Recipezaar: Whole Duck recipes

Roast Duck

Wed, 01 Dec 1999 20:03:00 -0500

. -- posted by Tonkcats

Roast Wild Duck

Wed, 01 Dec 1999 20:03:00 -0500

-- posted by Tonkcats

Roast Duck II

Wed, 01 Dec 1999 20:03:00 -0500

-- posted by Tonkcats

Ginger Duck

Fri, 28 Sep 2001 11:54:17 -0400

This is an easy recipe for the more adventurous cooks. Duck is a nice change from chicken. I think you'll enjoy this if you try it. -- posted by Tebo

Peking Duck

Mon, 29 Oct 2001 16:53:03 -0500

The duck should be carved at the table. First the skin is cut away in thin slices and served with a manderine pancake (see "Bergy Dim Sum" for recipe), a green onion that has been sliced to make a fan of the end. this is dipped in the hoi sin sauce and is brushed onto the pancake. the onion the skin, afew slivers of cuke are then wrapped in the pancake and eaten. This is the most important course. The duck meat can then be placed on another platter and served with Manderin pancakes or quickly stir fried with red and green sliced peppers and green onions. -- posted by Bergy

Wild Duck or Tame Duck

Tue, 20 Nov 2001 11:41:09 -0500

great for the holidays or any timeof the year...a fantastic for a dinner party.....another great recipe frome the little red book ..firemans fire house cook book.... -- posted by ann hugo

Louisiana Duck

Sun, 28 Apr 2002 18:21:35 -0400

Originally from a community cookbook. -- posted by ratherbeswimmin'

Tea Smoked Grilled Duck

Fri, 31 May 2002 17:56:32 -0400

This is something very different to serve but very, very good. It's worth the work. I do not recommend throwing tea leaves on a gas BBQ. Also use One recipe Far East Marinade (separate posting here on recipezaar) -- posted by Bergy

Hot Duck Vindaloo

Fri, 23 Aug 2002 17:54:31 -0400

Sometimes, some dishes are hard to put into writing and I think this is one of them. I almost feel like I have to stand beside you and show you how it's done. I can tell by how it smells, how it sounds as it's cooking if it is just right or not. For you, you'll have to try it a few times to know what's right for you. I always make this the day before and put it away because there is more depth of flavour if it is eaten on the second day. You can also substitue pork for duck and make it the same way. I don't like this recipe for chicken though. That is made a different way. Hope you try it and enjoy this dish over a bed of steamed rice. -- posted by Ranikabani

Peking Duck

Fri, 23 Aug 2002 17:59:21 -0400

Adopted! -- posted by Queen Dragon Mom

Contemporary Duck

Sat, 21 Sep 2002 00:00:01 -0400

This is a "quick" tasty recipe for duck. If you enjoy duck, you might want to give this recipe a try as an alternative to your favorite recipe. Recipe can be "halved," use 1 duck and cut onion soup mix by 1/2, I perfer to use the same amount of wine, instead of cutting the amount in half. Posted in reply to a message board request for duck recipes. -- posted by Dee514

Cantonese Duck

Sat, 21 Sep 2002 00:00:50 -0400

Posted in reply to a message board request for duck recipes. I don't know how authentic this recipe is, but its yummy just the same. -- posted by Dee514

Roast Duck L'Orange

Thu, 12 Dec 2002 20:20:49 -0500

I found this recipe on the internet and modified it slightly. This is the best roast duck recipe I have made so far. The combination of seasonings goes very well with the duck and the l'orange sauce. I used the skin, bones and drippings to make a soup base that was out-of-this-world good! -- posted by Quinn Horn

Mean Chef's Sour Orange Glazed Duck With Herb Crepes

Sun, 22 Dec 2002 20:04:24 -0500

Originally posted by Mean. Not tried by me. -- posted by spatchcock

Braised Duck With Red Curry

Tue, 14 Jan 2003 20:00:34 -0500

This is a recipe I adopted. I have cleaned up the ingredients listing. -- posted by mikekey

