"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Appetizers & Hors D'oeuvres
Reply
 
Thread Tools Display Modes
 
Old 09-01-2011, 03:24 PM   #91
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,442
Quote:
Originally Posted by tinlizzie View Post
You're making roast duck sound entirely too tempting, especially the part about liver on toast. Mmmmm. A trivial question: Are they always ducklings; if not, is a juvie preferred over just duck if I should have a choice at the frozen bird bin?

My dear DIL, who is a 'particular' eater, won't eat things that are the wrong color -- no purple beans, no yellow cauliflower, etc. Just won't try them. Still and all, I don't have to guess about her likes and dislikes, none of this, 'well, I'll try it, but I won't like it' then, surprise, not liking it. I've moved on from that particular dead horse - can't see the point.

PS: No one can make me like likkerish.
not quite sure i'm following the problem you're envisioning with your dil who won't eat wrong colored things, and the connection with duckling--referring to the dark meat? or d'mean duckling would still be considered a peculiar food by some? if you are spending the labor day weekend with your son and dil, and she is a finicky eater, perhaps the roast duck for another time? as to the size of you frozen duckling, they are very uniform in weight. your duck will most likely weigh between six and eight pounds. i think they all are young ducklings that you see at the market. if you want a larger bird, a goose weighs almost twice as much as a ducking and the taste is very similar. i think if i needed to feed a lot of people i would just buy an extra duck. don't expect it to be cheap. unlike bolas' lucky sale ducks, i've never seen one on sale in this country. i usually pay about $20.00 m/l for my bird. worth every penny, too....
__________________

__________________
vitauta is offline   Reply With Quote
Old 09-01-2011, 05:58 PM   #92
Head Chef
 
tinlizzie's Avatar
 
Join Date: Nov 2009
Location: SW Florida
Posts: 2,003
Quote:
Originally Posted by vitauta View Post
not quite sure i'm following the problem you're envisioning with your dil who won't eat wrong colored things, and the connection with duckling--referring to the dark meat? or d'mean duckling would still be considered a peculiar food by some? if you are spending the labor day weekend with your son and dil, and she is a finicky eater, perhaps the roast duck for another time? as to the size of you frozen duckling, they are very uniform in weight. your duck will most likely weigh between six and eight pounds. i think they all are young ducklings that you see at the market. if you want a larger bird, a goose weighs almost twice as much as a ducking and the taste is very similar. i think if i needed to feed a lot of people i would just buy an extra duck. don't expect it to be cheap. unlike bolas' lucky sale ducks, i've never seen one on sale in this country. i usually pay about $20.00 m/l for my bird. worth every penny, too....
$20. Sharp intake of breath. But now I'll be semi-prepared when shopping. The Labor Day Duck will be all mine and since it's big enough for several meals, an OK deal, even w/buying some Yukon golds.

The colored food thing was my mixing several posts in this thread in addition to yours. Sorry if I misled.

Thanks to the Intrepid Ms. V and others, it's duck on Monday, come heck or high water, and the way things have been going lately....
__________________

__________________
No matter how simple it seems, it's complicated.
tinlizzie is offline   Reply With Quote
Old 09-01-2011, 06:34 PM   #93
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,442
...on second thought, buying expensive yukons? absolutely unnecessary! don't know what i was thinking. any potato...roasting in duck fat...bliss...hard to improve on bliss.... :)
__________________
vitauta is offline   Reply With Quote
Old 09-01-2011, 07:12 PM   #94
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
My first goose was a full grown bird from a farmer who I had done a favor for. I simply roasted it on a bed of foil balls to raise it above the fat. The bird was corn fed and reminded me of really well flavored beef, rich and red. My DW didn't care for it. To this day, I don't understand why. I thought it was just plain delicious. I've made goose a couple more times and again, I love it. Wish the DW had a wider range of food likes. But ya know, it's now been scientifically proven that people have wildly different sensitivities to various taste compounds in foods, and that it's not just a state of mind, but an actual physical property of receptors on the tongue and in the nose. Oh well. Can't change what can't be changed. I love her anyway, even if she doesn't like dark meat. Besides, her tastes mean I get the sharp cheddar and liverwurst to myself.

Seeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 09-03-2011, 02:59 PM   #95
Head Chef
 
tinlizzie's Avatar
 
Join Date: Nov 2009
Location: SW Florida
Posts: 2,003
Don't ask if I wanna buy a duck -- I've already got one. The duck I chose, among 6 identical frozen lumps, was priced at $17.76. I took that as a good omen. So my duck is in the fridge, really frozen hard; I hope it is thawed by Monday.
__________________
No matter how simple it seems, it's complicated.
tinlizzie is offline   Reply With Quote
Old 09-03-2011, 03:14 PM   #96
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,775
this thread is killing me.

haven't had duck for a long time. the last time i made it at home, on the showtime rotisserie thingamajob, the whole house stunk of duck fat for a week. so much so dw has banned it from our house.

hmmm, i wonder if i can tape off a portion of the kitchen like the way they do asbestos abatement, and cook the duck therein? maybe i can rig a can of febreeze to slowly fill the area to kill the smell?

lol, i really like roast duck.
__________________
Kicking around on a piece of ground in your hometown,
waiting for someone or something to show you the way.
Um diddle diddle diddle um diddle ay
Um diddle diddle diddle um diddle ay
buckytom is offline   Reply With Quote
Old 09-03-2011, 04:40 PM   #97
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,403
Quote:
Originally Posted by buckytom View Post
this thread is killing me.

haven't had duck for a long time. the last time i made it at home, on the showtime rotisserie thingamajob, the whole house stunk of duck fat for a week. so much so dw has banned it from our house.

hmmm, i wonder if i can tape off a portion of the kitchen like the way they do asbestos abatement, and cook the duck therein? maybe i can rig a can of febreeze to slowly fill the area to kill the smell?

lol, i really like roast duck.

I don't want to over think it, but how about an exhaust fan in the kitchen window.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 09-03-2011, 07:02 PM   #98
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,306
Quote:
Originally Posted by tinlizzie View Post
Don't ask if I wanna buy a duck -- I've already got one. The duck I chose, among 6 identical frozen lumps, was priced at $17.76. I took that as a good omen. So my duck is in the fridge, really frozen hard; I hope it is thawed by Monday.
Wanna buy a monkey?
__________________
PrincessFiona60 is offline   Reply With Quote
Old 09-03-2011, 07:12 PM   #99
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Good for frying thin slice potatoes.
__________________
justplainbill is offline   Reply With Quote
Old 09-04-2011, 01:16 AM   #100
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by justplainbill View Post
Good for frying thin slice potatoes.
Dose it take long to teach the monkey to fry very thin sliced potatoes? Do you have problems with the monkey eating the fried potatoes before you can get to them. Is the monkey stronger than you, and if so, is that aroma, or muscularity?

Just kidding. I knew you weren't responding to PF's comment about buying a monkey. But I'm in the mood to celebrate. I can't quite say why yet. That's PAG"s job. But everyone will know soon enough.

Seeeeeya; Goodweed of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Reply

Tags
duck, duck fat, fat, other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:49 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.