Roast duck | Duck recipes | Jamie Oliver recipes (2024)

FAQs

How to cook roast duck Jamie Oliver? ›

Pekin Duck (or Long Island Duck)

Pekin duck meat is known for its mild, satisfying flavor that easily adapts to a number of cuisines. It has lighter flesh and milder flavor than either Moulard or Muscovy duck, and is considered perfect for whole roasting.

Using a fork, prick the skin all over without piercing the meat; season with salt and pepper. Place duck on a rack set in a roasting pan and transfer to oven; roast for 40 minutes. Reduce heat to 400 degrees and continue roasting until juices run clear when thigh is pierced, about 30 minutes more.

The journey towards perfectly roasted or baked duck breast entails commencing with a searing process. This initial step sets the foundation for achieving the ideal oven-roasted duck breast—a tantalizingly golden and crisp exterior juxtaposed with a succulent, flavorful interior.

Prick the skin around the duck legs. Season the duck all over with salt and pepper. Place the duck on a rack in a roasting tin and roast in the middle of the oven for 40 minutes per KG plus 10 minutes extra. When the duck is cooked cover with foil and rest for 10-20 minutes before serving.

A simple salt brine makes almost any duck a delight to serve on the upcoming holiday table. In many cases, soaking or marinating your meat only masks the flavor.

Place duck on a rack in a roasting tray. The tray will collect any reduced fat which can be saved and used for roasting vegetables. Roast for 40 mins per kg, until the skin is crispy and golden. Rest for 20 mins before portioning.

The boiling water helps pull the skin taut, making it easier to score in a crosshatch pattern. That, in turn, allows the fat to render out as everything roasts.

If You Overcook Wild Duck, It Will Taste Like Liver

It is easy to overcook the meat, like overcooking a pork tenderloin. Except when you overcook wild duck, the meat tastes game-y, like liver.

Is duck a healthy meat? ›

Duck meat is an excellent source of protein. Protein keeps us healthy by building and repairing our muscles, skin and blood. Duck meat is an excellent source of iron, providing 50% of the iron we need in a day. Iron helps make healthy blood that flows through our bodies, giving us energy and making us grow.

To ensure even browning, turn duck twice during roasting. Use paper towels to lift bird from pan.

For the perfect roasted duck Ina Garten recommends boiling the whole bird in a broth of your choice for 45 minutes. This will help cook the bird evenly, then pat dry and move to a 500°F (260°C) oven to crisp up that skin and until the breast reaches an internal temperature of 135–140°F (57–60°C).

Place duck in a roasting pan. Roast in the preheated oven for 1 hour. Spoon 1/4 cup melted butter over duck and continue cooking for 45 minutes more. Spoon remaining 1/4 cup melted butter over duck and cook until golden brown, about 15 minutes more.