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Roasting a whole duck
Posted on 12/17/19 at 1:02 pm
Posted on 12/17/19 at 1:02 pm
We bought a whole duck to roast this Christmas. I’ve cooked legs and breasts separately, but I haven’t cooked the whole thing for a duck before. Any way to get all the fat rendered from the legs and breast without cooking it past medium rare?
2
Posted on 12/17/19 at 1:13 pm to AllbyMyRelf
we fried two domestic ducks for thxgiving and they were fantastic. Nobody touched the turkey
6 mins a pound at 325
6 mins a pound at 325
This post was edited on 12/17/19 at 2:37 pm
Posted on 12/17/19 at 1:16 pm to AllbyMyRelf
I've cooked duck but only on outdoor rotisserie on a Weber grill.
To promote fat rendering (and going into a mandatory drip pan), I cut multiple slits in the skin by holding a paring knife almost parallel to the skin and sliding it in. The thighs can have as much fat as the breast, so don't skip them. This works pretty well; I end up with a thin layer of fat between the skin and meat.
One fellow cuts a diamond-shaped pattern in the skin of the breasts, as seen on his video at about 1:45. Duck recipe
Some cut slits in the skin a day or so ahead, then dunk the duck in boiling water a few times to melt away some of the fat. Then they dry brine it in the fridge. I have not tried that myself.
To promote fat rendering (and going into a mandatory drip pan), I cut multiple slits in the skin by holding a paring knife almost parallel to the skin and sliding it in. The thighs can have as much fat as the breast, so don't skip them. This works pretty well; I end up with a thin layer of fat between the skin and meat.
One fellow cuts a diamond-shaped pattern in the skin of the breasts, as seen on his video at about 1:45. Duck recipe
Some cut slits in the skin a day or so ahead, then dunk the duck in boiling water a few times to melt away some of the fat. Then they dry brine it in the fridge. I have not tried that myself.
Posted on 12/17/19 at 2:31 pm to Twenty 49
quote:
Some cut slits in the skin a day or so ahead, then dunk the duck in boiling water a few times to melt away some of the fat. Then they dry brine it in the fridge.
I did this with a goose. Worked very well.
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