The image size limit has been raised to 1mb! Anything larger than that should be linked to. This is a HARD limit, please do not abuse it.
Our new Indie Games subforum is now open for business in G&T. Go and check it out, you might land a code for a free game. If you're developing an indie game and want to post about it, follow these directions. If you don't, he'll break your legs! Hahaha! Seriously though.
Our rules have been updated and given their own forum. Go and look at them! They are nice, and there may be new ones that you didn't know about! Hooray for rules! Hooray for The System! Hooray for Conforming!

I have a duck. Let us cook it.

Skoal CatSkoal Cat Registered User
edited December 2011 in Help / Advice Forum
Pretty simple here. I love duck, grabbed a whole duck on sale from the supermarket, and now its thawing in my fridge.

How should I cook it? Any tricks? I'm great with a recipe and have all the standard kitchen tools at my disposal.

ceres wrote: »
Skoal Cat is correct.
Skoal Cat on


  • bowenbowen How you doin'? Registered User regular
    Generally you try to remove most of the duck fat (ducks are super fatty) and then roast it kinda like a turkey, though you're supposed to rotate it every half hour or so.

  • Niceguy MyeyeNiceguy Myeye Registered User regular
    I hear ducks are best when they are shoved into the hole of some other beast.

  • wonderpugwonderpug Registered User regular
    Season it, roast it, then fry some potatoes using the fat.

    I haven't roasted a duck before, but I did roast a goose for the first time last year, and I imagine there are similarities. The high fat content makes the experience a bit different than roasting a chicken. Be sure to have the bird on a wire rack on a pan, and make sure your pan is deep enough to catch a lot of drippings. A lot of fat gets rendered out, and it can be really dangerous. I melted my basting tube trying to get some of the goose fat pool taken out of the pan.

    Also: be sure to save those rendered fat drippings! Aside from frying up some delicious, delicious duck fat potatoes to go with your meal that day, you can save the rest in a jar for later delicious use.

  • DjeetDjeet Registered User regular
    The high fat content means that you do risk making a lot of smoke when roasting if you don't diligently remove the rendered fat (make fries with that!). You can use a dual cooking method (e.g. simmering/steaming for primary cooking, and finishing in the pan to brown it), but you may lose a good amount of the rendered fat that way.

    Also it tastes much better cooked to medium/medium rare than well done, though standard caveat about eating not fully cooked food applies. I think there's a significantly lower risk of salmonella with duck due to low demand meaning they are raised in better conditions than chickens.

  • Skoal CatSkoal Cat Registered User
    I should probably get a probe thermometer.

    ceres wrote: »
    Skoal Cat is correct.
  • tinwhiskerstinwhiskers Registered User regular
    Duck also takes glazes amazingly well. Peking Duck and Duck a L'Orange, are the 2 classic examples.

    has a decent how to make Peking-duck at home guide.

    And some of the steps, like letting it dry over night, will probably apply to any glazed version if you cook it.

  • Inquisitor77Inquisitor77 2 x Penny Arcade Fight Club Champion A fixed point in space and timeRegistered User regular
    a.k.a. Antaeus or Nubmonger

    -A digital receiver in an analog world.
  • UrQuanLord88UrQuanLord88 Registered User regular
    God I love Cantonese-style roast duck.

    I don't think google is a bad place to find a recipe for that
    Streaming 8PST on weeknights
Sign In or Register to comment.