All questions

A question about a recipe: Slow Roast Duck

8653a98f-7c27-4d7e-8ac7-f11cb525fcf9--5337480747_a8cebf7000_o

Merrill - Do you have a weight/time ratio? I have a 3.25 lb. duck.

asked by Summer of Eggplant about 4 years ago
6 answers 1349 views
53573b8d-4bf0-4ffd-843d-b2e617cfeb6b--dscn3274
added about 4 years ago

I'm not sure if Merrill would agree, but I make a slow roasted chicken that cooks for about 5 hours and I think if it were the size of your duck I would cut back the cooking time by about 30 to 45 minutes.

Cbfb27ea-071f-4941-9183-30dce4007b50--merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added about 4 years ago

Sorry, somehow I missed this question! It may be too late, but I'd agree with inpatskitchen.

0f493ab9-068f-4498-ba2c-95c992214d52--sit2
Sam1148

Sam is a trusted home cook.

added about 4 years ago

Be sure and crisp the skin well..to get the mallard reaction.

Cd4936f2-2555-42a6-bab6-b78ae625f4ec--img_3538
added about 4 years ago

Nope, duck is still in the freezer. Thanks for all of the help. I'll put it on next week's menu!

0f493ab9-068f-4498-ba2c-95c992214d52--sit2
Sam1148

Sam is a trusted home cook.

added about 4 years ago

Be sure and save the duck fat that renders off. It's perfect for fries.

Cd4936f2-2555-42a6-bab6-b78ae625f4ec--img_3538
added about 4 years ago

Oh I save it. And I sauté blanched green beans with sliced chestnuts in it. Great for a Thanksgiving side dish. And I do love the French fries in it. I'll add we have purchased duck fat before and rendered it but it's not as flavorful as coming straight off a bird cooking.