Roasting a whole duck is actually easy but can be a fancy dinner for any special location, such as holidays and yeah, Christmas.
This recipe is not FRENCH, not CHINESE, but definitely Asian-My style. So, use soy sauce, of course, sweet, tangy, tender, juicy, delicious roast duck.
This recipe is not CRISPY skin either because we don’t eat the skin anyway. I baste the duck every 15 minutes until the duck is cooked, after 90-minute baking. (The total roasting time is around 150 min, at 350F) So, you’ll get golden skin and tender meat.
The best way to thaw frozen duck is thawing in the refrigerator although it takes up to a few days to complete.
This method can be thawed while keeping the flavor since the frozen meat is thawed with less temperature difference between the outside and the core.
Put the frozen duck in a plastic bag or in a container ( I use a bucket) just in case a package is broken or torn.
It also keeps the duck at a safe temperature throughout the thawing process.
So, this recipe requires at least 3 days in advance serving the dinner.
How Long Does The Duck Need In The Oven
Cook the duck at 350 F in an oven throughout the process. (in case cooking 6lb duck.)
Bake a duck, the breast-side up for 30 minutes.
Trun over the duck, the back-side up, cover a roasting pan. Put it back to the oven for another 60 minutes.
After 60 minutes, (the total cooking time so far is 90 minutes,) start basting the duck every 15 minutes.
Bake the duck for another 60 minutes. (the total cooking time is 150 minutes.)
Check the meat temprature and add 20 minutes if needed.
Should You Brine A Duck?
If you don’t like the gamey flavor in duck, you can brine a duck or just soak in water overnight to remove blood from the duck.
Personally, I think brining is not necessary because the nice gamey flavor is the feature of the duck.
If someone wants to reduce the gamey flavor from the duck, eat chicken.
By the way, I did brine a duck in my baking powder solution before, it didn’t work to tenderize the meat. (WOW!), however, it totally removed the gamey flavor that we (my husband and i ) like.
However, rining inside the duck thoughtfully and cutting off the excess fat may help to reduce excess gamey flavor.
Soak Giblets In Water For 30 Minutes And More
Despite I said that you don’t need to brine the duck to reduce the gamey flavor, soak giblets in water before making gravy base.
This process removes blood from the giblets and makes the delicious gravy.
Soak them for 30 minutes or more while changing the water.
You can also use milk or buttermilk instead of water.
Simply, A Japanese Make Golden Whole Roast Duck And flavorful gravy
Roasting a whole duck is actually easy but can be a fancy dinner for any special location, such as holidays and yeah, Christmas. This recipe is not FRENCH, not CHINESE, but definitely Asian-My style. So, use soy sauce, of course, sweet, tangy, tender, juicy, delicious roast duck. This recipe is not CRISPY skin either because we don't eat the skin anyway. I baste the duck every 15 minutes until the duck is cooked, after 90-minute baking. (The total roasting time is around 150 min, at 350F) So, you'll get golden skin and tender meat.
Thaw completely a frozen duck in the refrigerator for 1-2 days.
Remove duck from a bag and cut off excess fat from the body cavity and neck with a pair of kitchen scissors.
Once thawed, rinse inside and outside of the duck thoughtfully.
Remove orange sauce packet (if included), giblets, and neck from the interior. Save them to make a gravy base in a day or the next day.*Orange sauce will be used for a marinade sauce.
With a sharp knife fork, prick the skin all over while pinching the skin with being careful not to pierce the meat.
Marinate The Duck Overnight
Gather all ingredients for marinade sauce.
In a small saucepan, add Japanese sake/ White wine and sugar. Bring it to a boil to dissolve the sugar. Let it cool. (*optional)*The sugar is hardly dissolved in the marinade sauce, you can directly add it to the sauce if you don't have time.
Combine all ingredients except for garlic, ginger, and leeks.
Stuff the garlic, ginger, and leeks/ green onion in the duck.
Marinate the duck with the marinade sauce overnight in a fridge.
Make Gravy Base
Soak giblets in water for 30 minutes to remove blood, while changing the water occasionally.
In a pot, add giblets& neck, sliced onion, Japanese sake/ White wine, and enough water to cover stuff.
Bring the water to a boil, add chicken bouillon. Cover with a lid, and simmer it for 2 hours.
Cook The Duck
Preheat an oven to 350F (180C).
Remove the duck from the marinade sauce, and remove excess sauce. *Pat drying is not necessary, but make sure to remove excess sauce from the inside of the duck.
Rub/ sprinkle the duck with the fresh ground black pepper.
Place the duck on a rack in a roasting pan breast-side up.
Place the roasting pan in the oven.
After 30 minutes, turn over the duck, the back-side up. Cover it with aluminum foil.
After 60 minutes, remove the foil. Start basting the duck from drippings and fat in the roasting pan, every 15 minutes. *Add 1 cup of the marinade sauce to the juice before starting basting. *You can keep adding the marinade sauce if desired.
Cook the duck for another 150 - 180 minutes.
When the internal temperature reaches 180F at the thickest part of the leg and thigh joint, remove the duck from the oven.
Transfer duck to a cutting board and rest it for a while covering it with aluminum foil.
Reheat the gravy base.
Remove the onion and giblets & the neck.
Remove the excess fat from drippings and fat in the roasting pan after cooking the duck.
Add the juice to a gravy base.
Mix flour/ starch and water in a jar, shake well.
Allow the gravy to simmer and thicken.
*1) You can use ground garlic. Grate 2 garlic cloves when using ground garlic. *2) You can use 1 tsp of ground ginger.
Save the duck fat (just before blasting) from roasting as it has a lot of flavors and it's great for roasting/ double-fry potatoes.