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Old 07-28-2012, 09:45 AM   #21
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steve, how do you deal with the smell of the cooking ducks? do you have very good ventilation?

i've been forbidden to cook duck ever again in the house because the smell of the fat stayed for several days, even with all of the windows open and the ventilator fan going.
I'm not sure if there's any secret, but one thing I did is constantly pour off the fat as it was rendering. I had to do this probably four or five times. So there was never a lot of fat in the pan to burn or create any smells. I was also very careful not to heat the pan too hot. I basically kept the heat low to render off as much fat as I could, poured it off, and then cranked up the heat to sear the skin.

That, and my ventilation is pretty good. The duct (and duck smell) goes outside.
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Old 07-28-2012, 09:53 AM   #22
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thanks.

maybe i could do one on the rotisserie on the grill outside.

i guess on the same day i reduce a bottle of balsamic vinegar on the side burner.

hmm, balsamic syrup on grilled duck?
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Old 07-28-2012, 10:07 AM   #23
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Son #2 is my Christmas baby. Every year for his present I cook a duck just for him. Low and slow, no odor. I use my basting bulb to remove the fat as it is cooking. I wish I had someone I could give the fat to. Down the drain it goes. Gall bladder problem here.
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Old 07-28-2012, 12:46 PM   #24
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hmm, balsamic syrup on grilled duck?
I'd eat that.
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Old 07-28-2012, 08:08 PM   #25
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Originally Posted by buckytom View Post
steve, how do you deal with the smell of the cooking ducks? do you have very good ventilation?

i've been forbidden to cook duck ever again in the house because the smell of the fat stayed for several days, even with all of the windows open and the ventilator fan going.
I have never notice any "stench" from roasting ducks. Nothing any different than chickens although ducks take more roasting to render the extra fat they have over chickens.

Maybe your duck fat was collecting in the roasting pan and burning.

ETA:

@Steve: I didn't see your post about draining it off because it was on a later page than I was replying to. I don't understand the objectionable taste/smell thing. I've always thought duck tasted/smelled good.
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Old 07-29-2012, 11:32 AM   #26
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@Steve: I didn't see your post about draining it off because it was on a later page than I was replying to. I don't understand the objectionable taste/smell thing. I've always thought duck tasted/smelled good.
I don't think I said anything about duck being objectionable. I love duck. I just assume BT was referring to the smell of the oil.

Having said that, there are some ducks that are noticeably gamy. The wild duck I've had has a much stronger flavor than domesticated duck.
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Old 07-29-2012, 11:43 AM   #27
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yes, it was the smell of the fat that lingered, and while i didn't mind the smell the first day, you could still pick up a trace of it in the house 2 days later. that was too much for dw, hence the verboten duck.

btw, it was a farm raised long island duck.

must have been grass fed (lawn guyland duck?)
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Old 07-29-2012, 12:20 PM   #28
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must have been grass fed (lawn guyland duck?)
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Old 07-29-2012, 02:35 PM   #29
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I have no place to get ducks at the supermarket. I don't often cook them but everybody needs a good duck every now and then.

The only objectionable smell I've ever noted is burning grease in the roasting pan.
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Old 07-29-2012, 03:01 PM   #30
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I have no place to get ducks at the supermarket. I don't often cook them but everybody needs a good duck every now and then.

The only objectionable smell I've ever noted is burning grease in the roasting pan.
Or a good goose ;-) There are a few Asian markets that sell cooked/roasted duck (whole or half a duck), & there's plenty of fat to go around.

My grandmother cooked many chickens in her day, & used the schmaltz

Schmaltz - Wikipedia, the free encyclopedia

for matzoh ball soup, frying potatoes etc. One of my favorites -her potato pancakes.
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