Duck for dinner...

[Fire Me Boy!]

I'm planning to do duck for Christmas, but I've never cooked duck before. Anyone have any favorite recipes or tips for a duck n00b?

And in honor of my duck thread, a quote: "I suggest that we give him ten years in Leavenworth, or eleven years in Twelveworth."

[MOhillbilly]

turducken is the only way to go!!!!!

[Demonpenz]

i love threads about fowl play

[Boise_Chief]

Don't do it or if you really feel you have to Listen to mohillbilly. At least it will be edible.

[Demonpenz]

cooking duck is the only time I pick up the bill

[LaChapelle]

Cassel boil the ball first

[Simply Red]

I'm planning to do duck for Christmas, but I've never cooked duck before. Anyone have any favorite recipes or tips for a duck n00b?

And in honor of my duck thread, a quote: "I suggest that we give him ten years in Leavenworth, or eleven years in Twelveworth."

I'm not wild about Duck, but, if i were, I'd make an incredible herb-butter. Or, maybe a cracked peppercorn style, w/ dijon and wine, something like that.

[OmahaChief]

I cook duck quite a bit. A lot of people seem to prefer duck with citrus flavors like the classic Duck Ala Orange. I prefer a port wine and bing cherry demi glaze. It give the duck a hit of sweetness while at the same time a touch of bite. I usually prepare the duck breast sections only but you can roast the duck and finish it with the glaze after crazing which is still great. If you are doing only the breast pan seer them and cook in a wine reduction for amazing flavor.

[Whoarethechefs]

One tip for you:

Butterfly the duck(s), salt them then let it sit in the fridge uncovered for about a week before cooking - sort of like dry aging beef, makes it way tastier than it normally would be.

[Hog's Gone Fishin]

Make two pans, one with the duck ,cover it with bacon and pepper. The other pan put in a pork loin and season. Cook both for a bout 2 hours at 350. Take the loin pan out first then the duck pan. remove the bacon from the duck and put on top of the pork loin. Remove the duck from the pan and throw in garbage. Enjoy the pork loin.

[cdcox]

I recommend buying two ducks and cooking the breasts one night, the thighs and legs the next, and making a great stock out of the rest, as outlined in my classic thread, "Three days of the duck"

http://www.chiefsplanet.com/BB/showthread.php?t=177472

In particular, you want to follow this recipe for the thighs (Although I suppose one could buy one duck and do both the breasts and thighs this way). It's fantastic, not difficult, and best of all can be done in an iron skillet:

http://www.nytimes.com/2002/12/25/dining/the-minimalist-duck-legs-asap.html?scp=1&sq=bittman%20duck%20legs&st=cse

(this is the same recipe that was in the dead link in the original thread).

[Fire Me Boy!]

I recommend buying two ducks and cooking the breasts one night, the thighs and legs the next, and making a great stock out of the rest, as outlined in my classic thread, "Three days of the duck"

http://www.chiefsplanet.com/BB/showthread.php?t=177472

In particular, you want to follow this recipe for the thighs (Although I suppose one could buy one duck and do both the breasts and thighs this way). It's fantastic, not difficult, and best of all can be done in an iron skillet:

http://www.nytimes.com/2002/12/25/dining/the-minimalist-duck-legs-asap.html?scp=1&sq=bittman%20duck%20legs&st=cse

(this is the same recipe that was in the dead link in the original thread).

You had me at "iron skillet".



http://sellingtobigcompanies.blogs.com/photos/uncategorized/2008/06/05/jerrymaguire_2.jpg

[kstater]

Don't over cook it. Keep a little red in it and you'll be alright.

[chasedude]

http://usera.imagecave.com/mikehalford/bania.jpg

The Duck here is the Best Jerry, The Best!!

[Simply Red]

APRICOT DUCK!!!

[RJ]

I like to roast duck in a pan with some orange and lemon. Before serving I flambe with Grand Marnier, it makes a great sauce. When my sons were little, we always sang happy birthday to the duck when we lit it.

[ziggysocki]

I have never had duck that didn't make me want to puke. Like rotten liver. I hope you have a better recipe than I have been fed.

[cdcox]

I like to roast duck in a pan with some orange and lemon. Before serving I flambe with Grand Marnier, it makes a great sauce. When my sons were little, we always sang happy birthday to the duck when we lit it.

LMAO. Good work twisting their sense of humor at an early age.

[Simply Red]

I have never had duck that didn't make me want to puke. Like rotten liver. I hope you have a better recipe than I have been fed.

yeah, i'm guessing it's too gamey (sp?, that one is fucking me up) for me.
But thankfully, a lot of the Camarrowheads like teh wild-game eats.

[BigOlChiefsfan]

A gamey wild duck may have been a fish eater instead of a corn-field thief. Go for mallards if you're eating wild duck around here, or most domestic ducks. It helps if the hunters or farmers know how to prepare duck for the table. Gutting the duck 2 days later in your garage ain't the way you want to go.

If you're really a fan of ducks, here's some useful info (http://journeytoforever.org/farm_poultry.html) on how to roll your own.

[stlchiefs]

Just make sure you cut the head off.

http://www.achristmasstoryhouse.com/images/chineserest1.jpg

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[BigVE]

Make two pans, one with the duck ,cover it with bacon and pepper. The other pan put in a pork loin and season. Cook both for a bout 2 hours at 350. Take the loin pan out first then the duck pan. remove the bacon from the duck and put on top of the pork loin. Remove the duck from the pan and throw in garbage. Enjoy the pork loin.


THIS!!!

[Slainte]

Leave it to the Chinese. Americans don't know what they're doing with duck...

[Fire Me Boy!]

Well shit. After waiting for the duck to thaw, it was pretty much a colossal failure. The flavor was OK, but I made the mistake of thinking if I followed a recipe from Food Network that the cook times would be at least close. Not even in the same ballpark. Duck ended up tough, gamey and way overcooked.

That's gonna be some expensive stock.

[kstater]

Well shit. After waiting for the duck to thaw, it was pretty much a colossal failure. The flavor was OK, but I made the mistake of thinking if I followed a recipe from Food Network that the cook times would be at least close. Not even in the same ballpark. Duck ended up tough, gamey and way overcooked.

That's gonna be some expensive stock.

Don't over cook it. Keep a little red in it and you'll be alright.

Heh.


Rub some apricot jelly on it and mask it.

[Extra Point]

Well shit. After waiting for the duck to thaw, it was pretty much a colossal failure. The flavor was OK, but I made the mistake of thinking if I followed a recipe from Food Network that the cook times would be at least close. Not even in the same ballpark. Duck ended up tough, gamey and way overcooked.

That's gonna be some expensive stock.

I'd suggest that if your thawing the next one, put it in a plastic bag with 1/3 c soy sauce after the first day in the fridge, as brining helper. That stuff helps a lot of things.