Easy Roast Duck Recipe
serves:
4Skill:
easyPrep:
15 minCooking:
1 hr 30 minNutrition per portion |
RDA | |
|---|---|---|
| Calories | 445 kCal | 22% |
| Fat | 21g | 30% |
| - Saturates | 6.5g | 33% |
Roast duck is so easy to make when you know how. And this easy roast duck recipe is one of the easiest! Because you’re cooking it on the bone, it has so much flavour, and, you can make the entire recipe go further too, as you can make the most wonderful gravy from the rich juices.
Another bonus? This roast duck recipe will give crisp skin and you’ll find lots of excess fat in the bottom of the pan once you’re finished roasting off your bird. Tip this into a dish and keep in the fridge for the next time you’re making roast potatoes – it’ll give you the most flavoursome spuds ever!
How long does it take to prep this easy roast duck recipe?
With a prep time of only 15 minutes, this one-ingredient roast really is the quickest and speediest option that’s perfect for a Sunday roast with family and friends. The only thing you need to consider is having enough time for the duck to roast. Set aside a couple of hours on the weekend and make this easy roast duck – while it’s in the oven, you can put your feet up, or you can prep the other ingredients to make sure you’ve got a fab Sunday lunch. Just make sure to start it in plenty of time for your dinner. Make sure you serve the duck up with all the sides, like crispy roast potatoes, a horseradish Yorkshire Pudding, Brussels Sprouts with Bacon, for a feast.
We’d also advise that you don’t carve this easy roast duck recipe as you would a chicken when it comes to serving. First, remove the legs, and then ease your knife along the breast bone then slice the breast, for the best cut of meat.
And if you have any leftovers, it would certainly make for a brilliant sandwich the next day!
How to make Easy Roast Duck:
Ingredients
- 1 free-range whole duck, around 2 to 2.2kg (41/2 to 5lb)
Method
Pierce the skin of the duck all over with a skewer. Place on a rack in the kitchen sink, and pour over 2 full kettles of boiling water. Pat it dry with kitchen towel and leave it to dry on a plate in the fridge for an hour. You do this to release the subcutaneous fat layer under the skin to give crispy, not fatty, duck.
Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Place the duck on a rack or trivet over a deep roasting tin, as it will release around 300g (10oz) fat into the tin.
Add plenty of sea salt and roast for 90 minutes. Strain off the fat and keep it for the best roast potatoes ever.
Don’t try to carve a roast duck; joint it. Remove the legs just as you would a chicken. Now take the whole breasts off the bone, which will make the duck go much further. Ease your knife along the breast bone then slice the breast. This will give four good servings of tender meat without any fattiness.
