Normally, when I do duck, I butcher the duck, cut out the breasts, get all the skin/fat (leaving skin on the breasts, of course), render all the skin/fat and make confit from the legs and wings. I save leftover fat as it is ambrosia, the best cooking fat there is. I even buy duck skin just to render the fat. The carcass will go into making stock and I’ll prepare the breasts Provencal style.
I had a thawed duck and not a lot of time. The aforementioned method is great, but time consuming. So, I found a roast duck recipe that looked good on allrecipes.com, Roasted Duck. Here is the recipe:
- * 2 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1 (5 pound) whole duck
- 1/2 cup melted butter
- Preheat oven to 375 degrees F (190 degrees C).
- Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
- Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.
I made afew adjustments:
- Added 1 teaspoon of garlic powder to the rub
- Added 1 teaspoon of smoked paprika (hot) to the rub.
Also, when there was around 30 minutes left, I added potato and onion chunks to the fat in the pan.
The result was excellent and the potatoes and onions benefited from the fat. If you don’t like the fat, the duck meat may be cut off and skin discarded (even though this is a crime) and you have excellent and flavorful meat.