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Old 10-11-2004, 02:56 PM   #11
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oh yea, me too - I'll PM you with the address...naw...you don't have to send an invitation - just count me in too
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Old 10-26-2004, 08:19 PM   #12
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I'm doing a "test drive" on Thursday, will let you know how it turns out.

BTW.....in this part of Long Island we have alot of duck farms, so the ones we get at the market are from 1 town away from me, looks to be a good sized one too.
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Old 10-26-2004, 11:07 PM   #13
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duck is deelish, but unless you have good ventilation in your kitchen, expect the whole house to smell like duckfat. i am not allowed to make it at home anymore, but i've been tempted to do it on a spit on the grill...
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Old 10-26-2004, 11:16 PM   #14
 
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Hey Buckytom, have you gone the expedient of using the old "turkey baster" to suck up some of the grease, periodically? (depositing it in a can or similar, so you can toss the grease and use the "drippings"?)

This might eliminate some of the smoke and smell, I'm thinking, and get you back on a nice treat that duck gives us all...opening windows and using the big fans to "clear the air" and blow some of it out the windows or doors is also a tactic...

Unless your duck is "wild" (ie hunted), whereupon there are other options, a bit more wasteful it might seem, but workable, nonetheless...

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Old 10-26-2004, 11:26 PM   #15
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hiya lifter,

the last time i made duck was on one of those ron popeil electric rotisserie things, and i kept emptying the fat collection tray, but the whole house still stunk.

i've also had wild duck, which was much less fattier. a chef friend of mine made it using his own recpie. it was the best i've ever had, even better than peking duck, and duck l'orange.

alas, duck shall not be made in my house, nor liver or kidneys of any animal. sigh.
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Old 10-26-2004, 11:41 PM   #16
 
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Sorry for you Buckytom, as you are missing out!

On the other hand, if you ever won a lottery, for instance, my experience of wild meats was that "most of the meat was in the breasts, the leg and thigh, and "perhaps" the first wing link...(ie the "drumlet")...

If you get into "serious" butchering, you also go after the "oysters" on the back, but if you pull all this meat off the carcass, soak it 12 hours or more in, say, red wine, seasoning salts, and olive oil, then you can pan-fry duck and/or goose that tastes pretty fine, and since you will have pulled off the skin, the fat goes with it, and so does the smoking and stinking issues...and, while the bits and bites aren't quite the same as the roasted bird, they come out pretty good...

Our collective chloresteral issues demand that we "live without liver" for most things, but absenting kidneys from beef stew will be a sin that will follow you the rest of your life and into eternity! Just boil the "p" out of them, and they hardly smell at all....

With Deepest "Sympathy"

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Old 10-26-2004, 11:46 PM   #17
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lol, thanks lifter. the oysters are the best part of any large bird. i'll have to try the removing the skin and soaking in red wine trick. what's the worst that can happen?

i miss kidneys, and i make liver (cow or calf) when i am home alone, with all the windows open, and all of dw's scented candles going. lol, i can picture her coming home early, and me jumping in the bathtub to make it look like i was taking one of those girly baths with all of the candles, so she won't get wise to the liver cooking in the kitchen.
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Old 10-27-2004, 12:11 AM   #18
 
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The worst that can happen?

HMMMM!

Getting caught before you have it cooking would be one....

Soaking it up in red wine, and doing an unintentional flambee that "spilled" and carried on to the rest of the stovetop....

Removing the skin on duck and goose really does kick where Elf doesn't want suggested, BTW! And of course is "healthier"...plastering it with Lowry's Seasoning, if you can get it there, and/or in the case of wild meat, a good soaking in MSG as well, and being "liberal" (keeping my head down on the political connotation!) with the red wine...you do sort of want to "crust" the meat, but you have to preserve the "juiciness" side of things, too, and not overcook...I like this with good venison, too, but goose breast...YUM!

Try lamb's liver, with "muchos" garlic, red wine, oil, and herbs, very slowly sauteed with a light dusting of flour, and not overdone...if you can find a butcher that processes lamb, the livers are usually dirt cheap, as people don't take them, and its far superior to beef, calf or pork...with something "sweet" like perogies (see "Ethnic" thread!) this is extra good...

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Old 10-27-2004, 12:16 AM   #19
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Lifter - I bet there's nowhere I can get lamb liver - but I bet I try!!! Thanks.
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Old 10-28-2004, 04:42 PM   #20
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It's in the oven 325 on a bed of chicken wings, onion and garlic. The owner told me to do them on the wings and I added onion and garlic for flavoring of the sauce.
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