FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today In Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Magazines       Recipe Contests       Cooking Schools       Gourmet Tours       Food Festivals

You are here > Home > Recipes

Chicken, Turkey, Duck, etcDuck Recipes >  Crisp Roast Duck, Port Wine

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Food & Beverage Publications
An extensive selection of free magazines, and other publications. Subjects include food arts, beverages, restaurants, seafood, dairy foods, meats, food processing, hospitality, hotels, etc.

Chef with red wine glass

CRISP ROAST DUCK WITH PORT WINE GLAZE

The Best Recipe, by Editors of Cook's Illustrated Magazine

Pekin ducks, also called Long Island ducks, are the only choice in most supermarkets. Almost always sold frozen, the duck must defrost in the refrigerator for at least one day before cooking. To feed six people, steam one duck after the other and then roast all the pieces together in an oversized roasting pan or a large jelly-roll pan.
Serves 2 TO  3

INGREDIENTS

PORT WINE GLAZE

    • 1¼  cups port wine
    • 2  medium garlic cloves, peeled & cut into thin slivers
    • 4  fresh thyme sprigs

CRISP ROAST DUCK

    • 1  whole Pekin duck (about 4½ pounds), neck, giblets, and all visible fat discarded, and rinsed
    • Salt and ground black pepper

     

DIRECTIONS

1. FOR THE GLAZE: Bring all ingredients to boil in small saucepan. Reduce heat to medium-low and simmer until slightly thickened and reduced to scant 1/4 cup, 25 to 30 minutes. Remove and discard garlic and thyme; set glaze aside until ready to use.

2. FOR THE DUCK: Meanwhile, set V-rack in large, high-sided roasting pan and position duck, breast side up, on rack. Add water to just below bottom of duck. Bring water to boil over high heat, cover pan tightly with aluminum foil (or pan cover, if available), adjust heat to medium (to maintain a slow, steady boil), and steam, adding more hot water to maintain water level if necessary, until skin has pulled away from at least one leg. For duck with very moist, tender meat and slightly crisp skin once roasted, steam about 40 minutes. Steam 10 minutes longer for somewhat denser meat and very crisp skin after roasting. Transfer duck to carving board and, when cool enough to handle, cut into six pieces, two wings, two legs, and two breast halves. (Cooled duck, either whole or cut into pieces, can be wrapped in foil and refrigerated overnight. Reserve back and carcass for another use.)

3. Adjust oven rack to bottom position and heat oven to 425 degrees. Season pieces on both sides with salt and pepper to taste and position skin side down in lightly oiled roasting pan. Roast, carefully pouring off fat if more than two tablespoons accumulate in pan, until skin on breast pieces is rich brown color and crisp, about 25 minutes. Transfer breast pieces to platter and cover with foil to keep warm. Again, pour off excess fat from pan, turn leg/thigh and wing pieces skin side up, and continue roasting until skin on these pieces is deep brown and crisp, 15 to 20 minutes longer. Again, pour off excess fat from pan. Return breast pieces to pan and brush both sides of every piece with glaze. Roast until glaze is hot and richly colored on duck pieces, 3 to 4 minutes. Serve immediately.

VARIATION
CRISP ROAST DUCK WITH ORANGE GLAZE
The lime juice keeps this thick, syrupy glaze from being too sweet.

Follow recipe for Crisp Roast Duck with Port Wine Glaze, substituting 1 cup fresh squeezed orange juice, 2 tablespoons fresh lime juice, and 2 tablespoons honey for port and omitting garlic and thyme.
 

 

                    RELATED RECIPES

Duck Recipes       Apricot Brandied Duckling       Braised Duck with Ginger       Braised Duckling with Olives       Breast Agrodolce       Canton Duck       Colonial Duckling w/Fruited Rice       Crisp Roast Duck, Port Wine       Duck with Apple Walnut Stuffing       Duck with Anchovies & Capers       Duck Breast with Cherries       Duck Breasts with Mango       Duck Breasts w/Orange Cherry       Duck Breasts with Spring Veges       Duck with Cherry Rice Stuffing       Duck Cooked In Beer       Duck with Clementine Compote       Duck with Figs & Grand Marnier       Duck with Green Peppercorns       Duck with Sauerkraut       A Duck In Thyme       Duck Vindaloo       Five Spice Duck       Grilled Chipotle Duck Breasts       Grilled Duck Breast with Wild Rice       Grilled Lemongrass Duck       Honey Thyme Duck Breasts       Honeyed Duck Breasts       Honey Duck, Cherry Salsa       Horseradish Stuffed Duck Breast      Marinated Duck Breasts       Peking Duck, Orange & Scallion       Pomegranate Duck       Roast Duckling w/Cherry Sauce       Roasted Duck w/Cranberry Sauce       Roasted Duck with Dried Plums       Roast Duck w/Quince Escabeche       Sauteed Duck Breast       Thai Roast Duck       Whole Roast Duckling
Home       About Us & Contact Us       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

 

Popular Pages

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.