2 Cooks in the Kitchen - Crispy Skin Roast Duck

[@MatthewCookMusic]

The full recipe is on our website: 2cooksinthekitchen.net/crispy-skin-roast-duck-with-rosemary-cherry-sauce/

[@maxinem.951]

I cook duck every year for thanksgiving or Christmas... Thanks for sharing this video. I will be cooking my duck for Christmas dinner. God Bless you and your family. Merry Christmas & happy, blessed and prosperous new 2024!

[@MatthewCookMusic]

Hope your dinner comes out amazing! Happy Holidays.

[@roxyanderson3796]

omg i love his hair!!!

[@amschaper]

I love slow roasted poultry! It makes such a difference! Never SLOW roasted a duck before, only chicken but will definitely give this a try!

[@ericdandridge6461]

Excellent

[@kumchaglickenhaus7586]

I cooked it today for dinner for my husband, my daughter and son in law and their dog. All loved it!! Best ever finger licking good!! Thank you!

[@MatthewCookMusic]

Glad you enjoyed it. This recipe is always a winner for us.

[@Lijnoftylerwoods]

Pardon me as I am drooling. I'm going to be brave and will be cooking this tomorrow for our Holiday meal. Lovely presented with both dark and white meat plating.

[@jm-vt2yu]

very peaceful cooking , always nice to sip cider ... while cooking. also the reference to wines on the end is a added bonus... need to learn how to match food to wines i will keep watching .

[@jackieroberts9271]

Brilliant lesson thank you ...

[@sgsnowhiker]

Thank you very much!!!! You just saved tomorrow’s party!! Can’t wait to try! Love the shirt!👊🏻

[@rajarajanjayapaul7661]

Lovely presentation! Hats off !!

[@MatthewCookMusic]

Thank you. This always turns out great.

[@sirstacksalot991]

That was a great video. Thank you for sharing 💘

[@kumchaglickenhaus7586]

It was very crispy and no fat whatsoever!! I shall repeat!

[@assantagathing3133]

Thank you so much for your spin on cooking duck 🦆 i am definitely going to try it for my 2021 Christmas dinner🎄

[@minnahumble2294]

I NEVER use garlic from a jar. I can taste the difference. My philosophy of cooking is that one should always use fresh ingredients when possible.

[@sincerelydavillian5851]

u dnt cook girl

[@beatepetruccelli1490]

totally agree ... I never ever use garlic from a jar , it doesn't taste as good as fresh.

[@e4d578]

Your mom came from a jar.

[@nowirehangers2815]

Aren’t you posh 😂

[@lifewithlouie420]

It's not the same at all.

[@ajyoung1838]

I love this video, so down to earth. I hollered when you were accused of kissing some hussy!!!!

[@kxcook]

I had to watch this again to see when that happened and it made ME laugh too. I wasn't sure who said that and it was me!

[@Goldnhard]

tyvm!

[@kumchaglickenhaus7586]

The best duck roast we’ve ever had!! Better than 3 star Michelin in Paris-

[@Slivings911]

That looks great! I have a duckling in my freezer I’m going to roast this weekend. I will try your method. 🙂

[@MatthewCookMusic]

Hey there, how did it turn out?

[@kumchaglickenhaus7586]

It is little hard to attend every hour for 5 hours but the end result were absolutely amazing!

[@kxcook]

Matthew likes to work a jigsaw puzzle on the kitchen counter for hours so it's easy for him but might not be for everyone.

[@nikaaskerova9952]

What is the temperature ?

[@MatthewCookMusic]

300° Fahrenheit and 350° for the last 20 minutes. The meat should be around 185°.

[@alisonarmstrong8421]

Good to know you use Malden salt! Flakes are better than the large kosher crystals.

[@MatthewCookMusic]

One of our favorite food discoveries! Doesn't make our doctor too happy but it really adds something to so many dishes.

[@mysteryman5826]

five and a half hours! what weight was the duck? I have a 1.8kg duck to cook for xmas day. and I want the meat tender but fat rendered out and skin crispy

[@MatthewCookMusic]

Actually it ended up being more like 4 1/2 hours total but it's a very slow roast. It always comes out moist for us. Not sure of the exact weight. They seem to be always about the same size. There is always plenty of fat that comes out and a super crispy and delicious skin.

[@cynthiacoleman4577]

We made this for New Year's Eve 2022 and it was fabulous. Skin very crispy and we got a lot of duck fat. The duck took 4.5 hours and it wasn't that difficult to attend to it each hour as there was two of us. We'll have duck each month--Yum!

[@kxcook]

Yay for duck! There are lots of things to do with leftover duck, too. We've put it on salad and made tacos out of it. That duck fat though! Thanks for watching our video, Cynthia.

[@finemissime]

👍💗💗💗💗💗👍Nice

[@carminesposito312]

trying this tomorrow. thank you!

[@JaniceSchleunes]

I never use garlic from a jar for two reasons. China grows a lot of garlic under unsanitary conditions which is difficult to source and prepared garlic does not taste the same. I try to find purple garlic.

[@loisgibson4240]

What should the internal temp be?

[@kxcook]

When the duck is fully cooked the internal temperature at the junction of the leg and thigh should be 82°C (180°F) and thighs should come apart easily.

[@christophernaisbitt6038]

I would have liked to see the duck being carved. That can tell you so much.

[@MatthewCookMusic]

This was one of our first videos. We've learned a lot in a couple years! We are always happy with out the duck turns out using this method.

[@lifewithlouie420]

5 hours is a long time for a duck at 300

[@whoshooxt1901]

How do you a duck

[@pastorjohnson5499]

I did mine in an electric roaster twice and it wasn't crispy!

[@MatthewCookMusic]

I don't know what the difference between an electric roaster and a gas oven would be but we have never had this method fail. The key is poking the skin to let the fat out regularly.

[@TheXtremefaith]

You said you think it cooks for five hours seriously I'm looking for a recipe I can follow not guess at.

[@vellicorpse]

Every time, it's gonna be different. It depends on the size of the duck as well as the capacity of your oven. How hard is it to use a thermometer and your eyes?

[@nowirehangers2815]

Better not cook at all

[@Nick-from-norfolk]

Don’t give up your day job. There are thousands of better videos than this

[@KingMias]

What I’ve learned overtime is used in the dark first and you let it steam for at least 90 minutes to release anything from inside of it also pat it dry with some salt let that sit for a good hour then you wanna put it in the oven and it’ll get so crispy