This slow roast duck is a real treat
The crispiest, most amazing duck recipe I know.
About ten years ago I used to cook a lot of Chinese food. I wanted to perfect my Chinese cooking skills very similar to what I’m doing now with Indian food. Back then, however I didn’t have this slow roast duck recipe. I wish I did.
Back then, I used to boil the ducks for about ten minutes and then hang them to dry out the skin for crispy Peking duck. This traditional method worked very well but it was a lot of work.
You might think that slow roast duck could get a bit dry but the opposite is true. We’re talking very juicy meat with the crispiest skin. I love this recipe.
No, it’s not good for you but sometimes you’ve just got to do what you’ve got to do.
Yield: 4
Garam Masala Slow Roasted Duck
Prep Time
15 minutes
Cook Time
4 hours
Total Time
4 hours 15 minutes
Ingredients
- 1 5 lb. duck
- 2 tablespoon garam masala
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- Salt and Pepper
Instructions
- Preheat your oven to 325f (120c)
- Using a sharp knife, prick the skin all over about 40 times. Do this at an angle so as not to put holes in the meat.
- Wash the duck inside and out and then dry with kitchen towels.
- Rub the duck inside and out generously with salt and pepper.
- Then press the garam masala into the skin and rub the ginger and garlic pastes inside the cavity.
- Now place the duck breast side down in a roasting dish and place in in the oven.
- Every half hour take the duck out of the oven and make about forty more pricks in the skin to release more fat and pour out any fat in the dish. Then place it back in the oven.
- After two hours, turn the duck on its back and cook for a further 30 minutes.
- Now turn the oven up to it's highest setting and cook until the skin is crispy and nicely browned.
- Remove from the oven and allow to rest for about 20 minutes. The skin will get crispier as it rests.
- You could eat the slow roast duck on its own or wrap pieces of duck meat and skin in fresh chapattis with salad and a nice raita. That's my favourite way to eat it.
jeremiah
Saturday 18th of March 2023
I have been using this receipt for years now but never commented. My family loves it so much that we never cook duck any other way! I also marinate for a few days and i use an open hearth rotisserie instead of an oven. Absolutely fantastic results! I often serve with chana masala, saag aloo and paratha
Dan Toombs
Wednesday 22nd of March 2023
Sounds great, perfect way to cook it. Thanks very much. Dan
Wendy Carol Sacrey
Sunday 4th of April 2021
Thank you for the simple, yet tasty recipe.
Dan Toombs
Tuesday 6th of April 2021
Thanks very much, I am glad you enjoyed it. Dan
Simon
Friday 25th of December 2020
It is Christmas day 2020. I have just put my slow roast duck in the oven. Looking forward to eating it later
Dan Toombs
Monday 28th of December 2020
Great to hear, I hope it tasted great. Dan
Colin
Thursday 19th of March 2020
Hi Dan, my duck is 3.5 lbs, what do you reckon total cooking time should be? Recipe sounds fabulous.
Dan Toombs
Monday 13th of April 2020
Hi Colin Sorry for the late reply. I would suggest at least 3.5 hours cooking time for a duck that size. Thanks Dan
kay adeola
Sunday 8th of December 2013
Thank you for this,i love duck so may have to try this.
Suraj
Sunday 27th of December 2015
Tried this recipe for christmas. Was awesome. I however marinated the duck with the spices n salt for two days.