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6 responses to “Slow Roasted Duck”

  1. Lou

    Yup. Cook all of my ducks this way. :)

  2. Coco in the Kitchen

    I had duck for the first time since I remember last night and thought about what you said about the difference between store-bought and wild-caught duck, how it’s apparent just in the colour of the meat. I felt a bit guilty, but found comfort in the fact that this was a small chichi-foofoo restaurant known to stock ingredients fresh daily.

  3. Chad Low

    I did a ton of ducks this way this last season. It was so easy and so good that I just couldn’t get tired of it. I would pluck a limit and pick out 1-2 of the very finest specimens for roasting – meaning least shot up with the most and the whitest fat.

    Most of the time I used 1 fresh sprig of each of those 4 herbs with a lemon. That combo of those flavors with the kosher salt and the duck was fantastic. I did try an orange on my last go and it was good, too.

    I was doing 300 for 45, then 500 for 10 (I even discovered that my oven went over 500 and did one for 10 min at 510!). Usually mallards, but I did do a pair of pintails as well. My breast meat was coming out about medium. The legs and wings were a little on the tough side, but still awesome. Yeah, I’m a leg-man.

    My favorite part though is scavenging the carcass for all the little leftover niblets and pockets of meat that most folks will never know exist!

  4. darren

    anybody stuff their birds?

    my very old-time hunting partner stuffs his with fully cooked wild rice, onions, and lemon. he also slathes the bird in butter first, BUT he grills his on the BBQ

    my gunsmith swears by white bread soaked in red wine and oranges!!

  5. Clare

    Oh my… this looks so delicious. I’m going to practice making this so I can impress my guests the next time we have company.

  6. Scott

    I’m wondering how this would work if I roast them this way the night before, and heat them up before serving?

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