I made duck for dinner tonight. I cut it in half, dry brined with salt and pepper and baking soda overnight, roasted each half at 300 degrees to 125 internal, separated the leg quarters from the breasts and roasted the legs to 165. I then put them back together under the broiler for 15 minutes. The meat was terrific. The skin on the legs was pretty crispy, but the skin on the breasts was not as crispy as I'd have liked. The fig sauce was wonderful. Anyone have a way to get the skin ultracrisp without overcooking the meat? Maybe stop 20 degrees short of target before broiling?
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?
I also recommend raspberry instead of plum.
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.
Mister Jiu’s - ( New Window )
Roasted Whole Duck - ( New Window )
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.
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.
Use a small fork with fine tines all over the duck skin. She’s good at cooking duck try that.
also I've seen instructions to re-prick the skin before the last 15 mins of cooking breast side up
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About time :)
also I've seen instructions to re-prick the skin before the last 15 mins of cooking breast side up Link - ( New Window )
Thanks