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Old 01-24-2008, 07:56 AM   #11
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Maybe I outta try someone else's duck first then. I get so upset when I make something new and everyone hates it.... I could see myself crying for days after spending alot of $ for it!

Not that there's anything wrong with that.....
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Old 01-24-2008, 08:05 AM   #12
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Roasting a duck is not too different from roasting a chicken so it's not difficult at all.

Pan roasting it is also simple.

As long as you don't expect it to taste like a chicken, you will be fine. It's just about the tastiest thing you can find.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 01-24-2008, 09:21 AM   #13
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Thank you

I decided to get another duck. Of course i went in and my butcher did not have anymore. I ordered one for today. We switched things up and we are
having duck tonight.

I am going to poke it, rub it with oranges and stuff it with aromatics. My son loves the rendered fat (he calls it duck butter) in fried rice.

Thank you everyone for the great advice!
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Old 01-24-2008, 09:26 AM   #14
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Re: serving portions for a whole duck - I never "carve" duck. There's just too much waste, even if I do use the carcass for stock. Instead I use poultry shears & quarter it. If it's just my husband & me, we each have a quarter for one meal, then the other two for an encore a couple of days later. If I'm serving four, then those 4 quarters - with lots of sides, of course - work out just fine. More than 2 guests - even if those additional guests are children - means another duck. Leftover duck NEVER goes to waste around here - lol - so I'm never worried.

As far as cooking methods, there was recently a lengthy thread over on the "Poultry" forum (I think) on this, but my favorite for quite a long time now is to do my bird on my infamous Ron Popeil "Showtime" rotisserie (the grease-free, juicy, crisp-skinned end product is to DIE for!!), or the Julia Child "steam-roasting" method, wherein you first steam the bird in a covered roasting pan on the stovetop & then finish it for browning in the oven. Both methods are by far the very best I've found for doing whole ducks - & I've been roasting ducks for well over 30 years.
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Old 01-24-2008, 11:30 AM   #15
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Oh steam and roast!! How do i do that?

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Old 01-24-2008, 12:14 PM   #16
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" My son loves the rendered fat "

I call it liquid gold.
Practice safe lunch. Use a condiment.
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Old 01-24-2008, 01:25 PM   #17
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Steam-roasting is easy. Keep in mind that the 1st time you do this you'll need to keep an eye on the bird since there are so many variables with both duck (& goose). Moreso than I've found with chickens & turkeys. Ducks (& geese) that are the same weight can be shorter/thicker or longer/leaner - both situations will affect cooking times. The upside to this is that because of their fat content, it's nearly impossible to seriously overcook a domestic duck or goose. I'm sure however way you choose to cook yours it will come out just fine.

(adapted from Julia Child’s The Way To Cook)

Ingredients for basic variation:
One 4-1/2 to 5-1/2 pound duck
One lemon
Small handful of fresh thyme or sage (optional

Special Equipment
Deep roasting pan large enough to hold the duck. Tight-fitting lid for pan OR double-strength aluminum foil to sub for same.
Roasting rack for pan

Remove neck & giblets, if any, from duck & reserve for stock &/or pet treats if you wish. Pull/remove all loose fat out from the cavities of the duck (save for later rendering if you wish). Prick bird lightly all over – you just want to penetrate the skin & underlying fat, not the meat. Juice lemon & rub bird inside & out with lemon juice; leave juiced lemon halves inside cavity.

Place the duck, breast-side down, on a rack in a roasting pan placed on the stovetop over two burners. Add an inch or two of water (you don’t want water touching bottom of bird) & bring to a boil. Cover pan tightly with lid or foil. Reduce heat & allow bird to steam for 30-40 minutes, checking on the water level occasionally & adding more if it’s starting to boil off.

Remove the steamed duck to a platter to cool while you preheat oven to 375 degrees. Pour the liquid out of the roasting pan & discard or reserve for future use (you will have at least a cup of pure duck fat, which will rise to the surface (skim off & save the fat in the fridge or freezer for sautéing potatoes or other root vegetables; use the liquid in stocks &/or soups).

When duck has cooled a little & oven is ready, return duck to rack in roasting pan, breast side up this time, & add the fresh herbs, if using, to cavity. Place pan in oven, uncovered, & roast until duck is nicely browned & done (basically, juices run clear, interior temp without touching bone is around 175 – but some folks like their duck rarer). Depending on size of bird, approximately 30- 40 minutes more.

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Old 01-24-2008, 01:52 PM   #18
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Is this duck season, or wabbit season?

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Old 01-29-2008, 11:25 AM   #19
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Originally Posted by Caine View Post
Is this duck season, or wabbit season?

It'd be delicious either way, lol.
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Old 01-29-2008, 03:44 PM   #20
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Get two more ducks.

How can we sleep while our beds are burning???
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