The Cooking Cobb

Roasted Duck

Posted on September 2, 2011. Filed under: Main Dishes |

I tried roasted duck tonight.  It really came out juicy and tender.  I used a Nuwave oven.  The recipe I was using as a guide calls for it to be roasted in a conventional oven for 5 hours.  I will include the original instructions.

Here’s what you need:

• 1 duck

brine:

• 1 gallon water
• 1/2 cup soy sauce
• 1 cup kosher salt
• 1/2 cup sugar
• 2 cloves garlic, minced
• 1 tbs fresh ginger, chopped
• 1 tsp Chinese five spice powder

Combine 1/2 gallon of water and remaining brine ingredients.  Warm on the stove long enough to dissolve the salt and sugar.  Add another 1/2 gallon of chilled water.  Cool completely.  Place duck in brine and refrigerate overnight.  Place a plate on top to keep the bird submerged if needed.

Remove the duck from the brine and rinse thoroughly.  Pierce the skin (not the meat) with a fork.  Cook breast side up for 1 hour at 300° (power level 8).  Pierce the skin, flip and cook breast side down for 1 hour at 300° (power level 8).   Pierce the skin, flip and and cook for an hour at 225° (power level 5).  Pierce the skin,  flip it one last time and cook for another hour at 150° (power level 2).

Let rest for about 10 minutes and serve.For a conventional oven pierce the skin and flip it every hour.  Cook for 4 hours at 300° and 1 hour at 350°.

Make a Comment

One Response to “Roasted Duck”

Comments RSS Feed

Where's The Comment Form?