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Duck a la Candice

Sounds fancy right?  I made a roast duck from  with a mushrooms and pino grigio wine sauce. It was pretty dang good.  Here’s what I didCartier replica


  • One huge fat duck from Candice at
  • A bunch of mushrooms
  • 1/2 cup (ish) Pino Grigio
  • 1/4 cup heavy cream
  • 1 table spoon (or so) capers
  • Spices (pepper, salt, etc)
  • Aromatics: (I didn’t have) Shallots and Garlic.

First thing I did was read a lot on the internets (a system of information tubes you may have heard about) about how to roast a duck, and I got a lot of good advice on various things to do but the resounding lesson from each recipe was to render out the duck fat.  Also you need a good sauce.  I’ve never cooked a duck before, but this was for my mom’s birthday so I was trying to do it right.

Duck Preparation: I trimmed the extra fat and the wing ends and hacked off the neck and put all those parts into a small sauce pan with some water to cover and set to simmer, with the idea that this would make a broth to use in the sauce later on.   Then I poured boiling water over the skin and the interior.  According to several recipes this is a good way to prep the skin for rendering.  I dono.. I just did it because so many sites said to do this.  Some said to actually boil the duck before roasting but that sounded wrong to me.  Also I wanted to save the fat for other stuff (like making roasted potatoes or whatnot.  You can use duck fat just like you can use bacon fat for anything.. it’s really good — so I wanted to save it for later). So you drench the duck with boiling water and then pat dry, and then you stab it like a madman with a knife or fork on both sides.  This is important because when in the oven you want the fat to drain without too much trouble.  Then you hit the bird with lots of salt and pepper and whatever spices you like (paprika or whatnot.. I used some Moroccan spices my mom had) and it was ready

Duck Cooking

Duck Roasting: I preheated the oven to 400 and — this is key: I put the duck into a roasting pan on top of a vegetable steamer.  This wasn’t ideal but we did not have any other method to keep the duck off the bottom of the pan (I even put some forks in there to keep things level).  You might have a screen or maybe a small grill you can put in there that would do better.  The important part is that the duck must not be sitting on the bottom of the roaster.. get it off by at least 1-2 inches so the fat can drain.  Once you get that going here is what I did:

  • Breast side down at 400 degrees for 20 mins.. then drop it to 300 for another 30 mins
  • Rotate to breast side up at 400 degrees for 20 mins then 300 for 30 mins
  • Rotate again to breast side down at 400 degrees for 20 mins (mean while feel free to spoon fat over the bird from the bottom of the pan )
  • Finally:Breast side up for 10 mins under the broiler … crisp up that skin bigtime!



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