Favorite Duck Recipes

[Mickey]

I like mine pretty simple. Salt, pepper, and a chopped orange inside. Stab it all over with a fork to let the fat drain. Roast at around 450 for about an hour to hour and a quarter.

To fancy it up, during the last couple of minutes, I like to start basting it with Chambord (raspberry liquor) about every 30 seconds. A mini bottle is plenty. You have to watch it very close because the Chamobord goes from glaze to burnt in seconds, but it is well worth it. Raspberry jam works nicely too.

For sides, I also like to keep it simple. Roasted baby red potatoes and some creamed pearl onions, even mashed turnips or parsnips.

[CopperNGold]

Your ideas are making me so hungry! I love the idea of a sweet glaze, Chambord, or maybe even an apricot glaze? The Chambord seem perfect for Christmas! I have an unopened bottle just waiting to be used.

I like the idea of pan searing, then roasting, for extra crispy skin. Duck is so rich, I agree that the sides should be on the lighter side. What about a wild rice, with toasted almonds and other good things in it? Creamed pearl onions are one of my favorites! Possible broiled or grilled asparagus? A very light sherbert as a palate cleanser between courses?

Thanks for the recipes and the great tips, everybody. I'm not sure how I'm going to last until Christmas without some duck! I dreamed of it a couple of nights ago!

Jocelyn

[Mickey]

Apricot glaze is good too. Just did a chicken with that last night in fact. Wild rice would be good but that's pretty rich and earthy. Just about any veggie you like works. If you are going for crispy skin, one technique is to roast as normal but then base it with ice water about 5 minutes before it is done (don't do this in a pyrex roasting dish though)