I am having company this weekend and want duck what is the best way?

Question

to cook the duck roast of bake in the oven bag!

Answer 1

1 duck Roasting pan
1 carrot, chopped Sauce Pan
1 rib celery, chopped
1 apple, quartered
Salt pork, thinly sliced
2 tablespoons flour
Water or milk
Wild rice
Salt and pepper to taste

Prepare duck for cooking
Place in roasting pan
Add salt and pepper to taste
Cover breast with salt pork
Stuff cavity of duck with celery, carrot and apple
Roast covered at 400°F for 20-30 minutes for rare, 1 hour for well done
To make a gravy, blend flour into drippings
Add water and milk and cook in sauce pan until thickened
Serve over duck with wild rice

Answer 2

Best Roast Duck
[Reset]
Keys : Main Dish Duck Poultry Game Meats Bird
Ingredients :

5lbLong Island duck - (to 5 1/2 lbs), thawed
if frozen
4 1/2qtDuck stock saved from a prior roasting
(or Basic Chicken Stock, or three 46-ounce cans chicken broth, skimmed)
1tspKosher salt
3/4tspFreshly-ground black pepper
1/2cupSkimmed stock from duck or water for deglazing
OPTIONAL INGREDIENT
1/2xrecipe Star Anise Rub see * Note

Method :

* Remove the duck from the refrigerator. Remove innards, remove wing tips, trim neck, and remove extra fat. Let sit at room temperature for the 20 minutes that are needed for the next step.
* Pour stock into a tall narrow stockpot. Be sure there is enough room left in the pot for the duck. By using a narrow pot, less stock is needed to cover the duck than in a wider pot. Add the wing tips, neck, giblets, and any blood from the duck. Cover the pot and bring to a boil over high heat.
* Meanwhile, using the tines of a fork, thoroughly prick the duck all over, paying special attention to the fattiest areas. Insert the tines at an angle so there is a minimum risk of pricking the meat beneath. Carefully lower the duck into the boiling stock, neck end first, allowing the cavity to fill with stock so the duck sinks to the bottom of the pot. To keep the duck submerged, place a plate or pot cover over the duck to weight it down. The Japanese otoshi-buta wooden lids that are 1 1/2 to 2 inches smaller than the diameter of the pot are perfect.
* When the stock returns to a boil, reduce the heat and simmer 45 minutes. Even with the plate as weight, the duck will tend to float to the surface, so check about every 10 to 15 minutes to see that the duck remains submerged. Keep the stock at a gentle simmer; if it boils, the duck will rise to the surface.
* When the duck has finished simmering, spoon 1 tablespoon of the duck fat off the top of the stock and spread it in the bottom of a shallow 12- by 8- by 1 1/2-inch roasting pan. Remove the plate and carefully lift out the duck, holding it over the pot to drain any liquid from the cavity. Place duck in roasting pan. Do not tuck the neck flap under the duck. Spread it out in the pan.
* Pat the duck thoroughly dry and lightly coat the skin with the salt and pepper or the Star Anise Rub, gently pressing them against the skin. The duck is hot and the skin is tender, so work carefully. The duck may be prepared ahead up to this point and refrigerated for a day. If made ahead, return duck to room temperature. If proceeding with roasting right away, for optimum results, leave the duck sitting out at room temperature for 30 minutes to permit the skin to dry and heat the oven to 500 degrees with oven rack on the second level from the bottom.
* Place duck in oven legs first. Roast 30 minutes. After 10 minutes, spoon out the fat that accumulates in the roasting pan. Move the duck around in the pan with a wooden spatula to prevent the skin from sticking to the bottom of the pan. If it is easier, remove the pan from the oven being careful of the hot fat and spoon off fat. This will avoid getting fat on the inside of the oven, which would smoke. Make sure the oven door is closed, so that the temperature doesn't go down.
* After the full 30 minutes, remove the duck from the pan. Pour or spoon off the fat, and deglaze pan with stock or water.
* When time is available, skim duck stock and place in freezer containers for the next time, or add carcasses and bones back into pan and cook as Duck Stock, Double Rich.
* This recipe yields 2 to 4 servings.

Answer 3

Forget the long recipes... I just saw this on Molto Mario today: Purchase duck breasts. They have about a 1/2 inch of fat on top. Score the fat all the way through with a knife and heat olive oil in a hot pan. Place the breasts fat side down to cook off the fat. Cook for about 10 mins, then flip for another 3. The tops are crispy like bacon and the meat will be tender and medium well. For a sauce, drain the fat from the pan, add a cup or two or balsamic vinegar, reduce to a syrup, then add a few pats of butter. Absolutely delicious!

Answer 4

seriously reconsider.i am a cook & once a worked @ this place that had me cooking duck every nite. cooking duck is a pain in the ars! if you do decide to go ahead w/it cook it down & keep pouring off the fat cause if you expect it to be crispy @ its going to take alot of you pouring fat into a can & then you'll want to use a cast iron skillet to really sear & crisp up the fat. good luck. P.S. duck is delicious.

Answer 5

The best way to have duck is to get it from a Moroccan restaurant in La Jolla, CA called the Marrakesh.

Answer 6

I think it gets too mushy and not nice tasting in a bag. I prefer to roast it and baste until the outside is very crisp and then add cherries in a sauce over it. I baste with real butter.

Answer 7

guy walks right into a bar and orders a drink. Bartender asks him to get rid of his hat because of the fact this is a gentleman's membership. guy instruments his hat on the bar and there's a frog sitting on suitable of his head. Bartender says,'the place did you get that?' Frog says 'It began out as a wart on my butt.' particular, I went from a frog to a prince, getting in the time of the duckling-swan area. no person receives sober with grace and dignity.

Answer 8

Leave the poor duck alone and get a steak....lol

Answer 9

http://www.callducks.net/worms.htm


My friend has a farmette and has ducks for pets. They're sooooo cute!

Answer 10

boy who could compete with that?