Duck Recipes For Christmas

Duck Breast with Cranberry Sauce Julia's Album

WEBDec 6, 2017 · Use a large cast iron pan, or use a large stainless steel skillet. Heat 1 tablespoon of olive oil in a large skillet on medium heat …

Rating: 4.8/5(43)
1. Score the skin of duck breasts in parallel lines or in criss-cross pattern. Generously season both sides of duck breasts (and especially add more salt to the skin side!) with at least 1/2 teaspoon salt.
2. Use the same skillet (the duck breasts should've been removed to the plate, and the skillet itself should not have any visible duck fat, just a tiny amount of fat + some bits from cooking the duck - remember you removed most of the duck fat in one of the steps above).

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Whole Roasted Duck Bake It With Love

WEBJan 24, 2024 · Place the duck with the breast side facing upward into a roasting pan with a rack. Roast in the preheated oven at 425ºF (218ºC) …

1. If using a frozen duck, be sure to thaw your duck for 2-3 days in the refrigerator before preparing. Once your duck is completely thawed, remove the giblets and neck as well as any packaged orange sauce that may be in the body cavity. Rinse with cold water then pat completely dry with paper towels. Set the duck out for 30 minutes to warm to room temperature.
2. Preheat your oven to 425 degrees F (218 degrees C) while the duck is setting out.
3. Use a sharp knife or the tines of a fork to pierce the duck skin in small slits or crosses (in a diamond pattern). *Do this carefully, as you don't want to pierce the duck meat! Lift the skin away to help avoid peircing the meat.For a great even cook on your duck, there are two things to note. 1) It is best not to stuff the body cavity with onion or citrus for flavor. This reduces the air flow and adds cooking time. 2) If you're not worried about the presentation or tying the legs crossed, you can make slits into the leg joints between the body and the thigh to ensure that the duck cooks quickly and evenly.
4. Grind your fennel seeds if needed, then blend all of the seasoning mix ingredients: salt, pepper, cinnamon, fennel. Rub onto all surfaces of the duck skin.

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Christmas Roast Duck With CranberryOrange Glaze

WEBDec 14, 2020 · Whisk into the sauce to avoid any clumps forming and bring to a boil. Keep whisking and allow the mixture to boil for about a minute …

1. For Christmas Roast Duck
2. Pat the duck dry with paper towels. Trim off excess fat on the side opposite of the cavity. Place the duck on a sturdy cutting board and score the breast skin using a sharp knife. Cut the skin in a criss-cross pattern but make sure you don't pierce the meat to avoid drying it out.
3. Stuff the duck cavity with onion quarters, lemon quarters and herbs and tie together the legs. Pat the duck dry one more time with paper towels to remove as much moisture as possible and generously sprinkle with salt all over. Place in the refrigerator uncovered for a minimum of an hour but preferably at least eight hours and up to a day to allow for extra crispy skin.
4. Remove the duck 30 minutes before roasting to sit in room temperature and heat oven to 425 degrees. Cover a roasting pan with tinfoil and place the rack in the roasting pan. If you don't have a roasting pan, substitute a large baking sheet and a wire rack. Place the duck on the rack. Stir together the paprika, pepper and garlic pepper and rub all over the duck.

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