Christmas duck recipes | Jamie Oliver poultry recipes (2024)

FAQs

How does Jamie Oliver cook a duck? ›

Place duck on the rack and put in the oven. Roast for 20 minutes, then turn down the oven to 180C/350F. The total roasting time (including the initial 20 minutes) should be 40 minutes per 1 kg / 20 minutes per 1 lb of duck. To check if it is done, insert a skewer into the part where the leg meets the breast.

McCormick Culinary Poultry Seasoning is ideal for all your favorite chicken, turkey and duck recipes, but also adds delicious flavor to sauces, stuffing and casseroles.

The journey towards perfectly roasted or baked duck breast entails commencing with a searing process. This initial step sets the foundation for achieving the ideal oven-roasted duck breast—a tantalizingly golden and crisp exterior juxtaposed with a succulent, flavorful interior.

Using a fork, prick the skin all over without piercing the meat; season with salt and pepper. Place duck on a rack set in a roasting pan and transfer to oven; roast for 40 minutes. Reduce heat to 400 degrees and continue roasting until juices run clear when thigh is pierced, about 30 minutes more.

Always Brine Ducks and Geese

Soaking waterfowl in a saltwater solution replaces blood with brine. The process also adds flavor and moisture. Once brined in the refrigerator for 12 to 24 hours, the meat will be paler in color, giving it less of a livery look and more the appearance of domestic meat.

Drain and toss with the chilli, sesame oil, lime juice, coriander leaves and some seasoning. Serve with the duck. If you are going to eat the duck immediately, roast it for 2 hours as described above, then turn the oven temperature up to 200°C/400ºF/gas 6 and cook for another 15 minutes.

Halve the clementine and place in the cavity, then sit the duck directly on the bars of the oven, with the tray of onions and giblets underneath to catch the tasty fat. Roast for 2 hours, or until the duck is crispy and cooked through, turning the onions occasionally to prevent them from catching.

Place duck breasts, skin side down, in a large, cold sauté pan. Place pan over low to medium-low heat. To keep the edges from curling up, press duck breasts down with the help of a smaller sauté pan or cooking weight. After about 5 minutes, the fat should begin to gently bubble.

What spices go well with duck? ›

Combine the smoked paprika, garlic powder, cumin, chili powder, five spice powder, dry mustard and some salt and pepper in a bowl. Using a sharp knife, score the skin of the duck so it has a 1/4-inch diamond pattern. Rub the spice mixture all over the duck.

Duck breast fillets can be brined for six to 12 hours. If you're short on time, just a few hours in the brine will always help. Once brined, give your ducks a rinse with cold water, pat dry and start your favorite recipe.

No! Bouillon is dehydrated chicken stock. It can contain some or all of the seasonings we use here, but it also contains meat, vegetables, salt and fat. While you can add bouillon powder to your poultry seasoning and vice versa, do not substitute one for the other!

Ducks are generally roasted uncovered and usually do not need to be basted with fats. Cook for 20–30 minutes to brown, then reduce heat to 190°C for the remainder of the cooking period. Allow 30–45 minutes per kilogram, according to age and size.

Tips & Techniques > Cooking Duck to Medium-Rare

When properly handled, duck can be served pink. A duck breast that is cooked well done will be too tough, as opposed to being cooked to medium rare. If you are squeamish about eating undercooked duck, make sure to cook it to 165° F (74° C).

Pan-searing: Duck breasts can be pan-seared for a crispy exterior and juicy interior. Preheat a cast iron skillet over medium heat and place the duck breasts skin-side down. Cook for 6-7 minutes per side, using a thermometer like Chefstemp to ensure that the internal temperature reaches 63°C (145°F) for medium-rare.

Chicken or vegetable broth works well. You can add aromatics like onions, carrots, celery, and herbs to enhance the broth's flavor. Simmer, Don't Boil: Place the duck in the simmering broth, and make sure the liquid covers the duck completely. Simmering, rather than boiling vigorously, is key to achieving tender meat.