Funny, you should ask about duck today. I invited some friends for a duck dinner tomorrow. But have now decided to do something different instead. I got the impression that duck is something that they aren't sure they really like. So I'll make something different tomorrow and cook Moe a duck dinner later this week.

I have a number of recipes that I use for duck, but my favourite is one of Ina Garten's recipes.

Home Cookin Chapter: Recipes From Thibeault's Table

Roast Duck
==========

Roast Duck
Copyright Ina Garten, All rights reserved
This recipe is available for a limited time only. Why?
2 (5 to 5 1/2 pounds each) ducks, innards and wing tips removed
6 quarts chicken broth
Kosher salt
1 teaspoon freshly ground black pepper

Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.

Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.

When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.

Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.

My Notes:

Optional Orange sauce.
Not original to this recipe
source: Retro recipes.
Simmer red wine, chicken or duck broth, fresh orange juice, honey and
orange slices until reduced. Serve on the side or drizzled over
roasted duck.

Oh Ann! You're making my mouth water! I want to rush home and get cooking. Looks wonderful. You mention orange sauce, but I don't see a list of ingredients/method, can I bug you for that too?

Rob, For the Orange Sauce...
1 Large Orange peeled and separated.
4 fluid oz (100ml) French Red Wine
4 fluid oz (100ml) Fresh Orange Juice
2 fluid oz (50ml) Duck or Chicken Stock
1 Tablespoon of Honey or Brown Sugar

Source: Retro recipes.

Just simmer the ingredients together until reduced.

I used AnnÂs duck recipe last year and it is wonderful.

Claudia

My whole family loves duck, we have it almost every year at one of the holidays. There are a lot of great recipes on the Williams and Sonoma Web site. Below is a link to one with lots of directions on preparing a roast duck. I have made that recipe too, but not with lavender, I just left it out and used regular honey.

Here is a link that might be useful: Roast Duck with Lavender Honey Glaze

I agree with Ann T's method, I like duck just roasted but it's extremely fatty so I always poke it all over with a sharp tined fork. I normally don't par-boil them but I always roast them on a rack so the grease can all run down into the bottom of the pan, and there's always lots of it.

Annie

I also roast on a rack....stuff the duck with orange halves and an onion cut into quarters...prick the skin while its' cooking.
I will have to say I am not a huge fan of rare duck....have eaten it and it was delicious...but I had to seriously do the mind over matter thing!
Not sure why almost raw beef is OK but not duck..?
Linda C

It's smelling good! Thanks for your help. Sorry about the orange sauce overlook, musta been the drool on the screen.

LC, I would say texture is different but is it? I was raised on rare beef, hardly ever eating fowl. Loads of seafood, but not ducks, geese, etc. So maybe I am just "more used" to it?

LindaC, I have to agree. I've cooked duck rare, because that's how I like beef, nearly raw.

I gotta tell you, though, I like duck well done.

Annie

I may be too late, but if you can, save the duck fat for confit or frying your potatoes. Pure, heart attack heaven.

Rather than immersing them in stock, place your roasting pan on the stove top, birds on a rack and add about an inch of water or stock, tent the birds well and simmer the water to steam the fat off. Remove the ducks, simmer off the water, drain the fat to a cup/container and proceed with roasting. Keep draining the fat from the pan while roasting and save it.

After the simmer, you can stuff the duck with bread cubes, rasins, onions, oranges, apples and sage for flavor, but I would not recommend serving the stuffing as it will pick up a good bit of fat. Use it for flavoring only.

Ann, the photos have me craving duck now. Bad girl!

Duck breast is wonderful rare. I only cook it that way though when I'm only cooking just the breast. Otherwise I want the duck cooked so that it is fall apart tender, with a crispy skin.