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Old 01-22-2013, 07:22 PM   #1
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What to do with whole duck

I bought a whole frozen Long Island duck. Deciding what to do with it
Need help!!

I was thinking of course to cut off extra fat and skin and render it and get crispy skin pieces and fat

Make a pâté with the offal - is that possible or just heart and liver?

And deciding whether to roast whole duck OR piece it out and make breasts and confit legs, but what to do with rest of Carcass if do that

Thoughts?

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Old 01-22-2013, 07:27 PM   #2
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So many possibilities. Aside from roasting it, you could break it down. Two boneless breasts that are fantastic pan roasted. Two leg quarters you can confit with the fat you render from the duck. Some killer duck stock from what's left.
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Old 01-22-2013, 10:29 PM   #3
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If prep correctly and roasted you will have crispy skin like I had in the picture below.


Here is one I roasted awhile back.

Roast Duck by Pellet Grill
Roast Duck by Pellet Grill
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Old 01-22-2013, 10:33 PM   #4
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This is my secret: The Best Way to Roast a Duck (Hello, Crispy Skin!) | The Hungry Mouse
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Old 01-22-2013, 11:18 PM   #5
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How do you feel about Peking-style Duck?

Authentic Chinese Recipes

If you have leftovers, you could serve them in scallion pancakes, or make

Duck Dumplings:

Chinese Duck and Shiitake Dumplings (Jiao Zi) - Fine Cooking Recipes, Techniques and Tips
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Old 01-23-2013, 08:51 AM   #6
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Thanks everyone will browse the recipes provided. I never made a duck before and I love duck so I'm excited
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Old 01-23-2013, 09:02 AM   #7
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I would rub it with ginger and brown sugar with a little cinnamon. and stuff it with tea leaves and pealed orange wedges. I would baste it every hour with a mixture of 75% orange juice and 25% beef or bacon tallow.
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Old 01-23-2013, 10:53 AM   #8
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Quote:
Originally Posted by I_M_Baker View Post
I would rub it with ginger and brown sugar with a little cinnamon. and stuff it with tea leaves and pealed orange wedges. I would baste it every hour with a mixture of 75% orange juice and 25% beef or bacon tallow.
In concerned that will ruin the rendered fat which I'm looking forward to
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Old 01-23-2013, 11:52 AM   #9
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It would but the orange glaze is delicious
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Old 01-24-2013, 10:10 AM   #10
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Quote:
Originally Posted by Savannahsmoker View Post
If prep correctly and roasted you will have crispy skin like I had in the picture below.


Here is one I roasted awhile back.

Roast Duck by Pellet Grill
Roast Duck by Pellet Grill
My mouth is watering!
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