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Old 01-11-2008, 11:46 AM   #1
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ISO TNT Duck Recipes - Without Orange

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!

My delimma is that just about every recipe I find for duck is some sort of orange duck recipe and I am not to keen on the orange flavor in meats. So I was wondering if anyone here on DC had a TNT recipe for duck, either whole or I am not above whacking this thing up for better results, that does not include orange.

Then, I would like to know what are some side dishes that would go well with my duck.

I would like for this to be my Sunday meal... so I got a few days to gather some ideas and tips from you folks!!! THANKS!!!

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Old 01-11-2008, 12:17 PM   #2
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You do not have to use any fruit sauces. Treat it like a roast chicken except it can be served medium rare to medium.

Rices are a good side dish. Brown or wild rice would go well.
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Old 01-11-2008, 12:25 PM   #3
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Growing up, we use to have Muscovy duck for the Holidays. Very simple seasonings, salt, pepper, and garlic. Makes good gravy over mashed potatoes and dressing.
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Old 01-11-2008, 12:29 PM   #4
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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!

My delimma is that just about every recipe I find for duck is some sort of orange duck recipe and I am not to keen on the orange flavor in meats. So I was wondering if anyone here on DC had a TNT recipe for duck, either whole or I am not above whacking this thing up for better results, that does not include orange.

Then, I would like to know what are some side dishes that would go well with my duck.

I would like for this to be my Sunday meal... so I got a few days to gather some ideas and tips from you folks!!! THANKS!!!
Sattie, I love duck - but have not prepared it at home. My fave French restaurant (Le Petit Chateau) does it so well. If you're are not an orange fan, how about cherry sauce. I like a sauce because the duck can taste a little gamey (& sometimes fatty).

From memorty the sides - baby carrots or green beans and a potato gratin. Good luck. Let us know how it turns out. I would like to try making duck at home as well.

Oh, just remembered there are some links I came across for Peking or Chinese duck with lots of tips. Poke around google, or I will try to find them again & post.
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Old 01-11-2008, 01:28 PM   #5
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Thanks for the replies folks. Andy, I thought about treating it like chicken, but then I figured as soon as I did, I would be doing a big no-no. Barb... I like simple. Do you season the inside as well?

So I need to "beware" of a gamey taste? Cherry would definately be better than orange. Maybe the orange is not so bad... it seems it is meant to go with duck.
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Old 01-11-2008, 01:56 PM   #6
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Yummy Duck Dipping Sauce
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Old 01-11-2008, 02:32 PM   #7
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First time out of the gate...I would do a simple, basic roast. Nothing fancy. Enjoy the richness of roast duck. Oh, and afterwards simmer the carcass for a rich, yummy stock, for soups, gumbo, etc.....

Enjoy!
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Old 01-11-2008, 02:58 PM   #8
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...So I need to "beware" of a gamey taste?...

The taste is fantastic. It's more like a red meat than a poultry. I wouldn't describe it as gamey. It was farm raised I'd guess so gamieness won't be an issue.

Just don't expect it to taste like chicken or you will be disappointed.
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Old 01-12-2008, 02:18 AM   #9
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I love duck but have only cooked duck breasts at home, never the whole duck and I too dislike orange with duck. My preference is for Asian and then a crispy coleslaw (without the mayo but with a soy vinaigrette instead) is lovely.

I've been trying to think how I cooked the duck breasts last - it was a while ago as I can't get them very easily. I think I just cooked them with salt, pepper and garlic and served them with a salad and marscapone stuffed figs in balsamic vinegar. A bed of couscous would also work well, as would standard roast vegetables - esp mushrooms, asparagus and potatoes.

I've been served cotton duck on wild mushroom risotto and I found it incredibly heavy. I normally order duck that arrives on a bed of mashed potato or with a salad.

Two nights ago I opened a packet of mini ducks' legs that I had bought some time ago and just ate them with hoisin dipping sauce. Quite tasty but next lot will be with a plum sauce. I was toying with turning the flesh into duck and mushroom vol au vents but think I might just eat them instead!!!!
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Old 01-12-2008, 10:19 AM   #10
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How do you deal with the fat on the duck? When I've tried it,on the grill, I have had a real mess and not necessarily a tasty result.
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