Pommier Posted November 24, 2014 Share Posted November 24, 2014 I bought three vacuum packs of magret de canard traité en salaison today, but I'm not sure what to do with it. Is it very salty? Has anyone got a good recipe using it? Link to comment Share on other sites More sharing options...
osie Posted November 25, 2014 Share Posted November 25, 2014 You wont need to add salt.. just some pepper.Cut skin in cris-cross. fry skin side down in frying pan. Turn over, 10 mins in oven. wait 10mins... warm in pan for 30sec if not hot enough.Personally, I prefer non seasoned as there is more blood and more distinct 'cuisson(rare/med rare etc)'. The pre-seasoned is however slightly less time to cook.Eitherway, you cant go wrong with duck.... Link to comment Share on other sites More sharing options...
Pierre ZFP Posted November 25, 2014 Share Posted November 25, 2014 That sounds delicious but alas not for me.For some reason I seem to have an intolerance to duck. A few hours after eating some I get the most appaling stomache cramps. Strange really as normally I can eat any food without problems. Link to comment Share on other sites More sharing options...
Théière Posted November 25, 2014 Share Posted November 25, 2014 [quote user="Pierre ZFP"]For some reason I seem to have an intolerance to duck. A few hours after eating some I get the most appaling stomache cramps. [/quote]Try leaving off the beak [:)] Link to comment Share on other sites More sharing options...
Pierre ZFP Posted November 25, 2014 Share Posted November 25, 2014 and there was me thinking the quack was to blame [:)] Link to comment Share on other sites More sharing options...
Patf Posted November 25, 2014 Share Posted November 25, 2014 Try tasting it with the tip of your tongue - you'll be able to tell if it's very salty. if it is , soak it in water for an hour or two then dry it off before cooking. Link to comment Share on other sites More sharing options...
Jonzjob Posted November 25, 2014 Share Posted November 25, 2014 Never mind the beak? Have you had the bill yet [8-)] it's fowl [Www]If you can't eat duck then you are definately quacking up mate [:-))] Link to comment Share on other sites More sharing options...
osie Posted November 25, 2014 Share Posted November 25, 2014 your bird needs to get a mallard reaction.... [Www] Link to comment Share on other sites More sharing options...
Pommier Posted November 25, 2014 Author Share Posted November 25, 2014 Thanks for the help. It's got no skin or fat, so I'll treat it like steak (tasting for saltiness first if I dare!) Link to comment Share on other sites More sharing options...
osie Posted November 25, 2014 Share Posted November 25, 2014 That changes quite alot.... I have never seen a magret without skin.In that case I would either ; 1) cut into cubes and add to a stirfry... with some staranise if you like.2) cut into thin strips and fry, griddle, barbque3) Fry on a very high heat for 30secs each side and then in the over for 10mins... rest 10minsI dont think 'cook like a steak' will work as it may be too think and will have to be severd very bloody.. Link to comment Share on other sites More sharing options...
mint Posted November 25, 2014 Share Posted November 25, 2014 [quote user="Pommier"]Thanks for the help. It's got no skin or fat, so I'll treat it like steak (tasting for saltiness first if I dare!)[/quote]NO skin and NO fat???!!!I have never seen such a product before!Well, you are now on your own, Pommier. Perhaps cook it with some of your own apples, gently stewed?[:P] Link to comment Share on other sites More sharing options...
Gardengirl Posted November 25, 2014 Share Posted November 25, 2014 I haven't either, Mint. Round us they have skin and fat. Bald I don't know. Link to comment Share on other sites More sharing options...
osie Posted November 25, 2014 Share Posted November 25, 2014 Aiguillettes de canard dont have fat... they are thin enough to be able to cook without the protection Link to comment Share on other sites More sharing options...
Gardengirl Posted November 25, 2014 Share Posted November 25, 2014 Hadn't thought of that, but haven't come across those salted. Link to comment Share on other sites More sharing options...
mint Posted November 25, 2014 Share Posted November 25, 2014 Yes, and they are in thinnish strips? Link to comment Share on other sites More sharing options...
