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Roast Duck Or Goose (I)

  • 20m Prep Time
  • 1h Cook Time
  • 2h Ready In

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  • Cuisine : World
  • Course : Dinner

2 to 4 servings Please read About Duck and Goose. For duck à l’orange, after roasting the duck, prepare Sweet-Sour Orange Pan Sauce with the pan juices. For leaner ducks, like Muscovy

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • One 4 ½- to 5 ½-pound duck
  • Salt and black pepper
  • 1
    • 1 turkey neck, heart, gizzard, and liver
    • 2 tablespoons vegetable oil
    • 1 small onion, chopped
    • 4 cups turkey or chicken stock or broth
    • ½ cup dry white or red wine or additional broth
    • (¼ cup finely chopped carrots)
    • (¼ cup finely chopped celery)
    • (2 sprigs parsley)
    • 1 large bay leaf
    • 2 or 3 sprigs fresh thyme or ½ teaspoon dried thyme
    • (4 whole cloves or allspice berries or a pinch of ground cloves or allspice)
    • Additional stock, broth, or water
    • 4 tablespoons (½ stick) butter
    • ⅓ cup all-purpose flour
    • 1 cup dry white wine, sherry, Madeira, port, or water
    • Salt and black pepper
    Sub-recipe steps
    1. Rinse and pat dry: 1 turkey neck, heart, gizzard, and liver
    2. Chop the neck into 2-inch pieces. Cut the heart lengthwise in half, and divide the gizzard at the lobes. Remove any connective strings and excess fat from the liver and set aside. Heat in a large, wide saucepan over medium heat: 2 tablespoons vegetable oil
    3. Add the turkey parts (except for the liver) to the pan, then scatter around them: 1 small onion, chopped
    4. Cook, without stirring, until the turkey parts are richly browned on the first side, 5 to 10 minutes; reduce the heat slightly if the ingredients begin to burn. Turn and brown the second side in the same manner. Add: 4 cups turkey or chicken stock or broth; ½ cup dry white or red wine or additional broth; (¼ cup finely chopped carrots); (¼ cup finely chopped celery); (2 sprigs parsley); 1 large bay leaf; 2 or 3 sprigs fresh thyme or ½ teaspoon dried thyme; (4 whole cloves or allspice berries or a pinch of ground cloves or allspice)
    5. Partially cover the pan and simmer very slowly until the meat is tender, about 1 hour. Add the reserved liver and simmer until firm, about 5 minutes.
    6. Strain the stock through a fine-mesh sieve and add to measure 4 cups: Additional stock, broth, or water
    7. Finely chop the neck meat and giblets and add to the stock. Discard the strained vegetables and herbs. Melt in the saucepan over medium heat: 4 tablespoons (½ stick) butter
    8. Gradually whisk in: ⅓ cup all-purpose flour
    9. Cook, stirring constantly, until the mixture has browned slightly and smells nutty, about 10 minutes. Remove the pan from the heat. For an especially silky gravy, transfer the stock to a saucepan and bring it to a furious boil, then pour it all at once into the roux, whisking as you pour. Otherwise, simply whisk the warm stock into the roux, blending thoroughly. Whisking constantly, bring the gravy to a simmer over medium heat and cook for 1 minute. Remove from the heat and cover. If you will be finishing and serving the gravy within 1 hour, let it stand at room temperature; otherwise, let it cool and refrigerate.
    10. When the turkey is done, transfer it to a platter to rest, and begin warming the gravy over low heat. Remove the rack from the roasting pan. If the juices have evaporated, leaving only fat and browned bits on the bottom of the pan, carefully pour out the fat and discard it, retaining all the browned bits. If there are juices left, tilt the pan and skim off as much fat as possible with a spoon (or pour the fat and juices into a cup, let the fat rise to the top, and skim it off). Set the pan on 2 burners over medium heat. Pour in: 1 cup dry white wine, sherry, Madeira, port, or water
    11. Bring to a simmer, scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Pour the drippings into the gravy. Place the gravy over medium heat and simmer, stirring occasionally, for 5 minutes to blend the flavors. Season to taste with: Salt and black pepper
    12. Pour into a gravy boat and serve immediately.
  • 1
    • ½ cup orange marmalade
    • 2 tablespoons soy sauce
    • 2 tablespoons orange liqueur or orange juice
    • 1 tablespoon white wine vinegar
    • Salt and black pepper
    Sub-recipe steps
    1. Combine in a small saucepan: ½ cup orange marmalade; 2 tablespoons soy sauce; 2 tablespoons orange liqueur or orange juice; 1 tablespoon white wine vinegar
    2. Bring to a boil over medium heat and cook just until the sauce is the consistency of light syrup. If it becomes too thick, dilute it with stock or water. Season to taste with: Salt and black pepper

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • One 4 ½- to 5 ½-pound duck
  • Salt and black pepper
  • 1 (Turkey Giblet Gravy)
  • 1 (Quick Orange Sauce for Duck)

Let's Cook

  1. Step 1.

    Remove the neck and giblets from: One 4 ½- to 5 ½-pound duck

  2. Step 2.

    Snip the wing tips off and reserve them with the giblets. Pull out any lumps of fat from around the cavities and cut away excess flaps of skin. Using a skewer, needle, or knife tip, prick the skin all over, especially over the thighs and breast. Avoid puncturing the meat.

  3. Step 3.

    If desired, dry-brine the bird for up to 2 days.

  4. Step 4.

    Preheat the oven to 450°F. If the bird was not dry-brined, sprinkle liberally with: Salt and black pepper

  5. Step 5.

    If it was dry-brined, sprinkle it with black pepper only. Place the bird breast side up on a V rack in a roasting pan or on a vertical poultry roasting rack set on a rimmed baking sheet. Transfer to the oven and reduce the temperature at once to 350°F. Roast for about 20 minutes per pound, or until the internal temperature of the thigh reaches 170°F. If desired, remove the bird from the oven and carve off the breasts when they reach 135°F, then return the bird to the oven to finish cooking. Let stand for 10 to 15 minutes. If the breasts were separated from the rest of the bird, heat a dry heavy skillet over medium-high heat. Place the duck breasts in the skillet skin side down and cook until deeply browned, 3 to 5 minutes.

  6. Step 6.

    If desired, while the bird is roasting, use the reserved neck, giblets, and wing tips to prepare: (Turkey Giblet Gravy)

  7. Step 7.

    up through the step where it is thickened with roux. Once the bird is done, finish the gravy as directed. Alternatively, serve the bird with: (Quick Orange Sauce for Duck)

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