Crispy Roast Duck
- Ruth Watson
Save recipe
Serves 6
More effort
Prep: 45 mins - 1 hr
Cook: 1 hr - 1 hr and 30 mins
A star rating of 4.5 out of 5.2 ratingsRate
loading...
Duck basted to perfection, ideal for a Sunday lunch or special occasion
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Sage and Onion Sauce
A star rating of 0 out of 5.0 ratings
Parsnip mash
A star rating of 4.5 out of 5.2 ratings
Ingredients
Nutrition
Units:
MetricUS
-
3 medium-sized ducks
s (each about 2.25kg/5lb), with giblets
-
fine sea salt
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal130
-
fat112g
-
saturates35g
-
carbs7g
-
sugars0g
-
fibre1g
-
protein52g
-
salt0.95g
low
Ad
Method
-
step 1
Remove the duck’s giblets and wash them. Cut off any greenish parts from the livers and discard, then roughly chop the rest. Quarter the crops (the gullet), slicing any very red flesh away from the white sinew, which should be discarded. Put all bits and pieces into a large roasting tin.
-
step 2
Cut off the parson’s nose from each duck and add to the tin. Remove the wings: hold and pull on a wing, turning the skin back so you can see inside to where the wing is attached to the shoulder bone. Cut between the bones to release the wing, then cut around it from the skin side to remove it. Repeat with all wings and add them to the tin.
-
step 3
Turn one of the ducks on to its breast. Cut down each side of the backbone, using a very sharp, sturdy kitchen knife and/or game scissors. Remove the backbone, then turn the duck the other way up and cut down each side of the breastbone, keeping the blade close to the bone so you don’t cut away any breast meat. Put all the bones into the tin and repeat with the other ducks.
-
step 4
Remove any lumps of fat from inside the duck and set aside. Cut off any flappy bits of skin and discard. Wash the duck halves then pat very dry. Prick the skin all over, especially the thick, fatty areas, then sprinkle with fine sea salt.
-
step 5
Preheat the oven to 230C/Gas 8/fan oven 210C. Arrange the duck halves skin-side up on a rack set inside a large roasting tin. Roast for 11⁄4-11⁄2 hours, or until the skin is crisp and dark golden. You will need to drain off the fat that accumulates once or twice: pour it straight into the tin if you’re going to roast potatoes, otherwise into a heatproof bowl.
-
step 6
Leave the duck to rest for 10-15 minutes, serve with the gravy and veg (see 'Goes well with' recipes, right).
RECIPE TIPS
GETTING AHEAD
Up to 48 hours ahead, prepare the ducks up to the end of step 3. Up to 12 hours ahead, complete step 4, refrigerate, but do NOT salt.
Recipe from Good Food magazine, March 2002
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.5 out of 5.2 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...