.
  • Let the cooked duck rest for a while in room temperature before serving.
  • Cut the skin into thin strips and fry it. Duck cracklings can be used in salads.
  • The duck must be removed from refrigerator 30 minutes prior to cooking it.

Ingredients:

  • 1 Brome Lake duck
  • 1 Tbsp Salt
  • 1 ½ tsp ground black pepper
  • 1 tsp Paprika
  • 2 Oranges cut into wedges
  • 1 head Garlic
  • 2 Celery Stalks

Preheat oven to 220°C. Remove the excess fat in the duck. Rinse it under running water and pat it dry using a kitchen towel. Use a sharp fork to prick its skin all over. Make sure the meat isn’t pierced as it would dry out. Set this aside and take a large pot of water and bring it to boil. Place the duck in the boiling water for 10 minutes. Let it cool and pat it dry. Take salt, pepper and paprika and mix them well. Season the duck with this spice mixture.

Place the duck a roasting pan and roast it for over 40 minutes. Flip it the other side and roast it for 15 more minutes. If there are any excess fat accumulated in the pan, remove it.  Let the frying pan rest in room temperature for 15 minutes. Remove the orange, garlic and celery stuffing. Carve the duck and serve.

This dish is perfect for the holidays or any special occasion. It does take some effort and time but this restaurant-style dish would definitely be the dish of the day.

Carly Shawn

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