A Brit in Texas. That’s exactly how I do the duck. Wife and I are 81 and we do a duck for Christmas. I actually rub some flour into the skin as well as the salt.
Thank you for the no nonsense process on cooking one of these birds. It will be my first and have seen so many crazy methods. Oh and BTW the potatoes look awesome.
Excellent cooking tips for roast duck and potatoes, Justine. You kept this as simple as possible without too many additional spices or ingredients. Keep up the good work.
This recipe is just perfect! No fancy techniques and the result is just divine.i just skipped the whole gravy part as I'm not that big of a fan and instead I made a sauce with Dijon mustard, honey and fresh orange juice. Everyone loved it!
Absolutely love your expression 'if you can cook a chook you can cook duck' greetings from Ireland.. It's Easter Sunday tomorrow and I have a beautiful duck lined up, didn't know what to do with it but now I do thanks to you :)
This turned out really well! My family loved it! And the potatoes! OMG! Thanks for doing this! By the way, what is the brand and size of your roasting pan. I have a cheap one and looking to upgrade and yours looks incredible. I had to squeeze the potatoes into mine. I like the idea of just four legs.
Justine, this really was the perfect recipe for my first roast duck. I did let it dry brine in my fridge for 4 days, and from there followed your recipe. It was better than I imagined it was going to be. I was happy to share it with some dear friends . . . made them both gorgeous plates filled with roast duck, potatoes, onion and I roasted baby carrots and a side of creamed spinach. Gorgeous, delicious . . . heavenly. You are right . . . it's easy. Thanks again so much! Wishing you a Very Happy Holiday Season. Stay Strong, Be Well, Keep Safe.
This sounds awesome. I am making one today (Jan 2) for the first time ever...I dont have a roasting pan and Im not sure what Im doing, but I followed her directions as well. Its in the oven currently. Hope it comes out good!
@@baileyanderson244 If you followed her recipe it will be great Bailey!! I brined mine for 4 days and will do that going forward. ENJOY!! I am envious . . . duck is rich and indulgent and addictive.
@@robertbeining141 I havent had duck for years and years, I kind of dont remember how it even tastes, but I wanted to change up dinner for the new year!! I smell it cooking and it smells awesome! Thank you for your reply!
@@baileyanderson244 So how was it Bailey? If you didn't do so, next time let it dry brine in your refrigerator for about 4 days. If you need advice on that, write me back and will happy to instruct. Stay Strong, Be Well, Keep Safe, Cook and Eat On and On And On!
@@robertbeining141 It came out really good! I just need to work on presentation, lol. I liked it and would like to cook one again. Also made the roasted potatoes in the fat. Very good!
I had a crack at it today. The spuds amazing, as was the duck. The onions a bit frazzled after 1hr 40 at 190º. Maybe my oven’s a hot one? Amazing flavours though, and that gravy is divine. Love your videos. :)
Perfect! Nice and simple, the way it should be. And most importantly the skin looks crispy! I've seen so many videos with soggy looking roast duck skin.
As an American I would like to point out (I think) her temp is in Celsius (or I hope so at 195). I would suggest ~400 myself, but I hate to wait. :) ( 195C = ~385F )
Use a potato masher and press potatoes lightly to flatten them. You can use another method. Drain water after boiling potatoes. Cover the pot with lid and holding the lid shake the pot with potatoes a few times.
@Freddy K I usually just swish mine around the collander after drainig them (you need a s/steel colander for this, plastic one won't work). Did you try this recipe? I'm goin to try it in the next few days, sans the gravy, not a big fan. I'll add some parsnip to the potatoes, love them and they work well in tandem tastewise.
Hey Justine! You are my go to girl for all things Duck (or Canard as your mum would say). I love the flavor of duck and feel a little less secure if I don't have a duck in my fridge or freezer. Stay safe and test negative. Cheers!
kandice lenare - no, because salt disinfects absolutely everything. It’s why Salts, those big pots for salt that you reach into during cooking, evolved. You can safely reach in, grab a pinch or three, and it’s fine.
Does your oven have burner above and below? Mine only has one down under (oh, haha,I just love my silliness) but my duck after twenty insets my duck was white. Always a disappointment.
just harvested a duck from the ones i have been rasing and will be the first duck meat i have eaten. was hard to kill something that eats right out of your hand
looks good but I'm going to get my skin a little more crisp. Also just cooking half or almost half of the duck so one leg and up to the breast. I'll probably go with about high heat to start maybe around 350-375 for first hour then reduce to about 250 and monitor the IT to about 165.
