Roast Duck

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photo by Probably This photo by Probably This
photo by Probably This
photo by Probably This photo by Probably This
photo by jmpac1_12401147 photo by jmpac1_12401147
photo by Probably This photo by Probably This
photo by Riverside Len photo by Riverside Len
Ready In:
3hrs
Ingredients:
8
Serves:
2-3
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ingredients

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directions

  • Wash and dry duckling.
  • Combine remaining ingredients and brush inside and out over duckling; let stand for 1 hour, turning occasionally.
  • Preheat oven to 350°F.
  • Roast for 2 hours, turning and basting with drippings occasionally.

Questions & Replies

  1. Where's the recipe. The reviews mention marinade but I don't see it. All I see are the ingredients and a small paragraph to the right that really doesn't tell me anything of use.
     
  2. do you stuff it?
     
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Reviews

  1. I knew this would be good, and I wasn't disappointed! It was easy and the smell as it cooked was mouth watering. The only change made was to use fresh ginger as I always think dried ginger is for baking and fresh (if you have it on hand) for savoury.
     
  2. This is one of the best Roast Ducks my family has had! I had company last night and everyone could not stop saying how good it was! I will use this one over and over!
     
  3. This was really very good, but given that duck skin is so greasy, most of the flavor went into the skin and therefore we didn't taste it much because we don't eat the skin. My suggestion would be to put the marinade in a baster and inject it under the skin to flavor the meat more. Great recipe! Thanks for posting!
     
  4. DH recently bought me a 'Duck and Turkey' cookbook, but all of the 'duck' recipes called for parts...we wanted to try a whole roast duck. If we liked it, DH promised me that we would order some ducks to raise this spring, so I had more than usual riding on the results of this recipe. Well, we weren't disappointed. I was amazed at how easy it really was. Initially, I thought maybe I should put a little water in the bottom of my roaster, but decided the recipe didn't mention it and others had had success with the recipe as is, so it must not need it and didn't. Good decision! It created plenty of juices as well as rendered duck fat (can't wait to try that) without the addition of any water. Thanks for sharing a wonderful recipe Tonkcats...and yippeee...I'm getting ducks this spring!!!
     
  5. I made this duck recipe for our Christmas Eve dinner. It sounded good, was well-reviewed & I thot deserved a pic after so many fine reviews. It was great, but now I know why there is no pic because I did not get 1 either. DH & my MIL were so impatient to eat that a pic was just not gonna happen. I did have my anxious moments as it got darker & DH almost scowled as it was put on the table, but the next words he spoke were THIS IS EXCELLENT! I did not marinate the duck, but basted it well w/the marinade at the start & twice more while cooking. The skin was crisp & the duck was well-flavored & not at all dry. This darn duck had no giblets & I had used all my canned broth in the dressing ... so I used the last of the marinade, deglazed the pan, strained the yield, added chicken bouillon + milk & made a lovely gravy. Great recipe! We loved it & will revisit it ea Christmas Eve. Thx for sharing it w/us.
     
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