Re: Big Fat Duck Cookbook Pdf Download
Sonya Schmiesing
The first time I dealt with a whole duck, I slow cooked it Mediterranean style. I quartered the duck, placed it on a bed of vegetables and herbs, and slow cooked it until tender. Right before serving, I crisped up the skin by heating the duck pieces under the broiler. It generated nearly duck-confit texture.
For those who miss a perfectly roasted Peking duck from back home, cook duck pancakes, and serve everything with chopped green onions and cucumbers. I guarantee you the dish will taste just like home.
Hi Maggie,
An Australian duck cooking virgin here! I need to cook 2 ducks both about 2.5 kg. Should I follow your idea of increasing the temperature as you suggested for the 5.5/6kg duck or just stick with temperature and timings as suggested in your recipe?
Thanks in anticipation! cheers
Lesley
Hi Lesley, I think you can just stick with the temperature and timing in this recipe. It should work for two ducks baking at the same time.
Happy cooking and hope the duck turns out great! Happy Holidays ?
This was the first time I cooked duck. There are so many intimidating recipes out there. This was simple and perfect with moist meat and crispy skin. I cooked at 200F convection oven for 6.5 hours, then 450 for 15 minutes, but finished under the broiler. Only note: I think I had a thick skinned or fatty duck. The slashes in the skin did not work. I eventually had to pierce it all over at about 5 hours.
Thank you Maggie!
Hi Jack, I think for a smaller duck with a lower temperature, you probably need 1 or 2 hours less. I think the best way is to roast the duck for 4 hours, then you can try gently pull the leg. The duck will become so tender that you can easily pull the leg apart from the body. If the duck is not ready, increase the cooking time by an hour. The recipe is very forgiven, so the duck will still be very good if the baking time is a bit longer.
Happy cooking and hope the duck turns out great! Happy Holidays ?
I made this duck yesterday for Christmas and it was DELICIOUS. The meat was so tender and the skin so crispy. I loved the idea of just letting it cook all day and giving me a break after doing lots of cooking for Christmas Eve. I served it with a cranberry wine sauce (just warmed some canned cranberry sauce with red wine and thickened with a corn starch slurry). And I roasted potatoes and brussels sprouts in the duck fat. So good! So easy! Thanks!!
What a great recipe!
I just needed to adjust the temperature a little and cook it at 170 for 7 3/4 hr.s and finish with 15 minutes at 450 in a convection oven as I needed to extend the cooking time to allow for an airport pickup of our arriving guest.
They were absolutely famished when they arrived not having eaten for 12 hours due to their traveling.
The aroma from this magnificent duck permeated the air as we entered our home guest in tow and they beamed as this scent greeted our arrival.Upon plating with jasmine rice and our Mandarin rum orange sauce and a few side salads we were exhiliarated by deliciousness of this splendid bird.
The meat was spectacular and the skin crackling crispy, the best duck any of us had ever eaten.
The only modification I made as far as ingredients was substituting Black Seal rum for the Chinese liquor but the rum with the citrus made the sauce devine. A fantastic dish and a recipe that will be our go to for duck from now on.
Hi, is it possible to get the same juicy results if the duck is not whole but cut up into pieces before baking or is it going to dry out? If I line my pan with citrus and place the duck pieces skin side up right on top of the citrus, would that work too? If yes, does the baking time and method change? Please advise.
Wow wow wow. That duck was amazing we wil definitely be making that atand again We went with a n apricot preserves mixed with kung fu girl Riesling wine for the fruit sauce and it was amazing Thank you again
My husband and I are going to be making 2 ducks for thanksgiving! In the storage section the instructions state: To reheat, place the duck, skin side up, on a roasting pan. Transfer into the oven and preheat to 260 degrees C (500 F). Bake until the duck heats up and the skin turns crispy, 10 to 15 minutes.
This was brilliant. Restaurant quality but super easy. I used two navel oranges and one lemon to cut the sweetness. At the end I drained off the fat but added the remaining drippings to the sauce. It added an extra boost to the sauce without the sweetness of just using the jam. After 7 hours at 110 degrees Centigrade with a 10 minute finish at 200 degrees it was still moist and tender with great crisp skin. Thanks for this recipe. Gives me a new appreciation for duck.
We made this last night, it was amazing. No duck fat all over the place! It smelled amazing! It tasted amazing! There were NO leftovers (except the duck fat which is already being used for other things).
