Monday, January 25, 2016

Roasted Duck (The "Emergency" Duck)

Some of you had quite a weekend!  Facebook and cell phone photos from family and friends showed an unbelievable snow situation in the eastern part of the country.  Folks strolling down the middle of Broadway in NYC.  One of you crawling out of a window to get to a place to shovel your way out of the front door.  Another showing snow two-thirds of the way up your bedroom window--the bedroom being on the second floor!!  I do hope all of you are safe today.

Here, where we have known major blizzards and record snowfalls, we had sunshine and warmer (high 20s) temperatures over the weekend.  I decided it was time to defrost the "emergency" duck in the freezer.  The one that had been tucked away since early November.  The recipe is quite simple and always delicious.  It served the two of us well (with a few bites for Oliver, of course) and enough left over for a warm duck salad later in the week.

Crisp Roasted Duck as inspired by Epicurious

1 (5-6 lb) duck
3 cups boiling water
1 Tbsp kosher salt
2 tsp freshly ground black pepper

1.  Position oven rack in the middle and preheat to 425 degrees
2.  Remove the giblets from the duck cavity.  Remove the excess fat from the cavity and around the neck.  Prick the skin all over with a fork.  Fold the neck skin under the body and place the duck, breast side up on the roasting rack in a deep roasting pan.  Slowly pour the boiling water over the duck.  Cool the duck (this takes only a few minutes).  Pour any water out of the cavity into the pan then dry the duck well, inside and out.  Rub inside and out with the salt and pepper.
3.  Roast duck, breast side up, 45 minutes.  Turn the duck over and roast 45 minutes more.  Turn duck again (breast side up), tilting the duck to drain any liquid from the cavity into the pan.  Continue to roast until the skin is brown and crisp, about another 45 minutes (total roasting time is about 2 to 2 1/4 hours).  Tilt duck to drain any more liquid from the cavity.  Transfer to a cutting board and let stand 10 to 15 minutes before carving.

Apricot Sauce

1 Tbsp butter
1 small shallot, minced
1 clove garlic, minced
1/2 cup apricot jam
1/2 cup chicken stock
1 Tbsp brandy
1 Tbsp balsamic vinegar

1.  In a saucepan, melt the butter and saute the shallot for one minute.  Add garlic and saute one minute more.
2.  Stir in the apricot jam and chicken stock.  Heat, stirring frequently, for about five minutes.  When smooth, stir in the brandy and balsamic vinegar
3.  Spoon over the duck and serve.



  1. It's kind of nice for us not to be the ones in the blizzard! Although I saw that there were several (30!) deaths related to the storms, and that's just awful.

    Here's something - I've never tried duck before! It looks delicious though :D

  2. I need sweet w/ duck:) Bet it's good!

  3. i missed all those snow scenes except the ones on TV of the people walking down the middle of the street in NYC... CNN is saying right now the snow storm has SHUTDOWN our govt... Oh goody says me

  4. The emergency duck :) Here is another recipe I need to try since we are definitely duck lovers in this house. I'll bet it is tender and delicious roasted this way! The apricot sauce sounds really amazing. Thanks, Bonnie!

  5. Bonnie, The duck looks delicious! I love that you had an "emergency" duck in the freezer. Enjoy the week! Bonnie

  6. Now I wish I had an emergency duck in my freezer. :)

  7. Your apricot sauce sounds delicious. I need to tell my husband about your emergency duck. He loves it and will be more than happy to find one for our freezer. Our Daisy would love a few crispy bits too. Stay warm Bonnie.

  8. I still have a duck like this in the freezer also. Looks perfectly cooked.

  9. Sounds delicious.
    Hope you don't need for an emergency though...

    M : )

  10. I love duck, but it's hard to get good duck in the U.S.A. Your's looks wonderful

  11. That snow was something else!!! Glad you are okay. I have always wanted to cook Duck. Now I know how!!
    It is a gorgeous, almost Spring like day here in So Cal. I am sitting in my sewing room with the glorious sun streaming through to warm me. I will be meeting up with my knitting group at Panera for lunch, where we will sit outside on the patio and knit and chat. Life is good.
    xo Kris

  12. We love duck and yours looks beautiful Bonnie. How fun to have it in the freezer. Glad you were okay during the blizzard.

  13. I thought we had a well stocked freezer but now I see we are missing an important item. We have no emergency duck! What a grand idea. Can't get off the mountain for days? Then treat yourself to a roast duck dinner. It would almost make being stuck something to look forward to. Next time we're at Fresh Market, we're bringing home a duck. I'll use your great recipe because I keep all those ingredients in the pantry. Thanks for a great idea. I think I'll give one a trial run for Valentines Day dinner so we'd better bring two ducks home.

  14. I haven't had duck in a long time! I'll have to look if our market carries them net time I shop, Bonnie. We are getting a snowstorm for the past two days. Initial predictions were for over a foot of snow but my area has not had that as yet--hope it stays that way!

  15. Crispy duck is so good and yours looks wonderfully delicious. That storm was terrible, I'm glad we headed south and don't have to worry about snow anymore.


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