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Old 08-03-2012, 02:11 PM   #11
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I have only cooked duck one way: in a dutch oven at Rendezvous.
I told the tale when I first joined D.C.
The particulars are here:
The Tale of Hoot's Rendezvous Duck
It was mighty good and there weren't nary a bit of it left over.
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Old 08-03-2012, 02:22 PM   #12
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You could try filleting the breast off and grilling them to med rare. The rest of the duck can be roasted and turned into a great stock. All the fat that is rendered from roasting a duck is great to save and cook with later. Also duck is very rich and goes great with something sweet.
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Old 08-03-2012, 02:30 PM   #13
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What exactly is "rendered fat"? I hear that term a lot in various threads and I don't really know what that means...
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Old 08-03-2012, 02:37 PM   #14
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When you cook bacon the fat melts, for example...it is rendered as they say.
Basically, it is melted fat.
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Old 08-03-2012, 04:59 PM   #15
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Rendering basically is taking a tissue (say the duck skin) and melting the fat out and leaving the rest (protein) behind.

Bacon renders its fat when you cook it and then you eat the protein leftover (or send it to me to say thank you for this post).
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Old 08-03-2012, 05:07 PM   #16
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I like my duck roasted whole. Just prick the fattier parts with a fork to provide an exit path for the fat to dribble out during cooking. I roast them at a lower temperature compared to whole chickens and for a longer time, to get maximum advantage of defatting them.

And the sauce? You had to ask??? A l'Orange!!! A classic recipe!
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Old 11-16-2012, 09:07 PM   #17
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This is all making me want some duck.....and soon
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Old 11-17-2012, 04:06 PM   #18
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I make duck for Christmas every year. I stuff it with oranges, season well, and score the duck(cross-cross). I set it on a broiler rack and roast it in the oven. And...I have set off the smoke alarm. :D
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Old 11-17-2012, 04:15 PM   #19
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Chops that sounds delicious!

Does the skin come up all nice and crispy?
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Old 11-17-2012, 04:59 PM   #20
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Quote:
Originally Posted by Kylie1969
Chops that sounds delicious!

Does the skin come up all nice and crispy?
Yes. And the duck stays moist too. :)
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