Please reply my question. I didn’t see that you scored the duck. Every site that I go on, says to score. Did I miss something. Thank you for your time.💖🙋
@@eagletlonglegs5234 lets see your cooking show then. I'm sure she can cook far better than you. Some people like the skin, some don't. That's life! You do realise that letting too much fat run out will risk making the duck meat dry?
this looks great. Too bad where I live every single (and I mean every single) duck "producer" overfeeds the birds so much there's literally almost a kilo of fat on them. This makes cooking the duck so that the skin is crispy and the meat isn't dry and tough almost impossible. I mean, it probably is possible but I don't know the technique. All videos I find on youtube feature skinny ducks with minimal fat. Oh well
I certainly do. Duck is extremely fatty, and poking tiny holes all over the duck allows the fat to render more effectively. It makes the skin more crispy as well. Duck fat is great to fry potatoes.
room temp, salt, pepper, thyme
374°F for 20 minutes
add onions and boiled potatoes
same temp for 1 hour
toast potatoes every 20 minutes
deglaze, then add stock, duck juice, venigar
A Brit in Texas. That’s exactly how I do the duck. Wife and I are 81 and we do a duck for Christmas. I actually rub some flour into the skin as well as the salt.
This recipe is the best I’ve ever seen! I served it Christmas Day and everyone loved it. Thank you so much !!!
Thank you for the no nonsense process on cooking one of these birds. It will be my first and have seen so many crazy methods. Oh and BTW the potatoes look awesome.
"Duck fat. Makes all the difference." - John Wick 2
Excellent cooking tips for roast duck and potatoes, Justine. You kept this as simple as possible without too many additional spices or ingredients. Keep up the good work.
Loved this. So simple. So delicious.
Looks delicious! Thank you for sharing this recipe!
Fanbloodytastic
Thanks Justine, best recipe I’ve seen for a duck and very well described. Mouth watering!!!
This recipe is just perfect! No fancy techniques and the result is just divine.i just skipped the whole gravy part as I'm not that big of a fan and instead I made a sauce with Dijon mustard, honey and fresh orange juice. Everyone loved it!
What a wonderful presentation! Beautiful roasted duck, and all the instructions to the point.
that looks absolutely fantastic.......as you do. Cheers
Absolutely love your expression 'if you can cook a chook you can cook duck' greetings from Ireland.. It's Easter Sunday tomorrow and I have a beautiful duck lined up, didn't know what to do with it but now I do thanks to you :)
What _is_ a chook? Asking because 🇺🇸
@@UnprofessionalProfessor it's a chicken 🐔 😁
@@justineokane7527 Thank you!
This turned out really well! My family loved it! And the potatoes! OMG! Thanks for doing this! By the way, what is the brand and size of your roasting pan. I have a cheap one and looking to upgrade and yours looks incredible. I had to squeeze the potatoes into mine. I like the idea of just four legs.
She’s amazing!
Super!!! Loved it.
Justine, this really was the perfect recipe for my first roast duck. I did let it dry brine in my fridge for 4 days, and from there followed your recipe. It was better than I imagined it was going to be. I was happy to share it with some dear friends . . . made them both gorgeous plates filled with roast duck, potatoes, onion and I roasted baby carrots and a side of creamed spinach. Gorgeous, delicious . . . heavenly. You are right . . . it's easy. Thanks again so much! Wishing you a Very Happy Holiday Season. Stay Strong, Be Well, Keep Safe.
This sounds awesome. I am making one today (Jan 2) for the first time ever...I dont have a roasting pan and Im not sure what Im doing, but I followed her directions as well. Its in the oven currently. Hope it comes out good!
@@baileyanderson244 If you followed her recipe it will be great Bailey!! I brined mine for 4 days and will do that going forward. ENJOY!! I am envious . . . duck is rich and indulgent and addictive.
@@robertbeining141 I havent had duck for years and years, I kind of dont remember how it even tastes, but I wanted to change up dinner for the new year!! I smell it cooking and it smells awesome! Thank you for your reply!
