Good roast duck recipe

[miniman]

Fancy roasting a duck at the weekend, any good recipe ideas? Hugh recommends a basic roast dinner recipe, I was thinking something slightly more oriental to go with my pork belly / noodle salad starter.

[prand]

There was a brilliant sounding one on this forum a while back. Do a search and see if you can find it.

[Don]

I like marinating duck (and chicken for that matter) in a mixture of light and dark soy sauce and Thai fish sauce. Then roast it.

[grumbledoak]

I was all ready to leap in, then I read that bloody word: 'oriental'. So, that'll be ginger, soy bloody sauce, and coriander, then.

Sure I can't tempt you with a more European dish?
http://www.epicurious.com/recipes/food/views/Duck-...

[SVX]

Roast it if you must, but I'd recommend cooking duck 3-ways, pan fry then roast the breasts. Confit the legs, and make a pate with the remaining meat on the carcass and wings. Fiddly, but worth it.

If you are going to roast a whole bird, then I'd suggest a marinade of orange juice, cinnamon sticks, a little honey and star anise. Marinade overnight, and cook the bird breast side down on a trivet, then turn it over for the last 20 mins to brown the skin.

[Dibble]

A nice duck related starter is to olive oil some slices of French baguette, brown them in a griddle pan then finish off browning in the oven. Then duck liver paté on the browned bread, topped with lightly fried (ie still pink in the middle) duck breast. With a side salad, if you must.

[bazking69]

I marinate the duck with soy sauce, fresh ginger, garic and 5 spice.
Stick some scored ginger and sliced oranges in the cavity too.
And the most important part...cover the skin in rock salt. Don't be shy, go mad.
When it is nearly done, drain it's puddle of fluids off, dust the salt off the skin and put it back in to finish off for 5 mins. Bosh.

[Shaw Tarse]

prand said:

There was a brilliant sounding one on this forum a while back. Do a search and see if you can find it.

This one?

Big Al said:

OK Our method, Take one duck make sure it's empty.

Place said duck in a large Le Creuset casserole cover with water, add 1 Table spoon of light Soy sauce, and two tea spoons of 5 spice powder.

Place on heat and bring to the boil, reduce heat and simmer for about 5 minutes, roll/turn the duck over and simmer for another 5 minutes.

Remover Duck and drain, on a wire rack for about a few hours (we leave it in the oven with a drip tray, with the door ajar) During this drying time frequently brush with a marinade of dark soy (3 Tables Spoons) and sugar (3 Tea spoons of any sort).

Roast for about 180 degs for about hour and a half (put a little water in the drip tray) to keep the fat from splashing too much.

Strip of the skin and shred meat from bone with a fork.

Serve with the obligatory pancakes, spring onions, thinly sliced cucumber and dips of hoisin and / or plum sauce.

We have only ever cooked duck at home this way, probably the number of occasions in the last 35+ years runs into the humdreds.