Duck Tareko (Crispy Deep-Fried Duck Marinated in Nepali Spices)

Fri, 19 Mar 2004 19:59:52 -0500

(Crispy Deep-Fried Duck Marinated in Nepali Spices) -- posted by Tulsi Regmi

Duck Glazed With Honey and Lavender (Or Herbes De Provence)

Fri, 09 Apr 2004 20:01:18 -0400

This is a lush recipe for duck. It tastes very "french", and despite the honey glaze, it isn't too sweet. The lavender or herbes de provence make a nice counterpoint to the flavors. The pan juice is perfect served alongside the duck, to drizzle over the meat at the table. Adapted from epicurious.com -- posted by Lizzie-Babette

Duck With Apples and Orange Liqueur Sauce

Mon, 07 Jun 2004 19:58:48 -0400

Several years ago I got into trying out lots of different duck recipes. This was one of the tastiest and easiest. The cooking time actually varies according to the size of the duck (see directions). -- posted by echo echo

Succulent Stuffed Roast Duck With Balsamic Cherry Sauce

Thu, 17 Jun 2004 20:00:33 -0400

This Duck roasts up nice and crisp and golden brown. The Brown rice stuffing and cherry sauce compliment the duck perfectly. -- posted by 1Steve

Honey-lacquered Duck With Sour Cherry Sauce

Tue, 22 Jun 2004 19:59:08 -0400

A gorgeous, mahogany-coloured duck. The rich meat is set off by the tart cherry sauce. I would serve this with steamed or roasted broccoli. Developed for the RSC 2004 Contest. -- posted by evelyn/athens

Pomegranate Duck

Tue, 13 Jul 2004 20:00:30 -0400

I made a quail recipe similar to this-but tonight I had a duck. We served this over rice with stir-fried vegetables. -- posted by JustJanS

Duck and Pineapple Curry

Sat, 01 Jan 2005 20:00:48 -0500

From Delicious Magazine - I haven't tried this yet but wanted to store it here. -- posted by Jewelies

Spicy Laquered Duck

Fri, 28 Jan 2005 20:01:43 -0500

from an exellent site for game food cooking, called Food Down Under. I haven't made this, but love duck and plan to do so in the near future. -- posted by JustJanS

Balsamic, Orange, Honey, Maple Syrup Glazed Duck

Wed, 02 Feb 2005 20:01:17 -0500

I went looking for inspiration for my duck I bought for dinner. Eventually I found it on the bag the duck came in! -- posted by JustJanS

Lingonberry Roast Duck

Tue, 15 Feb 2005 19:59:54 -0500

Yesterday I was feeling adventurous and so I pulled a duck from the freezer and thawed it for the evening. Here's the recipe I came up with, a combination of a general roast duck recipe with a version of a spicy (peach, but I substituted lingonberry) basting sauce recipe that I've enjoyed in the past. The resultant duck was absolutely wonderful! Prep time includes marination. This is a Pantry Challenge recipe. -- posted by Julesong

Cantonese Roast Duck

Thu, 10 Mar 2005 19:59:49 -0500

Adapted from an old Craig Claiborne recipe I like very much. Cooking time is very approximate and may go longer than stated (the original recipe indicated only about 1 hour but I have not found it to be done in that time when using the size of duck indicated). Preparation time does not include letting duck dry overnight. -- posted by echo echo

