 | 
10-14-2009, 04:34 PM
| |
#1 | | | | | | | Assistant Cook
Profile: Join Date: Oct 2009
Posts: 1
| | Duck Skin Crisps?
Once upon a time, at a Thai food restaurant, I got like this coconut curry with duck. It was pretty okay, but the crazies thing about it was this like fried duck-skin crisp that was used as a garnish. It has stuck in my mind since then, and I've been looking for a way to recreate that for a soup I'll be making for Thanksgiving. I'd appreciate any help you can give me!
| | | 
| |  | | | | |  | Join the #1 Cooking Community Today - It's Totally Free! DiscussCooking.com, The Friendliest Cooking Community on the Internet - Are you looking for a great recipe or planning a meal for friends and family? Looking for advice on cooking techniques or feedback from real people about cooking appliances and other kitchen supplies? Or maybe you can give others some advice? No matter where you fit in you'll find that Discuss Cooking is a great community to join. Best of all it's totally FREE! You are currently viewing our boards as a guest so you have limited access to our community. Please take the time to register and you will gain a lot of great new features including; the ability to participate in discussions, network with other cooks & Foodies, see fewer ads, upload photographs, create a cooking blog, send private messages and so much, much more! | |
10-14-2009, 05:22 PM
| |
#2 | | | | | | | Certified Pretend Chef
Profile: Join Date: Sep 2004 Location: Massachusetts
Posts: 17,287
| |
When I'm deconstructing a duck, I cut up the skin and toss it in a pan and heat it up to render the fat for other uses. As the fat melts off the skin, the skin browns and crisps. Deee-licious!
__________________
"If you want to make an apple pie from scratch,
you must first create the universe." -Carl Sagan
| | | 
| | | | | | | |
10-14-2009, 09:35 PM
| |
#3 | | | | | | | Sous Chef
Profile: Join Date: Aug 2009 Location: Lost in the Midwest
Posts: 779
| |
IMHO the crispy skin is the best part of the duck!!! Yummmm...
Just like Andy, I finish off the skin from a baked duck by dry-frying it in a skillet fat side down until crispy and fully rendered. And I do the same thing with turkey and baked chicken skin. My kids and I draw lots to see who gets it! 
__________________
"Food is our common ground, a universal experience." - James Beard | | |
| | | | | | | |
10-15-2009, 09:16 AM
| |
#4 | | | | | | | Martian Frycook Site Moderator
Profile: Join Date: May 2009 Location: Chicago Area
Posts: 1,167
| |
My children think duck is the best chicken ever.
__________________ No matter how many Bibles he swears on, when a dog tells you he's a vegetarian, he's lying.  | | |
| | | | | | | |
10-15-2009, 11:01 AM
| |
#5 | | | | | | | Senior Cook
Profile: Join Date: Jul 2005 Location: Cicero, IL, but my heart is in central Kentucky were I call home.
Posts: 412
| |
Sliced and fried. Same for chicken. I make a pulled chicken where I top the sandwich with crispy strips of the skin. Good stuff.
| | |
| | | | | | | |
10-15-2009, 08:04 PM
| |
#6 | | | | | | | Senior Cook
Profile: Join Date: Jul 2009
Posts: 252
| | Quote:
Originally Posted by bigdaddy3k  My children think duck is the best chicken ever. | Hell of a lot more flavor than chicken, that's for sure. | | |
| | | | | | | |
10-15-2009, 08:07 PM
| |
#7 | | | | | | | Certified Pretend Chef
Profile: Join Date: Sep 2004 Location: Massachusetts
Posts: 17,287
| |
My eldest daughter refuses to even try it because, "It's all dark meat!", and she doesn't like dark meat poultry.
__________________
"If you want to make an apple pie from scratch,
you must first create the universe." -Carl Sagan
| | |
| | | | | | | |
10-15-2009, 08:10 PM
| |
#8 | | | | | | | Senior Cook
Profile: Join Date: Jul 2009
Posts: 252
| | Quote:
Originally Posted by Andy M. My eldest daughter refuses to even try it because, "It's all dark meat!", and she doesn't like dark meat poultry. | What is up with kids and being afraid of "dark" meat.
When I was a kid, I was all about the dark meat, because it tasted good without having to cover it in a huge lake of gravy (not that I didn't do it anyway)...
What's the obsession with the driest, least flavorful portion of the meat?  | | |
| | | | | | | |
| Thread Tools | | | | Display Modes |  Linear Mode |
Posting Rules
| You may not post new threads You may not post replies You may not post attachments You may not edit your posts
HTML code is Off
| | |
| » Latest Forum Topics | | | | | | | | | | | | | | | | | | | | | » Recent Recipe Discussions | | | | | | | | | | | | | |
