• Pinterest
  • Facebook
  • Google+
  • Twitter
  • Linkedin
  • Sarah Lipoff Production
  • Who is Sarah?
Something Silly

. . . and maybe delicious.

  • Sarah Lipoff Production
  • Who is Sarah?
About Food, Dinner Every Night  /  09/10/2012

How to roast a duck

by Sarah Lipoff

The other day there were whole ducks at Costco. It’s not every day that you pick up a whole duck to cook up for dinner, but the price was not to be passed up — $14 for a 4 pound birdie seemed like a total steal. Humanely butchered and also kosher, we picked up three and quickly walked to the check out.

WIN.

Because we don’t have a deep freeze, orchestrating the proper positioning of those ducks in the freezer took much more time than I ever imagined. But it was totally worth it. Roasting a duck isn’t a quick thing. For a little birdie, slow and low is the way to go.

Start by removing the innards from the duck. You can do wonderfully delicious things with the liver, but that’s a post for another day. Give your duck a quick wash in cool water and remove any feathers if neccesarry.

Prepare your roasting pan by lining with two layers of tin foil. Yeah, you want to save that duck fat — really, you do. Now place a turkey rack in that pan and give it a good coating of oil. Tuck the wings under the duck, place it on the greased rack, and give it a quick sprinkle of salt.

I decided to stuff my duck with a quartered orange and a couple of smashed cloves of garlic. Truss the legs to keep that birdie pristine. Use a very sharp knife to poke the duck all over the place. We’re not talking stabbing, just a nice decent jabbing. This helps release the fat from the skin so you’ll have a nice, crisp skin when that duck is finished roasting.

Preheat the oven to 350F and then score the breast with a sharp knife. You don’t want to butcher the thing, just criss-cross the skin delicately and then give it a good seasoning with salt and pepper. You’ll notice I tossed the neck bone in the bottom of the pan for extra lovely duck flavor…

Pop that duck in the oven and set the time for one hour.

Roast.

Take the duck out and baste with its own drippings. Carefully turn, poke, baste again, and then roast for another hour.

Roast.

Take the duck out and baste. Carefully turn, poke, baste again, and then roast for another hour.

Roast.

Take the duck out and let sit for a moment. Now is the time to decide on your flavor profile. If you are wanting a Peking duck kind of flavor, baste on some duck sauce or soy sauce and have a great time. But what tastes even better is mixing together you own tasty coating. I squeezed an orange, mixed with 1 tablespoon honey, 1 tablespoon balsamic vinegar, 1 tablespoon ketchup, a touch of soy and Worcestershire sauce, and a dash of salt and pepper.

Give your duck a big basting and then toss in the oven for another 2o-mintues or so. You can take your birdie out and check its temp and give another basting. Your bird might need up to an additional hour of cooking at this point, so just check back often. It’s suggested that the leg joint temp should read 175F, but if you’re around 165F  or 170F, pull that duck and let it rest for a few minutes.

Give your duck at least 10-minutes to set before you start carving. While you’re waiting you could make a lovely sauce from the fat, steam some broccoli for a side, enjoy a glass of wine….

Carve your bird and serve with whatever you love.

Enjoy!

Share this...
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on Google+
Google+
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin

Tags

  • cooking
  • recipes

Post navigation

Fine art for kids: Pointillism fall tree
Fun play dough stamps

Share your thoughts Cancel reply

Your email address will not be published. Required fields are marked *

Search

Recent Posts

  • This DIY Herb Garden Is So Pretty
  • The Supreme Banana Bread
  • Tips for talking with your child about art
  • Spring vegetable quinoa pilaf
  • Cooking with kids: Super easy homemade tuna cakes

Recent Comments

  • Sarah Lipoff on Lightened-up summer chicken salad
  • Nicole P. on Lightened-up summer chicken salad
  • Stephanie on Cooking with kids: Super easy homemade tuna cakes
  • Bunny Roberge on Mango lemon marmalade
  • Ryan R. on Chocolate cream cheese cookies

