kitchen 335
hey what's up everybody?danny from danny mac's kitchen good to see you!the holidays are right around the corner i'm really excited we get to get togetherwith our friends and family eat way too much, drink way too muchcook really grandiose meals everyone's laying around on the floorbecause nobody can move because everybody ate too muchand i really, really can't wait 1 of my favorite things i liketo see on the menu is roasted duck not a lot of people do iti want to show you how to do it it's really, really simpleit's a great alternative to turkey
or chicken, it's got a little bit of a learningcurve that i'm going to show youbecause it's not exactly the same very simple though, i'm going to show yougo ahead set your ovens to 450 degrees and let's get started!here we have our 5 and a half pound long island duckif you don't have access to long island duck you can use muscovy, wild, whateveryou have access to, go crazy i'm going to go ahead andremove the giblets from the cavity it's kind of gross i knowewww! alright... ducks are notoriously fatty sowhat we want to do is remove as
much excess fat as we can so...with a paring knife or just a sharp knife go ahead and cut awayas so really, really fatty creaturesas we know just a little bit more in the frontgreat that looks good so as i said there is a lot of fatunderneath the skin especially there is a high degree of fatso it's really, really important to puncture the skin soeither do it 1 of 2 ways either just stab it like thator you can score it which i like to do don't cut through the flesh justgo right up to it, this makes a really
nice presentationnot too deep and do the same for the other sidethis is really going to allow the fat to release and aid in the Cooking, Recipes processand speed it up and it's going to look beautifuli found a little more fat back here that i want to get rid oflet's just cut that off and whatever else, just give a couple pokesa couple pokes on the side...wherever alright that looks greatnow let's get her stuffed! i'm using a couple different thingsto stuff the cavity of the bird because as it cooks all of these itemsare really going to perfume the bird
and it's really going to come throughand taste really, really good so this is a 5 and half pound birdi'm really just going to stuff it with 2 small onions, raw garlic...i have about6 or 7 cloves, just really stuff it in there i have some great herbsi have some rosemary that i want to get in therereally push it in i have some fresh oreganothat i'm going to use just really stuff that in theresome fresh thyme really push it init's really going to add a nice aroma and flavorif you can't fit it all that's ok
depends on the sizelooks great just push it ina little bit more oregano that i can squeeze in hereok we're going to season thisi made a rub it has salt, pepper, garlic powder,and all of the herbs that i just put inside we're going to put outsidejust sprinkle it on be pretty generous with itreally press it in make sure you get underneathand the sides too hopefully your oven is ready by nowgreat
woops a little bit fell out, that's oki've placed our bird on a draining rack you really want it to drain sincethere is so much fat you don't want the bird sitting in the fatso get yourself a nice rack as so and it will work perfectlyso right in your pre-heated oven 450 degreesthis is really, really important 450 degress for 10 minutesthen i want you to reduce the heat to 325 the reason why we're doing thisis because i want to get a whole blast of heat going on for the duck to reallyget the rendering process going really important 10 minutes 450then reduce to 325
as a rule of thumb per pound takes 20 minutesso mine is roughly 5 and a half pounds so it's going to take about an hour and 45minutes, hour and 50 minutes, also if you'reusing a convection oven, you got that fan action going on, you're going toreduce that time to 14 minutes a pound so depending on your oveni don't have a convection so i'm just using my standardso whatever you have just follow those rules and it will cook a perfect ducki just pulled this out of the oven it's been roughly an hour and 40 minutesi'm going to take an internal temperature i'm looking for it to be 160so let's see where we're at
i may have to put it back inwe're just about at 160 that looks great remember guys this is going to continue tocook even though it's out of the oven for another 10 degreesso while that's happening i want to add a little bit of whole grain mustardthat i have we're just going to smear alittle bit of it on not using a lot, just alittle bit for flavor even use your fingers ifyou want to make it easier this is just going to add a nicelittle spiciness to it that i enjoy and i also want you to get some foilwe're going to cover it
almost make like a little tenton top of it, all the juices are really going to coalesceand just allow this to sit for another 10 minutes andwe should be ready to go rock and roll!so we're about ready to plate this up just wanted to point out really quick thatthe breast meat is in this area you have the leg over herethere is a vertical i don't wanna say bone but part of the carcass that runs right alonghere what you want to do is slice off of thatand we're going to create 2 separate halves, so let's do thatyou can just make a
line just going like thatand remember back here there is going to be a bone thatit's a wishbone just like it would be with a chicken or a turkey soit's going to stop once you get to a certain point, you can feel itso just slice slowly and you can start peeling away at itand you'll see, you can see it it's coming off the bonestill pretty warm, pretty hot actually i'm burning, it's ok, it's worth itmmm i can't wait for this as you see here is the carcassright here it's coming right off the side you're going right downthere is going to be a leg bone here
just keep pushing downi just want you to see the inside just like that okjust keep cutting down we have a breast nowkeep cutting there is going to be a little joint here that we're going tobreak the bone just came throughas you can see, that's the bone right there we're going to cut around thatand now we have a beautiful leg this skin is so crispy i can't waitand this beautiful breast meat so, really repeat on the other sidedo the same thing, there is going to be a little more meat for you to pick offdefinitely don't throw this away
pick the meat off, make a little salad outof it, you can put it into soup, you canmake a little stir fry, you can do anything so i want to go ahead and plate this upso before i plate this up this was made from another recipe thatyou can find here this is portobello sage stuffing it'sreally, really great with duck we're going to serve it just like thisi sliced the duck breast we're going to fan it outomg i can't wait and we're going to place thisduck leg right on top...as so garnish with some fresh herbsspread that out a little bit
take a look at that!that looks duckin awesome!! so, i really hope you enjoyed today'spresentation on how to make duck at home i know a lot of people aren't familiar withit but it's something that you really need touse as an alternative because it's so much betterthan turkey in my opinion and chicken just get's boring you gottabreak it up once in a while it's really great for your holiday partyhope you try it, had a great time showing you guystil next time, danny from danny mac's kitchen happy holidays!!
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