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Something Different for Christmas Dinner - Duck
Posted on 12/5/16 at 3:01 pm
Posted on 12/5/16 at 3:01 pm
I think I want to do a whole duck in an oil-less fryer as opposed to the normal turkey.
Where in BR would I go to find a whole duck (5-6lbs)?
Any recipe ideas? or just proceed like it's a turkey of chicken?
Where in BR would I go to find a whole duck (5-6lbs)?
Any recipe ideas? or just proceed like it's a turkey of chicken?
14
Posted on 12/5/16 at 3:03 pm to oreeg
Did the Restaurant Depot there open yet? They have the best price on Maple Farms whole ducks.
This post was edited on 12/5/16 at 3:05 pm
Posted on 12/5/16 at 3:35 pm to Cajunate
Try calandros
Posted on 12/5/16 at 7:04 pm to oreeg
Duck sausage? Duck down and get you some
Posted on 12/5/16 at 7:27 pm to oreeg
the whole ducks you will find to buy are Muscovy or Muscovy crosses
they are full of fat that will render into a pool in your fryer and make a huge mess
I wholeheartedly recommend doing duck for xmas but I would not try to roast it
breast it and butcher off the leg quarters, leave the skin on
make confit with the leg quarters a couple days prior and then right before you eat cook the breasts like a steak to medium rare while crisping the skin. Use the carcass to make a stock which you can reduce to get a sauce started
tons of recipes on the net
technique matters with a domestic duck...roasted might turn out great or it might be a disaster
they are full of fat that will render into a pool in your fryer and make a huge mess
I wholeheartedly recommend doing duck for xmas but I would not try to roast it
breast it and butcher off the leg quarters, leave the skin on
make confit with the leg quarters a couple days prior and then right before you eat cook the breasts like a steak to medium rare while crisping the skin. Use the carcass to make a stock which you can reduce to get a sauce started
tons of recipes on the net
technique matters with a domestic duck...roasted might turn out great or it might be a disaster
Posted on 12/5/16 at 8:06 pm to oreeg
Kroger around here has plenty of ducks this time of year.
As someone said, they will have a LOT of fat, so cook on something that has a good drip pan to catch the grease.
I have roasted a few store-bought ducks on the Weber kettle with rotisserie. Charcoal goes in baskets on either side, and a drip pan is below.
Before you put it on, use a paring knife to make several holes in the skin to allow fat to drip out. Tip: Come at the duck with the knife at a very low angle, almost parallel to the skin. This avoids accidentally piercing through to the meat. Or you can slash the skin to really open it up, but it may not look as good.
Some folks dunk them in boiling water a time or two to melt out some fat. I have not, but I've had fat left between the skin and meat even after 1.5 hours of high heat cooking to 165.
There's not a lot on a duck, so a hungry couple can polish off most of one. You may want to do more than one depending on the crowd.
This blogger has a lot of info on cooking ducks. LINK LINK
As someone said, they will have a LOT of fat, so cook on something that has a good drip pan to catch the grease.
I have roasted a few store-bought ducks on the Weber kettle with rotisserie. Charcoal goes in baskets on either side, and a drip pan is below.
Before you put it on, use a paring knife to make several holes in the skin to allow fat to drip out. Tip: Come at the duck with the knife at a very low angle, almost parallel to the skin. This avoids accidentally piercing through to the meat. Or you can slash the skin to really open it up, but it may not look as good.
Some folks dunk them in boiling water a time or two to melt out some fat. I have not, but I've had fat left between the skin and meat even after 1.5 hours of high heat cooking to 165.
There's not a lot on a duck, so a hungry couple can polish off most of one. You may want to do more than one depending on the crowd.
This blogger has a lot of info on cooking ducks. LINK LINK
Posted on 12/5/16 at 8:11 pm to oreeg
I did Tavolatim's Didee's duck a few years ago for Christmas Eve. 
I'll try to find the recipe. Do a search here. You may find it.
I'll try to find the recipe. Do a search here. You may find it.
Posted on 12/5/16 at 8:15 pm to Y.A. Tittle
Posted on 12/5/16 at 8:20 pm to oreeg
I did that once and it was great.
It will take much longer than you think. Be sure to use a new foil pan for the grease. You will want to keep that.
It will take much longer than you think. Be sure to use a new foil pan for the grease. You will want to keep that.
Posted on 12/5/16 at 8:24 pm to oreeg
I do duck every year for Christmas. Can get them stuffed at Hebert's in Maurice.
Posted on 12/5/16 at 9:07 pm to oreeg
Your thread made me think of ChefsSteps Peking Duck recipe. It is very involved but damn that duck looks (and sounds) good.
Peking Duck At Home
Peking Duck At Home
Posted on 12/5/16 at 9:49 pm to oreeg
My pop has done christmas goose a couple of times... very English Dickens'esque.
Go forth, and prosper!
Go forth, and prosper!
Posted on 12/5/16 at 10:54 pm to oreeg
quote:
Where in BR would I go to find a whole duck (5-6lbs)?
Vinh Phat or the other area Asian markets should have it frozen. Also I've bought ducks from Wal-Mart.
I've tried the method of making slits in the skin and boiling, which worked out ok. The fat will cook out in the oil less, just keep an eye on your drip pan and dump if necessary
Posted on 12/6/16 at 9:20 am to oreeg
We pan roasted a Peking duck last weekend. Baked it like a chicken, flat, on an oven roasting pan. Makes a delicious brown gravy.
Posted on 12/6/16 at 10:12 am to oreeg
Frozen ducks at Albertson's on Highland/Airline
Posted on 12/6/16 at 11:32 am to yellowfin
Dumb Question... Can I still cook the duck in the oil-less fryer if it is stuffed? Or will I have to roast it in the oven?
Posted on 12/6/16 at 11:36 am to oreeg
There's a great recipe for duck in Real Cajun Cookbook by Donald Link.
Think it's actually called Christmas Duck with Orange Gastrique.
I don't have the book with me currently but if you want the recipe I would be happy to post it when I get home.
Think it's actually called Christmas Duck with Orange Gastrique.
I don't have the book with me currently but if you want the recipe I would be happy to post it when I get home.
This post was edited on 12/6/16 at 11:37 am
Posted on 12/6/16 at 3:41 pm to oreeg
Try it in the oil-less fryer. It will probably turn out incredible. Better than you expected.
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