Hi Sweet Friends, Today, I want to share with you the Best Roast Duck Recipe for How to Cook a Duck with an Orange Marmalade Glaze. ➡SUBSCRIBE: ru-vid.com ➡Remember to open up the Description under this video where I share lots of discount coupon codes for traditional foods, kitchen items, and more! ➡Be sure to head over to my RU-vid channel’s Home Page where I share lots of organized playlists of videos that I think you will enjoy. Here is the link: RU-vid.com/MarysNest ➡FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: marysnest.com/free-traditional-foods-pantry-list/ ➡FREE EMERGENCY FOOD SUPPLY LIST AND MEAL PLAN (No Email Required): marysnest.com/how-to-build-a-2-week-emergency-food-supply/ ➡FREE THRIFTY KITCHEN CHECKLIST (No Email Required): marysnest.com/how-to-run-a-thrifty-kitchen-with-free-checklist/ ➡FREE BAKING PANTRY CHECKLIST (No Email Required): marysnest.com/how-to-stock-your-baking-pantry-with-the-best-ingredients/ ➡FREE GLUTEN FREE BAKING PANTRY CHECKLIST (No Email Required): marysnest.com/how-to-make-gluten-free-flour-mixes/ ➡SUBSCRIBE TO THE FREE TRADITIONAL FOODS NEWSLETTER: marysnest.com/signup-traditional-foods-newsletter/ ➡JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ru-vid.comjoin ▶RELATED VIDEOS: • Best Holiday Recipes: ru-vid.com/group/PLkRuW3pBo2U3uoxQTagzIDJKndSZrHdi0 • Homemade Jams and Marmalade: ru-vid.com/group/PLkRuW3pBo2U3CnaYZQ0voXv4FbrOgeqir ▶RECENT VIDEO UPLOADS: ru-vid.comvideos ➡POPULAR VIDEO SERIES: ▶MASTERING THE BASICS OF TRADITIONAL "NUTRIENT DENSE" FOODS COOKING SERIES: ru-vid.com/group/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y ▶THE ULTIMATE PREPPER PANTRY SERIES: ru-vid.com/group/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl ▶HOW TO STOCK THE TRADITIONAL FOODS KITCHEN PANTRY: ru-vid.com/group/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc ▶HOW TO GROW MEDICINAL HERBS AND MAKE HOME REMEDIES: ru-vid.com/group/PLkRuW3pBo2U3eCyTEJqM_wyfxWl-E1b08 ▶THE ULTIMATE “NOURISHING TRADITIONS” TRADITIONAL FOODS SERIES: ru-vid.com/group/PLkRuW3pBo2U08QTxHX-n8ozvP_UfeWuL8 ➡FOR THE PRINTABLE RECIPE: Don’t forget to open the description under the video and scroll down till you see “RECIPE”. There will be a link there that will take you directly to the RECIPE on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description. ➡And for more in-depth info...➡JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ru-vid.comjoin This is where I share in-depth “Vodcasts” (like a podcast but you can watch and listen or just listen) all about Traditional “nutrient dense” foods, plus 1 monthly LIVE STREAM. This is for those who are interested in delving into all these Traditional “Nutrient Dense” Foods topics in greater detail. BUT DON”T WORRY…this is completely optional, and I will continue to produce all of my free public videos too. I’ve got lots of great public videos coming up here on my channel, so stay tuned. 😉 ❤SOCIALIZE WITH ME: RU-vid Community: ru-vid.comcommunity Facebook: facebook.com/marysnest Facebook Private Group: facebook.com/groups/171869080205145 Instagram: instagram.com/marysnest Pinterest: pinterest.com/marysnest Twitter: twitter.com/marysnest Thanks for watching! Love, Mary
I followed your recipe for this and even the picky 3yr old and autistic 18yr old with sensory issues asked for seconds! Kid tested mom approved! You saved dinner and my house has a new favorite meal. I added glazed carrots and mashed potatoes for full meal.
Duck is really delicious. I haven't ate one for 20 years cause my daughter made pets out of them. But, now that she is gone, I may have one. Your recipe looks wonderful.
I agree Mary.... The fat/grease is gold! My Aunt use to toast a piece of bread & then she would smeer lightly some duck grease on it for us & we LOVED it.
My grand daughter was having her fifth birthday party her mom asked her what she wanted for dinner her response was duck,green bean almondine and a unicorn cake. It was a great meal,like she said it was delisioso! I will have to try your recipe when she comes over one night!
