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Old 09-28-2013, 01:42 PM   #11
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Claire, the duck may not be as fat as it was 15 years ago. I quit cooking goose partly because they weren't nearly as fat any more. I don't really know about the duck - just guessing.
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Old 09-28-2013, 04:08 PM   #12
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Yup! Roasted them whole, pan fried breasts, broke down a whole duck and cooked the parts. They make a great stock and save the fat!
Duck fat makes fabulous roast potatoes.

Incidentally, I use one of those turkey baster things to suck up the fat from the roasting tin from time to time (and save it, of course) as the cooking goes on. It stops it burning and the kitchen filling with smoke. I think I got this from Delia Smith.

Chap on television a couple of weeks ago suggested boiling the duck and then finishing it off in the oven but I've never tried this.
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Old 09-29-2013, 12:30 AM   #13
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You know what gets to me ... out of the blue, after reading all this advice, I remember that in a 20 minute drive is a place that specializes in wild birds. I've actually bought smoked or not birds from then, but it was a decade or more ago. Why am I doing this when I can buy it from them? Oh, well. I think it is because my husband just likes the thought that I did it, but I'll remember it in the future. I think the place is called something like Wild Wings,and if I can figure out how to do a link, I will.
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Old 09-29-2013, 05:25 AM   #14
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When I was a kid my Grandmother used to make duck with sauerkraut in the fall or winter.

Just a duck, whole or in parts, with a pound or so of rinsed kraut, chopped apple, chopped onion, caraway seeds, a bay leaf or two and a little apple cider or white wine. Roasted at 350-375 for an hour and a half.
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Old 09-29-2013, 05:28 AM   #15
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"Revenge of the Killer Mallards" starring Duck Van Dyke and Faye Duckaway
It is 5:30 am. Just what I needed to wake me up. And to think I joined this forum voluntarily.
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Old 09-29-2013, 07:02 AM   #16
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good to see you again, claire.:) now i've got duck on my mind, mmm....
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Old 09-29-2013, 09:05 AM   #17
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When I first signed up here at D.C., I told a tale about my first time cooking a duck.
Learned a lot that day.
Cooking a Duck at Rendezvous
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Old 09-30-2013, 02:17 PM   #18
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When I first signed up here at D.C., I told a tale about my first time cooking a duck.
Learned a lot that day.
Cooking a Duck at Rendezvous
I remember that story. It was worth reading again.
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Old 09-30-2013, 02:52 PM   #19
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I cook duck in the house and the smoking isn't a problem. Our exhaust fan is more of a nice idea than a real workhorse.

One of the things I do is start out at 300 and let the fat render. It doesn't smoke at this temp. Flip it every hour and let it run into the drip pan.

Once most of the fat is rendered you can crank it up and crisp it up. That sorts the smoke issue.

We almost picked up duck this weekend. Hmm... soon.... soon....
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Old 09-30-2013, 04:35 PM   #20
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If you don't want the duck to smoke, don't give it a lighter...
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