Questions on roasting ducks

Discussion in 'Cooking Forum' started by TooTall, Nov 27, 2013.

  1. TooTall

    TooTall Elite Refuge Member

    Messages:
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    Joined:
    Jan 10, 2006
    Location:
    on the road again
    Got a pair of mallards I'm going to pluck and whole roast. Only done it a couple times and it's been years since the last attempt.

    Plan:

    Rub down with olive oil
    Season liberally inside and out
    Stuff with apples and oranges maybe some garlic.
    Place breast up in a dish
    Lay a couple bacon strips over the top
    Put about a half to 3/4 inch of water in the bottom of the dish
    Cook at 400

    Questions:
    What's a cook time estimate at 400 for med rare?
    Do I need to baste the duck while cooking?
    Do they need to be flipped part way through cooking?
    Should I put a lid on the dish or not?
    I'm thinking no marinade, but could be talked into it. Thoughts?


    Any other tips? Not trying to do anything fancy, just looking for a good, easy, roasted duck recipe.


    Thanks,
     
  2. sjemac

    sjemac Moderator

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    Joined:
    Apr 4, 2004
    Location:
    Foothills of Alberta
    Leave off the bacon. Prick the skin of the duck all over to allow the fat to render. Don't do the water. Have a rack or something to sit the duck on so that it doesn't touch the bottom of the pan (a grid of celery sticks works). Increase the heat to 425. 15-20 minutes will give you medium rare breasts. Baste the skin with melted butter for the last 5 minutes. Let the bird rest for 10 minutes after it comes out before carving. Carve the breasts off and keep warm while you throw the rest of the duck back in the oven for another 10 to more fully cook the legs.
     
  3. tcc

    tcc Elite Refuge Member

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    Joined:
    Sep 13, 2006
    Location:
    Louisiana
    Just use bacon grease instead of olive oil for the rubdown. And definitely use garlic; great addition do dang near anything.
     

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