There are many ways to prepare roast duck whether you are aiming to roast a whole bird or stuff the breast then roast it, as these recipes show.
Duck roasted can be very dry but this is where the oven bag helps. I have suggested 2-4 ducks as one may cook too tough to eat. When slow cooked, they will fall apart and become very tender. Remove the fat from cooled juices and store duck in this. It is very good cold. To help remove pin feathers, try singeing over a gas flame.
Rosemary sprigs and orange in the stuffing, with red wine, redcurrant jelly and orange in the sauce, add piquancy to the richness of the duck.
The ham, apple and thyme in this recipe are well matched with the fattiness of the duck. I serve it at all my important dinners including Christmas.
Roast duck is delicious and available pre-cooked at Chinese specialty shops and supermarkets. This recipe is very easy to make for a quick lunch or dinner.
Nothing sets off a celebratory dinner like roast duck; this recipe calls for the duck to be marinated for 12 hours before being gently roasted then grilled to ensure a crisp skin.
I love a good roast duck but it is the stuffing that is the star of this recipe. The stuffing contains wild rice, spring onions, mango, coconut, lemongrass and wine.
A seared duck is stuffed with sautéed apples and sultanas marinated in rum then roasted before being served with a white wine based gravy.
Duck is delicious and far easier to cook than you might think! The sweetness from the roast apples and orange goes really well with the flavour of duck.
The delicous duck is gently roasted for two hours then served with a rich gravy containing pureed gooseberries.
Use only young ducks for this recipe – older ones are too tough for roasting.