Alright folks, today I wanna share my experience with cooking “france duck.” Don’t get intimidated by the fancy name, it’s really just a duck dish I messed around with in the kitchen and turned out pretty good!
So, I started with a whole duck. Got it from the local butcher, made sure it looked fresh. First things first, I rinsed it real good, inside and out. Then I patted it dry with paper towels. Gotta get that skin nice and dry for maximum crispiness, you know?
Next, I scored the skin in a criss-cross pattern. Not too deep, just enough to cut through the fat layer. This helps render the fat while it’s cooking. I seasoned the duck generously with salt and pepper, inside and out. Don’t be shy with the salt, it’s key for flavor and crispy skin.
Now, for the “france” part. I decided to go with a simple orange glaze. I zested and juiced a couple of oranges, mixed it with some honey, a little bit of soy sauce, and a pinch of ginger. Gave it a good whisk and set it aside.
I preheated my oven to 325°F (160°C). I placed the duck on a rack in a roasting pan. This allows the fat to drip away from the duck. I poured about a cup of water into the bottom of the pan to keep things moist.
I roasted the duck for about 2 hours, basting it with the orange glaze every 30 minutes. The skin started to turn a beautiful golden brown, and the aroma was heavenly! I used a meat thermometer to check the internal temperature. You want it to reach 165°F (74°C) in the thickest part of the thigh.
Once the duck was cooked through, I cranked up the oven to 425°F (220°C) for the last 15 minutes to really crisp up the skin. Keep a close eye on it so it doesn’t burn!
Finally, I took the duck out of the oven and let it rest for about 15 minutes before carving. Resting is important, it allows the juices to redistribute, resulting in a more tender and flavorful duck.
I carved the duck and served it with some roasted potatoes and green beans. The skin was incredibly crispy, the meat was juicy and flavorful, and the orange glaze added a nice touch of sweetness and tanginess.
Here’s a quick recap:
- Rinse and dry the duck.
- Score the skin and season generously.
- Make the orange glaze.
- Roast at 325°F (160°C) for 2 hours, basting frequently.
- Crank up the heat to 425°F (220°C) for the last 15 minutes to crisp the skin.
- Let it rest before carving.
Honestly, it wasn’t too difficult, and the results were amazing. I’d definitely make this “france duck” again. Give it a try, you might be surprised at how easy and delicious it is!