Archives

  • May 2018
  • December 2017
  • March 2015
  • January 2015
  • November 2014
  • October 2014
  • August 2014
  • June 2014
  • May 2014
  • April 2014
  • February 2014
  • January 2014
  • December 2013
  • October 2013
  • August 2013
  • July 2013
  • June 2013
  • May 2013
  • April 2013
  • March 2013
  • February 2013
  • January 2013
  • December 2012
  • November 2012
  • October 2012
  • September 2012
  • August 2012
  • July 2012
  • June 2012
  • May 2012
  • April 2012
  • March 2012
  • February 2012
  • January 2012
  • December 2011
  • November 2011
  • October 2011
  • September 2011
  • August 2011
  • July 2011
  • June 2011
  • May 2011
  • April 2011
  • March 2011
  • February 2011
  • January 2011
  • December 2010
  • November 2010
  • October 2010
  • July 2010
  • April 2010
  • March 2010

Categories

  • About Food
  • About Life
  • About Me
  • Art Activities for Kids
  • Cool Stuff
  • Dinner Every Night
  • Life with Child
  • The Bay Area
  • Uncategorized

Search by Tags

  • activities for children
  • Art
  • art activities for kids
  • art and children
  • art development
  • Baby Behavior
  • Baby Development
  • Being a Mom
  • blueberries
  • books about fall for kids
  • Celebrations
  • child behavior
  • child development
  • children
  • color theory
  • cooking
  • cooking with kids
  • Earth Day art activity
  • eating
  • fall art activity
  • fall leaves
  • family
  • fine-motor skills
  • food
  • Fox and Friends
  • Fox News Network
  • health
  • healthy cooking
  • Healthy eating
  • Holidays
  • learning about fall with kids
  • Life with Child
  • muffins
  • Parenting
  • Po Bronson
  • Praise Craze
  • projects
  • quinoa
  • recipes
  • recycled art
  • Red Dress Club
  • Sarah Lipoff
  • spring art activities
  • spring recipes
  • summer art activities

Recent Comments

  • Sarah Lipoff on Lightened-up summer chicken salad
  • Nicole P. on Lightened-up summer chicken salad
  • Stephanie on Cooking with kids: Super easy homemade tuna cakes
  • Bunny Roberge on Mango lemon marmalade
  • Ryan R. on Chocolate cream cheese cookies

Pages

  • Sarah Lipoff Production
  • Who is Sarah?

Categories

  • About Food
  • About Life
  • About Me
  • Art Activities for Kids
  • Cool Stuff
  • Dinner Every Night
  • Life with Child
  • The Bay Area
  • Uncategorized

Recent Posts

  • This DIY Herb Garden Is So Pretty
  • The Supreme Banana Bread
  • Tips for talking with your child about art
  • Spring vegetable quinoa pilaf
  • Cooking with kids: Super easy homemade tuna cakes

Archives

  • May 2018
  • December 2017
  • March 2015
  • January 2015
  • November 2014
  • October 2014
  • August 2014
  • June 2014
  • May 2014
  • April 2014
  • February 2014
  • January 2014
  • December 2013
  • October 2013
  • August 2013
  • July 2013
  • June 2013
  • May 2013
  • April 2013
  • March 2013
  • February 2013
  • January 2013
  • December 2012
  • November 2012
  • October 2012
  • September 2012
  • August 2012
  • July 2012
  • June 2012
  • May 2012
  • April 2012
  • March 2012
  • February 2012
  • January 2012
  • December 2011
  • November 2011
  • October 2011
  • September 2011
  • August 2011
  • July 2011
  • June 2011
  • May 2011
  • April 2011
  • March 2011
  • February 2011
  • January 2011
  • December 2010
  • November 2010
  • October 2010
  • July 2010
  • April 2010
  • March 2010
  • Elara by LyraThemes
  • Made by LyraThemes.com