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 almost 5 years ago
6 answers 1628 views
53573b8d 4bf0 4ffd 843d b2e617cfeb6b  dscn3274
inpatskitchen

Pat is a trusted home cook.

added almost 5 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 almost 5 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 almost 5 years ago

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

Cd4936f2 2555 42a6 bab6 b78ae625f4ec  img 3538
added almost 5 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 almost 5 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 almost 5 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.