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Message
Help with cooking Duck
Posted on 1/7/14 at 12:56 pm
Posted on 1/7/14 at 12:56 pm
So I have been cooking duck for a couple of years making gravys and baking them in the oven for 3 hours. The duck is always very tender but it seems like the skin is chewy and kinda rubbery.
Is there any way to keep that tenderness of cooking it in the gravy but also getting the skin crispy?
Is there any way to keep that tenderness of cooking it in the gravy but also getting the skin crispy?
Posted on 1/7/14 at 12:58 pm to LSUballs
wild....woodduck, teal, spoonies mostly but also a few big ducks as well
Posted on 1/7/14 at 1:02 pm to aduran5
Try turning your oven up high (425-450 or so) for the first couple minutes right when you put the duck in. Then turn it back down to finish him. I find when doing this it helps crisp the skin.
Posted on 1/7/14 at 1:05 pm to tenfoe
quote:
Try turning your oven up high (425-450 or so) for the first couple minutes right when you put the duck in. Then turn it back down to finish him. I find when doing this it helps crisp the skin.
if you're going to smother it in gravy afterwards anyways what's the point? I would say either cook the duck in the oven dry to get the crispy skin (uncovered .. skin rubbed w/ olive oil or butter, seasoned with salt & pepper) then serve a gravy on the side with rice. OR you can remove the skin, cook the duck, fry the skin then top your dish with it.
Posted on 1/7/14 at 1:25 pm to aduran5
quote:
....woodduck, teal big ducks
I'm rarely in the position that I have to eat a spoonie.
I don't eat the skin if it's been cooked in a gravy. If you cook it down long enough it will fall off. Take it out and discard and eat the meat. The skin makes an inedible gelatinous ball of goo imo.
Other than gravy, breast out with the skin on the top side of the breast. Season with S&P. Sear in a hot arse cast iron for a minute or two aside. Remove. Add a few diced onion, chopped mushrooms and garlic and sautee a bit. Add some fig preserves and some red wine. Let that come together a minute. Add back the breast to get a good coating of glaze, remove again. Slice thin on a bias. Top some rice with the glaze, add some green onions and a little parsley and the sliced duck. Eat, then slap your mother.
Posted on 1/7/14 at 1:35 pm to LloydChristmas
It's good stuff mane. Just searing those breast and eating them medium rare is hard to beat too. Scratch the fig perserves and make a glaze with something citrusy is also killer. Or honey and bourbon whiskey.
I've eaten so much duck the last month my cholesterol is likely thru the roof. Least I'll die happy. There's so much you can do with wild duck besides the normal cook it down in a gravy or gumbo it's not funny. Not that those are bad options.
I've eaten so much duck the last month my cholesterol is likely thru the roof. Least I'll die happy. There's so much you can do with wild duck besides the normal cook it down in a gravy or gumbo it's not funny. Not that those are bad options.
Posted on 1/7/14 at 1:36 pm to LSUballs
Um, hey, can we be friends???????
Posted on 1/7/14 at 1:41 pm to LSUballs
that looks awesome...im gonna give that a try....i will admit im getting a little tired of just the gravy its just the only thing my family has ever done along with duck bombs
im gonna try to venture out a little more
im gonna try to venture out a little more
Posted on 1/7/14 at 1:41 pm to Winkface
We're thick as thieves winky.
Posted on 1/7/14 at 1:42 pm to aduran5
quote:
im gonna try to venture out a little more
Dew it. You won't regret it.
Posted on 1/7/14 at 2:12 pm to LSUballs
Looks fine Mr. Balls. I've got two big ole speck breastes thawing just this minute.
Posted on 1/7/14 at 2:57 pm to OTIS2
Nice. I got a whole speck I need to cook this week.
Posted on 1/7/14 at 3:00 pm to LSUballs
quote:
LSUballs
Damn tasty looking!
Posted on 1/7/14 at 3:08 pm to LSUballs
quote:Look at the "Duck Ville Platte" recipe I put in the book. Just go low and slow for 3 hours on the goose. Damn good.
got a whole speck I need to cook this week.
Posted on 1/7/14 at 3:22 pm to LSUballs
I imagine you drop a little oil or butter in with duck and/or onions?
Posted on 1/7/14 at 3:37 pm to OTIS2
quote:
Look at the "Duck Ville Platte" recipe I put in the book
Oteece, I've cooked your Duck Ville Platte enough I don't think I need to look at the recipe. It is indeed damn good.
Posted on 1/7/14 at 3:38 pm to Tiger55
quote:
imagine you drop a little oil or butter in with duck and/or onions?
Yep, evoo usually. You'll get some help from the duck fat too.
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