@@baileyanderson244 So how was it Bailey? If you didn't do so, next time let it dry brine in your refrigerator for about 4 days. If you need advice on that, write me back and will happy to instruct. Stay Strong, Be Well, Keep Safe, Cook and Eat On and On And On!
@@robertbeining141 It came out really good! I just need to work on presentation, lol. I liked it and would like to cook one again. Also made the roasted potatoes in the fat. Very good!
There must be 5,000 ways to cook potatoes; but not a single one of them beats this way. Roast spuds in duck fat: life doesn't get better than this.
Great video love it def trying this
Great video. I do love roast duck. Such a treat.
I had a crack at it today. The spuds amazing, as was the duck. The onions a bit frazzled after 1hr 40 at 190º. Maybe my oven’s a hot one? Amazing flavours though, and that gravy is divine. Love your videos. :)
Delicious recipe! I could almost grab a bite; through the tube! lol Thank you so much! I made one for Christmas and everyone loved it!
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Thanks I had not prepared a duck.in ages and wanted to keep it simple yet delish. 😊
Best ever! Thank you.
Made this today. AMAZING!
she just straight up grabbed the raw duck then put her hand inside the salt container
Lol
Perfect! Nice and simple, the way it should be. And most importantly the skin looks crispy! I've seen so many videos with soggy looking roast duck skin.
My mouth is watering. I want it NOW!!! Going to the international market in the morning
I've never roasted a duck. I am excited about this thanksgiving and after watching several videos this one looked the best!
I agree.
About to do it!!!! Never had it in my life!!!
I'm making it exactly as she shows as I type this, she's fantastic at expressing how good it must be and has convinced me it'll be good...
Absolutely love it thank you
Before you put the duck in the oven Pour boiling water over the skin and you will get crispy skin 💯
I’ve followed instructions in this video. I had the best duck. Potatoes, onion, garlic were also great. Didn’t need any souse.
Thank you. I'll try it today.
As an American I would like to point out (I think) her temp is in Celsius (or I hope so at 195). I would suggest ~400 myself, but I hate to wait. :) ( 195C = ~385F )
GrumblingGrognard thank you so much I was very confused at first 👏😂 I love you
385 Fahrenheit = 196.11111111111 Celsius
400 °F 204.44 °C
Pribably! I cook mine @ 350 degrees, for 2 hours!
I'm Canadian and use both, so it was very confusing. Thank you.
Considering she's Australian and it's an Australian show and Australia uses the metric system, it really wasn't confusing at all. 🤷♂️
Delicious!!! I made a few mistakes, but I learned for next time
looks delicious, I was cringing when you used those metal tongs on that beautiful coated roasting pan though. great Sunday dinner
ikr i figured she must have been using coated tongs but i was not sure because of the scraping sound
im making this tomorrow it looks good
Beautiful!!!
This looks amazing roast duck recipe
Looks simple enough for me
Thank you
Can you wrap the duck with foil in the oven or will it make the skin not able to get crispy I was told that if u put foil it will help lee it tender ?
1st cover it with parchemnt paper then foil
Nice tips.
How did you rough up the potatoes when they came out after boiling them? What kind of method did you use to do that?
Use a potato masher and press potatoes lightly to flatten them. You can use another method. Drain water after boiling potatoes. Cover the pot with lid and holding the lid shake the pot with potatoes a few times.
@Freddy K I usually just
swish mine around the collander after drainig them (you need a s/steel colander for this, plastic one won't work). Did you try this recipe? I'm goin to try it in the next few days, sans the gravy, not a big fan. I'll add some parsnip to the potatoes, love them and they work well in tandem tastewise.
Looks superb smell it from here.
Looks amazing! Metal tongs on a non stick though?
def a faut pas
Well done. Beautiful woman!
Mmmmm! Gravvvvvy!
How long did you boil the potatoes? Will any potato do?
Red potatoes and boil them for 2 hours.
Hey Justine! You are my go to girl for all things Duck (or Canard as your mum would say). I love the flavor of duck and feel a little less secure if I don't have a duck in my fridge or freezer. Stay safe and test negative. Cheers!
Making this tommorow for Easter
Where can we buy the tray and rack? BTW - that sauce looks so delicious!
