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how to roast a duck?


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#1 mongo_jones

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Posted 10 April 2019 - 02:44 AM

i have a duck in the freezer. i would like to defrost and then roast it such that it has crispy skin and tender flesh. how do i achieve this?


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#2 joethefoodie

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Posted 10 April 2019 - 06:42 AM

Instant Pot?

 

Seriously, though, why not just roast it at a nice low-ish temp (300-325F) for 2 or so hours, and crank up the heat for the last 10-15 minutes or so? Or vice-versa?



#3 AaronS

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Posted 10 April 2019 - 12:56 PM

charles phan has a great looking fried duck recipe.

#4 Orik

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Posted 10 April 2019 - 04:18 PM

If it's a pekin duck or similar then treat it like a smallish goose - as @joethefoodie suggested. Muscovy and such I don't think you should roast whole. Maybe just do the breast on the bone if you want to impress your guests and confit or otherwise slow cook the legs. 


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#5 mongo_jones

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Posted 10 April 2019 - 10:36 PM

thanks. no need to prick it all over, steam and dry first?

 

also, this is a "all-natural" halal duck from costco. it's from maple leaf farms which apparently only raises pekin.


my annoying opinions: whisky, food and occasional cultural commentary

 

current restaurant review: house of curry (sri lankan in rosemount, mn)

 

current whisky review: glen ord 28

 

current recipe: white bean curry with green peppers

 

 

facts are meaningless. you could use facts to prove anything that's even remotely true!
~homer simpson


 


#6 voyager

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Posted 11 April 2019 - 03:17 AM

I cooked one of those: halal, Cosco, Pekin, Maple Leaf brand.    I can't remember my roasting method but do remember turning most of the cooked bird into ragu.  

 

Were I to do it again, I'd do something like this:   https://cooking.nyti...uck-with-olives


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#7 mongo_jones

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Posted 11 April 2019 - 03:56 AM

who pays for access to nytimes cooking?


my annoying opinions: whisky, food and occasional cultural commentary

 

current restaurant review: house of curry (sri lankan in rosemount, mn)

 

current whisky review: glen ord 28

 

current recipe: white bean curry with green peppers

 

 

facts are meaningless. you could use facts to prove anything that's even remotely true!
~homer simpson


 


#8 voyager

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Posted 11 April 2019 - 12:30 PM

You don't. You google the recipe and side door it through some blogger's reposting it. Or wing it. Braise the duck with onion, garlic, thyme, bay leave, white wine, chicken broth, some tomato and several handfuls green olives.

It's not my circus,

not my monkeys.


#9 mongo_jones

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Posted 11 April 2019 - 03:29 PM

yes, that will certainly be a good way to roast a duck.


my annoying opinions: whisky, food and occasional cultural commentary

 

current restaurant review: house of curry (sri lankan in rosemount, mn)

 

current whisky review: glen ord 28

 

current recipe: white bean curry with green peppers

 

 

facts are meaningless. you could use facts to prove anything that's even remotely true!
~homer simpson


 


#10 voyager

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Posted 11 April 2019 - 03:34 PM

yes, that will certainly be a good way to roast a duck.

Sorry.    I was just suggesting how to cook your particular duck.   At least you'd get edible duck, which I didn't.   

 

I'll listen up for your roast duck review since I've never created a good one.


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not my monkeys.


#11 Anthony Bonner

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Posted 11 April 2019 - 03:44 PM

Hugh Fearnley-Whttingstall is usually pretty reliable for these sorts of things. He says start at high temp, finish moderate, prick the skin all over but don't steam.  I'd guess leaving it uncovered in the fridge for a few days would be even better.

 

https://www.theguard...y-whittingstall

 

ETA: I guess I'm just +1'ing Joe as I'd guess Low-High and High-Low get you the same place.  Low High might be better.


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#12 Lippy

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Posted 11 April 2019 - 06:42 PM

It's a little (ok, a lot)more complicated than roasting, but Julia Child's recipe in Julia and Company produces a fabulous result. It involves a preliminary roast before cutting the skin off to make cracklings, slicing the breast to poach the strips in port, and breading the legs to finish cooking them. I've made this a number of times.

#13 prasantrin

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Posted 11 April 2019 - 07:02 PM

You don't. You google the recipe and side door it through some blogger's reposting it. Or wing it. Braise the duck with onion, garlic, thyme, bay leave, white wine, chicken broth, some tomato and several handfuls green olives.


Or save the link to something like Pocket which will allow you to read it in its entirety (as long as you read it using Pocket, rather than opening it as web view)

#14 mongo_jones

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Posted 11 April 2019 - 07:18 PM

It's a little (ok, a lot)more complicated than roasting, but Julia Child's recipe in Julia and Company produces a fabulous result. It involves a preliminary roast before cutting the skin off to make cracklings, slicing the breast to poach the strips in port, and breading the legs to finish cooking them. I've made this a number of times.

 

this is the kind of thing i prefer to read about.


my annoying opinions: whisky, food and occasional cultural commentary

 

current restaurant review: house of curry (sri lankan in rosemount, mn)

 

current whisky review: glen ord 28

 

current recipe: white bean curry with green peppers

 

 

facts are meaningless. you could use facts to prove anything that's even remotely true!
~homer simpson


 


#15 Orik

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Posted 11 April 2019 - 08:07 PM

You should use meat glue to turn the duck into a perfect sphere, such that the breast meat is in the middle and receives the least heat. 


sandwiches that are large and filling and do not contain tuna or prawns