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By (user no longer on site)
over a year ago
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"So, on a whim i just went out and bought some duck. Not live ones by the way.
Now, what is the best way to eat duck?
...yes. Recipes please.
 "
. With orange sauce,,, or a nice rich plum sauce,,,, I get it from Chinese so don't know recipe |
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By (user no longer on site) OP
over a year ago
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"So, on a whim i just went out and bought some duck. Not live ones by the way.
You bought a dead duck? "
Yeah i don't like my poultry be eaten alive you see.
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By (user no longer on site)
over a year ago
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"I think you hang it up over night before you cook it...something to do with the flavour and tenderness?"
Should have been done before buying it.
Is it whole crown or breast ? |
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A whole duck (roast it and get crispy skin) Make sure you collect any fat you can and put it in the fridge, your winter roast potatoes will thank you for this. Cook them with a little fresh 'erb and garlic.
Duck breast - Fry it but dont singe the fuck out of it, dont panic if its a little pink |
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"So, on a whim i just went out and bought some duck. Not live ones by the way.
You bought a dead duck?
Yeah i don't like my poultry be eaten alive you see.
"
I'd probably roast it like i would a chicken but they tend to be very fatty so you'll need to keep getting rid of the fat as it cooks - look for a nice orange or plum sauce recipe - i don't think you hang ducks - it's more game that's hung for a few weeks, I love duck - i hope you enjoy it! Z |
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By (user no longer on site)
over a year ago
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"I think you hang it up over night before you cook it...something to do with the flavour and tenderness?"
That's usually only freshly shot game birds/meats. Anything you buy from a shop is already hung. |
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By (user no longer on site)
over a year ago
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"Ah ok, that explains it. My dad used to bring them home and hang them for days. That was after shooting them like you say  "
All meats should be hung. The enzymes released make the meat tender, for instance beef/steak should be hung for 28 days to get the absolute best flavour and maximum tenderness. The stuff you get from the supermarket that's been hung for 15-21 days is noticeably crap by comparison. I usually hang duck and pheasant for at least ten days. |
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By *ezebelWoman
over a year ago
North of The Wall - youll need your vest |
"It's a whole duck. May try making a curry out of it.
"
I wouldnt do a curry. Too much fat unless you cook it and then take the meat off to make a curry.
Just roast it but make sure you drain the fat off as its cooking. But def keep it for roasties.
Can use chinese five spice if you want? |
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By (user no longer on site)
over a year ago
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Soon be October 
Although still not emptied my freezer from last season ?
I love whole duck roasted prick some holes in it and place a rack under it to collect the fat and juices.
Take it out the fridge 45mins to an hour before cooking to relax the meat don't over Cook it it should be pink.
Use the legs to make the gravy and a bit of cranberry |
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By *ezebelWoman
over a year ago
North of The Wall - youll need your vest |
My top tip for cooking a whole duck, but no good if you want it for dinner this evening....
Put it in a big casserole dish in the oven, or in a stock pan or a wok on the stove.
Half cover with water, chopped onions, few peppercorns, lid on and then poach until the juices run clear when pricked. The skin is all soft but ignore that.
Let it cool then put it in the fridge overnight. Following day the fat has set and can be just scooped off, and all the juice is your stock for gravy. Freezes well too.
When you want to eat it whack it in a very hot oven to make the skin really crispy. The meat is already cooked and is very moist because it has been poached.
I do this for my ducks for Christmas dinner so that I can do it all the day before. |
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...you were waiting for me to say that!
