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Old 12-29-2006, 01:31 PM   #11
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Quote:
Originally Posted by stinemates
does it have a gamey taste?
No it doesn't. Well at least the duck I have eaten has never tasted gamey. It is a delicious bird, that is for sure!
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Old 12-29-2006, 02:36 PM   #12
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And when grilling a duck breast it is the one kind of poultry that I will eat rare. In that case, it tastes a lot like steak!
The other plus for parboiling the duck and getting the fat is that you can use it, unlike the fat that will cook out as it roasts since this will be pretty burned. Duck fat for cooking potatoes is TDF.
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Old 12-30-2006, 08:13 AM   #13
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Pouring off the fat (or suctioning it) as it cooks helps.
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Old 12-31-2006, 08:06 AM   #14
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I made it. :-) It tasted good. TOO MANY BONES!!! lol
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Old 12-31-2006, 10:35 AM   #15
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Quote:
Originally Posted by Gossie
I made it. :-) It tasted good. TOO MANY BONES!!! lol

Not sure what that means. Pretty much the same as chicken.
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Old 12-31-2006, 11:39 AM   #16
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Smoked duck is delicious also...over indirect heat...with your favorite wood.
and then spit roasted over an open fire is nice too.
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Old 12-31-2006, 12:38 PM   #17
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We eat roast duck: With a fresh dressed duck, stuff the cavity with sections of apples; salt and pepper duck on all sides; pour in 1 cup of water in bottom of foil lined roasting pan; place duck (breast side up) on roasting rack in roasting pan; roast in 350 degrees for about 2 hours or until leg can be jiggled easily and you can see the skin moving with the leg. Remove from heat; let stand for 10 minutes; cut and serve on platter.. Serve with homemade applesauce.
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Old 12-31-2006, 01:29 PM   #18
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If your food smells up your house, think seriously about getting proper ventilation. A fan vented outside with greese trap will do your cooking wonders...even better if attached to a hood over your stove.

Duck is wonderful. and if you don't to deal with the grease, take the breast off the bone and braise over a mirepoix with red wine. crisp the skin in the oven. serve over wild rice pilaf.
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Old 12-31-2006, 02:49 PM   #19
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I've been buying frozen utility ducks for a great price. I've starting boning out the breasts (takes a bit of practice) and cooking them separately. The legs and thighs you can bone out also. Make them into empanadas or dumplings, or confit them. The bones make great stock for soup. And save every drop of the fat to fry stuff in.
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Old 12-31-2006, 04:57 PM   #20
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Actually, both ducks & geese have a higher bone-to-meat ratio than chicken or turkey, which is why I always try to buy the largest bird possible. While I used to do the pricking/steaming/boiling stuff like my mom, once I got my good old Ron Popeil rotisserie, all that went by the wayside. The first time I used it to roast a duck I was sure there would be so much fat drippage that it would catch on fire, but believe it or not, there wasn't much more fat drippage than from a chicken!! No smoke, no nothing. Just crispier than crisp skin & juicy greaseless meat. Absolutely FABULOUS!!

As for saucing, I've done the usual orange sauce, cherry sauce, spiced peaches, spiced apricots, & some Asian rubs. Duck is very very versatile.
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