Roast Duck | Duck Recipes | Jamie Oliver Recipes (2024)

FAQs

How to roast a duck in the oven Jamie Oliver? ›

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.

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.

- Cover in baking foil, folding to seal the edges to the edges of the tray (this will keep in the steam while in the oven). - Roast for 30 minutes. Remove the foil and bacon, reduce the oven to 200C/400F/Gas 6 and roast for another hour.

A whole duck or goose must reach a minimum internal temperature of 165 °F throughout the bird. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.

Combine the smoked paprika, garlic powder, cumin, chili powder, five spice powder, dry mustard and some salt and pepper in a bowl. Using a sharp knife, score the skin of the duck so it has a 1/4-inch diamond pattern. Rub the spice mixture all over the duck.

Cook a whole duck for 15 to 20 minutes per pound. The duck is done when a thermometer placed in the thickest part of the thigh reads 180 degrees, or in the breast, 165 degrees for medium and 180 degrees for well done.

Duck legs are traditionally 'confit', this means they are salted overnight and then submerged in duck fat and cooked slowly so they are preserved by the fat. Because the cooking method is low and slow the meat remains succulent and doesn't dry out, and the fat isn't absorbed so the meat isn't fatty.

By definition, a brine is simply a mix of water and salt. Some like adding seasoning to the brine, but that is a matter of personal taste. Blood is drawn out when wild game meat is soaked in the brine, and the brine penetrates the meat. The result is milder, more tender meat for your favorite recipe.

What class of duck is best for roasting? ›

One of the best birds to do this with is the Pekin duck. According to Dartagnan, the Pekin Duck, aka the Long Island Duck, is wildly popular for its flavor, which is mild (as opposed to gamey), tender, and adaptable to a variety of recipes.

One thing that differentiates roasting a duck from roasting a chicken is the duck's prodigious layer of fat. This fat needs to render in the oven so it can baste the duck flesh and crisp the skin.

The Importance of Proper Prep

Vigorously simmering the leg and thigh meat on the stovetop before roasting the birds in the oven jumpstarts these tougher portions so that they finish cooking at the same time as the breast meat.

(You'll need a rack to elevate the duck, but you should be using one for a crisp bird anyway.) The second challenge is to achieve a uniformly brown color. I cheat a little bit here and brush the roasting duck with soy sauce, which works like a charm.

Rub the duck generously with flaky sea salt, then lay, breast-side down, on a rack over a roasting tray. Roast the duck for 3 hrs, pricking again every now and then. Turn the oven up to 180C/fan 160C/gas 4 and turn the duck over, roast for 30 mins and then rest for 10 mins.