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Old 01-14-2008, 06:28 AM   #31
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Glad you liked it! It's one of my favorite all time foods. A good roast duck almost makes it OK that the Cowboys lost, right?
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Old 01-14-2008, 10:36 AM   #32
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Originally Posted by Andy M. View Post
Glad you liked it! It's one of my favorite all time foods. A good roast duck almost makes it OK that the Cowboys lost, right?
UGH.... almost Andy... at least I could allow my sorrows to wallow in that wonderful pan drippings!
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Old 01-14-2008, 12:34 PM   #33
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I'm a duck lover!!!! I really liked this recipe and found myself smearing my fingers around the pan trying to get those tasty pan juices!!! Duck is not chicken in flavor, but it is not a far out taste either (at least wear farm raised ducks are concerned). I liked the flavor of the duck and quickly found myself trying to decide what recipe to try next. Yea!!!! At least something went right in light of the COWBOYS' loss!!!! Arrrrrghhhh!

I want to thank all those that responded to this thread, I learned so much about duck and looking forward to learning more!
Way to go, sattie. So glad you liked the duck - & went with the ginger/soy/honey mixture. I may try that on chicken (with an orange in the cavity, for me). Will you share your prep method with us? TIA

Next time, how about Duck Confit?

Duck confit
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Old 01-14-2008, 03:32 PM   #34
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Prep Method...

I prepped this as I watched our Cowboy's give it away.....

Anywho... I washed the bird inside and out and stood the bird up on end to let it drain. (I could not get the neck of the bird out, so I left it in there... don't know if it was attached or not.) Using paper towels I dried the bird as well as I could inside and out.

I made double the amout of the marinade/sauce mixture since most of the comments I read stated that they wished they would have made more. I poured the mixture into the cavity of the bird and basted the outside and let stand for 1 hours as stated in the recipe.

Heated oven to 350. Placed bird on a rack and pricked the skin in several places (being careful to not pierce the meat) to drain the fat.

After first 20 minutes of cooking, checked bird and saw that my sauce was drying up to a sticky mess so I added 1 cup of water to the bottom of pan. Basted bird and repeated this process every 20 minutes or so for 2 hours. (Actually I cooked it for 1 hour and 40 minutes.) The bird got darker and darker and the broth got thick and gooey... removed bird from over, tented loosely with foil and let set for 10 minutes.

I set the duck between DH and myself and I went to town! The sauce was really dark and messy, so by the time I was done eating, I looked like a 2 year old that just had my first chocolate bar in July...

I was amazed that there was not more meat on the bird than there was... it was almost like eating a cornish hen. Which is fine, just surprised is all.

I got about a half cup or more of duck fat... yum! and I have reserved the carcass for some duck stock. Which leads me to a question that I will need to post about!

HTH amy!!! Gonna go get me another duck and try out some other recipes!!!
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Old 01-14-2008, 04:10 PM   #35
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When you say you have "duck fat" you saved to use, are you talking about extra fat that you removed from the raw duck before you marinated & cooked it, or fat that congealed in the pan after roasting?

If the latter, you can't really save that because it's full of the marinade (unless that's what you want). If the former, as in pure raw duck fat, you can easily render it & use it for sauteeing potatoes, roasting root vegetables, etc.

When I say I save the duck fat, it's because I steam the duck unseasoned before roasting, pour the fat & juices/broth into a large bowl to set, & then skim the fat off of the broth that remains from the steaming. The broth is saved for stock; the fat for sauteeing. But neither is flavored by any seasonings or marinade.
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Old 01-14-2008, 05:44 PM   #36
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Thanks, Sattie.
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Old 01-18-2008, 01:28 PM   #37
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Quote:
Originally Posted by sattie View Post
I want to try duck... so I have purchased a frozen whole young duck that is 4.5 lbs. Since this is my first time to buy duck, I realize that my purchase may be flawed, but hey, you got to start some where!
As far as boning the duck, here is a great video that shows hwo to do it, it was very helpful for me the first go-round:
PBS: Julia Child: Lessons with Master Chefs: Meet The Chefs: Alfred Portale

I also second the notion that the fat is priceless. render the fat from the skim and save it in a container. i substitute it for butter all the time, and it adds a great flavor


just a seared duck breast, finished in the oven until rare is fantastic as is without any sauce on it.

some other sauce i have used that have been great are a creamy peppercorn sauce, and a black tea & jasmine sauce. I also had duck last night, and it had a cherry adn camralizes onion sauce that was outstanding. sweet goes a bit better then savory with duck imo. and im not an orange fan either... but my preference is still just plain without a sauce:

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Old 01-18-2008, 02:28 PM   #38
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Looks wonderful jerseyjay! I did keep the fat, but it is with the marinade and all, so I suppose it will have a flavor of some sort... guess I'll go test it out to see what it is like. I think I will make some duck stock, help me keep my mind off the wonderful news we got today at work that we are laying off 4000+ folks... UGH!
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Old 01-26-2008, 05:49 PM   #39
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The problem with saving the duck fat "with the marinade and all", is that while pure duck or goose fat can be kept refrigerated or frozen for extremely long periods of time, when extraneous liquid is in there, it can turn the whole batch rancid.

If you're going to save duck or goose fat, you need to render it properly, as in cooking it down & allowing all water based liquid to evaporate until you have nothing left but pure fat. In the case of liquid duck fat mixed with stock, you skim the fat off the stock into another saucepan & then simmer it until all the liquid is gone. You'll know - the fat left will begin to sputter. You remove it immediately from the heat before it browns or burns, cool slightly, & then pour into a storage container for the fridge or freezer.
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Old 01-27-2008, 05:39 PM   #40
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Duck fat RULES!

Heres an old fashioned recipe for roast duck that you might want to give a shot...Roast the bird for 3 hours breast side down at 250 degrees then turn it breast side up and raise the temp to 350 for another 30-45 minutes to crisp the skin. I use that package of Orange Sauce in a dessert later.
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