Roast duck in oven with rice can be considered a luxury food in many cuisines around the world.
Looking for duck recipe? A legendary dish made easy.
This easy yet impressive recipe makes a complete and filling meal.
It takes a bit of planning but the result worth the wait.
Although roast duck is a symbol of Chinese cuisine. Still be eaten in many other countries like Poland, United States of America, Czech Republic, Indonesia, Singapore, Portugal, France, Egypt, and many other countries.
Duck meat is known to have a tender texture and strong flavour.
It is an excellent source of protein, iron, B vitamins, and monounsaturated and polyunsaturated fats, which are good for you.
This cooking method involves preparing the duck so that the majority of the fat is rendered off, leaving a crispy skin and lean meat.
The rendered duck fat can be saved and used as a healthy fat in cooking.
Why roast duck in oven with rice?
I remember 10 years ago when I made my first roast stuffed chicken in oven. It was a big success for me and I was super proud of myself as I was new to cooking (I was just married).
At that time I was cooking just for the reason we have to eat.
A few years later, cooking became one of my passions and hobbies. I love to try new recipes, and I really really love the smile on my children faces when they eat their favourite meals.
The thing that always melt my heart is when my son say his golden sentence ( mummy you cook the most delicious food in the world). This is the heaven for me!
Since cooking became my new passion, I started looking for new dishes to try.
I went to the butcher to buy chicken breast to make saffron curry chicken for dinner, but something else stole my sight.
It was a frozen duck from luv a duck (an Australian brand).
The first thing came to my mind is to roast this duck in the oven, and of course, I grabbed it!
I tried to make my own recipe, and mixed the ingredients I thought they work nicely together as a marinating.
And the result was a crispy skin, tender meat that’s full of flavour, and a nice dinner to go with rice, salads, and dill cucumber pickles.
Roast duck in oven with rice recipe:
1 whole duck (1 1/2 kilo) (thawed if frozen)
- 1 sliced lemon
- 2 garlic gloves
- 1/4 red capsicum ( divided to 4 squares)
- 2 small Rosemary branches
- 1 big garlic glove ( you can use 2 if the garlic gloves are small)
- 50g fresh ginger
- 2 tbsp plain yogurt
- 2 tbsp tamarind paste
- 1 tbsp soy sauce
- 1 tbsp lemon juice
- 2 tbsp pomegranate molasses
- 1 tbsp olive oil
- 1 tbsp herbal salt (or you can use table salt)
- 2 tsp sumac
- 2 tsp orange zest
- 1 tsp black pepper
Roast duck in oven method:
1- Thaw the duck:
Thaw the duck completely before using. If you bought it frozen, allow it to thaw in the fridge for 1-2 days.
2- Prepare the duck:
Pat the duck dry with paper towels, inside and out. Remove giblets or anything else inside the duck.
Also try to pull any feather you can see on the duck skin using a clean tweezers.
Set the duck breast-side up on a big plate.
Using a sharp knife, make 4 parallel cuts in the chest to help the flavours go deeply inside the duck.
Rub the duck with herbal salt from inside and outside, and in the cuts.
Stuff the tummy of the duck with lemon, garlic, red capsicum, and Rosemary branches.
3- Prepare the marinating:
Marinating a whole duck is an excellent way to infuse flavour into the meat, resulting in a juicy and flavourful roast duck.
In a blender or food processor, combine all the marinating ingredients above until you get a smoothie-like marinating sauce.
( It is important to note that the ratio of the ingredients in the marinade can vary depending on personal preference).
4- Marinate the duck:
Place the duck in a big oven bag then pour the marinating mixture onto the top of the duck. Tie up the bag, and from outside the bag, use your fingers to spread the marinating all over the duck.
Leave it marinated for 24 hours or at least overnight in the fridge.
5- Roast the duck:
Remove the duck from bag and place it, breast side up, in a large roasting pan. Squeeze the oven bag to get the most of the marinating sauce on the duck.
Cover the pan with baking sheet first, then another layer of aluminium foil.
Transfer the pan to a preheat oven on 190°C, and roast for 1 hour 20 minutes.
In general, there is no way to be sure if the duck is fully cooked unless you use a thermometer inserted into the thickest part of the chest to check the temperature.
Remove the foil in the last 15 minutes of cooking to let the duck skin be more brown and crispy.
(remember at this stage to keep your eye on it so it doesn’t burn).
6- Serve the duck:
When the duck is fully cooked as measured by the thermometer, remove it from the oven and transfer it to a big white rice dish.
Tent with foil to keep it warm and allow it to rest at room temperature for 15 minutes before serving. This helps to ensure it stays juicy.
Garnish the rice with some roasted Sultanas and roasted pine nuts.
Roast duck in oven is a no-waste recipe:
1- Save the fat from roasting tray. Put it in a jar and store it in the fridge for later use.
Duck fat can be a delicious addition to many meals like oven roasted vegetables, fried potatoes, and some pastries.
2- Save any leftover meat and bones to make a delicious duck soup. Just combine the leftovers with your favourite vegetables to make a meal that is packed of nutrients, and full of flavour.