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Old 12-28-2006, 10:25 PM   #1
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I need advice on cooking a duck

I went and bought us a duck. Should have done it AFTER I got some good advice and good recipes.

It's a full duck, not parts. I just need to know temperature, and length of time, and which spices would be best. I want to keep it real simple on my first test.

If it quacks when I open the package tomorrow, it will NOT be cooked. ROFL I won't get near it. LoL

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Old 12-29-2006, 07:12 AM   #2
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Duck is wonderful, but extremely fatty. It's much better to prepare a whole duck than parts, so good for you for getting the whole bird.

Cut an orange in half and stuff it into the cavity, along with some thyme, rosemary and sage sprigs. Fresh herbs are best, here.

I hope you have a roasting rack. Place the rack into a roasting pan and prick the duck all over with a fork, making sure to go into the fat. Boil 4 cups of water. Pour the boiling water over the duck as it is in the roasting pan.

Roast it, uncovered 350 degrees till the flesh reaches a temperature of 165.

I don't season the bird before I cook it because it oozes so much fat during the cooking process that it all runs off, anyway.

A vanilla sage sauce is wonderful with the duck.

Clean your oven the next day. It will need it.
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Old 12-29-2006, 07:37 AM   #3
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That's what I heard about a duck, how fatty it is. But I love duck and tired of buying it in a restaurant, wanted to try it myself. I figured it couldn't be too too hard, I can do chicken and turkey. LoL Thanks Verablue. :-)
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Old 12-29-2006, 09:33 AM   #4
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Bravo to you for making the effort. Duck is fantastic!

There IS a lot of fat on a duck, but it's all in a layer between the skin and meat so it's easy to deal with.
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Old 12-29-2006, 09:40 AM   #5
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You might look up Ina Garten's recipe. I'll try also. She parboils the duck to get rid of some of the fat (and saves it, of course) prior to roasting it. My mother made a wonderful roast duck pricking as has been suggested but it was a smokey fatty mess.
A number of TV chefs, including Ming, I think, are doing the pre-boiling thing.

Recipes : Roast Duck : Food Network

Personally I would make confit and cassoulet from it.
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Old 12-29-2006, 09:47 AM   #6
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while it is an absolutely delicious meat (i do mine with sliced lemons/limes or apples, small onions, and herbs in the cavity like verablue), boy is your house gonna smell of duck fat.

i am forbidden to cook it in my house ever again.

the last time i made it, i had to hook up the showtime rotisserie outdoors under the apple tree.

btw, the apples and onions cooked in the bird are delicious.
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Old 12-29-2006, 09:47 AM   #7
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Alton Brown also par boils it then finishes in a screaming hot oven to crisp the skin. I haven't tried that method.
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Old 12-29-2006, 12:56 PM   #8
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Alton sure knows his stuff.

I have yet to try duck, what is it's flavor akin to (if anything?) I have had Foi Gras a bunch of times, and a lot fo quail/pheasant.. does it have a gamey taste?
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Old 12-29-2006, 01:10 PM   #9
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Quote:
Originally Posted by stinemates
Alton sure knows his stuff.

I have yet to try duck, what is it's flavor akin to (if anything?) I have had Foi Gras a bunch of times, and a lot fo quail/pheasant.. does it have a gamey taste?
Well, it definitely has a poultry like flavour, but it's all dark meat. I find it's reminicient of goose, actually, with just a bit more subtlty.
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Old 12-29-2006, 01:21 PM   #10
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If you have cinnamon, star aniseed, cloves, galangal and soya sauce available, you could braise it Chinese-style.
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