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Started By
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Need a good duck recipe for Saturday....any ideas?
Posted on 8/30/11 at 8:08 pm
Posted on 8/30/11 at 8:08 pm
Tailgating in the back yard, have to have some duck, but never cooked it. Any ideas?
3
Posted on 8/30/11 at 8:15 pm to Weizenman
You're gonna get alot of bacon wrapped ideas 
Posted on 8/30/11 at 8:23 pm to duchuntintiger
I was looking for something with a kick to it..LOL
Posted on 8/30/11 at 8:35 pm to Weizenman
Quarter duck, season and brown in olive oil, place to the side, saute one large onion and five toes of garlic, add one cup of chicken boullion, two cups of beaujolais, three tablespoons of raspberry preserves and orange marmalade, italian seasoning 2TBSP, put duck back in, put into a 375F oven for one hour.
Posted on 8/30/11 at 10:01 pm to Weizenman
Are you cooking duck breasts or a whole duck?
I can't help you with a whole duck, but I cook duck breasts similar to when I cook my steaks...dry rub the duck about a half hour before you cook it, put a cast iron skillet on the grill to get it hot, sear each side of the duck for a minute, close the grill, and finish the duck on the skillet flipping it once halfway thru. Easy as hell, and comes out awesome.
I can't help you with a whole duck, but I cook duck breasts similar to when I cook my steaks...dry rub the duck about a half hour before you cook it, put a cast iron skillet on the grill to get it hot, sear each side of the duck for a minute, close the grill, and finish the duck on the skillet flipping it once halfway thru. Easy as hell, and comes out awesome.
Posted on 8/31/11 at 12:22 am to CITWTT
CITWIT.. please post more. that sounds phenomenal.
i'm a big proponent of using a citrus component in duck recipes.
i'm a big proponent of using a citrus component in duck recipes.
Posted on 8/31/11 at 11:17 am to DanglingFury
I'm open for either.
Posted on 8/31/11 at 11:40 am to DanglingFury
Anybody have any tips if I want to make a Andouille Sausage and Duck gumbo? I am thinking of just getting duck breasts from the grocer, although my co-worker who lives in China town told me I could get a live one in one of the markets.
Should I treat it all that different from chicken? I know that it is more oily so rendering the fat first would be a good idea.
Should I treat it all that different from chicken? I know that it is more oily so rendering the fat first would be a good idea.
Posted on 8/31/11 at 11:55 am to DEANintheYAY
Wouldnt use duck breast. Would go to Chinatown and get some thighs, legs. Sear em off, then commence with roux making and gumbo building, then put legs/thighs back in the pot and cook through.
Posted on 8/31/11 at 12:04 pm to BlackenedOut
quote:
Wouldnt use duck breast. Would go to Chinatown and get some thighs, legs. Sear em off, then commence with roux making and gumbo building, then put legs/thighs back in the pot and cook through.
Thanks! I will try to get my friend to go to Chinatown with me. When I go by myself I normally know EXACTLY what I want and know the words in Chinese to make things easier.
Posted on 8/31/11 at 12:21 pm to DEANintheYAY
quote:Get the whole duck, brown it, then slow simmer it to get a stock. Pick the meat and simmer the bones more,if you have time, for the stock.
Anybody have any tips if I want to make a Andouille Sausage and Duck gumbo?
This post was edited on 8/31/11 at 12:25 pm
Posted on 8/31/11 at 12:29 pm to OTIS2
quote:
Get the whole duck, brown it, then slow simmer it to get a stock. Pick the meat and simmer the bones more,if you have time, for the stock.
Yeah, that is what I may try to do. Not sure I will have time although I am getting up at 6AM on Saturday and not planning on eating the gumbo till 5ish. Thanks Otis...always a big help!
Posted on 8/31/11 at 12:35 pm to DEANintheYAY
quote:Any amount of time you can put into the stock will be a big plus.
Not sure I will have time although I am getting up at 6AM on Saturday and not planning on eating the gumbo till 5ish.
Posted on 8/31/11 at 1:08 pm to DEANintheYAY
Here's a link to a detailed recipe: LINK
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