Roast Whole Duck for Crispy Skin
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- čas přidán 30. 06. 2019
- Duck is not just for the holidays. With this easy recipe for a whole roasted duck from Maple Leaf Farms, you can enjoy duck any time of the year.
This basic roast duck recipe creates a crispy skin and moist meat by pricking the skin, then boiling the duck before roasting to help render out fat.
View the full recipe at www.mapleleaffarms.com/duck/re... - Jak na to + styl
😮omg! I just bought a duck from your company and you are a god send because i really didn’t know what the heck to do with it and I figured i have before Easter to figure it out.I did I did!! Ty,Ty,Ty!!
I've followed these directions several times, including today. Perfect every time. I love it.
I am very excited. Cooking duck for the first time ever on Thanksgiving 2020! 🤞🤞🤞
Me too! Excited to see my family's reaction at the table
Me too!!
We're doing it for Christmas!! First time roasting a duck.
Me too!
HOW DID IT COME OUT?
I'm giving it a try for tomorrow's Holiday dinner. I didn't have a large enough boiling pan or roasting pan so picked the pans up from a local Kitchen store. So my adventure with duck begins. I am going to add some herbs to the boiling water section of the cooking process and little bit of acid for the skin.
I've made these ducks and use this recipe as a guide, for about 4 years now and they are great!
Gonna try this I am a man hope I do well. Made some good rolled dumplings my kids loved it. Wife had a stroke now I cook.
Did you cook a duck yet??
deeeelicccious... thank you!!!
Sooooo simple! I'm making this TODAY. I'll let you know how it goes! Thank you!
So how did it go?
Well?
i have made it and it came out great
i altered the recipe
boiling it in some seasonings/ 1/2cup oof orange juice to seal in the flavor it came out great
@gypsy, I've been waiting 4 years.
How did your duck turn out?
It came out delicious, but not crispy. We've tried several different methods every year but still no crispy skin. I don't know how the Chinese do it! 😅 It doesn't matter we look forward to our Christmas duck every year 🤤👌
You remove ratings most people immediately leave, just commenting so you know this
I prefer cooking my ducks at a lower temperature, (250° +/-) for 2 hours plus. Afterwards, the meat is sooo tender - it literally falls off the bone.
🤘😋👍
@@scrappydappydoo unless you're eating the skin, (witch I don't,) why would you want your cooked Daffy, Donald, Daisy (ur 🦆) to have a crispy skin?
Don't you need to bring it up to temperature for safety, before lowering to 250°?
@@irishpixierose no.
Why did you boil it?
Pouring boiling water on it tightens the skin, pat dry afterwards
It renders the fat effectively and quickly. There are better ways to do it but this is fool proof.
While the (culinary) jury is still out on this one....some chefs will boil whole birds straight from defrosting for about 2 or 3 mins per pound to plump and moisten the meat. Especially if marinating the meat. Now, to be sure - this is usually done only with tough cuts and gamey meats and fowl. I, personally, probably wouldn't do that for DUCK since its own fats and juices will plump the meat in the cooking process. Other times, it is to ensure all toxic enzymes and bacterial organisms are sterilized before the actual cooking process (but with such big-farm processing like Maple Leaf the risk of that is very minimal).
In your country, how you do Scalability?
Resellers selling to whole sellers?
Followed directions to a T (twice), second time even hit it with a broiler, AND STILL NO CRISPY SKIN.....Try another video people
But...she was a Karen before it was cool!
(She suggests a Maple Leaf Farm duck and the video is posted by Maple Leaf Farms; what did you expect?)
The best way to get crispy skin, Grant, is to separate the skin from the duck meat - this can be done carefully by hand or with an air compressor with an oil trap - and then do the blanching method (pour boiling water over the skin until it tightens and slightly yellows). Let the skin dry for 24 hours, then roast.
@@christopherkarr1872I agree! I once made a Peking duck, and actually used my bicycle pump to very carefully separate the skin! Then I hung it in our shower for a day. I don’t believe I pricked the skin, rather, I used the air pressure between the skin and the flesh to push the fat out through the pores.
Duck with oranges and t..ts
How to cook duck with one eye only.
😂😂
what??????
I love you.
OMG fix your hair.
It's no good doing all this if you don't say the weight of the duck..?????
She says in the end, cook about a total of 22 min/lb. My Maple Leaf and other ducks have all been around 5 1/2 - 6 lbs. So basically plan on 2 hours, and keep flipping until the thigh temp reaches 170 or so degrees. I actually only cook to about 150 deg, and leave it to the rest period to reach about 165 deg.