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Richard in Cincy

Rec: Succulent and Crispy Roasted Duck Everytime

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Joined: Dec 12, 2005

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Posted to Thread #2132 at 10:43 am on May 31, 2006

I've finally stopped wasting ducks experimenting with other recipes. This is always the duck I want on my plate when I eat duck. Just finished this off last night and it is heaven.

This is an old Austrian duck preparation I got from the Lenhardt sisters that ran the Austrian restaurant of the same name in Cincinnati for years. They served their roasted duck with dressing, gravy, spiced red cabbage, and hot bacon slaw. <sigh> Memories.

Butterfly each duck by cutting down the breast with kitchen shears (or cut into serving pieces now).

Lay skin side down in roasting pan (no rack), pressing the duck flat.

Season with salt and pepper.

Roast at 300 for 1.5 hours, or until done (the duck will bake in it's own fat when it renders).

Let cool in the pan without disturbing. This means, leave the duck lying in the fat. Sort of a faux-confit.

Cover and refrigerate.

When you're ready to serve the duck (after at least one day), warm the pan to melt the fat. Drain the fat off the duck. Invert, skin side up onto rack, roast at 350 to heat the duck and crisp the skin.

Perfect, tender, and juicy duck with crispy skin.


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