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SideChef
Recipes
Dairy-Free
Slow Roast Crispy Duck
Recipe

4 INGREDIENTS • 9 STEPS • 5HRS

Slow Roast Crispy Duck

5
1 rating
Easy does it roasted crispy duck. Perfect for any special occasion or family dinner. Serve it with your favorite sides.
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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
Easy does it roasted crispy duck. Perfect for any special occasion or family dinner. Serve it with your favorite sides.
5HRS
Total Time
$11.55
Cost Per Serving
Ingredients
Servings
3
US / Metric
Whole Duck
1
Large Whole Duck
Demi-Glace
1 cup
Demi-Glace
Kosher Salt
to taste
Kosher Salt
Red Wine
2 cups
Red Wine
Nutrition Per Serving
VIEW ALL
Calories
201
Fat
47.6 g
Protein
142.7 g
Carbs
18.5 g
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Slow Roast Crispy Duck
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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/

Author's Notes

I served mine with creamed spinach and potato croquettes.
Cooking InstructionsHide images
step 1
Season Whole Duck (1) inside and outside with Kosher Salt (to taste).
step 1 Season Whole Duck (1) inside and outside with Kosher Salt (to taste).
step 2
Preheat your oven to 400 degrees F (200 degrees C).
step 3
Place on a rack over a rimmed tray, to catch the fat and juices. Place into a 400 degrees F (200 degrees C) degree oven, turn down temperature to 300 degrees F (150 degrees C), roast for 3 Hours and 45 Minutes, turning every 30 Minutes.
step 3 Place on a rack over a rimmed tray, to catch the fat and juices. Place into a 400 degrees F (200 degrees C) degree oven, turn down temperature to 300 degrees F (150 degrees C), roast for 3 Hours and 45 Minutes, turning every 30 Minutes.
step 4
After 3 Hours and 45 Minutes, turn the temperature to 425 degrees F (220 degrees C) remove the duck with the rack, and place it on another tray (I used a cast iron pan). Roast breast-side up for another 20 to 30 minutes or until the skin is very crisp and golden brown.
step 4 After 3 Hours and 45 Minutes, turn the temperature to 425 degrees F (220 degrees C) remove the duck with the rack, and place it on another tray (I used a cast iron pan). Roast breast-side up for another 20 to 30 minutes or until the skin is very crisp and golden brown.
step 5
Remove from oven and let rest for 10 minutes before carving.
step 6
Add Red Wine (2 cups) to the bottom tray used to roast the duck. Simmer until all the fond has loosened from the bottom of the tray.
step 6 Add Red Wine (2 cups) to the bottom tray used to roast the duck. Simmer until all the fond has loosened from the bottom of the tray.
step 7
Add Demi-Glace (1 cup), simmer another minute.
step 7 Add Demi-Glace (1 cup), simmer another minute.
step 8
Strain the sauce, check and adjust the seasonings.
step 8 Strain the sauce, check and adjust the seasonings.
step 9
Because of its large size, carve what you will serve to eat and store the rest for another day. Serve with the red wine jus and choice of sides.
step 9 Because of its large size, carve what you will serve to eat and store the rest for another day. Serve with the red wine jus and choice of sides.
Tags
Dairy-Free
Gluten-Free
Shellfish-Free
Dinner
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