Duck is tasty for any occasion and the recipe is simple if you consider cooking roasted whole duck. This method includes 10 minutes of boiling and removing the fat out and thus crispy skin is created with moist meat.
Ducks are active than chickens, though you find them walking or sitting all the time. This is the time they take in more oxygen and so their meat is dark red in color. This color in duck meat offers a richer and stronger flavor. The taste and flavor is distinct and it means it is cooked with sweet, fruits or spicy ingredients to offer an exotic and delicious tasting meal, making it a real alternative to chicken or traditional turkey dishes.
People watching weight must note duck meat has more fat content, more saturated fat and calories than turkey or chicken meat. Eating duck meat every week is impossible. People loving crispy duck skin should be mindful of the saturated fat. This is because geese and ducks have a fat layer beneath their skin to stay warm and also to float in water. Thus, during and before cooking, the fat layer must be drained or removed as eating meat with fat is not good.
Here is a recipe for cooking roasted whole duck:
- 1 duck
- Pepper and salt
- Preheat to 375°F the oven.
- Place on a chopping board the duck and eliminate the excess fat from the ducks body cavities and neck.
- Rinse thoroughly the duck, inside and out, under the tap running with cold water and pat dry using a paper towel.
- Pierce the duck skin all over using a thin knife or some cocktail stick keeping intervals of 1 inch.
- Rub pepper and salt into the duck skin, inside and outside.
- Position on a rack the duck in a roasting tray, positioning the breast side up.
- Pour boiling water few cups over the duck and place into an oven that is preheated.
- Roast for nearly 3 hours the duck or up to ensuring the fat remains, while the skin appears brown and crispy. Now turn the duck after every 30 minutes. Give the duck bathing with juices so that it releases more fat while cooking.
- Once the duck gets cooked, remove it and transfer it to a carving board. Allow 15 minutes for it to rest before serving or carving.