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how to roast a duck?


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#16 Wilfrid

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Posted 11 April 2019 - 11:05 PM

Well obvs.

This is what Per Se used to do with quail; if only they had seasoned it.

#17 Wilfrid

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Posted 11 April 2019 - 11:11 PM

Detective duck. Season it well and maybe insert aromatic things into the cavity. Roast briskly to medium rare. Remove from oven and let cool. Joint it up, and put the pieces in a baking dish.

If you are a Montalban fan, cover with a slurry of breadcrumbs, chopped olives, chopped ham, and white I wine. If you are going old school Stout, blanket with a sauce of butter, flour, heavy cream, egg yolks, and grated cheese.

Bake slowly. You can reserve the breast pieces and add them later if you don’t want them well done. The Stout dish should be sprinkled with chopped pistachios before serving.

I have made both, but the Montalban more often.

#18 Sneakeater

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Posted 11 April 2019 - 11:32 PM

Corinthian duck?
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#19 Wilfrid

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Posted 12 April 2019 - 11:02 PM

Comparing those duck dishes, it’s easy to see why Carvalho usually has a “love interest,” and Wolfe can hardly stand up.

#20 Sneakeater

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Posted 13 April 2019 - 03:11 AM

I'd still rather eat Fritz's stuff.


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#21 mongo_jones

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Posted 13 April 2019 - 05:47 PM

this duck, patted dry, salted and rubbed with a blend of ground spices (coriander, cumin, cinnamon) is in the fridge to dry out further. will probably roast it for lunch tomorrow.

 

i remove the large flap of skin where the neck used to be--hopefully not an error. seared the liver for a lunch snack today. will turn the neck, giblets and wing tips into stock tomorrow.

 

D4DBl1tW0AAjDXy.jpg


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#22 Lippy

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Posted 13 April 2019 - 07:50 PM

Sounds good!

#23 Lippy

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Posted 13 April 2019 - 07:52 PM

If you were my grandmother, you would have stuffed the neck skin with with tam-tams (the kosher Ritz crackeer) and sewn it up like a sausage.

#24 Sneakeater

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Posted 13 April 2019 - 08:22 PM

Oh man did I LOVE that!


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#25 Sneakeater

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Posted 13 April 2019 - 08:23 PM

My grandmother was from Austria so she put in plenty of paprika.


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#26 mongo_jones

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Posted 13 April 2019 - 09:28 PM

so i'm going to do the ~2 hours low, ~15 minutes high method. will roast it breast up; but should i flip it at some point?


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

 

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current recipe: white bean curry with green peppers

 

 

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#27 Anthony Bonner

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Posted 13 April 2019 - 10:30 PM

The low should preclude needing to flip. But I'd do it on a rack.

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#28 Wilfrid

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Posted 13 April 2019 - 11:05 PM

I'd still rather eat Fritz's stuff.


Cooked by Fritz. The only way I found of moderating the onslaught of duck mondor was making it with squab; smaller at least.

#29 Wilfrid

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Posted 13 April 2019 - 11:07 PM

Yes, it needs to be raised above it’s drippings. I wouldn’t flip it. It’s not like turkey where you are worried about dry breast meat.

#30 Orik

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Posted 13 April 2019 - 11:39 PM

With turkey I usually worry about turkey meat. 


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