How To Cook a Duck

How To Cook A Duck Recipe

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duck 4 to 5 pounds
1 Tbsp
kosher salt
1 tsp
ground black pepper

How to Make How To Cook a Duck


  • 1REMOVE ANY GIBLETS from the cavity of the bird and reserve. Remove any fat deposits from the cavity and cut off excess skin around the neck.
  • 2Rinse the bird under cold running water and pat dry. Sprinkle the cavity with salt and pepper.
  • 3Sever the wing tips at the first joint and reserve with the giblets.
  • 4Tie the legs together at the ankles and sprinkle the outside of the duck with salt and pepper.
  • 5If you don't have a steamer, improvise one.
  • 6Use a roasting rack or create one by placing 2 small heatproof baking dishes or loaf pans upside down in a larger roasting pan.
  • 7Fill roasting pan with a 2-inch depth of water and place the bird breast up on the rack.
  • 8Cover tightly with the lid or with aluminum foil.
  • 9Place over high heat on top of the stove.
  • 10When the water boils, reduce heat to low and steam approximately 15 minutes per pound.
  • 11Remove from the heat and transfer the birds to a plate.
  • 12Strain the steaming liquid into a container, cool and place in the refrigerator.
  • 13When chilled, remove the fat and pack into containers, discarding any water.
  • 14Place in the refrigerator until ready to cook, or in the freezer for up to 1 year.
  • 15Use the fat for frying and sauteing.
  • 16Place the bird on its side in a roasting pan, add reserved giblets, neck and wings, place in the oven and turn oven temperature to 350.
  • 17After about 15 minutes, turn birds on the other side and cook an additional 10 minutes.
  • 18Turn the bird breast up and cook another 20 minutes, basting the bird as it renders fat.
  • 19In all, cook about 9 minutes per pound or about 45 minutes for a 5 pound duck, about 7 minutes per pound for an 11 pound goose.
  • 20Remove the bird from the oven and set the bird aside on a platter.
  • 21Remove any trussing and serve with sauce.

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Other Tag: Quick & Easy

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