This recipe is amazing. I was quite scared to cook a duck, to be honest, having never done it before, but this recipe is very forgiving. Entire family enjoyed it tonight. Thank you from all of us.
Looking forward to making this for Thanksgiving 2021! I salt the duck and air them in the fridge for 24 hours prior, but can I also put the citrus fruit in the duck as well? Or should I wait until time to roast?
I used to make the amazing five hour duck but this one is even better! I slightly adjusted based on what I had and our preferences and it was perfect!
I did dry brine the duck for a day, used only a couple regular oranges for the cavity, and added a few green onions and some ginger. I finished the cooking with an Asian glaze (soy sauce, honey, sesame oil, marmalade, sweet Chinese cooking wine, hoisin sauce) that I brushed on the duck twice during the last hour. I kept the leftover glaze to mix with my oven roasted Brussels sprouts from one of your other recipes instead of making a separate sweet sauce. I served the duck with the Brussels sprouts, oven fried sweet potatoes, and fried rice (rice eggs, green onions). It was so good my husband and I almost cleaned the whole duck.
Great recipe, works just as advised. We chopped up the citrus fruits from inside the duck, used some wine to remove the roux from the pan the duck cooked in, added the fruits and boiled it down. Sieved this to make a superb sauce for the duck
I was on the search for a duck recipe to pair with two nice bottles of Pinot noir and came across your dish. This was perfect. The stewing fruits in the cavity not only kept the dish moist but gave the duck a hint of sweet citrusy note that complimented the natural game of the duck.
Slow roasting resulted in fall of the bone, moist and tender meat with a crispy skin.
Love duck. Always went to restaurant for our duck. They served it cherry sauce. I said to my husband have to get recipe for this cherry sauce. Guess what it was Comstoc cherry pie filling. Now I make duck with cherry sauce.
Dear Maggie
Thank you so much. This recipe is wonderful. I made duck for the first time and was very nervous but this came out perfect. Crispy skin, tender, juicy. Thank you. I stuffed with cara cara oranges, lemons and mandarins and a pile of garlic. Chinese five spice powder for the outside. Marinated overnight. Will most definately make again.
One of the tricks behind the perfect duck meal is to avoid overcooking. This will keep the meat tender and juicy. You will find out more about this and lots of other tricks in the Duck Cookbook. So, get your copy now and start exploring!
This is my collection of duck recipes, primarily for wild ducks as well as geese. While most wild ducks enjoy a good reputation, geese are undeservedly maligned as greasy, livery and tough. Yes, they can be all these things, but properly done, a wild goose (or a domestic, for that matter) is essentially a large duck.
If you find yourself with diving ducks, such as scaup, ringnecks, red-heads, buffleheads, goldeneyes, ruddy ducks, oldsquaw or eiders, you may need to brine them to soften any possible fishy taste. A good simple brine for duck is 1/4 cup kosher salt to 1 quart of water. Brine overnight in the fridge.
A note on all these duck recipes: If you use domestic geese or ducks for any of them, it is vital that after you thaw them out, you remove all of the body cavity fat and then prick the skin all around with the point of a filet knife or something else narrow and pointy. Domestic geese are flying pigs, raised for their delicious fat as much as their meat.
If there is a bedrock duck breasts recipe, it is this one. One of the most common requests I get from readers is for step-by-step instructions on how to cook a duck breast properly. And this same technique works for goose breasts, as well as any other dark meat bird breasts, like pigeons, sharp-tailed grouse and the like.
A few things before we start. First off, a duck breast is supposed to be cooked like a steak, which is to say rare to medium. That means the proper internal temperature of a duck breast, after the meat rests, is between 125F and 140F. No one will stone you to death if your duck breast hits 145, but anything over that and, well, you kinda wrecked it.
Finally, you want to kiss the fat sides of the duck breasts by standing them up against each other. This is a trick I learned from cooking morbidly obese mallards and pintails that had been living in the California rice fields, and it works well with store-bought ducks, too.
Finally, let your duck breasts rest on a cutting board, skin side up. If they are a little underdone, you can tent them with foil, but I rarely do that because it damages your crispy skin. I do like to grind black pepper over the skin as it rests, though.
That said, I have a long list of wild game sauces here, and many go well with duck. I also have a number of specific recipes that use this technique for cooking duck breasts here on the site, such as:
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