{"id":9682,"date":"2016-03-14T13:53:38","date_gmt":"2016-03-14T17:53:38","guid":{"rendered":"http:\/\/omnivorescookbook.com\/?p=9682"},"modified":"2022-10-25T14:55:30","modified_gmt":"2022-10-25T18:55:30","slug":"slow-roast-duck","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/slow-roast-duck\/","title":{"rendered":"Duck de Marietta (The Best Slow Roast Duck)"},"content":{"rendered":"

The duck is stuffed with citrus, then slow cooked until the meat is falling off the bones and the skin perfectly crisped. A restaurant recipe that requires minimal effort and yields the best results.<\/em><\/span><\/p>\n

\"The<\/p>\n

Having grown up in Beijing, I have a special attachment to duck. We\u2019re spoiled by ubiquitous perfectly roasted Peking duck<\/a>, a luxurious yet affordable dining choice that we enjoy a few times a year. I can finish half a duck myself. I enjoy eating the duck skin by itself with a bit of sauce (without the meat and without the pancake). In my world, it tastes way better than crispy bacon.<\/p>\n

Since moving to the US, I\u2019ve been craving duck.<\/p>\n

The first time I dealt with a whole duck, I slow cooked it Mediterranean style<\/a>. I quartered the duck, placed it on a bed of vegetables and herbs, and slow cooked it until tender. Right before serving, I crisped up the skin by heating the duck pieces under the broiler. It generated nearly duck-confit texture.<\/p>\n

It was almost perfect, but my friend and reader Saint Phlip told me there was a better way.<\/p>\n

The best slow roast duck<\/h2>\n

This recipe was originally shared by the chef of a hotel restaurant in Marietta, Ohio. According to Saint Phlip, it\u2019s the tastiest duck she\u2019s ever tried.<\/p>\n

To cook the duck, you stuff it with several citrus fruits, then roast it at a very low temperature (95 to 120 C \/ 200 to 250 F). It requires a long, slow roast. But you don\u2019t need to do anything during the roasting. No flipping, no touching.<\/p>\n

\"The<\/p>\n

\"The<\/p>\n

When you\u2019ve almost forgotten the duck, 5 hours later, you will suddenly smell a wonderful aroma coming from the kitchen. That\u2019s when you know the duck is getting good.<\/p>\n

The next 2 hours will be the most difficult. Your room will be filled with the wonderful roasting fragrance that reminds you of a steak house. You\u2019ll start to check on the duck every 10 minutes, wondering why it\u2019s still not ready. DO NOT pull out the duck now. Be patient!<\/p>\n

When you start to worry that you\u2019ve roasted it for too long and suspect the duck meat has lost its moisture, your dinner is ready.<\/p>\n

You will be amazed when try to move the duck onto a carving board. You might accidentally crack the skin apart or pull a leg off. I know it\u2019s cliche to say this, but the duck is literally fall-off-the-bone tender (as proof of my words, see the picture below). You might end up serving a \u201cpulled duck\u201d, since it\u2019s nearly impossible to keep the whole thing intact. Restrain yourself from snacking on the crispy skin. You might finish the whole thing before you have a chance to serve your guests.<\/p>\n

\"The<\/p>\n

Cooking notes<\/h2>\n

Don\u2019t be scared away by the long cooking time of this recipe, because:<\/p>\n