DUCK ROASTED IN SALT
This cooking technique infuses the duck with so much flavor.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 13
Steps:
- In a small saucepan, warm marmalade over medium heat until liquified. Remove the pan from heat, and pass the liquid through a fine sieve set over a small bowl. Stir in 4 sprigs of thyme, grated ginger, and pink peppercorns; set the glaze aside.
- Preheat oven to 400 degrees. Rinse duck inside and out under cold running water; pat dry. Season cavity with pepper, and stuff with onion, carrot, celery, ginger rounds, remaining 2 sprigs thyme, bay leaf, rosemary, and 1 cinnamon stick. Using kitchen twine and a trussing needle, sew cavity closed, and tie the legs together.
- Pour 1/3 of the salt into a Dutch oven slightly larger than the duck. Place duck on salt, and brush duck generously with the glaze. Place the remaining 2 cinnamon sticks on top of the salt. Cover duck completely with remaining salt.
- Roast duck until a meat thermometer inserted into thickest part of thigh registers 165 degrees, about 2 hours 15 minutes.
- Remove the pot from the oven; let it stand 30 minutes to cool. Carefully invert the pot onto a large cutting board. Break salt away from duck; brush off any excess salt. Remove skin. Transfer duck to a cutting board, carve, and serve.
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Zain Hero
h_z23@yahoo.comThis is the best duck recipe ever!
Rakib King
k-r@gmail.comI'm so glad I found this recipe.
Rabih Cell
rabih-c@gmail.comThis recipe is a must-try for any home cook.
Lovinter Akinyi
a.l33@yahoo.comI can't wait to try this recipe again.
Sujit Magar
m91@gmail.comThis recipe is a bit time-consuming, but it's worth it.
adequate adex
a_a@hotmail.comI'm going to try this recipe with chicken next time.
Debbie Parsons
p-d48@gmail.comThis is one of the best duck recipes I've ever tried.
Eric Sandberg
e@yahoo.comI would definitely recommend this recipe to anyone who loves duck.
Xander Pienaar
xander-pienaar@hotmail.comOverall, this was a great recipe. The duck was cooked perfectly, and the salt crust was a nice touch.
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t@yahoo.comThis was a bit too salty for my taste, but I think that's because I didn't rinse the salt crust off well enough.
Ali Aman
ali@yahoo.comI'm not a big fan of duck, but this recipe changed my mind. The salt crust really made a difference.
Marsi Vasilev
v-m76@hotmail.co.ukThis dish is perfect for a special occasion. It's elegant and delicious.
Danna Gomez
gomez_danna55@hotmail.frI followed the recipe exactly, but my duck didn't come out as crispy as I would have liked.
ritha amoako
r_a11@aol.comThis recipe is definitely a keeper! I'll be making it again and again.
Haaroon Hussain
hussain_h@hotmail.comThe duck was a little dry for my taste, but the flavor was still good.
Emiljan Kolaj
kolaj_emiljan@hotmail.frI wasn't sure how the salt crust would turn out, but it was amazing! It created a really flavorful and crispy skin.
Awesome Kingstone
kingstone-awesome@gmail.comI've made this recipe several times now, and it's always a hit with my friends and family.
Yogen Gurung
yogen.g45@yahoo.comThis was my first time cooking duck, and I was amazed at how easy it was. The salt crust created a perfectly crispy skin, and the meat was so tender and juicy.