Roast duck whole

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a whole chicken on a plate with parsley

Find out how to cook a whole duck to crisp-skinned perfection with Debbie Major’s roast duck recipe. She serves hers with a pilaf of nutty wild rice, dotted with dried fruit, toasted pecans, crunchy apple and celery. It makes a wonderful Christmas duck recipe too, if you fancy a change from traditional turkey. And for starters? Our duck rillettes recipe shows you how to confit duck legs for a rich but spectacular nibble or starter.

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Traditional Roast Duck Recipe – Oma's traditionelle gebratene Ente

You've never had roast duck like this before! Oma's recipe is so comforting, easy to make and even easier to enjoy. Will you be trying this? https://www.quick-german-recipes.com/roast-duck-recipe.html

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there is a large chicken on the plate

Serve this easy Plum & Ginger Chinese Roasted Duck with Plum Sauce for an elegant and easy-to-make holiday meal. The sweet plum and ginger glaze accentuates the gamy taste of duck and makes for a wonderfully crispy skin. Pat dry the duck's skin before baking for best results.

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Crispy Peking Duck - Chinese Takeout Copycat Recipe

Baked in the oven at a lower temperature for that slow-cooked tenderness, stuff with ginger and garlic this is the easiest way to make authentic tasting Peking duck at home. The duck came out savory, and crispy just like takeout Chinese BBQ duck. Give this easy recipe a try the next time you're craving some authentic Chinese takeout-style BBQ duck.

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a white plate topped with meat and cherries

Classic French duck dishes, like Caneton aux Cérises (roast duckling with cherries) are for the most part considered too formal or just old-fashioned, relics from a bygone era. An updated version, however, can have great appeal. This interpretation uses a pan-roasted large Muscovy duck breast instead of a whole bird, as easy to cook as a steak. A pungent spice rub imbues it with big flavor. The sauce maintains some classic elements, like red wine vinegar and caramelized sugar, for a…

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two pieces of chicken cooking on top of an oven rack with tongs next to it

Rich and dark inside and out, duck is—as Julia Child once said—“a bird of a different feather entirely.” That's also true when it comes to cooking it properly. The qualities that make duck special to eat—it contains all dark meat that's rich in flavorful fat—also make it a challenge to cook well. We began by trimming the birds thoroughly of excess fat around the neck and cavity, and then scored the skin extensively to create channels for rendered fat to escape. Salting the ducks for at least…

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