The Late Great Fred Koss' Purple Duck

Fri, 01 Apr 2005 09:10:08 -0500

I originally found this recipe on the internet, on Uncle Phaedrus' website. This recipe came from Marya, whose father (Fred Koss) made the tasty and flamboyant dish he reportedly got from a magazine sometime in the 1960s. However, when her father passed away the family was without the unique dish until it was located in her deceased aunt's cookbook collection, where it was titled "Chicken L'Orange." I haven't yet tried this recipe, but I emailed back and forth with Marya to get details and translated it as best I could into a more modern format - it's so unusual that I wanted to keep it in my collection and share it with you. It could be great for a fun retro dinner party. :) Marya made it last Easter and says, "I made a big ham and the equivalent of (I think) 4 ducks. My poor ham sat there completely ignored. The crowd went crazy for it. It was just as good as we remembered. As far as the purple, I'd call it more burgundy or maroon, but it's very beautiful..." -- posted by Julesong

Duck With Sauerkraut - Canard Et Choucroute

Wed, 06 Apr 2005 12:23:27 -0400

A wonderful way to prepare duck posted in response to a recipe request. -- posted by Molly53

Hoisin Barbecued Duck

Sun, 10 Apr 2005 22:08:03 -0400

This is delicious and easy and only 4 ingredients! I found this in my 'Weber's Real Grilling' cookbook so it's kind of tailored to gas grill cooking...which is not to say that you can't do this on a charcoal grill, I would just carefully arrange the coals on the perimeter of the grill so that you're grilling on indirect heat. For gas grills, this is best done on grills with 4 vertical burners...place the duck on the middle of the grill and turn on the two end burners. That worked perfectly for me and I ended up with the best duck I've ever made. My 'neutral about duck' husband raved over it and asked me to make duck only this way in the future. I served this with my Baby Bok Choy with Oyster sauce (#74827) and my Scallion Cake (#82493) and I don't mean to self-promote those recipes but this ended up being such a perfect meal for us, I just can't help talking about it :) -- posted by Hey Jude

Swiss Chard Gratin

Sat, 16 Apr 2005 17:31:40 -0400

Delicious! This goes great with grilled chicken. Fresh breadcrumbs are listed twice, it's not a typo, they're used twice in the recipe. Recipe from the Chicago Tribune. -- posted by Hey Jude

"chuck" - a Mini Turducken

Thu, 05 May 2005 18:55:35 -0400

For Thanksgiving, I prepared a Turducken - a Turkey with a Chicken in it, with a Duck in it. Two kinds of stuffings. It was delicious. The recipe we followed is at http://www.joespc.com/turducken.html. We wanted to make a Turducken again, but it's not always practical to prepare three different birds when you are only serving a small family. So we made a mini Turducken -- a chicken with a duck in it. We called it Chuck. -- posted by Chez Shaz

Roast Crisp Duck

Wed, 17 Aug 2005 22:31:15 -0400

Served with a delicious orange sauce. NOTE: Do not prick duck! It remains more crisp without pricking. There is much waste in duck. For adult portions and healthy appetites, even a 6-pound duck will serve no more than 3 good-sized portions. -- posted by Olga Drozd

Old Fashioned Wild Duck/Goose Gumbo

Thu, 15 Dec 2005 15:32:19 -0500

This is a gumbo made without a roux - I had to learn how to make this for my first hubby because that's how his mom made it! It took me a few tries to get it to brown enough, but, once I learned the secret (a good, heavy pot!) my gumbo by far surpassed hers. If you use wild goose you have to let it simmer a long time (2 to 4 hours) and keep the liquid level up. Ducks, depending on size, will get tender in 1 to 2 hours It's some trouble, but worth the effort. -- posted by Cajun Cooker

Roasted Duck With Cherries

Fri, 06 Jan 2006 14:20:43 -0500

This is an Alice Waters recipe and very simple and good. -- posted by Chef Kate

Roast Duck Czech Style

Fri, 03 Feb 2006 21:22:31 -0500

Libbie makes duck this way. -- posted by Dienia B.

