People love eating duck for its crispy skin, gamey taste and dark meat. While it is delicious to eat at home, you might be reluctant because it takes several hours to roast. Conversely, if you try to speed up the duck cooking process by raising the heat, you will frequently end up with a dried out or burnt bird. Roast a duck in a convection oven and you can end up with a perfectly cooked duck in far less time.
Things You'll Need
- Kitchen shears
- Large zip-top bag
- Brine of your choice
- Pot and colander or steamer
Thaw the duck by submerging it cold water. Keep cold water running over the duck until it thaws completely.
Create a brine of your choice in which the duck will soak.
Pull out the gizzard, heart and liver. Cut off the wings with a knife.
Cut the duck along either side of the backbone with kitchen shears. Freeze the backbone to make soup stock at a later date.
Cut a crescent shape around the joint of the leg bone and separate the leg and thighs from the rest of the duck. Score the duck skin. Repeat this process with the other leg.
Put the brine in a large zip-top bag. Add the segmented duck to the brine and let it chill in the refrigerator for two hours.
Steam the duck in a colander. Put a weight on the lid. Keep the heat low and steam the duck for 15 minutes.
Preheat the oven to convection broil.
Heat the skillet in the oven. Add the legs first, because they are thicker than the breast.
Cook the duck leg and thighs for 10 minutes. Add the breasts to the skillet and cook the duck legs and breasts for an additional seven minutes. Serve.
- Photo Credit Roasted Duck Breast with Vegetable - 2 - image by Svenja98 from Fotolia.com
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