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Old 12-25-2014, 11:47 AM   #11
Sous Chef
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Join Date: Aug 2004
Location: Florida
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I cook domestic duck all the time. I believe that duck is one of the four major food groups. I currently have 2 whole ducks, a package of legs that I confited(sp?) and 2 tubs of rendered duck fat all in my freezer. Around here, that won't last long.

Although I've roasted a few of them whole, that method really does injustice to the breast. The leg takes a long slow cook to properly tenderize, but the breast is best eaten medium rare. Andy & Tat really have it right. Divide the parts and cook them separately. Leave the skin on the breast - once you have rendered out the fat, the crisp skin is the best part.

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Old 12-29-2014, 11:30 AM   #12
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Location: south central coast/California
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Thanks everyone. I really appreciate all the advice. My SousChef really wants it out of the freezer so my procrastination days are numbered.

Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

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Old 12-30-2014, 08:43 AM   #13
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Ah, the time is ripe for Duck Liberation...

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