Duck has a richer flavor than other poultry because it has more oil.Duck meat is often reserved for special occasions, but it's easy to prepare and provide a versatile base for many flavors.There is information on how to roast a whole duck, pan-sear duck breasts, and braise duck legs.
Step 1: How many people will you be feeding?
A standard adult serving is 1/3 lbs of duck.
Step 2: Duck meat with a high quality grade is called USDA Grade A.
This grade of duck meat will be a duckling raised indoors and fed with fortified corn and soybeans.
Step 3: Pick the cut of duck meat you want.
A duck with its skin on is the most popular choice.The duck skin and fat layer can be removed by a butcher.
Step 4: The duck should be on a board.
The wings have tips.Excess fat can be removed from the neck and body.
Step 5: The duck should be washed with cold water.
It should be washed with a paper towel.
Step 6: The duck has a thick fat layer.
You can pierce at one-inch intervals with a knife or skewer.Don't pierce the meat through the fat layer just below the skin.When you get to the meat layer, you will feel resistance.If you removed the fat layer from the duck meat, you can skip this step.
Step 7: The duck should be put in a roasting pan.
The duck will not cook well if it is not on a rack.
Step 8: The duck should be covered with 2 to 3 cups of boiling water.
The water should be collected in the bottom of the pan.The fat layer will be melted by the boiling water as it cooks the skin.
Step 9: Rub the duck with salt and pepper.
Step 10: Place the duck and roasting pan in the oven.
Don't cover the duck.
Step 11: The duck should be roasted for 3 hours.
Step 12: To make sure the duck is done cooking, remove the roasting pan from the oven.
If you want to cook the duck meat, put a cooking thermometer in the breast or thigh.The thermometer shouldn't be touching bones.A fully cooked duck should have an internal temperature of 165 degrees Fahrenheit.The duck's fat layer has melted and been drained from the duck.Your duck has finished cooking.If you don't, return the roasting pan and duck to the oven.Broil for a while.
Step 13: The duck needs to be moved.
Allow it to rest for 15 minutes.
Step 14: It was done.
Step 15: The duck breasts should be removed from the refrigerator.
Rise them and pat them dry with a paper towel.To get the skin in a cross-hatch pattern, use a knife.The cross-hatching will help the skin.Don't cut into the meat.
Step 16: The breasts should be salted on both sides.
Allow them to come to room temperature by setting them on a plate.
Step 17: The duck breasts have a lot of water in them.
The moist skin from the salted breasts can be removed with the blunt side of a knife.The skin will not get crispy if the skin is moist.
Step 18: Cook in a cast iron skillet or non-stick frying pan.
The duck breasts should be in the pan.Depending on the size of the breasts, cook for 3 to 5 minutes.
Step 19: The breasts should be turned to the other side with tongs.
Cook for more time.Salt the exposed skin after you flip the breasts.The skin will get even crispier.
Step 20: Place the duck breasts on their sides to cook.
If you lean the breasts against each other, the edges will cook quicker.
Step 21: The breasts need to be removed from the pan.
Allow them to rest for 5 minutes and then slice to serve.
Step 22: The oven needs to be set to 400 degrees.
Step 23: Place a cast iron skillet or other oven-safe skillet in the oven.
The duck legs should be placed in the pan with the skin down.Allow the legs to cook until the skin is brown by sprinkling them with salt and pepper.If you want to cook the legs on the meat side, flip them over with tongs.They should be placed on a plate.
Step 24: The fat should be put into a container.
Keep the skillet at medium heat by adding 2 Tablespoons of fat back to it.
Step 25: The vegetables will be in the skillet.
The onions will be translucent about 5 minutes.
Step 26: The duck legs should be in the skillet.
Step 27: The duck legs and vegetables should be put into the skillet with the chicken stock.
Step 28: The skillet should be put in the oven.
Cook for 30 minutes.Cook for another 30 minutes if you turn the heat down to 350 degrees.
Step 29: The skillet needs to be removed from the oven.
The duck legs are tender and the liquid surrounding them is reduced.