Théière Posted November 25, 2014 Share Posted November 25, 2014 Crispy duck with pancakes, hoi sin sauce and spring onion, Hmm the best way to enjoy duck! [;-)] Link to comment Share on other sites More sharing options...
osie Posted November 26, 2014 Share Posted November 26, 2014 How about a test with the 3rd one.... Magret de canard séchéYou can do the same with salmon to make cured salmon (sort of smoked salmon).Could save a fortune! Link to comment Share on other sites More sharing options...
Pommier Posted November 26, 2014 Author Share Posted November 26, 2014 They were very cheap at Leclerc; €12,95 a kilo, so the pack of three came to just over €15, but then with over €7 back on the fidelity card.At least, having three of them we can try different ways of cooking! Link to comment Share on other sites More sharing options...
Chancer Posted November 26, 2014 Share Posted November 26, 2014 That isnt cheap, well maybe for Leclerc it is, I buy mine at Lidl in the packs of 3 for €9.99 per kg no faffing around with cards, I refuse to use them any more as I became worried I might end up in prison, whatever card I gained points on the shop found a way to gleefully tell me that they had expired, could not be transferred to their new card, it was not the right minute of the right hour of the right day of the week to redeem them etc.I would not want to cook magret without the skin.I bought a whole frozen duck in Lidl in the UK, it was £6.99 and weighed 2.6kg, being the maniaque that I am I boned it to see the net weight, just over half so much better value than the magrets in France and the bulk of its mass was breast meat, I didnt stuff it but just plumped it up and cooked it in my halogen oven and it was sublime, recommended.And you get a good 500ml + of oïl to use in the workshop [;-)] Link to comment Share on other sites More sharing options...
Jonzjob Posted November 26, 2014 Share Posted November 26, 2014 Probably had bird flue before it popped it's webbed clogs purt-etrah [:-))]We get ours either from the local butcher in Villemoustassou or the one of the 3 bio supermarkets in Carcassonne. At least you know where it came from?? Link to comment Share on other sites More sharing options...
Chancer Posted November 26, 2014 Share Posted November 26, 2014 I know my memory is failing but I recall clearly that mine came from the freezer section at Lidl in the UK. [:P]Much cheaper per kg than even the battery farm chickens, funny how the English dont take to duck and the whole ones are priced accordingly, its the same for horse meat but that is harder to find.Nonetheless the magrets are very expensive in the UK. Link to comment Share on other sites More sharing options...
mint Posted November 26, 2014 Share Posted November 26, 2014 [quote user="Théière"]Crispy duck with pancakes, hoi sin sauce and spring onion, Hmm the best way to enjoy duck! [;-)][/quote]Do keep up, Teapot! She said there was no skin and no fat so how's she going to make crispy duck.........duh? Link to comment Share on other sites More sharing options...
Pommier Posted November 26, 2014 Author Share Posted November 26, 2014 Chancer, it was cheap because it worked out at about €8 for 1.2kg (cash back on Leclerc's fidelity card is spendable next day)When I opened one of the vacuum packs, there were two duck breasts. I chickened out (!!) of doing anything complicated, so just washed, dried, floured, sealed and then braised it - and it was lovely; not salty and really tasty and tender. Link to comment Share on other sites More sharing options...
Jonzjob Posted November 26, 2014 Share Posted November 26, 2014 You chickened out [:-))]Ducked the issue [:-))]Well, don't come and grouse to me you pheasent [Www]Glad it turned out well [B] I like duque [:D] Link to comment Share on other sites More sharing options...
Pierre ZFP Posted November 27, 2014 Share Posted November 27, 2014 Well this fowl deed has come home to roost.I'm glad you enjoyed your meal and didn't just peck at it.Good value too, at those prices it's chicken feed I'll get me coat [:$] Link to comment Share on other sites More sharing options...
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