Roast Duck?

[Tatler]

Just been to the local market and have got a 2kg whole duck, this is my first try cooking duck and i'm wanting a few ideas on seasoning etc.. cheers

[tutsiwarrior]

Just been to the local market and have got a 2kg whole duck, this is my first try cooking duck and i'm wanting a few ideas on seasoning etc.. cheers

I've seen folks cooking a whole duck stove top in a wok with oil. My wife does this initially then puts the duck in the oven. Before we were married she never had an oven. There is a mixture of spices that are rubbed on the duck before cooking but I don't know what they are (the wife is not presently available to ask)

[LadyinRed]

I use lemongrass, minced ginger and Hoi Sin sauce (steamed the duck partially before rubbing the sauce on the skin, then put into the oven for roasting). Baste often to avoid moisture loss.

[LtLOS]

Try a fruit based glaze, you can google a ton of good glazes.

My basics for roasting a duck:

Let it come to room temp, pat dry the skin and poke skin to allow fat to drain away.

Preheat oven to 450 f (230 c)

Put on a rack in a pan with some water in the bottom (this prevents your glaze if using from burning).

Place in oven and reduce temp to 350 (175 c) and roast for about 20 min/pound.

Personally I don't like to stuff ducks as they have so much fat, but you can put some aromatics or an apple in the cavity, then toss these when done.

Also make sure you save that great duck fat rendered in the pan, use it for frying/roasting potatoes.

As ducks have a large cavity size and a lot of fat I allow at least 1.3 pounds uncooked as one portion.

Personally I prefer to do legs thighs, breasts versus whole duck. Better control over cooking time.

[JohnBKKK]

The very best way to make use of a whole duck involves a bit of work but also mans you get the most out of it in meals and culinary pleasure.

1) Duck breasts - remove the breasts with the skin and marinate in a mixture of Hoi Sin - lemon - Ginger - and Sherry for 4 hours - make sure the breasts are well covered - than remove from the marinade and pad dry - heat a pan (preferably heavy cast iron) to near smoking - salt and pepper the breasts and place fat side down into the hot pan for 1 minute untl skin is nicely browned now turn over and fry for 1 minute remove pan from the bruner and place in a pre-heated oven at 180C for about 4 minutes - or until the meat is tender to the touch - this will result in a pink centre and a tender duck breast - remove from the oven and place duck breasts on a board covered with some foil to rest - place the pan back onto the heat and deglace with the marinade and reduce quicly to a syrup like consitancy - add some more sherry and some more plum sauce to taste - salt if required - plate the duck breasts sliced it thinly and spoon some sauce over the breasts and plate - serve with roasted potatoes and young spinach - a culinary delight

2) The Legs - this is easier - remove the legs and put aside - cut up the carcasse into pieces and place, fat - bone and all into a large (cast iron would be best) pot with some water heat until water boils and lower the heat until you achieve a gentle simmer - leaf to simmer for about 2 hours (replace water when required) - when most of the fat is rendered, continue cookling until you can hear it begining to fry - take a smaller pot - place the legs into it and cover with the rendered duck fat - make sure they are fully covered - if required add some olive oil - seal pot with foil and place into the oven at 140C for 3 hours - you now have a "comfit of duck" - remove legs - remove the skin and de-bone - considering that you had your roasted potatoes the day before which I would normally recommend , to make something a little different - prepare a crepe butter (flour water melted butter and a pinch of salt) in one pan prepare the duck-leg meat by heating some of the duck fat in a pan - add some finely chpped garlic and saute lightly (do not brown) place the leg meat into the pan and heat gently - add a coupple of tablespoons of Cointreau some freshly squezzed orange juice and the juice of half a small lemon - now add some molasses to taste (sweetnes) - stir and simmer for another minute or two now taste and add salt and pepper to taste = the sauce is now thickened and all is ready for the crepe

If you don't have a crepe pan use a normal large pan add a small amount of duck fat and heat to a moderate temperature - ladle some of the crepe butter into the pan - swirl the pan to distribut the butter thinly - it will set very quickly - now turn and leave until lightly browned - add the duck with sauce and fold the crepe in the traditional manner so you end up with a square - plate up and serve with a fresh salad - if you really want to impress, mix some Cointreau with vodka pour over the crepe and flambe when serving (make sure the insurance is paid up)

Edited October 18, 2007 by JohnBKKK

[jazzbo]

My (soon-to-be) custom-made, stainless steel, gas-fired, duck roaster and general purpose smoker :

[LtLOS]

For your new smoker, make sure you season it, by bringing it up to temp for a while empty. Then coat any surfaces that come in contact with the food items with a cooking oil and bring up one more time. This will insure any coatings, or machine oils, solvents used will not effect your first batches. If not stainless coat all inside surfaces with cooking oil and bring up to temp.

[Tatler]

Cheers, did the Delia Smith recipe and worked out okay. As i said it was the first time trying a roast duck and it will be the last, mainly because i got about 300grams of meat from the duck and 6 litres of fat and the rest was tasty bones for the dogs. Live and learn...