Duck Curry

Sat, 11 Feb 2006 19:42:46 -0500

Pretty quick to prepare and cook. Delicious! -- posted by Baz

Duckling a La Orange

Thu, 06 Jul 2006 16:17:58 -0400

Here's another James Beard classic. This is our special anniversary dinner every year for the last 15 or more years since I found the recipe. The orange sauce is awesome! The Grand Marnier and the fresh orange zest really add that special touch. We usually double the sauce because we love it over rice on the side. It can also be made with roasted chicken, but duck makes it really special. -- posted by lazyme

Crock Pot Wood Duck

Mon, 11 Sep 2006 19:31:26 -0400

This is a super easy way to prepare freshly-killed wood ducks. The recipe will also work for teal but if you are cooking Mallards or Black Ducks, I recommend that you cook only one bird instead of two since the latter are much larger. Also, do not use this recipe for diving ducks such as Scaup. This has been my old stand-by wild duck recipe for many years. Enjoy! -- posted by Bone Man

Duck With Cherries

Fri, 29 Sep 2006 20:13:28 -0400

This recipe comes from the French section of a book called Easy International Cooking. It is a quick and tasty way to serve duck. -- posted by Peter J

Brined Turkey and Sausage Stuffing

Tue, 24 Oct 2006 22:23:22 -0400

Since I gave a lecture or a class on brining, and since it is close to Thanksgiving, I thought I'd give a real Recipe for Brining a Turkey/Chicken along with a very good unusual Dressing. Easy, Fast Delicious. And Gormet all the way!!! -- posted by Angela Marie

Duck Curry

Tue, 07 Nov 2006 16:24:50 -0500

I got this recipe from a cookbook Wonderful Ways to Cook Curries I paid 50c for the book in a thrift shop and dont plan to keep the poor old thing. I havent made this recipe, but we eat a lot of curries and I know I will. Remember an Australian tablespoon is 4 teaspoons. -- posted by JustJanS

Roast Duck With Port-Garlic Sauce

Sat, 18 Nov 2006 22:29:59 -0500

A delicious duck recipe from the Upperline Restaurant in New Orleans, courtesy of Bon Appetit. I recommend making the sauce a day ahead, as I found that it takes a little longer to reduce than what is stated. -- posted by lazyme

Roasted Duck With Sage & Onion Stuffing & Applesauce

Wed, 20 Dec 2006 21:10:17 -0500

This recipe for duck makes for a very tender bird, with stacks of flavor. The apple and sage compliment the richness of duck well, while the gravy is just simply transcendental. You'll be licking your chin eating this one! :) -- posted by wildschwein

Honey and Chili Roasted Duck

Sat, 24 Feb 2007 16:43:33 -0500

A roast duck with spicy, crispy skin. Basting sauce doubles as a dipping sauce and could be used for chicken or game hens also. -- posted by mikekey

Barbecue Duck

Sun, 01 Apr 2007 20:46:25 -0400

This is a two step process - parboiling the duck and then roasting it on the barbecue. Recipe source: Mastering Barbecue -- posted by ellie_

Le Canard a La Creme De Cassis (Duck)

Sun, 15 Apr 2007 11:07:13 -0400

I love duck and I love creme de cassis but I've never made duck before. This is from a Junior League cookbook called San Francisco Encore. Here for safe keeping. -- posted by Oolala

Canvasback Ducks With Pecan Stuffing

Fri, 01 Jun 2007 22:29:09 -0400

For the duck hunters. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Persian Chicken or Duck in Pomegranate Walnut Sauce (Fesenjan)

Fri, 08 Jun 2007 22:03:05 -0400

Fesenjan, also known as khoresht-e fesenjan, is typically made for special occasions in Iran. It is traditionally made with duck or pheasant in the north of the country along the Caspian sea. It is a thick, rich, sweet-sour dish that improves in flavor the next day. Pomegranate syrup, sometimes called pomegranate molasses, is available in most Middle Eastern and health food stores (make sure it does not say "sour" ) If using fresh pomegranate juice, use 1 1/2 to 2 cups and reduce the stock or water. Adding a 1/2 tsp ground cardamom or 1/2 tsp cinnamon when sautéing the onions will add a richer flavor. Add more sugar if the sauce is too tart, or lime or lemon juice if it is too sweet. A peeled and cubed eggplant is sometimes added. Sauté the eggplant along with the onions. You may need to add a little more liquid as it simmers. -- posted by NcMysteryShopper

