SHREDDED ROAST DUCK
Some say roasting a duck is difficult work. It is not. It can be messy, though, so make sure you have a roasting pan that can accommodate the enormous amount that renders out of the bird during its roughly four and a half hours in the oven. (Save it for roasting potatoes!) When the meat has cooked, use a couple of forks to shred it, then moisten it with your favorite barbecue sauce, hoisin sauce, gochujang sauce or gravy, and serve with rice or noodles, on potato rolls or Chinese wheat-flour pancakes, or as the final topping of this maniacal recipe for scallops with hollandaise sauce and shredded duck.
Provided by Sam Sifton
Categories roasts, main course
Time 5h
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Heat oven to 325. Remove giblets and neck from duck cavity, and discard or reserve for another use. Cut off excess fat from duck cavity. Place duck on a rack in a deep roasting pan, breast-side up, and season with salt and pepper. Then slide the pan into the oven and cook, undisturbed, for 2 hours.
- Remove duck from oven, and use the point of a sharp knife to prick the skin of the bird, all over the breasts and thighs. Return bird to oven, and cook for 1 to 2 more hours, or until an instant-read thermometer inserted into the thigh measures around 155 degrees.
- Increase oven temperature to 450, and cook until the duck is golden and crisp, 15 to 30 minutes.
- Carefully remove the roasting pan from the oven, and transfer the duck to a cutting board. (Let the fat in the pan cool, then store it, covered, in the refrigerator. It is an excellent medium for roasting potatoes.) Allow the duck to rest for a few minutes, then shred it, using two forks to pull the meat apart. Add your favorite barbecue sauce, to taste, or your favorite hoisin sauce, to taste. Keep warm.
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Afaq Arain
[email protected]Easy to follow recipe.
Franz Kieffer
[email protected]5 stars!
Joe Jr Soriano
[email protected]Would not make again.
glenn herbert
[email protected]Needs more flavor.
Shaggy Roger
[email protected]Meh.
Ashan buddika
[email protected]Not bad!
Karima Karim
[email protected]This recipe was a disaster! The duck was tough and the skin was rubbery. I would not recommend this recipe to anyone.
Ahmad Goraya
[email protected]The duck was a bit dry, but the sauce was delicious. I think I'll try cooking it for a shorter amount of time next time.
Melissa Campbell
[email protected]This recipe is a keeper! The duck was cooked to perfection and the sauce was incredibly flavorful. I will definitely be making this again and again.
Blue Xxox
[email protected]I followed the recipe exactly and the duck turned out amazing! The meat was moist and juicy, and the crispy skin was to die for. I highly recommend this recipe to anyone looking for a delicious and easy-to-make duck dish.
Tsegaye Gebre
[email protected]This shredded duck recipe is a game-changer! The meat was so tender and flavorful, and the skin was perfectly crispy. I served it with steamed rice and a side of vegetables, and it was a hit with my family. Will definitely be making this again!