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Duck: Basic Recipes

You don't have to be a super chef to prepare a duck; it tastes terrific when grilled, roasted, and sauteed.

It is easy to prepare duck at home and you don't have to worry about fancy trimmings and sauces (although those are nice, too). Before you graduate to Peking or Crispy duck, try these basic recipes.

A few notes before you begin:
-Always make sure the meat is thoroughly thawed.
-If thawing in microwave, transfer to preferred cooking surface immediately. Uneven warming can result in bacteria formation.

Pan Roast Method:

Quarter the duck and marinate for at least two hours in salt, pepper, and worcestershire. Use a non-stick skillet. Place the skin side down and cover the skillet. Use medium to high heat and simmer for one hour. Turn, cover, and cook for one more hour or until temperature has reached at least 160 degrees. Remove skin before serving.

Oven Roast Method:

Remove giblets. Pluck any remaining pin feathers and trim away fat from openings. Preheat oven to 500 degrees. Place duck in roasting pan filled with one cup of water or stock. Cook for 30 minutes and lower oven temperature to 350 degrees. Continue roasting until internal temperature has reached 170 degrees (15-20 minutes per pound). Drain cavity and let sit for half an hour.

Sateeing, Grilling, Broiling:

Cut duck breast into steak-sized pieces/thicknesses. Cook for 5 minutes on each side or until just pink. Be sure internal temperature reaches at least 160 degrees.


Duck is great in the wok. Prepare as you would chicken - in thin strips. Fry for no more than three minutes.

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