Cooking a duck

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]

Originally Posted by tactcom7

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...

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,

phone gg

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 !

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]

Originally Posted by tactcom7

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.