Hunan Tea-Smoked Duck

Tue, 26 Jun 2007 21:22:41 -0400

This is time-consuming and difficult. NOT recommended for the beginner or novice cook!! "Smoked meats, including ham, pork and duck, are common in Hunan cooking. When preparing this dish, note that the duck is seasoned with peppercorns and refrigerated overnight before cooking." From Madame Wong's Long-life Chinese Cookbook. -- posted by Cynna

Duck in the Mud

Tue, 24 Jul 2007 17:40:50 -0400

Youre out hunting and camping, and you got yourself a duck the day before. Great! Heres what to do with it the next morning. From The Alaskan Camp Cook by Kenneth Hughes in Haines, Alaska. -- posted by Uncle Dobo

Salmis De Canards Sauvages - Duck, Hunter's Style

Sun, 29 Jul 2007 20:59:25 -0400

This recipe originally called for canvasback ducks, so would be good for all you hunters out there. Non-hunters can use store-bought ducks. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Apricot Glazed Duck

Tue, 14 Aug 2007 16:59:01 -0400

This is the first time I made duck. I used diiferent suggestions to come up with my own version -- posted by Ewalla

Crisp Roast Duck

Mon, 03 Sep 2007 10:40:46 -0400

From Gourmet Magazine. Serve with Plum Applesauce. -- posted by AmandaInOz

Burgundy Basted Duckling

Sat, 06 Oct 2007 19:15:56 -0400

From the Crockery Cookery book, 1975 edition. I use this book for many of my recipes for the crockpot. -- posted by KGCOOK

Golden West Duckling

Mon, 08 Oct 2007 19:45:18 -0400

From the Crockery Cookery Book. 1975 Edition. This is very good. -- posted by KGCOOK

Imperial Duckling

Mon, 08 Oct 2007 19:46:29 -0400

Again from the book of Crockery Cookery. I have never tried this but it sure does sound good. Yum.. -- posted by KGCOOK

Bacon Wrapped Duck on Roast Veg.

Sun, 11 Nov 2007 14:18:44 -0500

I got the idea for this recipe from the book '365, Dish a day' but adapted it. I have always loved duck and I think it goes great with the veg and bacon. -- posted by Mr.Blitzer

A Kicking Creamy Orange Cilantro Duck

Tue, 27 Nov 2007 17:48:21 -0500

"This simple recipe with a zesty flavor from the marinade and a bit of a kick from the chili. Everyone will love it!" -- posted by Chef #665784

Duckling With Pine Nut Wild Rice

Tue, 11 Dec 2007 17:36:13 -0500

A delicious and different way to roast a duckling. Don't panic if it smokes (it's just the sugar in the sauce burning a little, but it won't affect the final product) or if it looks really dark (again, the sugar). The outside should be a lovely mahogany color when finished. -- posted by Halcyon Eve

Roast Duck With a Honey Soy Basting Sauce

Thu, 27 Dec 2007 03:05:13 -0500

Here is the recipe for the duck I did, I baste the bird all the way through cooking and then I heat the basting sauce and mix some cornflour in, to thicken and serve on the side as a sauce. Because of the Asian flavours unless serving this as a dish by itself, if you are making it along with other meats, I use a separate side plate, as the sauce does not mix well with a normal gravy. I made two birds for Christmas and you will see from the picture that it was not an enormous amount of meat, so remember this when cooking it, as to how many ducks you will need for the amount of people feeding. This is wonderful tasting duck and it always the first meat to go when I make it and with rave reviews. -- posted by The Flying Chef

