Roast Duck Suggestions
- Thread starter CNECloneFan
- Start date
- Mar 27, 2006
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If you can swing it, go confit. It's amazing. You don't have to use pure duck fat. You can find recipes that call for a mixture of olive oil and schmaltz in addition to the duck fat. A lot cheaper that way
We use this recipe from the Cook’s Illustrated cookbook every year at this time. Basically you steam it first to render out the fat (save it for roasted potatoes or something), then fry the duck fat side down and add the port wine glaze, finishing in the oven.
https://www.cooksillustrated.com/recipes/1020-crisp-roast-duck-with-port-wine-glaze
Probably my favorite thing I make all year long and great for 2-3 people.
https://www.cooksillustrated.com/recipes/1020-crisp-roast-duck-with-port-wine-glaze
Probably my favorite thing I make all year long and great for 2-3 people.
When it comes to roasted duck the Czechs are the go to. Definitely pierce the skin so the fat can render out and the skin can get golden and crispy (best part). Also save the fat from the roaster. Duck fat is terrific so save it and it is not something you will find at your grocery store. Fry some potatoes in duck fat. It is delicious! Add some kraut and dumplings on the side to make for a perfect winter comfort meal. If you have a few nice pilsners to go with it even better. Nazdravi ! Here is Andrew Zimmerns recipe
https://andrewzimmern.com/2015/11/19/bohemian-roasted-duck-caraway/
https://andrewzimmern.com/2015/11/19/bohemian-roasted-duck-caraway/
I'm really interested in that. But how much do you miss the crispy roasted skin effect?
And give my daughter a strainer for the bird shot in every bite...
- Mar 27, 2006
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You grill it after it's cooked in the fat to crisp it up.
I won't be able to grill with the snow and other circumstances, but maybe a quick stint in a 500 degree oven after it is rendered and cooked.
We'll see.
Best duck recipe:
Throw it in your freezer asap.
Wait a year, bag another duck, throw the old one in the trash and put the new one in.
Throw it in your freezer asap.
Wait a year, bag another duck, throw the old one in the trash and put the new one in.
That cartoon is a classic. Especially when Daffy says "still lurking about"
Rifles generally don't have bird shot in them.
Then again, people generally don't shoot ducks with rifles.
Seriously though, I roasted a duck 1.5 or 2 years ago. I used this method
http://www.thehungrymouse.com/2009/02/11/the-best-way-to-roast-a-duck-hello-crispy-skin/
It was really good, but a lot of work. I did go to the effort of saving the fat and ended up using that for other cooks later on.
I'd recommend it, especially if you've got the time, which is sounds like you do.
1.Chop duck into 14 equal sized pieces
2. Feed 1 piece to your dog every day for 2 weeks
3. Take money saved on dog food and but 2 ribeyes.
2. Feed 1 piece to your dog every day for 2 weeks
3. Take money saved on dog food and but 2 ribeyes.
