Thrice Cooked Duck
(Named because you Blast, Slow Roast, and Broil them!!!)
Yield 4-8 Dinner Servings
2 LONG ISLAND 4-5 LB DUCKLINGS
1 TBSP MUSHROOM SOY
Dry Seasonings Mix
1 TSP CRACKED BLACK PEPPER
1 TSP WHITE PEPPER
1 TSP GROUND CAYENNE PEPPER or 1 TSP of RED PEPPER FLAKES
1 TSP KOSHER SALT
1 TSP FRESH GROUND NUTMEG
2 TBSP SPANISH PAPRIKA
1/4 CUP GRANULATED GARLIC
1 TBSP WHOLE THYME LEAVES
1 MEDIUM SIZED ONION (Quartered)
1 FRESH GARLIC POD (Halved)
1 LARGE FRESH ORANGE (Halved)
Preheat oven to 500F or highest setting. Wash ducks and remove giblets and necks (Reserve for stock). Rub the exterior of the ducks with the mushroom soy. Place on a rack with a pan below and blast ducks in oven for 30 minutes. (See top picture). This will remove most duck fat while not cooking the ducks. Reserve duck fat for Yorkshire pudding (See Recipe), allow ducks to cool to room temperature. (about 30 minutes)
Reduce oven setting to 275F. Meanwhile, massage duck skin with dry seasonings mix. Also sprinkle the inside of the ducks and stuff ducks with ingredients. Place ducks breast side up on a rack. Roast for 3-1/2 hours, test for doneness. A good indication is there should be no blood in the juices of the cavity or joints. (See pic above)
Remove ducks and cool to room temperature. (About 30 minutes) Remove stuffing ingredients and use for Duck Stock.
Debone ducks by splitting ducks lengthwise along backbone and breast. With a sharp filet knife, separate meat from ribcage, remove wing tips. Remove wing and leg bones by holding skin and twisting the bone, then pull outward.... You will be surprised at how easy this is!! Reserve bones for Duck Stock or demi glaze. (See Recipe) Duck should be in two pieces with skin attached to meat.
When ready to serve, broil ducks skin side up for 5-7 minutes or until skin turns to graton (that's cracklings). Serve Immediately.
Serve Thrice Cooked Duck with Duck Yorkshire Pudding. Top both with Duck Demi Glaze and optional Southern pecan halves.
This recipe is fantastic for family Christmas and Easter Holiday Feasts.
This is the recipe that I cook my ducks for Duck Gumbo and other dishes.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
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Revised: March 20, 2017
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