Marie-Claude Gracia’s Roast Duck

Marie-Claude Gracia’s Roast Duck requires approximately 2 hours from start to finish. One portion of this dish contains roughly 31g of protein, 88g of fat, and a total of 1063 calories. For $2.16 per serving, you get a main course that serves 4. 9 people were impressed by this recipe. A mixture of garlic, olive oil, egg, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Leites Culinaria. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is solid. Similar recipes include Marie's Roast Chicken, Marie's Easy Slow Cooker Pot Roast, and Beijing Roast Duck (Peking Duck Pancakes) and Merlot Wine Pairing #WinePW #MerlotMe.

Servings: 4

Preparation duration: 40 minutes

Cooking duration: 80 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat the oven to 475°F (245°C). Measure out a piece of aluminum foil large enough to wrap around the duck, and set it aside.2. Trim away any excess fat from the duck. Season the cavity of the duck with salt and pepper.3. While the oven is preheating, place the bread crumbs on a baking sheet and toast them in the oven until golden, about 10 minutes, stirring them once or twice so they are evenly toasted. Remove from the oven and let cool to room temperature.4. Melt the fat in a medium-size heavy saucepan and over medium heat. Add the garlic and shallot and cook, stirring, until they are softened and beginning to turn translucent, about 5 minutes. Remove from the heat.5. Mince the parsley. Mince the duck liver.6. In a medium-size bowl, whisk together the egg and the crème fraîche. Add the liver, the garlic and shallot, and the parsley. Using your hands, add the bread crumbs, breaking up any clumps as you do; Mix well. Season to taste with salt and pepper.7. Place the stuffing in the cavity of the duck, gently pressing if necessary to fit it all in. Close the duck, skewering the flaps of skin over the opening. You may truss the duck if you like, though it is not necessary.8. Place the duck, breast side down, in a roasting pan and roast just until golden on top, 10 to 12 minutes. Turn it on one side and roast for 10 minutes. Remove the duck from the pan with a pair of tongs and then carefully pour the fat out of pan. Repeat on the other side for 10 minutes, and then turn the duck on its back (breast side up) and continue roasting until the duck is cooked to your liking, an additional 20 to 35 minutes. You can test the duck by pressing on the breast meat — if it is firm with just a bit of spring, it is cooked through. If it is still rather springy, it will be quite rare. If you like the breast meat rare, remove it from the oven immediately. If you like the meat more cooked but still pink, roast it an additional 10 minutes. The duck will take 1 to 1 1/4 hours to roast (a thermometer inserted into the fleshy part of the thigh should register 180°F (80°C).9. Transfer the duck to the reserved aluminum foil, back side down, and season it generously with salt and pepper. Turn it over and season the other side. Then enclose it loosely in the aluminum foil and let it rest for 10 to 15 minutes before serving.10. To serve, carve the duck and transfer the pieces to a warmed serving platter. Scoop the stuffing from the cavity, and arrange it nicely on the platter.

 

Step by step:

1. Preheat the oven to 475°F (245°C). Measure out a piece of aluminum foil large enough to wrap around the duck, and set it aside.

2. Trim away any excess fat from the duck. Season the cavity of the duck with salt and pepper.

3. While the oven is preheating, place the bread crumbs on a baking sheet and toast them in the oven until golden, about 10 minutes, stirring them once or twice so they are evenly toasted.

4. Remove from the oven and let cool to room temperature.

5. Melt the fat in a medium-size heavy saucepan and over medium heat.

6. Add the garlic and shallot and cook, stirring, until they are softened and beginning to turn translucent, about 5 minutes.

7. Remove from the heat.

8. Mince the parsley. Mince the duck liver.

9. In a medium-size bowl, whisk together the egg and the crème fraîche.

10. Add the liver, the garlic and shallot, and the parsley. Using your hands, add the bread crumbs, breaking up any clumps as you do;

11. Mix well. Season to taste with salt and pepper.

12. Place the stuffing in the cavity of the duck, gently pressing if necessary to fit it all in. Close the duck, skewering the flaps of skin over the opening. You may truss the duck if you like, though it is not necessary.

13. Place the duck, breast side down, in a roasting pan and roast just until golden on top, 10 to 12 minutes. Turn it on one side and roast for 10 minutes.

14. Remove the duck from the pan with a pair of tongs and then carefully pour the fat out of pan. Repeat on the other side for 10 minutes, and then turn the duck on its back (breast side up) and continue roasting until the duck is cooked to your liking, an additional 20 to 35 minutes. You can test the duck by pressing on the breast meat — if it is firm with just a bit of spring, it is cooked through. If it is still rather springy, it will be quite rare. If you like the breast meat rare, remove it from the oven immediately. If you like the meat more cooked but still pink, roast it an additional 10 minutes. The duck will take 1 to 1 1/4 hours to roast (a thermometer inserted into the fleshy part of the thigh should register 180°F (80°C).

15. Transfer the duck to the reserved aluminum foil, back side down, and season it generously with salt and pepper. Turn it over and season the other side. Then enclose it loosely in the aluminum foil and let it rest for 10 to 15 minutes before serving.1

16. To serve, carve the duck and transfer the pieces to a warmed serving platter. Scoop the stuffing from the cavity, and arrange it nicely on the platter.

Nutrition Information:

covered percent of daily need