2 Cooks in the Kitchen - Crispy Skin Roast Duck
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- เผยแพร่เมื่อ 26 ต.ค. 2020
- Making Crispy Skin Duck with Rosemary Cherry Sauce with 2 Cooks in the Kitchen. We've made this recipe many times and it always delights. In this video I was afraid it was getting overdone so I cooked it 1/2 hour less than usual and it came out great. The meat is moist and succulent and the skin is crackling crispy.
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Ingredients:
One Duck
Garlic
Rosemary
Salt
Pepper
Cherry Sauce:
Duck Fat
One Shallot
Some Garlic
2 Cups Cherries
1 tsp Rosemary
1/2 cup Chicken Stock
1 Tbls Maple Syrup
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About the 2 Cooks
Matthew and Kelly Cook live amongst the Redwoods next to the Pacific Ocean in Northern California. They have a passion for food and wine that they get great pleasure from sharing with others. They have created these videos on their own, at home, to show how easy it is to make delicious and beautiful food in your own home kitchen.
A recent diagnosis of Celiac disease has prompted an emphasis on gluten free recipes. Many of our recipes are naturally gluten free and others are made gluten free with simple substitutions.
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omg i love his hair!!!
I cook duck every year for thanksgiving or Christmas... Thanks for sharing this video. I will be cooking my duck for Christmas dinner. God Bless you and your family. Merry Christmas & happy, blessed and prosperous new 2024!
Hope your dinner comes out amazing! Happy Holidays.
I love slow roasted poultry! It makes such a difference! Never SLOW roasted a duck before, only chicken but will definitely give this a try!
Pardon me as I am drooling. I'm going to be brave and will be cooking this tomorrow for our Holiday meal. Lovely presented with both dark and white meat plating.
I NEVER use garlic from a jar. I can taste the difference. My philosophy of cooking is that one should always use fresh ingredients when possible.
u dnt cook girl
totally agree ... I never ever use garlic from a jar , it doesn't taste as good as fresh.
Your mom came from a jar.
Aren’t you posh 😂
Thank you so much for your spin on cooking duck 🦆 i am definitely going to try it for my 2021 Christmas dinner🎄
That was a great video. Thank you for sharing 💘
Thank you very much!!!! You just saved tomorrow’s party!! Can’t wait to try! Love the shirt!👊🏻
very peaceful cooking , always nice to sip cider ... while cooking. also the reference to wines on the end is a added bonus... need to learn how to match food to wines i will keep watching .
I cooked it today for dinner for my husband, my daughter and son in law and their dog. All loved it!! Best ever finger licking good!! Thank you!
Glad you enjoyed it. This recipe is always a winner for us.
Lovely presentation! Hats off !!
Thank you. This always turns out great.
Brilliant lesson thank you ...
It was very crispy and no fat whatsoever!!
I shall repeat!
I love this video, so down to earth. I hollered when you were accused of kissing some hussy!!!!
I had to watch this again to see when that happened and it made ME laugh too. I wasn't sure who said that and it was me!
Excellent
The best duck roast we’ve ever had!!
Better than 3 star Michelin in Paris-
That looks great! I have a duckling in my freezer I’m going to roast this weekend. I will try your method. 🙂
Hey there, how did it turn out?
It is little hard to attend every hour for 5 hours but the end result were absolutely amazing!
Matthew likes to work a jigsaw puzzle on the kitchen counter for hours so it's easy for him but might not be for everyone.
tyvm!
trying this tomorrow. thank you!
👍💗💗💗💗💗👍Nice
Good to know you use Malden salt! Flakes are better than the large kosher crystals.
One of our favorite food discoveries! Doesn't make our doctor too happy but it really adds something to so many dishes.
I would have liked to see the duck being carved. That can tell you so much.
This was one of our first videos. We've learned a lot in a couple years! We are always happy with out the duck turns out using this method.
We made this for New Year's Eve 2022 and it was fabulous. Skin very crispy and we got a lot of duck fat. The duck took 4.5 hours and it wasn't that difficult to attend to it each hour as there was two of us. We'll have duck each month--Yum!
Yay for duck! There are lots of things to do with leftover duck, too. We've put it on salad and made tacos out of it. That duck fat though! Thanks for watching our video, Cynthia.
five and a half hours! what weight was the duck? I have a 1.8kg duck to cook for xmas day. and I want the meat tender but fat rendered out and skin crispy
Actually it ended up being more like 4 1/2 hours total but it's a very slow roast. It always comes out moist for us. Not sure of the exact weight. They seem to be always about the same size. There is always plenty of fat that comes out and a super crispy and delicious skin.
What should the internal temp be?
When the duck is fully cooked the internal temperature at the junction of the leg and thigh should be 82°C (180°F) and thighs should come apart easily.
How do you a duck
I did mine in an electric roaster twice and it wasn't crispy!
I don't know what the difference between an electric roaster and a gas oven would be but we have never had this method fail. The key is poking the skin to let the fat out regularly.
You said you think it cooks for five hours seriously I'm looking for a recipe I can follow not guess at.
Every time, it's gonna be different. It depends on the size of the duck as well as the capacity of your oven. How hard is it to use a thermometer and your eyes?
Better not cook at all
What I’ve learned overtime is used in the dark first and you let it steam for at least 90 minutes to release anything from inside of it also pat it dry with some salt let that sit for a good hour then you wanna put it in the oven and it’ll get so crispy