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Old 05-27-2007, 12:49 PM   #1
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ISO Duck Ideas

How do you do it?

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Old 05-27-2007, 01:35 PM   #2
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Open fire spit roast...
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Old 05-27-2007, 01:56 PM   #3
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Just bend quickly at the knees, dropping your butt as you lower your head.
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Old 05-27-2007, 02:18 PM   #4
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I've done duck many ways - in a regular oven with oranges, with apricots, with peaches, with cherries, Asian-style with a Five-Spice powder rub - but my hands-down favorite these days is using my trusty good old Ron Popeil "Showtime" rotisserie. Man, does that baby turn out a FABULOUS duck!!! Juicy, crisp-skinned, & nearly grease-free. And no smoking or spattering. Completely amazing. Haven't roasted a duck in my regular oven since I've had the rotisserie (quite a few years now).
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Old 05-27-2007, 02:24 PM   #5
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Quote:
Originally Posted by Caine
Just bend quickly at the knees, dropping your butt as you lower your head.
LOL!

Lee
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Old 05-27-2007, 03:02 PM   #6
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Quote:
Originally Posted by BreezyCooking
I've done duck many ways - in a regular oven with oranges, with apricots, with peaches, with cherries, Asian-style with a Five-Spice powder rub - but my hands-down favorite these days is using my trusty good old Ron Popeil "Showtime" rotisserie. Man, does that baby turn out a FABULOUS duck!!! Juicy, crisp-skinned, & nearly grease-free. And no smoking or spattering. Completely amazing. Haven't roasted a duck in my regular oven since I've had the rotisserie (quite a few years now).
Thanks for the input.

Thanks other guys for the non advice.
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Old 05-28-2007, 10:06 AM   #7
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If you have a couple of duck breasts, here's a method that will make you think you've died and gone to heaven!!!

I wrote these instructions up for a cook just starting out, so it's pretty basic.

PAN-SEARED DUCK BREAST

4 boneless duck breasts -- thawed if frozen (6-8 oz. each)
Salt and pepper

Score skin on each duck breast with three or four shallow incisions, taking care not to cut the flesh; season with salt and pepper.

Heat a sauté pan over high. Add duck, skin side down, to the hot, dry pan; reduce heat to low, cover with a splatter screen (or cover other burners, this is just so you don't make a mess over everything), and cook for 10 minutes.

Remove breasts, pour off accumulated fat into a small container AND KEEP!!!), then return them to the pan, skin side down again.

Sauté until skin is crisp, about 10 minutes more. Turn breasts over, cook 2 minutes, then transfer to a cutting board. Allow duck to rest 5 minutes before slicing. The breasts should be about 128-132 F.

That's all there is to it! Serve it with whatever you want - if nothing else buy some great bread on the way home and just have a duck sandwich!! You eat skin and all on the duck breasts - Enjoy!!

Once they are in the hot pan, don't move them for 10 minutes, then remove and drain off the liquid 'gold' - Probably be best to use your cast iron skillet or another real heavy one.
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Old 05-28-2007, 10:18 AM   #8
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It's next to impossible to get duck here, so I have almost no experience with cooking it.

When we lived in the Washington, D.C. area, I cooked it a couple of times, but that was too many years ago to remember what I did.

Hope you get more good responses.
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Old 05-28-2007, 11:07 AM   #9
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Thanks for the Skillet Duck idea, I dont have a rotesseire right now so thats the way Ill have to go. Do you put anything in the pan? Do I serve it with Duck Sauce? I plan to eat it by itself w/ a side of alfalfa sprouts and some dough balls w/ soy.
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Old 05-29-2007, 09:44 AM   #10
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No, you don't need to put anything in the skillet - putting the duck pcs in fat side down, the fat will immediately start melting and becoming liquid gold, so don't discard!!

Well, in keeping with Asian, a plum sauce would be very good with the duck. (I'm not real fond of the old standby orange sauce with duck - personal taste only!)

Enjoy!
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