Duck is usually hard to find in the market and needs to be ordered beforehand. The main reason behind this is that duck is a very high maintenance bird. It is very popular in China, but in other countries, it has not gained much popularity.
Most of the people believe that ducks are too fatty and difficult to cook. However, it is one of the healthiest food you can enjoy eating. Duck meat is rich in Proteins, selenium, Vitamins B, iron and zinc. The skin contains about 2/3 of polyunsaturated or monounsaturated fat.
If you are new to cooking and have no idea on how to cook a duck in the healthiest way, then read on…
Instruction for Roasting a Whole Duck
Ingredients are the most important part of any dish. To roast a whole duck, you need coarse salt, freshly grounded black pepper, one onion and one lemon quartered and some spices to season it.
- Preheat your oven to 200 degrees Celsius.
- Remove giblets and neck from the cavity, and keep it aside for other use
- Rinse the whole duck with cold water and dry it with paper towels
- Cut the excess fat from the cavity
- Using a fork or knife, slightly prick the duck all over
- Apply generous amount of salt, pepper and spices in the cavity and squeeze a lemon
- Place the quartered onions and lemon in the cavity and truss the legs, using butcher’s string.
- Make shallow cuts in such a way that you do not slice the meat into pieces. Use a paring knife to make the cuts on breast and legs.
- First roast the whole duck breast side up for about 25 minutes and then turn it over. Let the back side roast for another 25 minutes and again turn the breast side up
- After 25 minutes, check the internal temperature by placing the thermometer at the thickest part of the thigh.
- If it reads 74 degrees Celsius, baste the roast with some duck fat and let is cook for another 15 minutes
- Remove the roast and drain the liquid if any before cutting it
Using Duck Fat
When you remove the oven pan, you’ll notice some fat at the bottom of the tray. Pour the liquid into a container and let it cool down. Once it is cool, the duck fat will come up and the juices will settle down. You could use the juices to make sauce and store the fat for making other dishes.