Chinese New Year Roast Duck Rolls

Sun, 03 Feb 2008 21:15:06 -0500

Duck, symbolizing happiness and fidelity, is essential at every banquet during Chinese New Year. You can make this authentic version or buy roasted duck at meat shops in Canadian Chinatowns. For a first course, serve the duck and its skin with coriander, green onion and hoisin sauce wrapped in a thin pancake. -- posted by Olga Drozd

Honey Spiced Duck Crepes

Mon, 11 Feb 2008 19:38:30 -0500

Off the back of Master Chef Crepe. Duck may be replaced with chicken too. -- posted by Cook Food Mood

Stove Top Smoker Tea Smoked Duckling

Wed, 13 Feb 2008 18:33:07 -0500

This recipe is to be made using a stove top smoker. From the Cameron Cooking Guide. -- posted by TxGriffLover

Long Island Duckling With Black Cherry Sauce

Wed, 16 Apr 2008 18:25:45 -0400

From Mrs. Nelson Rockefeller in Favorite Recipies of our FIrst Ladies, 1971. I never made duck but love it so maybe this will be the recipe I'll try. -- posted by Oolala

Sam Choy's Award-Winning Roast Duck

Fri, 15 Aug 2008 16:42:33 -0400

From the cookbook Cooking From the Heart with Sam Choy. -- posted by lazyme

Citrus-Rubbed Whole Duck

Wed, 20 Aug 2008 00:37:59 -0400

From Emeril Lagasse, this is a great duck recipe. The citrus aroma fills the kitchen while it's cooking. The skin is crisp, and the duck is moist and tender. -- posted by lazyme

Turducken

Fri, 21 Nov 2008 19:49:27 -0500

Hadice's DH here, hello all. I have been making this recipe every year for the past 4-5 holiday seasons. My family demands I make it at least once a year. I got the recipe from the Salmon family website. Turducken is a chicken in a duck in a turkey. The birds are de-boned and placed one inside the other, layered with stuffing. The outer layer, the turkey, is then trussed up and sewn together to appear as a regular turkey. When you slice it down the middle you will see, in layers, turkey, stuffing, duck, stuffing, chicken, stuffing. A sure crowd pleaser. It is a challenging recipe, time consuming and labor intensive. De-boning the birds is intimidating but gets easy with a little practice. This is a labor of love, but well worth it for a special meal that will have friends and family talking about it until next year. I recommend sticking to the recipe on your first attempt. It is an expensive project to screw up by adding crazy ingredients that don't work. In addition to the food items, you will need a large roasting pan with rack, cotton string to truss up the turkey, a large needle and cotton thread to sew the turkey together and 1-2 sq ft. of cheese cloth to keep the stuffing in. -- posted by Hadice

Roast Duck With Cranberry Glaze

Tue, 02 Dec 2008 00:45:23 -0500

This came from the NY Times website. I tried it for Thanksgiving, with some minor (mostly accidental) modifications, and it was delicious, and not too difficult. With the balsamic vinegar reduced by half, even the children loved it. The leftover cranberry-vinegar sauce is also quite tasty on other meats and poultry. -- posted by Chef #1004555

Huckleberry Duck

Tue, 02 Dec 2008 00:49:43 -0500

This is a delicious way to serve a duck. It makes an impressive meal for only a moderate amount of work. Weve used this recipe at Thanksgiving when we only have a small number of people. The huckleberry ingredients are available on-line. You may also find them in gift shops in tourist areas of the northwestern United States (such as near Yellowstone National Park). If you cannot obtain huckleberry products, then you may substitute blueberry products instead (blueberries are a close relative of huckleberries). Alternatively, you could make the glaze using regular honey, butter, and orange juice. We have not tried this variant, but it seems feasible. -- posted by The Wallaces

