Roast duck recipes
Our top 3 of 8 Roast duck recipes
- Easy Roast Duck
- Roast Gressingham Duck Breasts with A Vietnamese Noodle and Mango Salad
- Roast Duck with Orange Sauce
- Recent recipes
- View all 8 variations
The trick is to make sure the duck's completely dry before salting it.
1 CommentsAdd comment
- ½ duck
- Preheat oven to 155oC.
- Wash and dry duck well and place on a trivet over a roasting dish. Cover both sides well in salt and rub in. Place in oven.
- Baste every 15 mins but shut oven door while doing it to conserve heat (and your leccy bill!!!)
- Serve when golden like the photo. Duck can have pink juices but this recipe's slow and will have the duck fully cooked and falling off the bone. Takes a couple of hours, just use common sense!
Roast Gressingham Duck Breasts with A Vietnamese Noodle and Mango Salad
Views 1794, Added Wed Jun 8 2011
Be the first to commentAdd comment
- 2 Gressingham Duck breasts
- 200g rice noodles
- 4 spring onions, finely sliced into rings
- 1 ripe mango, diced approx 1cm
- 1 finely diced red pepper
- Small sprig of coriander, leaves removed
- Small sprig of mint, leaves removed
- 5 tbsp fish sauce
- 1 tbsp rice vinegar
- Juice of 2 limes, plus a few lime wedges to garnish
- 2 tbsp caster sugar
- 1 red chilli, finely chopped
- 1 tsp garlic, finely chopped
- 2 tbsp water
- 1 tsp sesame oil
- Preparing the dressing
- Combine and mix the fish sauce, rice vinegar, lime juice, caster sugar, red chilli, garlic, water and sesame oil in a bowl and set aside.
- Cooking the noodles
- Cook the noodles (as per the packet instructions), before plunging into cold water and draining.
- Preparing the salad
- Combine and mix the spring onions, mango, red pepper and mint in a bowl and set aside.
- Preparing and cooking the duck
- Pre-heat an oven to 200C/Gas mark 6. Score the skin on the duck breasts six to eight times with a sharp knife and season on both sides with salt. Place the duck breasts skin-side-down in a non-stick pan on a low to medium heat. Cook for six to eight minutes, or until the skin is golden brown and crispy, before pouring off any excess fat and flipping over the breast. Cook and seal the breast on this side for around 30 seconds before removing from the heat. Turn the breast back onto the skin-side and place into the pre-heated oven for around six minutes for medium rare duck (see Gressingham’s website for timings on cooking duck). Remove the duck from the oven and leave to rest for five minutes.
- Putting everything together
- Set aside two tbsp of dressing (for garnishing later). Place the duck breasts and their juices into the remaining dressing and mix. Set aside for five minutes before removing the breasts from the dressing and placing them on a chopping board.
- Take the drained noodles and toss them with a little oil and lightly season. Add the dressing and salad and mix well before dividing onto serving plates. Finely slice the duck and place on top of the salad. Drizzle the remaining dressing on top and garnish with lime wedges and coriander.
Be the first to commentAdd comment
- 5lb duck giblet removed (keep for stock or soup)
- 2-3tbsp salt plus extra for seasoning
- freshly ground black pepper
- 1 large cooking apple peeled cored and quatered
- 1 onion sliced
- 2 oranges cut into slices to garnish
- FOR THE ORANGE SAUCE:
- 125g caster sugar
- 300ml white wine vinegar
- juice and grated zest of 2 oranges
- 4 tbsp brandy
- 1 tbsp cornflour
- salt and freshly ground black pepper
- 1. Preheat the oven to 180C/350F/Gas mark 4. Rinse the duck well and pat it dry. Pull out excess fat from the cavity and around the neck. Then prick the skin all over, and season the bird inside and out with salt and pepper. Put the apple and onion inside the cavity and rub the 2-3 tbsp salt all over the bird - this helps to break down the fat.
- 2. Place the duck, breast-side up, on a rack in a roasting tin and roast in the oven for approx 2 hours until it is golden, draining off the fat from time to time. The duck is cooked when the juices run clear when a thigh is pierced.
- 3. Meanwhile, make the sauce. Dissolve the sugar in the vinegar. Bring to the boil, then reduce the heat and simmer until the sugar starts to caramelise. Add the orange juice and zest, stir in the brandy and season.
- 4. Blend the cornflour with 2 tbsp water to make a paste. Stir this into the sauce to thicken it. When the duck is cooked, cut it into four portions. Pour over the sauce and garnish with orange slices.