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Duck Roast – A Great Dessert to Have with Friends – I found the recipe on Allrecipes. Co m and tried it at home. It was very good! My friends love the duck roast and ask me for the recipe. I have a question about the brine. You mention the duck should be in the brine for 4 hours. Thanks so much. The reason is that you want to ensure your meat is as dry as possible. The water in the brine will help to do this.

A duck roast is a great dessert for friends, family, or yourself and your dog. It’s a simple recipe that requires few ingredients and takes less than 30 minutes to prepare.Crisp Roast Duck Recipe

You might not think this dish is a dessert, but it’s quite healthy. The duck provides lean protein, and the applesauce gives it a creamy texture.

The applesauce also makes this a great treat for dogs. You only need fresh fruit, a spoon, and some cooking time.

Make your duck roast at home.

A duck roast is a great dessert for friends, family, or yourself and your dog. It’s a simple recipe that requires few ingredients and takes less than 30 minutes to prepare.

The flavor of the duck is a perfect complement to the sweet and tangy cranberry sauce. The duck can be served as an appetizer or main dish. This recipe is ideal for your next holiday or family get-together.


• one duck

• 1/2 cup of water

• 1/2 cup of apple sauce

• 1/2 cup of sugar

• 1/2 cup of honey

• 1/2 teaspoon of cinnamon


1. Prepare the duck by removing any fat and excess skin.

2. Rinse the duck in cold water and pat dry with paper towels.

3. combine the duck with the water in a large pot and boil.

4. Lower the heat, cover, and simmer the duck for 15-20 minutes.

5. Remove the duck from the pot and let it cool.

6. Cut the duck into pieces and remove the meat from the bones.

7. Add the duck meat back into the pot and add the rest of the ingredients.

8. Bring to a boil, lower the heat, and simmer for about 20 minutes, stirring frequently.

Cooking duck in the oven

A duck roast is a great dessert for friends, family, or yourself and your dog. It’s a simple recipe that requires few ingredients and takes less than 30 minutes to prepare.

You could do a traditional roast; using a slow cooker is more fun and easier. For the best results, you want to cook your bird for at least 2 hours or until the breast meat reaches an internal temperature of 150°F.Peking Duck

Once cooked, remove the duck from the slow cooker and let it cool on a cutting board. Remove the fat and excess skin before slicing and serving.

How to cook a duck in the oven

To start, you must choose the right size bird for your oven. A small duck is perfect for roasting whole; the same applies to a goose.

Place the duck in a large ovenproof casserole dish or roasting pan, and rub the duck all over with oil. Add enough apple juice to the plate to completely cover the duck.

Place the dish into the oven at 350°F for 20 to 30 minutes, depending on the size of the bird.

When the duck is done, please remove it from the oven, and let it rest for at least 10 minutes.

While the duck rests, slice the apples and mix them in a bowl.

Add a little honey, lemon juice, and butter, and stir.

Slice the duck into pieces, and serve it with the apple sauce.

Cooking duck in the pressure cooker

This may sound like a gimmick, but trust me, this works. If you’re a person who likes to eat healthy, you should probably try this recipe.

The only downside is that it takes more effort than a traditional slow cooker.

To make this recipe, you’ll need:

• A duck

• A pressure cooker

• Apple sauce

• Water Duck Legs in a Pressure Cooker

First, you need to prepare the duck. Remove the neck, giblets, and excess fat from the duck. Then, cut the skin off the legs and thighs.

Next, put the duck in the pressure cooker, skin side down. Add the water, and then cover the pot.

After the water comes to a boil, reduce the heat to low and cook for about 30 minutes. When the duck is done, take it out and let it cool.

Now, you’ll need to cut up the apples. I used a mandolin to slice the apples into very thin slices quickly.

Frequently Asked Questions(FAQs)

Q: What is your favorite holiday dish?

A: I love anything cooked with duck. My favorite meal is duck roast with orange sauce.

Q: Who would play your dream dinner guest?

A: Barack Obama. He would ask me questions about life.

Q: If you could invite one celebrity to dinner, who would it be?

A: President Obama. We would sit at the table and discuss what we do and how we live.

Q: How do you celebrate holidays?

A: Christmas: With my family. Easter: With my friends. Thanksgiving: At home. Halloween: In Paris, New York, or Milan.

Myths About duck roast

1. You shouldn’t eat duck.

2. You shouldn’t eat duck if you are sensitive to gluten.

3. You shouldn’t eat duck if you have heart disease.

4. You shouldn’t eat duck if you have high cholesterol.

5. You shouldn’t eat duck if you are allergic to goose or turkey feathers.

6. You shouldn’t eat duck if you are pregnant.

7. You shouldn’t eat duck with low blood sugar levels.


Start by making the caramel sauce. Heat butter in a medium pot over medium heat until it bubbles. When it starts to foam, add the brown sugar. Stir constantly for about a minute until the mixture turns into caramel. Remove from heat.

Mix the brown sugar and water in a small bowl. Put the pot with the caramel back on medium heat. When the caramel has cooled a little, slowly pour the brown sugar-water mixture into the caramel, stirring constantly.

Remove the pot from the heat and stir in the vanilla extract. Put the pot back on the stove, and let it cool for 10 minutes, stirring occasionally.

Mix the cream cheese and powdered sugar in a large bowl. Add the vanilla and salt, and mix well.

Shayla M. Berg

Duck Roast - A Great Dessert to Have with Friends 2I’ve always loved food and I’ve always loved sharing my love of food with the world. This love led me to become a professional foodie, opening my very own restaurant called The Great American Cafe and writing a blog called Foodieso.com, where I’ve been able to share my recipes, ideas and thoughts about food.