Whole Roast Duck | Recipeish | Gustus Vitae
Time Estimate: About 3 hours, including about 2 hours unattended.
Storage Notes: Best if enjoyed immediately. Carved meat & veggies can be kept, covered and refrigerated, for up to 3 days.
People can be intimidated by the idea of cooking a whole bird generally, and duck specifically. Don't be - with a proper roaster, like this handsome one from Emile Henry, and a couple straightforward techniques, you'll have perfectly roasted duck and all the trimmings, with crispy skin and juicy meat, every time.
- 1 Whole duck (between 5 & 6 Lbs)
- 12 Pearl onions
- 10 Small carrots, top on
- 2 Tins French Onion Seasoning
- 2 Lbs Baby potatoes
- 2 Large onions
- 1 Shallot
- 1 Tin Farmhouse Perfect Protein Seasoning
- 1 Cup no/low sodium chicken broth
- 2 Parsnips
- 1 - 2 Tbs cornstarch
- Allow frozen duck to defrost in the fridge for 3 days.
- Bring a pot of salted water up to a rolling boil, and cook baby potatoes for around 8 minutes to soften them up a bit.
- Preheat oven to 375F.
- Peel and rinse carrots and parsnips, and chop in roughly 1/2" rounds.
- Peel pearl onions, onions, and shallot, discarding ends.
- Remove neck and whatever else is in the duck, rinse under cold water, and pat dry.
- Stuff whole shallot and two onions into the bird, then truss and trim any excess skin or fat. Generously season all over with 1 tin each of French Onion Seasoning and Farmhouse Perfect Protein Seasoning.
- Place in the center of the baker. With the sharpest knife you have, score the skin into diamond cross hatches, stopping just before you hit the meat.
- Surround duck with potatoes, then top with parsnips. Press in firmly - you want the whole thing as tightly packed as possible.
- Top with pearl onions, then ring with carrots.
- Pour stock around veggies, and sprinkle remaining tin of French Onion Seasoning on the duck and surrounding veggies.
- Crown baker, and pop in the oven.
- Check temperature every 30 minutes, beginning at the 2 hour mark - you're aiming 145F in the thigh.
- Remove lid, and cook for a further 5 minutes.
- Increase heat to broil, and cook a further 5, or until the top of the bird and the pearl onions are just starting to burn.
- Remove from oven, and allow to rest for 5 minutes.
- Place bird on a cutting board, and use a slotted spoon to remove veggies to a large bowl.
- Pour drippings into a medium sauce pan, and bring up to a high heat, whisking in 1-2 Tbs of cornstarch as you do. Bring to a boil, then reduce to a simmer.
- Carve bird and plate, alongside roasted veggies and with a generous pour of your quick duck pan gravy.
If you'd like to check out this handsome large roaster, head over to Emile Henry, and while you're at it, take 20% off with code 'GV20'.