Best Roast Duck

Mon, 08 Dec 2008 15:26:41 -0500

I love this way of roasting duck! It removes a lot of the fat, plus makes some nice stock that you can then use to make a richer duck stock later on. From Barbara Kafka's "Roasting: A Simple Art" cookbook. I adore duck, but as it's more expensive and less versatile than chicken, I tend to save it for a treat. If you've never carved a duck before, be aware that waterfowl (ducks, geese) are not built quite the same as land fowl (i.e. chicken and turkey), so carving will be a little different. Mainly, the position of the hindquarters relative to the body is a little bit different for waterfowl. Times are estimated, and prep time allows for time to rest before roasting but not time to come to room temperature before simmering. -- posted by Halcyon Eve

Duck Curry - Cari Vit (Vietnamese Style)

Mon, 22 Dec 2008 19:01:32 -0500

The best duck curry ever! -- posted by Chef #1086687

Authentic Chinese 5-Spice Peking Duck

Sun, 11 Jan 2009 20:28:36 -0500

An authentic Chinese roasted duck that will leave you pleasantly surprised. Crispy skin and subtle flavors make this a great introduction to an unfamiliar bird. -- posted by Personal Chef Adam

Mardi Gras Gumbo

Fri, 16 Jan 2009 19:31:20 -0500

Straight from Cajun Country, featuring duck, fresh sausage and several blends of spices, so let the good times roll! -- posted by Moontan Master!

Roasted Duck With Kumquat Sauce

Fri, 06 Mar 2009 17:20:17 -0500

I adore roasted duck... and kumquats. This was in the Tribune's Food & Drink Weekly Guide. Am stashing for when the economy warrants me springing for a duck... & kumquats. -- posted by Buster's friend

Crisp Skin Duck

Thu, 16 Apr 2009 01:33:59 -0400

This recipe comes from the Diana Liu cookbook. It's one of my family's favorite duck recipes. -- posted by CJAY

Honey Orange Duck

Thu, 16 Apr 2009 01:34:10 -0400

This is from the Diana Liu cookbook. A very good way to cook duck. -- posted by CJAY

Roast Duck

Thu, 16 Apr 2009 01:35:25 -0400

This is another duck recipe from the Diana Liu cookbook. Takes a bit of time but is delicious served with chinese plum sauce. -- posted by CJAY

Beer Can Duck

Tue, 01 Sep 2009 11:54:39 -0400

A variation on beer can chicken. I did this with a can of iced tea rather than beer but I don't think it makes that big a difference (my beer can chicken does not taste like beer and this duck did not taste like tea - the flavors come from the rub). Remember roasting duck is not like roasting chicken. The skin of a duck is massively fatty and the meat is dark meat. You need a lot of cooking time and you want the fat to drip out. Piercing the outer layer of skin and long roasting time will accomplish this and will leave you with a crispy delicious skin. -- posted by DoctorDave

Szechuan Lychee Smoked Duck.

Sun, 04 Oct 2009 01:53:25 -0400

Very good -- posted by eaten.

Ebony Duck

Tue, 27 Oct 2009 14:00:51 -0400

From Cynthia Wine's "Hot and Spicy Cooking: Food So Good, It Hurts." The name is inspired by the rich, warm colour of the skin after the duck has been roasted with soy sauce, honey and red pepers. It is as delicious as it looks and simple to prepare. -- posted by Cecily Parsley

North Croatian Roasted Duck

Tue, 27 Oct 2009 17:05:10 -0400

This is traditional fall dinner, usually served with mlinci (recipe also on Zaar). It is very easy and simple; I am adding some of my procedure tricks. -- posted by nitko

Golden Roasted Duckling

Tue, 27 Oct 2009 18:34:21 -0400

This was printed on the back of the packaging for a King Cole Grade A duck I recently bought. Serve this with Orange Ginger Sauce (recipe follows.) -- posted by Cecily Parsley

Everyday Roasted Duck

Thu, 12 Nov 2009 15:04:55 -0500

Lidia Bastianich--Lidia Cooks from the Heart of Italy; Lombardy -- posted by ratherbeswimmin'