A Brit in Texas. That’s exactly how I do the duck. Wife and I are 81 and we do a duck for Christmas. I actually rub some flour into the skin as well as the salt.
Thank you for the no nonsense process on cooking one of these birds. It will be my first and have seen so many crazy methods. Oh and BTW the potatoes look awesome.
Excellent cooking tips for roast duck and potatoes, Justine. You kept this as simple as possible without too many additional spices or ingredients. Keep up the good work.
This recipe is just perfect! No fancy techniques and the result is just divine.i just skipped the whole gravy part as I'm not that big of a fan and instead I made a sauce with Dijon mustard, honey and fresh orange juice. Everyone loved it!
Absolutely love your expression 'if you can cook a chook you can cook duck' greetings from Ireland.. It's Easter Sunday tomorrow and I have a beautiful duck lined up, didn't know what to do with it but now I do thanks to you :)
Justine, this really was the perfect recipe for my first roast duck. I did let it dry brine in my fridge for 4 days, and from there followed your recipe. It was better than I imagined it was going to be. I was happy to share it with some dear friends . . . made them both gorgeous plates filled with roast duck, potatoes, onion and I roasted baby carrots and a side of creamed spinach. Gorgeous, delicious . . . heavenly. You are right . . . it's easy. Thanks again so much! Wishing you a Very Happy Holiday Season. Stay Strong, Be Well, Keep Safe.
This sounds awesome. I am making one today (Jan 2) for the first time ever...I dont have a roasting pan and Im not sure what Im doing, but I followed her directions as well. Its in the oven currently. Hope it comes out good!
@@baileyanderson244 If you followed her recipe it will be great Bailey!! I brined mine for 4 days and will do that going forward. ENJOY!! I am envious . . . duck is rich and indulgent and addictive.
@@robertbeining141 I havent had duck for years and years, I kind of dont remember how it even tastes, but I wanted to change up dinner for the new year!! I smell it cooking and it smells awesome! Thank you for your reply!
@@baileyanderson244 So how was it Bailey? If you didn't do so, next time let it dry brine in your refrigerator for about 4 days. If you need advice on that, write me back and will happy to instruct. Stay Strong, Be Well, Keep Safe, Cook and Eat On and On And On!
@@robertbeining141 It came out really good! I just need to work on presentation, lol. I liked it and would like to cook one again. Also made the roasted potatoes in the fat. Very good!
This turned out really well! My family loved it! And the potatoes! OMG! Thanks for doing this! By the way, what is the brand and size of your roasting pan. I have a cheap one and looking to upgrade and yours looks incredible. I had to squeeze the potatoes into mine. I like the idea of just four legs.
I had a crack at it today. The spuds amazing, as was the duck. The onions a bit frazzled after 1hr 40 at 190º. Maybe my oven’s a hot one? Amazing flavours though, and that gravy is divine. Love your videos. :)
Perfect! Nice and simple, the way it should be. And most importantly the skin looks crispy! I've seen so many videos with soggy looking roast duck skin.
Use a potato masher and press potatoes lightly to flatten them. You can use another method. Drain water after boiling potatoes. Cover the pot with lid and holding the lid shake the pot with potatoes a few times.
@Freddy K I usually just swish mine around the collander after drainig them (you need a s/steel colander for this, plastic one won't work). Did you try this recipe? I'm goin to try it in the next few days, sans the gravy, not a big fan. I'll add some parsnip to the potatoes, love them and they work well in tandem tastewise.
Does your oven have burner above and below? Mine only has one down under (oh, haha,I just love my silliness) but my duck after twenty insets my duck was white. Always a disappointment.
Hey Justine! You are my go to girl for all things Duck (or Canard as your mum would say). I love the flavor of duck and feel a little less secure if I don't have a duck in my fridge or freezer. Stay safe and test negative. Cheers!
As an American I would like to point out (I think) her temp is in Celsius (or I hope so at 195). I would suggest ~400 myself, but I hate to wait. :) ( 195C = ~385F )
kandice lenare - no, because salt disinfects absolutely everything. It’s why Salts, those big pots for salt that you reach into during cooking, evolved. You can safely reach in, grab a pinch or three, and it’s fine.
looks good but I'm going to get my skin a little more crisp. Also just cooking half or almost half of the duck so one leg and up to the breast. I'll probably go with about high heat to start maybe around 350-375 for first hour then reduce to about 250 and monitor the IT to about 165.
just harvested a duck from the ones i have been rasing and will be the first duck meat i have eaten. was hard to kill something that eats right out of your hand
Please reply my question. I didn’t see that you scored the duck. Every site that I go on, says to score. Did I miss something. Thank you for your time.💖🙋
@@eagletlonglegs5234 lets see your cooking show then. I'm sure she can cook far better than you. Some people like the skin, some don't. That's life! You do realise that letting too much fat run out will risk making the duck meat dry?
this looks great. Too bad where I live every single (and I mean every single) duck "producer" overfeeds the birds so much there's literally almost a kilo of fat on them. This makes cooking the duck so that the skin is crispy and the meat isn't dry and tough almost impossible. I mean, it probably is possible but I don't know the technique. All videos I find on youtube feature skinny ducks with minimal fat. Oh well
