An easy and simple way to cook duck! This Crispy Roast Duck recipe is the perfect holiday main dish or for any special occasion. The duck is tender, juicy, and the skin is deliciously crispy.
If you ever wondered how to roast duck, this recipe is simple and easy to follow. It is somewhat of a cheat sheet if you ever had Crispy Roast Duck with Chinese Pancakes at Mr. Chow. I borrowed the idea and instructions from Gordon Ramsay to create my recipe with Noubess spices and seasoning.
Who or what is Mr. Chow?
Mr. Chow is the name of a popular upscale restaurant chain of Chinese Fine Dining. Located in several locations, London, Miami, New York, Beverly Hills, Malibu, and Las Vegas, Mr. Chow served family-style dishes. Mr. Chow is also known for having the best Chinese foods.
One of their famous dishes served at the restaurants is the Gamblers. It is tender crispy and served with steamed pancakes and plum sauce.
Gordon Ramsay, Crispy Duck Recipe
Gordon Ramsay, a Multi-Michelin starred chef and star of the small screen, recreated the delicious duck from Mr. Chow. Chef Ramsay’s version is straightforward and easy to follow. I have tried his recipe several times and it is always a winner. The key is temperature.
Finding the right recipe for crispy is not easy. Chef Ramsay has managed to provide full proof details on how to obtain the crispy skin we all love. And, by the way, the fat was completely gone, leaving the meat juicy and tender.
A Duck Recipe with Noubess
For the perfect roasted duck recipe, using a dried rub or a blend of dried seasoning is ideal. The skin of the duck needs to be dried before applying the seasoning.
In many cuisines, it is customary to clean meat with lemon, or vinegar. If you are accustomed to cleaning your meat prior to cooking, make sure you thoroughly dry the skin of the duck. A great tip might be to refrigerate the duck for at least 30 minutes in the refrigerator to make firm up the skin.
For this duck recipe, I created my own blend with equal parts of Noubess Steak Seasoning and Noubess Poultry Seasoning. Both seasonings are salt-free and I did not add any salt. You will notice that the recipe has salt is listed as optional.
I opted to not add the salt because of personal preference. If you wish to add salt, I would recommend adding only 1 teaspoon to the seasoning mix. The remaining ingredients were the star anise, ginger, fresh garlic and I substituted the green onion for the red onion.
The dos and the don’ts with duck
Duck is fattening! There you go, I said it. Many cooks are intimidated and refuse to cook this lovely bird because of its fatty skin. There is nothing to worry about cooking your duck. The fat will melt when you follow a roasting recipe and it will be easy to scoop off. If you were to follow a non-roasting recipe, scooping the fat out will be a daunting task.
- For some recipes is it a good idea to score the skin of the breast in a crosshatch pattern
- Do not cut the skin of the breast too deep
- Remove the extra skin by the neck
- It is best to roast the duck on a rack so the fat can drip onto the pan
- Always roast the duck breast side up
- Rest the bird before carving
Tools and ingredients
You will always need a thermometer, a roasting pan with a rack and the perfect spice blend.
The Seasoning Blend
With the right tools and the perfect seasoning blend, you can create the perfect roasted duck for any special occasion.
This recipe is basic and very easy to make. Here’s the recipe:
- Preheat the oven to 160ºC/Gas 3/325 F.
- In a small bowl, mix Noubess Steak Seasoning and Noubess Poultry Seasoning. Add 1 teaspoon salt if preferred. Set aside
- Cut off and discard the flap of fat that hangs over the entrance to the duck’s body cavity. Pat the inside of the cavity with kitchen paper, then season with 1 ½ tablespoon of the seasoning mix. Rub the entire outside of the duck with the five-spice powder, massaging it into the skin. Put the star anise, garlic, ginger, and spring onions into the cavity.
- Place the duck on a rack set over a roasting tin and roast for 160°C/Gas 3 for 1 hour then turn the oven down to 140°C/Gas 1/ 275 F and cook for a further 2½–3 hours, until the flesh is really tender and the skin crisp.
- Once the duck is cooked, transfer to a plate, cover loosely with foil and set aside to rest for 15 minutes.
- When the duck has rested, serve it your preferred way.