CHICAGO STYLE ROAST DUCK
Crisp and moist duck roasted like my Polish grandmother used to make.
Provided by He be GB
Categories World Cuisine Recipes European Eastern European Polish
Time 1h35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Wash duck and pat dry. Score breast and legs by cutting into skin with sharp knife, going 2/3 of the way through the skin, being careful not to slice into meat. Season the cavity and the outside of the duck with garlic powder, onion powder, salt, and pepper; massage spices into meat. Sprinkle caraway seeds over duck, and into scored skin. Place on a rack in a roasting pan, breast side up.
- Roast duck in preheated oven for 15 minutes. Turn breast side down, and roast for an additional 15 minutes. Remove duck from the oven; reduce oven temperature to 350 degrees F. Turn duck breast side up again, and return to the oven for 20 minutes. Turn duck one more time, breast side down. Roast for a final 20 minutes. Remove duck from oven and allow to rest for 10 minutes before serving.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 4.5 g, Cholesterol 91.1 mg, Fat 31.3 g, Fiber 1.6 g, Protein 21.8 g, SaturatedFat 10.5 g, Sodium 66 mg, Sugar 1.1 g
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Olivia Camp
[email protected]This is my go-to recipe for roast duck. It's always a crowd-pleaser.
Chaudhary ArsLan
[email protected]Great recipe! The duck was delicious and the sauce was perfect.
norman osborns wife
[email protected]This recipe is easy to follow and the results are fantastic. The duck was cooked to perfection and the sauce was rich and flavorful.
Vijay Mccoon
[email protected]I've made this recipe several times and it's always a hit. The duck is always moist and flavorful, and the sauce is delicious.
Hugo Feirreira
[email protected]This recipe was amazing! I've never made duck before, but it came out perfectly. The skin was crispy and the meat was tender and juicy. My family loved it.