ROAST MUSCOVY DUCK
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 1h30m
Yield 2 - 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 475 degrees.
- Cut off and reserve the wing tips and second wing joint of the duck. Leave the main wing bone intact. Remove the fat from inside the duck and rub it all over the duck.
- Sprinkle the duck, inside and out, with salt and pepper to taste. Brush the duck with the oil.
- Arrange the duck breast-side up in a roasting pan. Add the cutoff wing bones, gizzard and cavity fat. Bake 30 minutes and pour off the fat from the roasting pan. Return the duck to the oven and scatter the celery, onion, carrot, bay leaf, thyme and garlic around the duck. Bake 15 minutes longer if you wish the duck to be medium rare. Or bake it 30 minutes or longer if you wish your duck well done.
- Transfer the duck to a warm platter. Pour the fat from the roasting pan, leaving the vegetables in the pan. Place the pan on the stove and cook the vegetables briefly, stirring. Add the wine and let boil about one minute.
- Add the broth and accumulated cavity drippings from the duck and cook, stirring, about five minutes. Strain the broth and solids, pushing the solids with the back of a spoon to extract as much liquid as possible.
- Heat the butter in a small saucepan, swirling it around until it takes on a nice hazelnut color. Do not burn. Pour the butter over the duck. Carve and serve with the hot pan sauce.
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Aniyah Calhoun
[email protected]This recipe was a complete failure. The duck was raw and the sauce was inedible.
Emerson Amaro
[email protected]I'm not sure what went wrong, but this recipe did not turn out well. The duck was dry and the sauce was watery.
Javian Hale
[email protected]This recipe was a disaster. The duck was burnt and the sauce was curdled.
Henok Shimels
[email protected]This recipe is a waste of time and money. The duck was inedible.
Min Nahom
[email protected]This was the worst duck I've ever had. It was dry, tough, and flavorless.
Abuchi Nweze
[email protected]I would not recommend this recipe. The duck was tough and the sauce was bland.
Jewel Gazi
[email protected]This recipe is not for beginners. The duck was difficult to cook evenly and the sauce was too salty.
Francis Nyaga
[email protected]The recipe was easy to follow, but the duck didn't turn out as crispy as I would have liked.
MD.Mujakkir Husen
[email protected]The duck was a bit dry, but the sauce was delicious. I would recommend using a different cooking method next time.
Aman Amanali
[email protected]This is a great recipe for a special occasion. The duck was cooked perfectly and the sauce was very flavorful.
Marianne Leone
[email protected]I was a bit skeptical about cooking Muscovy duck, but this recipe changed my mind. The duck was delicious and the crispy skin was a nice touch.
Denis Oduor
[email protected]The recipe was easy to follow and the duck turned out great. I would definitely recommend this recipe to others.
Travis Baker
[email protected]This dish was amazing! The duck was so tender and juicy. The crispy skin and flavorful sauce made this meal a real winner.
Okeleke Oluchukwu
[email protected]I've never cooked Muscovy duck before, but this recipe made it easy. The duck turned out perfectly cooked, and the sauce was delicious. I'll definitely be making this again.
Usama farooq 3243
[email protected]This Muscovy duck recipe was a hit at our dinner party! The meat was tender and flavorful, and the crispy skin was to die for. We'll definitely be making this again.