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Roast Duck Recipe

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This recipe for Roast Duck is from The Granaghan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ducks (5 to 6 pounds each), innards and wing tips removed
6 quarts chicken broth
Kosher salt
Freshly ground black pepper
Directions:
Directions:
Allow the ducks to sit at room temperature for 20 minutes. With a fork, prick the skin all over, especially the legs, without piercing the meat, which will allow the fat to drain off while the ducks cook.

Meanwhile, in a stockpot large enough to hold two ducks, heat the chicken broth with 1 tablespoon of salt until it boils. Add the ducks very carefully and bring the broth back to a boil. If there isn’t enough broth to cover the ducks, add the hottest tap water to cover. Place a plate on top of the ducks to keep them submerged. When the broth comes back to a boil, lower the heat and simmer the ducks for 45 minutes.

Skim off enough duck fat from the top of the stock to pour a film on the bottom of a large roasting pan. This will keep the ducks from sticking while they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle each with 1/2 teaspoon salt and 1/2 teaspoon pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.

Meanwhile, preheat the oven to 500 degrees. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, tented with aluminum foil, for 20 minutes.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
Prep: 25 Cook: 60

 

 

 

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