Patf Posted October 15, 2008 Share Posted October 15, 2008 We have our own poultry and the other day I cooked a duck and it was a bit of a disaster. I prepared it as if it was a roast chicken, with stuffing, and covered it with orange juice. Then roasted it for about 2 hours. The skin looked good but it was half raw [+o(] I had to cut it up and re-roast it, taking out the stuffing.We have a few others to consume, so any suggestions for good recipes? Pat. Link to comment Share on other sites More sharing options...
Clair Posted October 15, 2008 Share Posted October 15, 2008 Try this for a basic roasting suggestion: http://www.deliaonline.com/recipes/crisp-roast-duck-with-a-confit-of-sour-cherries,1370,RC.html Link to comment Share on other sites More sharing options...
Richard-R Posted October 16, 2008 Share Posted October 16, 2008 I always cook a whole duck on our rotisserie. Perfect every time. Link to comment Share on other sites More sharing options...
Patf Posted October 16, 2008 Author Share Posted October 16, 2008 I obviously didn't cook it long enough, taking into account the added stuffing, as Delia says 1hr 50 min sans stuffing.Next time, leave the stuffing out or make into small balls around he bird. Or just use the breasts. Most of the recipes I found were just for duck breasts.Good idea Richard, but we don't have a rotisserie. Link to comment Share on other sites More sharing options...
ChezTinns Posted October 16, 2008 Share Posted October 16, 2008 The Delia receipe looks fab! Am definitely going to try that one! Link to comment Share on other sites More sharing options...
Jo Posted October 16, 2008 Share Posted October 16, 2008 We keep ducks so end up eating quite a few, I find it too greasy to cook the stuffung in the bird so roast on a rack, cooking the stuffing separately. Link to comment Share on other sites More sharing options...
Lotmontel Posted October 17, 2008 Share Posted October 17, 2008 For a large duck:Pierce skin and fat all over being careful not to pierce the meat. Salt and pepper inside and out. Just before putting in the oven, pour a kettle full of boiling water over the duck (helps the fat start to melt). Place on rack within baking tray and put in centre of oven. Cook for approx 2 and a half to 3 hours on low heat. Turn duck over every half an hour (and empty fat out of the baking tray).The duck should end up with lovely dark brown crispy skin, while retaining moisture in the meat.Make sauce from the giblets - adding fruit or spice or whatever you like. Link to comment Share on other sites More sharing options...
Jo Posted October 17, 2008 Share Posted October 17, 2008 Duck legs freeze well, just make sure they are well wrapped, preferably airtight, ( suck it out with a straw![8-)] ) Leave the salt out if you like, It's not like you're using it as a presevative as I assume you will be cooking them after the 24 hrs? Link to comment Share on other sites More sharing options...
Clair Posted October 17, 2008 Share Posted October 17, 2008 Th salt helps to draw the moisture out of the meat. It is brushed off before cooking. Link to comment Share on other sites More sharing options...
betoulle Posted October 18, 2008 Share Posted October 18, 2008 No need to freeze if you confit them all & place in kilner jars topped up with duck fat - then you have confit ready for a later day......... Link to comment Share on other sites More sharing options...
Jo Posted October 18, 2008 Share Posted October 18, 2008 If you are going to keep them in Kilner jars, use the salt![:)] Link to comment Share on other sites More sharing options...
Jonzjob Posted October 20, 2008 Share Posted October 20, 2008 Cook them for about 2 hours minimum on a very low heat so that the fat is just moving, bubbles... We do ours in an electric frying pan au nature. Literally just the duck legs and they are wonderful!! Link to comment Share on other sites More sharing options...
Clair Posted October 20, 2008 Share Posted October 20, 2008 That's when a slow cooker is at its best. Link to comment Share on other sites More sharing options...
mint Posted October 20, 2008 Share Posted October 20, 2008 Or a bois-charbon cuisinière! Link to comment Share on other sites More sharing options...
Suandpete Posted October 20, 2008 Share Posted October 20, 2008 so how long in a slow cooker do you think? Link to comment Share on other sites More sharing options...
Rose Posted October 20, 2008 Share Posted October 20, 2008 I hope I'm not wandering off topic here but I feel very happy today as my neighbour came to see me today and invited me to join her, her mother and her sister for a 'cooking' day. They are making their confit (I think - greyman thought she was making jam but I'm confident it was duck) and she wanted to know if I'd like to learn some perigordian cooking [:D] Whilst I'm keen to learn I'm more happy that they wanted to invite me to join in! [:D] Link to comment Share on other sites More sharing options...
Clair Posted October 20, 2008 Share Posted October 20, 2008 [quote user="Suandpete"]so how long in a slow cooker do you think?[/quote]I follow the advice from a previous discussion about this here (Judith's post). Link to comment Share on other sites More sharing options...
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