Duck basics?
- Thread starter MikeD
- Start date
im sure Damo would have some good tips
I would never cook an entire duck.
Duck should be broken up into two main meat groups: Legs and Breast. They are both cooked differently.
Duck should be broken up into two main meat groups: Legs and Breast. They are both cooked differently.
poke LOTS of holes in it with the tip of a knife or a fork....... There will be a lot of fat that drains out.... Keep the fat it's the best for cooking with.
Roast potatoes done in duck fat are unbeatable!
Roast potatoes done in duck fat are unbeatable!
Mmmm.... rare-cooked duck breast.
God, I'm getting hungry. Dave, thanks for the link--we will try that.
Should we put veggies around/under the roasting duck to let them roast in the fat while the duck cooks, too, or roast the veggies after the duck...?? Kumara sounds like it'd be excellent roasted in duck fat. Alas, not much of that round these parts.
Steph is heading to the Old City bird market tomorrow to source us a duck in the shadow of the Charminar mosque. Friends found some good, passable thanksgiving turkey there among the parrots and budgies and nightingales. And giant stinky mounds of bird ****.
Should we put veggies around/under the roasting duck to let them roast in the fat while the duck cooks, too, or roast the veggies after the duck...?? Kumara sounds like it'd be excellent roasted in duck fat. Alas, not much of that round these parts.
Steph is heading to the Old City bird market tomorrow to source us a duck in the shadow of the Charminar mosque. Friends found some good, passable thanksgiving turkey there among the parrots and budgies and nightingales. And giant stinky mounds of bird ****.
I just cooked pear brined smoked duck breasts this weekend.
Brine it. Then smoke it. Cook bacon in duck fat.
Brine
4 cloves crushed
2 pears - quartered
6 cardamom pods crushed
1/4 cup kosher salt.
heat until salt is absorbed. then add 2 cups of ice.
Cut crosshatch pattern in duck fat. Put delicious small bird in ziplock bag and pour on the brine. Put it in the fridge overnight.
The next day, take it out and pat it dry. In a dutch oven or large pot over medium-high heat, fat side down begin cooking off the fat. Pour off the fat as needed. When you get a nice juicy caramelized crust on the breast take it out. Pour out the fat but leave some in the pan, add 3 tablespoons of green tea, close lid and let sit for 30 seconds. Open quickly, add breast, cook 2 min per side for medium-rare. Take out, slice and serve.
I made sugar snap peas with hints of orange and black pepper with mine and some potatoes. Serve with a Pinot Noir. I surprised myself and my girlfriend. Duck is soooooooo good.
Brine it. Then smoke it. Cook bacon in duck fat.
Brine
4 cloves crushed
2 pears - quartered
6 cardamom pods crushed
1/4 cup kosher salt.
heat until salt is absorbed. then add 2 cups of ice.
Cut crosshatch pattern in duck fat. Put delicious small bird in ziplock bag and pour on the brine. Put it in the fridge overnight.
The next day, take it out and pat it dry. In a dutch oven or large pot over medium-high heat, fat side down begin cooking off the fat. Pour off the fat as needed. When you get a nice juicy caramelized crust on the breast take it out. Pour out the fat but leave some in the pan, add 3 tablespoons of green tea, close lid and let sit for 30 seconds. Open quickly, add breast, cook 2 min per side for medium-rare. Take out, slice and serve.
I made sugar snap peas with hints of orange and black pepper with mine and some potatoes. Serve with a Pinot Noir. I surprised myself and my girlfriend. Duck is soooooooo good.
I just cooked some eider breast (sea duck) and it was delicious. Marinated in acidic marinade (something with citrus juice) for 24 hrs. Then cooked over medium-low heat in a pan with olive oil until medium rare which took about 20 minutes. It was great!
the basics of a duck:
-water fowl
-has a bill
-quacks
-poops
-often seen on the sweatshirts of old men
-if you don't shoot them before they fly away, that stupid dog will pop up and laugh at you
-water fowl
-has a bill
-quacks
-poops
-often seen on the sweatshirts of old men
-if you don't shoot them before they fly away, that stupid dog will pop up and laugh at you
I say duck season, and I say FIRE!
Preparation is key; start out slowly and use plenty of tongue.
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Yeah this is the way to get the best results. Use the leftover parts for a kick-ass stock. Seared breast, braised or confit legs, with a duck stock risotto.
If you want to cook it whole, check out this description of Peking duck at home:
http://www.seriouseats.com/2010/09/the-food-lab-how-to-make-peking-duck-at-home.html
Duck Hunt ftw!
I still have the original at my house...with the gun.
