Cooking a duck

[tactcom7]

I have been tasked with making tea tonight. My dad gave me a duck and said have it ready by 7, and that was it.

What do I cook with a duck? There's three of us including one diabetic so it can't be too lavish...

Cheers

Si.

[the_lone_wolf]

What do I cook with a duck?

I'd avoid anything involving chicken or pheasant, your duck might get upset and refuse to help you...

[454697819]

just roast the bugger in a tray, raise it off the base of the tray and stick some potatoes around the edge, stick it in now on about 160 and that will be ready by 7,

[davepreston]

phone gg :)

[benji106]

could do a stir fry with noodles chinese stylee

[Drew Carey]

I was just thinking that....this is a thread for Super GG.

[hindle8907]

do a Chinese have the duck for starter with them little pancakes , chips curry chiken noodles salt/peper chiken wings the lot .... i know what i am having for tea tonight !

[tactcom7]

Hindle, and then watch my mum fall into a diabetic coma yes?

Lol

[gruntygiggles]

Yo, love duck.

If you want to roast it, set your oven to gas mark 7 and preheat.

Did you get the giblets with it? If you did, take them out and put in a saucepan with 1 pint chicken stock, a bay leaf or two, an onion, a few black peppercorns and a carrot if you have one. Put over a low heat.

With the duck, remove any string and open the bird out, pulling the legs away from the body. Turn it onto it's breasts andd press down until you hear a crack. This will in effect butterfly the duck without having to remove any bones. It means the heat can be more evenly distributed during cooking.

If you can, cut the wings off and put them in with the giblets and stock, or just add them to the stock if there were no giblets.

Anyway, when the duck is ready, pop on top of a trivet or on vegetables in a roasting pan. Pierce the skin (not deep enough to pierce the meat) where you see fat lying under it with a sharp knife and rub a generous few pinches of salt and pepper over the skin. Pop into the oven and after 20 minutes, baste the bird with the fat that will have rendered out and turn the oven down to gas mark 5. Baste every 20 minutes or so and after a total cook time of 90 minutes, instert a skewer into the thigh. Same as chicken, best to make sure it is cooked through, so see that the juices run clear. I think it's better to have it a little on the more done side than the underdone side when it is roasted, but cook it the way you like it.

With the gravy, when the duck is cooked, move it to a wooden chopping board and cover in foil to rest. Pour any roasting pan juices into a bowl and mix in a tablespoon of flour, getting rid of any lumps. Strain the stock that has been simmering slowly and return to the pan, stirring in the pan juices that have been mixed with the flour. Bring to the boil, add more stock if you need to make more and then simmer for 10 minutes. Have a taste, season if necessary and the best way to finish it is with a tablespoon of redcurrant jelly.

Serve with veg of your choice :-)

[Luckypants]

Hindle, and then watch my mum fall into a diabetic coma yes?

Lol
Not to mention that a 'Crispy Duck' needs to be dried for several days prior to cooking for the traditional method. (Jamie Oliver has a 'quick at home' method).

I'd go with a straight forward roasted duck with orange sauce, roasties from the duck fat and nice veggies. Yum. Low GI especially if the sauce is served seperately.

[gruntygiggles]

You can stir fry it if you're happy butchering it. If you do. Take the skin off, cut into sections and lay flat on a baking tray. Rub with chinese 5 spice and bake in the oven at gas 4 until the top side has crisped up, then turn and cook until that side is crisp. Remove and set aside. Cut the breast meat into strips and marinade in oyster sauce or plum sauce, even hoi sin sauce. Get all your stir fry veg, chillis and noodles ready, get the wok smoking, add oil, add duck and cook for 1-2 minutes, then add the other ingredients according to cooking times until you're done. To finish season with light soy sauce and add some fresh coriander. When it's ready, chop the skins into strips and when the stir fry is plated up, top each plate with the cripsy skin :-)

[gruntygiggles]

Not to mention that a 'Crispy Duck' needs to be dried for several days prior to cooking for the traditional method. (Jamie Oliver has a 'quick at home' method).

I'd go with a straight forward roasted duck with orange sauce, roasties from the duck fat and nice veggies. Yum. Low GI especially if the sauce is served seperately.

Yep...and it involves getting air between the skin and flesh and all sorts....lots of work. Jamie Olivers methid is good.

[tactcom7]

Ok thanks everyone and GG, I'll let you
know how I get on :)

[Reeder]

Are you a chef gg?!

[tactcom7]

Just a quick one, do I put a lid on it when it's roasting?

Ta.

[Biker Biggles]

Is this thread about rhyming slang?

[timwilky]

Careful what GG said. do not attempt to use the fat that poured out the bird in the oven to make any sauce/gravy. It sod all use for cooking with, pure fat. I don't even let it contaminate my spuds.

[tactcom7]

Well i see no one helped me with the do I put a lid on it question :rolleyes:

oh and has it happens tim I read the instructions wrong and put the fat in the gravy lol needless to say we had it without gravy!

[BigBaddad]

You're serving your Mum Oriental Duckhttp://upload.wikimedia.org/wikipedia/commons/thumb/8/81/ToiletDuck200706251755.jpg/180px-ToiletDuck200706251755.jpg

[gruntygiggles]

Careful what GG said. do not attempt to use the fat that poured out the bird in the oven to make any sauce/gravy. It sod all use for cooking with, pure fat. I don't even let it contaminate my spuds.

Well i see no one helped me with the do I put a lid on it question :rolleyes:

oh and has it happens tim I read the instructions wrong and put the fat in the gravy lol needless to say we had it without gravy!


Ooops, yeah, I didn't distinguish between juices and fat. The fat is great to save for future use for roast potatoes and what's left in the pan, the juices and deposits on the bottom are great for the gravy.

As a note, same with all roast birds really, the fat is no good in gravy.