Shredded Roast Duck Recipe (2024)

oh my. So easy and delicious. I patted it dry before seasoning and didn't even have to turn up the heat. We will use the leftovers for lo mein or fried rice or soup or....

Tent the duck loosely with aluminum foil. Also use a larger pan that you'd expect to use.

Any thoughts on how to minimize the splattering of the grease during cooking? My oven always looks a mess afterwards!

What a great recipe. I followed it exactly as written and loved the result. Thanks Sam.

The add half hour at 450 is unnecessary. Crispy skin and tender meat was achieved in 3 hours at 325. Pricking the skin after two hours is essential. Good recipe

Worked well by scoring the duck skin on breast and legs. It helped render the fat and crisp the skin. You can rub salt/pepper and any other rub into the scored skin. Used the bones and bits and made a delicious duck stock which I then used for the NYT French Onion Panade recipe.

This is my go to recipe for roasting duck. I had a sizeable one, so I spatchco*cked it, trimmed excess skin, inverted the rack in my roasting pan and threw onion halves on the rack/under the meat. This made more surface area for crispy skin, and the meat cooked evenly. I tented the sides with foil to capture all the drippings (and save my oven!). The bones will go to soup, the drippings (and cracklings) will be used to make plenty of amazing dishes, and the meat will be used a few ways.

Many many times ......I raise birds ..Peking ducks.toulous geese and turkeys... ditch the barbeque sauce..make homemade mayo with a touch of Spicey mustard ..serve on french bread ..as far as that beautiful butter from the duck or goose ... I render the fat from the birds (ducks and geese) when using such in baking and regular cooking one has taken it to a new level ... in Europe always use for such as well as here..

Turned out perfectly, we did not need to complete the last step for browning but our bird was a bit on the smaller side. Followed a tip from another recipe to add water to the roasting tray to avoid splatter which worked very well. Shredding is a great task for a friend to handle who is eager to assist with getting dinner ready. Using the leftovers to make a stock, we'll see how that turns out!

I use my Oster electric roaster to cook duck. It keeps the grease contained and it is easier to clean afterward compared to using my oven.

My oven is accurate but my duck was over 165 in about three hours. And it was cold to start.

Cooked this exactly as per the recipe to tremendous results. Less fat released than expected and the meat just fell off the bone. Served with pancakes, cucumber, spring onions, and hoisin sauce for a sublime 'Fakeaway' dinner. The giblets and carcass have been put to use to make stock.

This is my go to recipe for roasting duck. I had a sizeable one, so I spatchco*cked it, trimmed excess skin, inverted the rack in my roasting pan and threw onion halves on the rack/under the meat. This made more surface area for crispy skin, and the meat cooked evenly. I tented the sides with foil to capture all the drippings (and save my oven!). The bones will go to soup, the drippings (and cracklings) will be used to make plenty of amazing dishes, and the meat will be used a few ways.

Duck was at 175/180 in less than two hours. It wasn’t seemingly very fatty but weighed in at 5lbs, so I’m not sure what happened. My oven isn’t known for being hot. Next time I’ll watch it more closely; maybe the recipe could suggest checking the temp at the hour mark just to be sure.

Still a great recipe-I add star anise and salt when I let it dry out in the fridge and then a little five spice powder when it roasts. And save the bones for soup or to enrich already made chicken stock and then make congee with it and then.....

I use my Oster electric roaster to cook duck. It keeps the grease contained and it is easier to clean afterward compared to using my oven.

I've had pressed duck in restaurants, with crispy, crackly duck meat. How does one achieve that?

the only negative was that I stabbed myself with the shredding forks. Other than that, a major success!

Absolutely perfect method for roasting duck.

Worked well by scoring the duck skin on breast and legs. It helped render the fat and crisp the skin. You can rub salt/pepper and any other rub into the scored skin. Used the bones and bits and made a delicious duck stock which I then used for the NYT French Onion Panade recipe.

Turned out perfectly, we did not need to complete the last step for browning but our bird was a bit on the smaller side. Followed a tip from another recipe to add water to the roasting tray to avoid splatter which worked very well. Shredding is a great task for a friend to handle who is eager to assist with getting dinner ready. Using the leftovers to make a stock, we'll see how that turns out!

Many many times ......I raise birds ..Peking ducks.toulous geese and turkeys... ditch the barbeque sauce..make homemade mayo with a touch of Spicey mustard ..serve on french bread ..as far as that beautiful butter from the duck or goose ... I render the fat from the birds (ducks and geese) when using such in baking and regular cooking one has taken it to a new level ... in Europe always use for such as well as here..

Some say roasting a duck is difficult work. It is not. It can be messy, though, so make sure you have a roasting pan that can accommodate the enormous amount that renders out of the bird during its roughly four and a half hours in the oven. (Save it for roasting potatoes!) When the meat has cooked, use a couple of forks to shred it, then moisten it with your favorite barbecue sauce, hoisin sauce, gochujang sauce or gravy, and serve with rice or noodles,

The add half hour at 450 is unnecessary. Crispy skin and tender meat was achieved in 3 hours at 325. Pricking the skin after two hours is essential. Good recipe

Any thoughts on how to minimize the splattering of the grease during cooking? My oven always looks a mess afterwards!