Hey guys. This week, I’m doing something simple, but it’s a little work. Just a little! I’ll show you how to make a fancy lookin classic: Rosemary Roast Duck. The extra? We’re gonna use this to make stuff for another recipe, for your leftovers.
You will need:
- 1 fresh, gutted and cleaned duck
- 5 fresh rosemary sprigs
- 4T garlic butter (check out our compound butter recipe here)
- Salt & pepper
- 1 yellow/white onion, peeled and quartered
Preheat the oven to 350.
Stuff the duck with the onion, 1 T of garlic butter, and 2 sprigs of rosemary.
Using a butter knife, (or your fingers) separate the skin of the duck breast from the meat. Don’t pull it off, we just want to create a pocket.
Stuff the rest of the butter and rosemary in there. It’s gonna melt and smell amazingly delicious, and produce moist meat, and crispy skin. Clever hmm?
Pop that quacker in the oven for about 1.5hrs, or roughly 20mins a pound. Let it rest for about 15-20mins after roasting.
Carve off the meat you want: Delicious duck boobs! I mean…breasts. C’mon. they’re still boobs. Anyway, carve that off, serve it with roast veggies or something. My poor duck came with a leg that apparently was lost in the war, but I still love him.
Scrape the meat off the rest of the carcass; portion into a storage container
Wrap up the carcass for later, if you’d like to make duck broth with it.
Now we’re just left with this rosemary, onion and garlic infused duck fat. It’s gonna be a bit chunky, so you’ll want to pour it through a filter of some kind, like a sieve.
Save this for later in airtight storage – it freezes well, but also lasts about a week in the fridge. We’re gonna be using both this and the leftover meat next week, so stay tuned!
Like this post? Pin it to your recipe boards!