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Whole Roast Duck | Recipeish | Gustus Vitae

by Frankie Scanlon
Yield: Serves 4.
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.
Difficulty: Easy.
 

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.

Ingredients

Directions
  • 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'.

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