Any high end dept. store. William Sanoma, most likely Crate & Barrel. KOHLS, Bed Bath & Beyond. Oh, Amazon..
bunnings
These damn odriscolls
Which style Port wine are you using? Ruby, Tawny, or Muscat? Looks like Muscat but will any of the three work just as well?
Yummy
The most difficult part is cutting up. Do you ave any tips?
How long to rest for?
Both are delicious. I mean the duck and potatoes.
Tasty-looking bird ;)
How long do I keep it in the fridge to dry out?
7 days
Wonderful God Bless You Abundantly
is oven temperature for a fan-forced ?
good question
kandice lenare - no, because salt disinfects absolutely everything. It’s why Salts, those big pots for salt that you reach into during cooking, evolved. You can safely reach in, grab a pinch or three, and it’s fine.
what about seasoning under the skin like you would a turkey or chicken?
That made me hungry
Does your oven have burner above and below? Mine only has one down under (oh, haha,I just love my silliness) but my duck after twenty insets my duck was white. Always a disappointment.
Thank you for idea! And hello from Ukraine!
How long did you boil the potatoes?
Add potatoes to all ready salted boiling water for about 10 minutes.
About 2 hours
just harvested a duck from the ones i have been rasing and will be the first duck meat i have eaten. was hard to kill something that eats right out of your hand
Aw 😪
I need an update on how this went for you psychologically and taste-wise
Could someone please write what is she using at 4:51 on this video ?
Two of my faves in one TH-cam. Food and Australian/New Zealand women.
No seasoning 😂😂😂
Making tonite
I never had duck I want to try it I'm just I need to build the courage up to make it I can do chicken so I hope I can do duck
Duck Beats the Hell out of Chicken
looks good but I'm going to get my skin a little more crisp. Also just cooking half or almost half of the duck so one leg and up to the breast. I'll probably go with about high heat to start maybe around 350-375 for first hour then reduce to about 250 and monitor the IT to about 165.
My duck was very tasty but it was really tough! What did I do wrong?
I would use garlic salt instead...
she gave those potatoes 4 whole cracks of pepper
🔥🦆🔥🦆🔥🦆🔥🦆
It can be eaten with rice.
2kg duck!?!? That's only a _duckling!!!_
Please reply my question. I didn’t see that you scored the duck. Every site that I go on, says to score. Did I miss something.
Thank you for your time.💖🙋
Carrie Karon either score or poke a bunch of small holes in the skin. Definitely do one or the other.
Definitely both poke the skin and also run your fingers or the handle of a wooden spoon under the skin. This bitch can’t cook.
@@eagletlonglegs5234 lets see your cooking show then. I'm sure she can cook far better than you.
Some people like the skin, some don't. That's life! You do realise that letting too much fat run out will risk making the duck meat dry?
@@eagletlonglegs5234 You're bad, Eaglet...😂😂😂
It will still render due to the high heat
ok I love you now
Small amount of sauce though!
What’s a chook?
I’m assuming you’re talking about 190 Celsius?
What's the recipe salt lol?
this looks great. Too bad where I live every single (and I mean every single) duck "producer" overfeeds the birds so much there's literally almost a kilo of fat on them. This makes cooking the duck so that the skin is crispy and the meat isn't dry and tough almost impossible. I mean, it probably is possible but I don't know the technique. All videos I find on youtube feature skinny ducks with minimal fat. Oh well
Dear Tex, Try looking up how to RENDER DUCK. I find it easier is to score (Cut only into the skin) the breast with a 1" diamond pattern.
Nice instruction but not borrowing your Maldon duck-flavoured sea salt :)
Burn
FATHER, NOOOOO
Link to the recipe: everydaygourmet.tv/recipes/classic-roast-duck-and-potatoes/
Thank you
wow! you can watch this with the sound off...
What is a chook lol
190 C or F?
What is a "chork"?
A cross between chicken and pork
40 Minutes per Kg ,,,,,,,,,, the rule for oven timing
I've seen people poke the duck skin (not all the way to the meat) so that more of the fat renders...has anyone ever done this?
CreativityWithStamps yes you can do that. Or do criss cross diamond shaped slices in the skin.
I certainly do.
Duck is extremely fatty, and poking tiny holes all over the duck allows the fat to render more effectively. It makes the skin more crispy as well.
Duck fat is great to fry potatoes.
I do this !!!
Wtf is pot?