Mohamed Shili This delicious Julia Child roast duck recipe is crispy on the outside and tender inside, making it perfect for a special dinner. It’s surprisingly simple, with just a few ingredients, and the slow simmering ensures juicy, flavorful meat. Serve it with your favorite sides for a restaurant-quality meal at home!
Ingredients Needed
- 2 ducks (5 to 5 ½ lbs each), innards and wing tips removed
- 6 quarts (24 cups) chicken broth
- 1 tablespoon kosher salt (plus 1 teaspoon for seasoning)
- 1 teaspoon freshly ground black pepper
How To Make Duck Recipe
- Prepare the Ducks: Unwrap the ducks and let them sit at room temperature for 20 minutes. Prick the skin with a fork, avoiding the meat, to help the fat render during cooking.
- Simmer the Ducks: In a large stockpot, bring the chicken broth and 1 tablespoon of kosher salt to a boil. Carefully lower the ducks into the pot. If needed, add hot water to fully submerge them. If the ducks float, place a plate on top to keep them submerged. Bring back to a boil, then reduce heat and simmer for 45 minutes.
- Prepare for Roasting: Skim some duck fat from the stock’s surface and coat the bottom of a large roasting pan (14x18x3 inches). Remove the ducks from the stock, letting excess liquid drain. Place them in the roasting pan, pat the skin dry with paper towels, and season with 1 teaspoon salt and the black pepper. Let them sit for 30 minutes to dry the skin further.
- Roast the Ducks: Preheat the oven to 500°F. Ensure your oven is clean to prevent smoking. Roast the ducks for 30 minutes, until the skin is crisp and golden.
- Rest and Serve: Remove the ducks from the oven and loosely cover with foil. Let them rest for 20 minutes before carving and serving warm.
Recipe Tips
- Prick the Skin Properly: Use a fork to gently prick the duck’s skin without piercing the meat. This helps the fat drain while cooking, making the skin extra crispy.
- Fully Submerge the Duck: When simmering, make sure the duck stays fully covered in broth. If needed, place a plate on top to keep it submerged for even cooking.
- Pat the Skin Completely Dry: Before roasting, dry the duck skin very well with paper towels. This ensures a crispy texture when it bakes.
- Use Duck Fat for Roasting: Skim off some duck fat from the broth and coat the roasting pan with it. This prevents sticking and adds extra flavor.
- Let the Duck Rest: After roasting, cover the duck with foil and let it rest for 20 minutes. This keeps the meat juicy and makes carving easier.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover duck in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap leftover duck tightly in plastic wrap and place it in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat leftover duck in a 400°F oven for 15 minutes to crisp up the skin. For smaller portions, use an air fryer at 375°F for 5-7 minutes or a skillet over medium heat for 5 minutes to keep it juicy. Avoid microwaving to prevent soggy skin.
Nutrition Fact
Serving Size: 1 serving (140g)
- Calories: 281
- Total Fat: 15.7g
- Saturated Fat: 4.5g
- Cholesterol: 76mg
- Sodium: 63mg
- Potassium: 204mg
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 32.9g
More Julia Child Recipes:
- Julia Child Duck A L’Orange
- Julia Child Chicken Mushroom Cream
- Julia Child Aspic Recipe
- Julia Child Omelette Recipe
- Julia Childs Crepe Suzette
- Julia Child Bruschetta Recipe
Julia Child Duck Recipe
Description
This delicious Julia Child roast duck recipe is crispy on the outside and tender inside, making it perfect for a special dinner. It’s surprisingly simple, with just a few ingredients, and the slow simmering ensures juicy, flavorful meat. Serve it with your favorite sides for a restaurant-quality meal at home!
Ingredients
Instructions
- Prepare the Ducks: Unwrap the ducks and let them sit at room temperature for 20 minutes. Prick the skin with a fork, avoiding the meat, to help the fat render during cooking.
- Simmer the Ducks: In a large stockpot, bring the chicken broth and 1 tablespoon of kosher salt to a boil. Carefully lower the ducks into the pot. If needed, add hot water to fully submerge them. If the ducks float, place a plate on top to keep them submerged. Bring back to a boil, then reduce heat and simmer for 45 minutes.
- Prepare for Roasting: Skim some duck fat from the stock’s surface and coat the bottom of a large roasting pan (14x18x3 inches). Remove the ducks from the stock, letting excess liquid drain. Place them in the roasting pan, pat the skin dry with paper towels, and season with 1 teaspoon salt and the black pepper. Let them sit for 30 minutes to dry the skin further.
- Roast the Ducks: Preheat the oven to 500°F. Ensure your oven is clean to prevent smoking. Roast the ducks for 30 minutes, until the skin is crisp and golden.
- Rest and Serve: Remove the ducks from the oven and loosely cover with foil. Let them rest for 20 minutes before carving and serving warm.
Notes
- Prick the Skin Properly: Use a fork to gently prick the duck’s skin without piercing the meat. This helps the fat drain while cooking, making the skin extra crispy.
- Fully Submerge the Duck: When simmering, make sure the duck stays fully covered in broth. If needed, place a plate on top to keep it submerged for even cooking.
- Pat the Skin Completely Dry: Before roasting, dry the duck skin very well with paper towels. This ensures a crispy texture when it bakes.
- Use Duck Fat for Roasting: Skim off some duck fat from the broth and coat the roasting pan with it. This prevents sticking and adds extra flavor.
- Let the Duck Rest: After roasting, cover the duck with foil and let it rest for 20 minutes. This keeps the meat juicy and makes carving easier.
Julia Child Duck Recipe
