Roast Duck Recipe
This roast duck recipe glazed and baked in the oven is so good. Tender meat with crispy skin that's a perfect main dish for Christmas.
Servings: 6
Equipment
- 1 Bowl
- 1 roasting pan or large casserole dish
Ingredients
- 1 duck
- 1.5 tsp salt
- 1/2 tsp granulated garlic or garlic powder
- 1/2 tsp oregano
- 1/2 tsp thyme
- 4 tbsp butter softened
- Duck Glaze
- 4 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1.5 tbsp brown sugar
- 1 tbsp cornstarch
- 1 tsp apple cider vinegar
- 1/2 c chicken broth
Instructions
- In a bowl, mix soft butter, salt, spices, herbs. Make a butter paste. Rinse and dry the duck with paper towels, put on foil. With a sharp knife score the skin on top 3 times on each breast. Spread butter on all sides salt and spices. If you want to put fresh rosemary and thyme on top do so now.
- Cover with foil and leave for an hour. Preheat the oven to 400 F. Unwrap duck and place in a casserole dish (breast side up). For the first half hour, bake the duck without foil, then cover dish with foil and bake for another hour at 360 F.
- While this is baking, make the glaze. Mix everything except cornstarch in a saucepan. Bring to a boil. Whisk starch in 2 tbsp of cold water until smooth and pour into a saucepan. Once the glaze has thickened, remove the saucepan from the heat.
- The readiness of the duck can be checked like this - pierce the breast with a wooden skewer. If transparent fat flows, and temp reaches 165 in middle of thigh and breast, the duck is ready.
- Remove the fresh herbs from the top of the breast. Brush duck with glaze and serve warm.
Video
Nutrition
Serving: 1oz | Calories: 610kcal | Carbohydrates: 6g | Protein: 16g | Fat: 58g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 26g | Trans Fat: 0.3g | Cholesterol: 117mg | Sodium: 1503mg | Potassium: 331mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 461IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 4mg