Hi Mary! In London, U.K. here. Followed your method (pleased to say had some of my own homemade marmalade to use too) for the duck, and it was amazing! Great tips, and no faffing with throwing boiling hot water on it. The rendered fat looks beautiful too. Many thanks for your amazing recipes! (Your hot chocolate method is also a winner! It has been shared and appreciated by more ‘sweet friends’!) Thank you!
OMG - where have you been all my life?! I ruined a duck years ago and never tried again. I thought that it should cook like chicken. NOPE! Silly me, but now I know. Very grateful, subscribed and hit the bell. Shared this with friends and family. Lastly, you are such a sweet lady and I love how you explain things.
So happy you posted this! I bought duck for the first time to cook for Christmas and have no idea how to do it ☺ Now I won't be so clueless! Thank you Mary 🙂 🤗
It isn't that hard. One of the easiest items to roast. I don't know, why they started this orange thing. It is so tasty, with the crisp skin. I just poke it a lot and pour a little water over it after. I don't know how something sugary, got started. The Duck fat is great over boiled potatoes. One can buy duck fat now, in grocery stores. Oh, I do salt duck. NOTHING ELSE. I just wash it, salt it, then roast. Turns out well every time.
Thank you sooo much for the details on how to roast a duck! I looked up several recipes and most were suggesting either the rare duck (135°) or medium (165°), which turns out rubbery. I admit that I was a little apprehensive about trying your 180°, hours-long roasting technique, but I told my family "I trust Mary, she knows what she's talking about." My family was very grateful that the 3 Roasted ducks for our Christmas dinner turned out perfectly! My family kept saying "THANK YOU, MARY!!!" as they devoured the tender, juicy ducks! You are a Kitchen Rock Star!!! 🔥
I want to cook two ducks coz we have 4 people for Easter and I am afraid one duck won't be enough. Did it turn out crispy doing more than one? How did you arrange them and move them around during roasting? I only have one oven. Any tips?
@@kverreable I also have one oven and I made 3 ducks for 8 people. I used a very large, 12x16" rectangle roasting pan with a rack placed at the bottom. I placed the ducks side-by-side with the heaviest ducks on the outside and the lightest ones in the middle. Two ducks should be plenty for 4 people (half a duck per person) and this will also depend on how much each person can eat, plus the number of sides served. Follow Mary's instructions and they will turn out great! I flipped the ducks over about 3/4ths of way through cooking. If I recall correctly, I broiled the ducks at the end to crisp up the skin (breast side up). The key was getting them to the 180° to get the meat tender and falling apart. Then I quartered each duck and piled it on a large Platter so guest could choose what they wanted. I hope your Easter dinner turns out great! I know I was anxious about making roasted duck for the first time for dinner guests, but I followed Mary's instructions and they turned out fantastic!
Thank you for your reply! I checked in the nick of time to see if I got a reply and you did! I am making the ducks tomorrow as Good Friday is when we will be celebrating Easter this year due to work schedules. I also have a large rectangular pan with a rack that can use. I will follow your tips and Mary's instructions. I'm a little less nervous now. Thank you so much! One duck is not enough except for two, so your reply will help many!
Linda. I've been a duck eater for over 60 years! Goose is disappointing. I did not care for it. Cost over 50 dollars, years ago, but I still remember it did not taste good. I guess, everyone has to try things, at least once.
Mary this video was amazing, back in the 80s when I was a chef up in Northern New York this was my favorite recipe for the weekend special at the restaurant. And believe it or not I followed this procedure with hundreds of little piercings on the skin! You bring back old memories thank you so much Mary you have a way of brightening the holidays with your videos!!! 😆
I made this recipe 2 years ago, it’s now a holiday standard! Delicious! Thank you, Mary. Wishing you a Merry Christmas and a peaceful prosperous New Year!!!
This sounds delicious! My husband enjoys a savory duck dish at one of the more upscale restaurants in our town but I’ve not yet tried to cook it at home. I’m excited to try your recipe and to use the lovely duck fat on potatoes and other dishes too! Thank you!
Hi Rob! So happy to hear this!! And wishing you and your wonderful family a very Merry Christmas and a Happy, Healthy, and Blessed New Year! Love to the SG family, Mary
Looks like duck for Christmas ❤️. Thank you, Mary, for all your wonderful recipes! You are truly a powerhouse of information. I throughly enjoy your videos. Sharing with us is a present.
My Mom got a duck once many years ago. We all mentioned how much grease was in the meat. She had cooked it like a chicken. Some day I may get a duck and bake it your way - definitely will not have such a large amount of fat! The potatoes cooked in the fat sounds delicious.
