Roast Duck Without a Oven

There are many different ways to roast a duck without an oven. The first is to place the duck in a roasting pan and cover it with aluminum foil. Place the duck in a preheated 350 degree oven and roast it for 1 hour and 20 minutes, or until the duck is cooked through.

Another way to roast a duck without an oven is to place it on a wire rack in a roasting pan. Fill the roasting pan with water so that the wire rack is submerged halfway. Place the roasting pan in a preheated 350 degree oven and roast the duck for 1 hour and 15 minutes, or until the duck is cooked through.

A third way to roast a duck without an oven is to place it in a large pot or Dutch oven. Cover the pot or Dutch oven with a lid and place it over medium heat on the stovetop. Bring the pot or Dutch oven to a simmer and cook the duck for 45 minutes, or until it is cooked through.

Slow Cooker Duck

Ingredients: 1 duck, about 4 pounds 1 onion, chopped 2 carrots, peeled and chopped 2 celery ribs, chopped 1 garlic clove, chopped 1 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon black pepper 3 cups chicken broth or duck broth 2 tablespoons red wine vinegar 2 tablespoons tomato paste 1 tablespoon sugar 1 bay leaf 10 small boiling onions, optional Chopped fresh parsley for garnish Instructions: 1. Rinse the duck and pat dry. In a large bowl, combine the onion, carrots, celery, garlic, thyme, salt and pepper. Put the duck in the bowl and coat with the vegetables. 2. In a 6-quart slow cooker, combine the chicken broth or duck broth, red wine vinegar, tomato paste and sugar. Add the bay leaf. 3. Set the slow cooker to low heat and add the duck and vegetables. Cover and cook for 8 to 10 hours or until the duck is cooked through and falls off the bone. Remove the duck from the slow cooker and carve into serving pieces. Discard the bones. 4. Skim any fat from the surface of the cooking liquid in the slow cooker and serve in soup bowls with some of the Duck Broth mixture pooled on top of each piece of Duck..Garnish with fresh parsley if desired

Roast Duck Recipe for the Grill

Every grill master needs a good roast duck recipe in their arsenal. This one is perfect for those summer cookouts when you want something a bit more special than usual.

Ingredients: 1 whole duck, about 4-5 pounds 4 tablespoons olive oil 1 tablespoon sea salt 1 teaspoon freshly ground black pepper 1 onion, quartered 2 carrots, peeled and sliced thick 2 stalks celery, sliced thick 2 cloves garlic, peeled and left whole 1 bottle dry white wine 1 cup chicken broth 3 sprigs fresh thyme 3 sprigs fresh rosemary

Instructions:

1) Prepare the grill for indirect cooking at medium-high heat (350-400 degrees F). 2) Remove the giblets and neck from the cavity of the duck. Rinse the bird inside and out with cold water and pat dry with paper towels. Rub the bird all over with the olive oil, sea salt, and pepper. Stuff the onion, carrots, celery, garlic cloves, wine, chicken broth, thyme, and rosemary inside the cavity of the duck. Truss the bird if desired. 3) Place the duck on the grill over indirect heat, cover, and cook for 1 1/2 - 2 hours or until a meat thermometer registers 165 degrees F when inserted into the thickest part of the thigh not touching bone.

4) Remove from grill and allow to rest for 10 minutes before carving. Serve with your favorite side dishes. Enjoy!

Warm Up With Roasted Duck Breast

A healthy, nutritious meal doesn't have to be boring. In fact, a roasted duck breast can provide the perfect amount of protein for a satisfying dinner. Contrary to popular belief, duck is not a high-fat meat; in fact, it's quite low in fat and calories. So, eat up!

For this recipe, you will need:

1 large duck breast

1 Tbsp. vegetable oil

1 clove garlic, minced

1/2 tsp. dried thyme leaves

salt and pepper to taste

Directions: Preheat oven to 375 degrees F (190 degrees C). Place the duck breast on a lightly oiled baking sheet. Sprinkle garlic, thyme, salt and pepper over the top of the duck. Bake for about 30 minutes in the preheated oven, or until the duck is golden brown and cooked through. Let stand for 5 minutes before slicing to serve. Enjoy!

Crispy Skinned Cold Roast Duck

A crispy skinned roast duck is the perfect centerpiece for your holiday feast. The duck is best roasted at a high temperature so the skin becomes crispy and the meat is juicy.

Ingredients: 1 (4-5 pound) whole duck 1/2 cup chopped fresh rosemary 3 cloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive oil Directions: Preheat oven to 425 degrees F (220 degrees C). Combine chopped rosemary, garlic, salt and pepper; rub over the skin of the duck. Heat olive oil in a large ovenproof skillet over medium-high heat. Add the duck to the skillet, breast side down. Cook for 5 minutes or until browned. Turn the duck over and cook for 5 minutes more. Place the skillet in the preheated oven and roast for 40 minutes or until the duck is cooked through. Remove from oven and let rest for 10 minutes before serving.