Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

This is an easy recipe for the more adventurous cooks. Duck is a nice change from chicken. I think you'll enjoy this if you try it.

Directions

  1. Partly thaw duck, pry open cavity and remove as much fat as possible.
  2. Rub with some soy and ginger and thaw completely.
  3. Place in deep casserole (dutch oven).
  4. Add remaining soy and ginger.
  5. Add water to cover duck and bring to a boil.
  6. Simmer 1 hour then drain.
  7. (Liquid can be defatted and used as stock).
  8. Place duck on rack and roast at 450 for 1/2 hour until crisp.
Most Helpful

Cooked exactly as written and it worked beautifully. It was my first duck and, thanks to you, it won't be my last.

Kyle Newton May 11, 2010

My first duck, and I was so impressed! Duck is a little pricey in my area, so it won't be a regular, but it will be a Very Special meal. Followed the directions exactly, and will not try to improve on perfection! Defatted the broth and it makes the best! brown rice, Thnx for posting such a wonderful recipe, Tebo.

Darkhunter May 25, 2008

Posting this so someone else doesn't make the same mistake... Trying to avoid the 300%+ of daily fat the recipe shows, I removed the skin before making this. BIG MISTAKE. Couldn't put it in the oven really after 1hr simmering - would have become leather. Leave the skin on if you want this to work - I'll try it again another time when I'm feeling lean. : }

Home Chef Heather March 20, 2008