Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

How To Cook a Duck

StarStarHalf starEmpty starEmpty star

Your rating

Recipe

 

Yield

1 duck

Prep

35 min

Cook

1 hrs

Ready

2 hrs
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
1 each duckling
*
1 tablespoon kosher salt
Camera
1 teaspoon black pepper
ground
Camera

Ingredients

Amount Measure Ingredient Features
1 each duckling
*
15 ml kosher salt
Camera
5 ml black pepper
ground
Camera

Directions

REMOVE ANY GIBLETS from the cavity of the bird and reserve.

Remove any fat deposits from the cavity and cut off excess skin around the neck.

Rinse the bird under cold running water and pat dry.

Sprinkle the cavity with salt and pepper.

Sever the wing tips at the first joint and reserve with the giblets.

Tie the legs together at the ankles and sprinkle the outside of the duck with salt and pepper.

If you don't have a steamer, improvise one.

Use a roasting rack or create one by placing 2 small heatproof baking dish es or loaf pans upside down in a larger roasting pan.

Fill roasting pan with a 2-inch depth of water and place the bird breast up on the rack.

Cover tightly with the lid or with aluminum foil. Place over high heat on top of the stove.

When the water boils, reduce heat to low and steam approximately 15 minutes per pound.

Remove from the heat and transfer the birds to a plate.

Strain the steaming liquid into a container, cool and place in the refrigerator.

When chilled, remove the fat and pack into containers, discarding any water.

Place in the refrigerator until ready to cook, or in the freezer for up to 1 year.

Use the fat for frying and sautéeing.

Place the bird on its side in a roasting pan, add reserved giblets, neck and wings, place in the oven and turn oven temperature to 350℉ (180℃).

After about 15 minutes, turn birds on the other side and cook an additional 10 minutes.

Turn the bird breast up and cook another 20 minutes, basting the bird as it renders fat.

In all, cook about 9 minutes per pound or about 45 minutes for a 5-lb duck, about 7 minutes per pound for an 11-lb goose.

Remove the bird from the oven and set the bird aside on a platter. Remove any trussing and serve with sauce.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 5g (0.2 oz)
Amount per Serving
Calories 10% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1744mg 73%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe