NFT: Roast duck

Can you get pan to about 400 and pan sear. Due to that layer of fat do you cross hatch the breast’s?

I’ve only made premade duck. As I’m the only one in my house who like ot at all. Need to roast one for Christmas. How big a bird did you get?

Remember the movie scenes of China Town with ducks hanging in windows. There is a thick layer of fat under the skin so it's hard to crisp unless you over cook it. I also wouldn't hang it and dry it like the movies. Leave it uncovered in the fridge 2 or 3 days to dry the skin first before cooking. That will make it significantly crisper.

I also recommend raspberry instead of plum.

Separated by way of air. They inflate the duck using an air compressor and the skin blows up like a balloon. That separation let's the skin crisp up a lot more.

.

duck until Fall 2022. I went to a very highly rated fine dining Chinese restaurant outside of Detroit with two of my co-workers who were born in China.

I obviously had them order everything. They ordered the Peking Duck for the main course and it was honestly one of the best dishes I have ever had.

Peking duck with the air blown under the skin is a whole different process. When my kids were little, Mrs. in LI, at that time, took a class and made one at home. Freaked my kids out when they saw a duck hanging in their bathtub. I had this duck drying in the fridge for about 26 hours. The baking soda is also supposed to help dry the skin. I didn't cross-hatch, but I did prick the skin with a knife. And the legs, which I cooked to a higher temp, did come out crisper. 15 minutes under the broiler should give me pretty much the sear I'd get in a pan, I think. The times when I roasted a whole duck and got the skin really crisp, I overcooked the meat. All in all, it was really good, though. Oh, the duck was in the 5 pound range, btw. Maybe I should crisp the skin first and then bring the meat up to temp in the oven.

I haven’t had a chance to eat here yet, but I’m not sure that I’ve seen such an involved process. Thank goodness some people have the focus and ability to take food to the n-th degree….I
Mister Jiu’s - ( New Window )

from Jurgielewicz farms and it came out really good. I didn't do the butter thing at the end though, didn't feel it was necessary.
Roasted Whole Duck - ( New Window )

About the pan is slime that method perhaps lead to less cooking of the under lying meat that putting it under the broiler. I also thought of one of those small hand torches one uses for Crème brûlée.

I’m not as worried about a bit of over duck meat due to the fat content but it is awesome when it all comes out perfect.

You may also find Moulard which is preferred in French Restaurants and has a thicker fat layer under the skin.
If crispy skin is what you are after look for Orvia or Rohan Ducks which are a cross between Pekin and Moulard. These ducks have less of a fat layer and it is much easier to crisp the skin up. With the others definitely cross cut or prick and use the high heat sear mentioned above. With duck you need to leave in pan undisturbed for a much longer time than chicken.

And apply it to the skin so it perks up. Pat dry after.

skin before seasoning taking care NOT to Pierce the skin.
Use a small fork with fine tines all over the duck skin. She’s good at cooking duck try that.

I'm probably going to go back to breaking down the duck and pan roasting the breasts and making confit from the leg quarters. I think I have my best control of the process that way. Ina Garten boils her ducks first to render out the fat, but I want to save the fat, and her recipe has very mixed reviews. The air-blown Pekin duck is generally shredded and served on a pancake, so a little overcooking is not a problem. I do believe, tho, that I've had a half duck in restaurants done the way I want it. I'll probably keep trying from time to time using some of your suggestions.

:thumbsup:

then boiling the duck to render the fat before roasting to get crispy skin in addition to pricking the skin

also I've seen instructions to re-prick the skin before the last 15 mins of cooking breast side up
Link - ( New Window )

In comment 16075628 Grey Pilgrim said:

Quote:

:thumbsup:

About time :)

In comment 16075655 gidiefor said:

Quote:

then boiling the duck to render the fat before roasting to get crispy skin in addition to pricking the skin also I've seen instructions to re-prick the skin before the last 15 mins of cooking breast side up Link - ( New Window )

Thanks