Andrew Doak Cooks - Thanksgiving Roasted Duck

If you follow my channel, you may have seen that my #rotisserie broke a while back. I believe it was my #easter video back in April where I cook a #duck and reference it’s a little silly for me to show you how to cook a #duck if you don’t have a #rotisserie! Here we are, without a #rotisserie, yet I am cooking a #duck. Happy #thanksgiving Everyone!!
I looked up the “easiest” #roastedduck recipe I could find, and the internet didn’t disappoint. Paprika as the first ingredient for the Dry Rub? SOLD!
As you can see / read, I’ve modified the recipe to include a few things I “normally” like with my #duck, the Orange, natch. We’ll see if it does to the interior what it “should” do.
As you can also see, I’m doing a Cold Water Bath, too. I took the bird out of the freezer 48 hours ago. It’s still a little #frozen so we’re going to allow it to hang out in the cold water for 15 minutes (nothing crazy). We’ll drain, pat-dry and continue prepping the bird as if completely thawed.
*side-bar discussion*
Medium Duck; Duck should be prepared MEDIUM. NOW, when I prepare my #rotisserie #duck normally, Fully-Cooked has been the norm. When I am Out to Dinner, and I order #duck, I often say “please prepare as the chef recommends” which is Medium (or bloody). I LOVE Medium Duck. No one in my family does. SO, as I prepare this #roastedduck in the oven for the first time, you are welcome to ridicule me if the bird is too “cooked” for your liking, JUST KNOW, I am working with an audience that isn’t a FAN of Medium #duck.
*end-side-bar discussion*
Also, I’m doing something new (to me). After #roasting the #duck, I intend to place it, whole, into a #crockpot to keep warm. Then, after a time at my son’s house, I will take the bird out and carve it. We don’t know how this will go, but it makes for great content :)
I hope all of you are spending this day with Family, Friends and people you like (mostly). Happy Thanksgiving Everyone.
Enjoy!
INGREDIENTS
Dry Rub Mixture (Paprika, Salt & Pepper)
1 Orange (to stuff cavity)
1 Stick of Butter (separated, melted)
1 Whole Duck
HOW TO
1. Set oen to 375
2. Combine Dry Rub mixture
3. Criss-cross ‘hash’ slice into Duck Breast
4. Rub Dry Rub all over bird
5. Quarter Orange. Stuff Duck cavity with quartered orange
6. Roast, in oven, 1 hour
7. Glaze Duck with 1/2 Melted Butter
8. Cook another 45 minutes
9. Glaze Duck with remaining 1/2 Melted Butter
10. Cook final 15 minutes
11. Remove Duck from oven
12. Tent Duck with Foil. Let rest 10 minutes, then carve and serve
13. (I am putting my whole “cooked” Duck in a #crockpot to carve at my son’s house to keep warm)
14. Happy #thanksgiving Everyone!!
15. Enjoy
LINKS
www.allrecipes...
#cooking #howto #foodporn #science #thanksgiving #duck #holiday #family #friends #meal #gamebird