Got a 7 pounder for Christmas and went by your recipe exactly except I accidentally took the temp to 200 (oops) and was very concerned about dryness - having never had duck before and a very concerned about whether we would like the flavor at all I sliced into it and it was fall off the bone tender and moist, absolutely delicious - what a hit! Will certainly do it again but will watch the temp closer.
Hi Mediha, I understand completely. But with the tip I share of periodically removing the rendered duck fat from the roasting pan, you won't have any problems with your oven. And you will have all that wonderful duck fat to cook with! Love, Mary
Thanks for sharing. My brother can't eat turkey or ham which we usually have for Thanksgiving and Christmas due to gout issues. He tends to eat duck instead. I think only he and his daughter ate it on Thanksgiving. Lee and Daniel dropped by and I gave Daniel his Christmas presents already. He apparently broke his other tablet so he had been hogging Lee's cell phone. Daniel needs the sensory headphones every day as many normal sounds bother him like dogs barking, motors, electric razors, fireworks, etc. Mom is recovering well from the surgery she had on Tuesday. Everyone else was at a birthday party so I helped Mom today. Fixed rice and fish for dinner.
OMG its been ages since I watched your videos, been working from home, (killed both my knees) didn't know I would actually feel the severity of osteoarthritis. Stopped cooking :-( you know how much I love cooking. But never ate duck or made duck. Looks like like Turkey. Is it as dry as Turkey? I would think it would taste just like Chicken and would not very dry. My mom had a friend who owns a farm, when I was in Scotland, mom would get me organic eggs, and once she got me duck egg, never seen duck eggs before, I couldn't get myself to eat the duck eggs, and I am an egg addict. Looking at your simple recipe, I will ask hubby to get one from ne of the local farms and I think I will make it over the Christmas holidays. Thank you Mary for something totally different.
Hi Allison, so sorry to hear about your knees! The duck was quite tasty. It’s like the dark meat of turkey and it is not dry at all. I think you’ll really enjoy it. Love, Mary❤️🤗❤️
@@MarysNest I am going to ask hubby to get this in the next few days so that I can try your new recipe, I love dark meat I never cared for white in chicken or Turkey, seems dry to me. The outcome with honey glaze is something I have never done before, this looked so mouth watering. I cannot wait to try it.
I’m not sure if you’ll ever see this comment, but I recently found your channel about a week ago and have already watched many of your videos! Im 25. I’ve made bone broth while listening to your bone broth video. I also made beet kvass watching your video, it’s currently fermenting on my counter, along with some sauer kraut! You are so cute and sweet! You are a nice change of pace from the short 2 minute videos with obnoxious trendy language and jargon. You seem to have a very warm and friendly and pleasant soul. I hope you are happy and healthy!
Oh Bree!! Welcome!! And thank you so much for the kind words! I’m so glad that you’re here joining me on this traditional foods journey! Love, Mary❤️🤗❤️
How timely! Just last weekend I searched your channel for roasted duck! I watched a gazillion videos and read oodles of recipes. I finally decided to pretty much roast it like chicken (except for scoring the skin/fat). It was pretty good, but then later I stewed it like I would chicken to get the meat off. I ended up with a quart of meat and 2 quarts of broth (plus I saved the bones for future broth). Then I made a duck and dressing casserole. It was delicious!
If I use apple jelly, would I still use a half a cup of orange juice to mix with it for the glaze? Orange juice no matter what flavored (apple, peach or apricot) jelly or jam you use?
Hi dear Mary, I'm not sure you'll get this message given that this recipe was posted 2 years ago. I hope that you or someone can answer my question: is your roasting pan open, or it has a lid that you put on? Sorry about the silly question but I'm new to duck roasting. Thank you! (Planning to make this for Christmas 😊 )
Hi Pauline, That is a great question! I would not recommend a wet brine but a dry brine would work great! Rub it all over with salt and let it dry out overnight in the fridge. The next day, give it a good rinse, pat dry, and roast. You can even forgo the dry brine as famous chef and cookbook author Jaques Pepin recommends. He states to simply defrost your duck, unwrap it and place it on to a platter then place in the fridge - uncovered - and leave overnight. Then roast it the next day. He guarantees that the skin will be amazingly crisp and the duck meat deliciously moist. Love, Mary
I've never had duck. Is there a flavor u can compare it to ( does it taste like chicken)? I've been curious about it. My hubby is an extremely picky eater. Thank u.
