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Old 01-12-2008, 10:50 AM   #11
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I've seen a lot of chefs boil the duck first to get rid of a lot of the fat and then they dry it good (over night) before cooking. Suppose to make a crispy skin.
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Old 01-12-2008, 11:17 AM   #12
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I have had good results cooking a duck with potatoes, carrots, and onions, in a camp dutch oven. It turned out surprisingly good. The first time I tried it was at a primitive encampment. There were some amusing moments whilst it was cooking.
I posted here about it when I first joined. you can read it here.
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Old 01-12-2008, 12:46 PM   #13
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I started looking online for recipes and found quite a few without the orange. So here are the two recipes I am thinking about:

This one almost sounds tooooooo simple....

ROAST DUCK (Recipe) @ Emeril's dot com

And this one sounds really yummy and I am leaning towards this one unless I find something else....

Roast Duck Recipe | Recipezaar

I figure with the rich red meat it has, there is no way it is going to even come close to tasting like chicken. Honestly I am not sure what to expect as far as flavor Andy!

Someone asked about the fat... all the recipes I found say to prick the skin to allow the fat to drain off... but that is for roasting. Not sure what could be done for grilling.

What do you think about the two recipes I posted... preferr one over the other?
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Old 01-12-2008, 12:52 PM   #14
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Lost the whole post - Poked around youtube & found some videos that might be helpful/informative for the prep, addressing the fat etc. This one is made with oranges, but hope it will be helpful re prep etc... & the side dish at the end looks deelish.



This one is just an idea for tea-smoked duck & a different method & entertainment value:



Lost one I wanted to share, where the duck is rubbed w 5 spice powder etc & involves a fan, lol. Will see if I can locate it again & share. (Another involves a bicycle pump? lol)

I also like duck in a pancake w hoison sauce. Wolfgang has/had a recipe on the web that looked very good.

Have fun with your duck.
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Old 01-12-2008, 12:58 PM   #15
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Ahhh thank you amy!!! I just watched an IC episode where the secret ingredient was duck. They did pump air under the duck skin to separate it from the meat. I guess it helps make the skin crispier?
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Old 01-12-2008, 02:42 PM   #16
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Pumping air under the skin is part of the process for making Peking Duck. It's notr necessary for defatting a whole duck. Making small cuts in the skin and roasting it will allow the fat to drain off.

You can also follow the process of briefly boiling the whole duck to melt off the fat under the skin.
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Old 01-12-2008, 02:52 PM   #17
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Between the two, I would choose the honey, ginger & soy. IMHO, adding some sweetness would compliment the duck.

For sides - you could go with roasted butternut squash filled with rice, raisins & nuts (posted a couple of links under acorn squash), haricots verts or scalloped potatoes with gruyere.

Still looking for the youtube recipe/method with the five spice powder etc. It takes some time, but it is the best homecooked method I've seen.
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Old 01-12-2008, 03:28 PM   #18
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Thanks Miss Amy! I ate the butternut a couple of days ago, so I am thinking wild rice or couscous (hubby hates it) and a salad or broccoli or some other green. I found another one that sounds good, but all the butter they use sounds kinda crazy given how fatty the duck is...

Roasted Duck - Allrecipes
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Old 01-12-2008, 03:43 PM   #19
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Be very VERY careful grilling duck over an open flame. My dad & grandad found that out the hard way one summer when they tried doing 2 on the rotisserie over our big brick barbecue. When both seriously caught fire, dad & grandad each grabbed a flaming spit & raced to the house with them - like 2 deranged Olympian torch-bearers - & dumped them in the sink. They finished their roasting in the kitchen oven - lol!

Sauces notwithstanding, after cooking duck (& very-similar goose) for many many years, I've found 2 methods that have been superior to all others.

The first is to steam/braise the pricked bird on the stovetop first to release as much fat as possible (which is then retrievable & SUPER to save & use for sauteeing potatoes & other root veggies) & then just brown it in the oven.

The 2nd is to simply prick the skin & stick it in my infamous little Ron Popeil "Showtime" electric rotisserie. The 1st time I tried this, I watched it like a hawk, fire extinguishing materials at the ready. But amazingly enough, there was not only no fire, but no smoke whatsoever. The fat dripped obediently into the drip pan, & there was enough room so I didn't have to stop during roasting to empty it the pan. And the skin came out HEAVENLY. In fact, I can't remember the last time I roasted a duck any other way than in that little rotisserie.
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Old 01-12-2008, 03:56 PM   #20
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Quote:
Originally Posted by sattie View Post
Thanks Miss Amy! I ate the butternut a couple of days ago, so I am thinking wild rice or couscous (hubby hates it) and a salad or broccoli or some other green. I found another one that sounds good, but all the butter they use sounds kinda crazy given how fatty the duck is...

Roasted Duck - Allrecipes
Yeah, I'd pass on adding a stick of butter, satt. Re the fat, I like the suggestion/oven method here, cause she puts the duck on the roasting pan that allows the fat to drip & adds water so it will steam, cutting off that fatty part near the tail & stabbing the duck & not your husband, lol. If I were basting - I'd do it at the end after the skin crisps, with hoisin (sp) or a plum sauce & serve w mandarin pancakes or side of sliced cukes & green onion brushes.



Your sides/veggies sound delish. What time is dinner.

Your probably making a whole duck, but I had to share this Duck Confit recipe - be sure to watch part 2 - the blueberry sauce & crisping. Gotta go get some duck confit



P.S. Added the links, cause sometimes I think it's easier to watch a prep method than read a recipe. Hope that makes sense.
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