I know duck is greasy when roasted, what about grilling or smoking duck. I have about 50 or so Mallards with the majority being drakes. Dh and I were talking last night about doing a bit of freezer camp with some of them. We also have a rotisserie wound about that.
anyone cook duck?
Duck never had Duck before whats it taste like and please not the it taste like chicken routine.
Hi Luv's 2 Garden: Way back in the sixties I had a friend who was anexpert Duck Hunter. He invited us over for duck dinner, I thanked him and told him I did not like duck as it was way to greasy. He kinda noded and chuckled then said I've heard that before. However he added thats only the result of not knowing how to cook duck. I then asked him how he cooked it. He said if you will come over for dinner, after dinner I will tell you the secret of cooking duck. I agreed. We went, we ate, and we were converted. It was wonderful. After dinner he said I know duck is greasy, so the key is to get the grease out of the duck, RIGHT, I said ok How did you do that. He had baked that duck in a roaster filled with chicken soup, It pulled all that grease from the duck after a couple hours, he then dumped out the soup with the grease. I'm not sure of the exact process but it was good. Haystack
You might try the Recipes forum.. tons of ideas there!
http://davesgarden.com/community/forums/f/recipes/all/
Thanks Hay and ZZ, I have roasted a duck many many moons ago and it turned out good. My Dh is on the same line as you were, he said no way he was eating grease.
I use split broilers and bake them. I love the taste of duck.
You can also use ranch dressing and bread crumbs to bake them with. mmmm good!
Thanks for the idea Great Uncle. I will have to try it as well.
We raise and butcher ducks every year. One of the simplest ways to cook a whole duck is to use a chicken roaster with the rotisirie. I poke many holes in the skin so the fat drips out to the bottom. The skin is really crispy when it is done. I also parboil whole ducks, then put them in the oven to finish roasting. Just make sure that you put it on a rack so it is above the pan. We save the rendered duck fat for a chef friend who uses it to roast potatoes at his restaraunt. You can marinate and baste the ducks with orange juice or pineapple. I pan sear duck brest and finish it with cherry or hot pepper jam.
The hardest thing about ducks is plucking them, but we have found that winter ducks pluck well without a lot of pin feathers. Add a few drops of dish soap to the dipping water to help it penetrate and they will pluck better. If the little "hairs" bother you, I just singe them off over the gass burner. Always alow them to chill for 24 hours before you freeze them.
Thanks Jyl, I will remember this.