January 01, 2009

Roast Duck with Apples and Cranberries





The roast duck is juicy, flavorful and a bit sweet. Just one word - Yummy!

It was the first time I made the roast duck. The whole process is similar to make a Thanksgiving turkey, except that it's easier and takes less time.

I personally found the roast duck is much more flavorful than a roast turkey. The total time in oven is less than 1 hr when the duck reached the 160F. The duck was fully cooked but not over cooked.

The next time I will try to roast the duck a little shorter to make it medium rare.

Ingredients to Prepare the Duck

1)1 duck (5 lb) (The one I used was purchased in Ranch 99, only 2lb)
2)Salt, black pepper

Prepare the Duck

Duck is a notoriously fatty bird. To diminish the fat and produce a crispy skin, begin by trimming the excess fat from the body. Rinse the duck with boiling water thoroughly, inside and out, and pat dry with paper towels. Season the bird inside and out with a generous amount of salt and pepper. Hang it up and let the air dry it out for 3-4 hours before roasting, if you prefer crispy duck skin. The longer the skin is more crispy.

Ingredients for the Stuffing
1)1 yellow onion, chopped
2)2 celery stalks, chopped
3)3-4 ounce dried cranberries
4)3 Golden Delicious apples, peeled, cored and cut in wedges
5)1 tbs ground age
6)1 tbs poultry seasoning
7)1 pint of dried bread cubes, or some cooked sweet rice (1 cup)

Prepare the Stuffing

Add some olive oil in a pan. Add the onion, celery, cranberries, apples, sage, poultry seasoning; Season with salt and pepper; Saute for about 10 minutes until soft. Add the cooked sweet rice and toss the mixture together to combine.

Then, stuff the duck just like stuffing a turkey. Roast the duck at 375F till the inner temperature reached at 160F.

The recipe is for a duck of 5 lbs. The duck I got is only a little over 2 lbs. So, there were extra stuffing left. I added some cheese on top and baked it like a casserole. It makes a yummy lunch for the next day.

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