Hi Lynn, that’s a great question. I don’t have an iPad mini so I am not sure. Hopefully someone else will chime in. Might it be next to the Subscribe button if you hover over it? Love, Mary❤️🤗❤️
Mary this sounds wonderful I emailed the name of a place where you can order Hard to find jams and jellies and other things But just in case it did post It is St. Joseph's Trappist Monks Jams and Jellies and they pretty reasonable in price
Thanks so much for this recipe video. We have all game family gathering for Thanksgiving. This year my daughter baked a duck. It was really good, but it was our first time having duck. She loves to experiment with different recipes and methods so I sent her your link to this. Beautiful presentation. We didn't know about rendering the fat. The duck meat was a but fatty, still good though.
I have not been ever able to find a goose to cook could you cook a goose the same way.? And I’ve never cooked a duck but I did buy one recently but mines not but probably about three or 4 pounds that was the biggest one we could find and we’re in Indiana by the way so if that helps you any
Hi Ciddy, You can definitely cook your duck in this same way even if it is only 3 or 4 pounds. You will cook it for 20 minutes per pound to reach an internal temp of 165F as recommended by the USDA. I prefer to cook mine a bit longer until it reaches an internal temp of 170F-180F. And as to goose - yes, you can cook it in a similar way. If you stuff the goose though, I recommend cooking it more like a stuffed turkey and not rotating it. At between 8-12 pounds and then stuffed, a goose can become a bit unwieldy to try and rotate. But good news!! Next Saturday I am releasing a video about how to roast a goose - so stay tuned! ;-) Love, Mary
Ciddy. There is not much meat on duck. One duck for two adults, if you really want to chow down. My son is coming for Christmas and I am roasting two ducks....so we may have some left over for later. I make boiled potatoes, RED CABBAGE, butternut squash. He loved it all. Especially red cabbage. TRADITION. His dad still remembers it, AFTER 50 years of divorce. lol. He loved my cooking. Too bad, he was a bad boy and cheated on us all for years.
I am so excited you did this recipe. I had 4 of my ducks processed and have never tasted duck before! Nearly, every recipe I came across said 145 and well, NO! So, thanks to you I have some idea on how to cook my ducks and will not be using them for dog food. I would very much appreciate if you could let me know how many minutes per lb. you use as these duck may be some what bigger. Thank you so much Mary! Oh, I edited to say, I found the suggested time per lb. In the comments below.
Hi Lisa, so happy this can help! Yes, about 20 minutes per pound will get you to 165°F internal temperature which is what is recommended by the USDA. However, I go a few minutes extra per pound to get my duck up to between 170°F to 180°F. Enjoy! Love, Mary❤️🤗❤️
Oh wow. My whole family loves duck! A Christmas tradition. However, I don't know, why they started this orange thing. It is so tasty, with the crisp skin. I just poke it a lot and pour a little water over it after. I don't know how something sugary, got started. The Duck fat is great over boiled potatoes. One can buy duck fat now, in grocery stores. Oh, I do salt duck. NOTHING ELSE.
Hi Sharon, great question. Cooking a goose is similar but it depends on whether you roast your goose stuffed or unstuffed. If unstuffed, I do recommend rotating as with a duck. If stuffed, then I recommend roasting it more like a stuffed turkey. However, that said, the good news is that next Saturday I will be releasing a video all about roasting a goose! Love, Mary
The way of making the food so perfect.. looks interesting & tasty such professional tutorial you always do the best for making content thank you keep it up 😍👍
Hi Sharon, Great question! It really depends on how you like your duck. I do not like mine rare or even medium rare so I generally roast mine to about 170F - even sometimes 180F. That way all the meat is more thoroughly cooked. I use a meat thermometer to test the internal temperature by inserting it into the the thigh of the duck. The general rule on time is 20 minutes per pound to reach an internal temp of 165F which is the internal temp recommended by the USDA. If you want to go a bit higher with your internal temp - like me - then you will add a few extra minutes per pound. Hope this helps. Love, Mary
Hi Mary good evening how are you? Happy Halloween to you dear 🙂 and I liked watching your videos and I enjoyed watching your videos and I love you so much 🙂😀😊😄😁😘❤️💙💛💚💗💜 Please reply Thank you Vamsi
Hi Linda, I think you will be surprised at how easy it is to do plus you will be pleased with all the rendered duck fat you will get that you can save for cooking with later. Some of the best fried potatoes are cooked in duck fat! YUM!! Love, Mary
