How do you cook your duck?

Question

Preparing duck for the first time.
Nothing fancy, can it be prepared like chicken?
Must have a southern flair.
It is one of the main entrees.

Answer 1

this recipe is the best and soooo moist... you will love it... plus wayyyyyyyy easy...smile

Paper bag Duck..

Butter
Salt
Pepper
1 Whole duck (cleaned)
Chopped celery
Chopped bell pepper
Chopped onion
Chopped garlic

Preheat oven to 350°.

Rub fryer inside and out with butter; stuff with
chopped vegetables. Place in greased brown paper
bag; roll up open end and bake 30 minutes to the
pound.

Answer 2

cube an apple, chop celery, onion and carrot. Stuff cavity with chopped veggies. Rub skin with salt & pepper. put on a rack in roasting pan. Put some kind of liquid in bottom of pan not to touch bird. You can use water, apple juice, orange juice, coke, sprite, beer.. cook in oven at 375 until skin is crspy. Remove veggies from cavity before serving. Serve with an orange sauce on the side... mix orange marmalade with a little orange juice til desired consistency. my husband is an avid duck hunter, we prefer just the breast meat when he cleans his birds. Cooking the whoe duck is quite greasy.

Answer 3

with a fork puncture the skin on breast side. sprinkle with lowery's season salt, pepper, powdered garlic,and parsley flakes. bake on center rack @350 until done.

Answer 4

DUCK AND SHRIMP GUMBO
Instead of pairing shrimp with sausage, we've taken this spicy gumbo in a more sophisticated direction by adding duck meat.

click photo to enlarge
1 (5 1/2- to 6-lb) Long Island duck (also called Pekin), excess fat discarded and duck cut into 6 pieces
1 tablespoon vegetable oil
1/2 cup all-purpose flour
2 medium onions, finely chopped (2 cups)
2 celery ribs, finely chopped (1 cup)
1 large red bell pepper, finely chopped (1 cup)
1 large green bell pepper, finely chopped (1 cup)
4 Turkish or 2 California bay leaves
2 teaspoons salt
6 cups reduced-sodium chicken broth (48 fl oz)
4 cups water
1 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined
1 cup thinly sliced scallion greens (from 2 bunches)
1/4 teaspoon cayenne

Accompaniment: white rice



Pat duck dry, then prick skin of duck all over with tip of a sharp knife.

Heat oil in a wide 6-quart heavy pot over moderately high heat, then brown duck in 3 batches, skin side down, turning over once, 8 to 10 minutes per batch.

Transfer duck to a bowl and pour off and discard all but 1/4 cup fat from pot.

Reduce heat to moderately low, then add flour to fat in pot. Cook roux, stirring constantly with a wooden spatula or spoon, until well-browned (a shade darker than peanut butter), about 20 minutes. Add onions, celery, bell peppers, bay leaves, and salt and cook over moderately low heat, stirring occasionally, until vegetables are crisp-tender, 6 to 10 minutes. Add broth, water, and duck with any juices accumulated in bowl and bring to a boil, then reduce heat and simmer, uncovered, until duck is tender, 1 1/4 to 1 1/2 hours.

Remove gumbo from heat, then transfer duck to a cutting board with a slotted spoon and shred meat into large pieces, discarding bones and skin. Skim fat from surface of gumbo, then return duck to gumbo. Bring to a boil, then reduce to a simmer and stir in shrimp, scallions, and cayenne. Simmer gumbo until shrimp is just cooked through, about 2 minutes. Discard bay leaves. Serve gumbo over white rice.

Cooks' note: Gumbo, without shrimp, scallions, and cayenne, can be made 3 days ahead and cooled completely, uncovered, then chilled, covered. Bring to a boil, then reduce to a simmer and add shrimp, scallions, and cayenne and simmer until shrimp are just cooked through, about 2 minutes.

Makes 6 to 8 (main-course) servings.

Answer 5

put it in the oven w8 till it looks cooked then eat it

if u get food poisoning u know u did it wrong

Answer 6

http://www.theitaliantaste.com/italian-cooking/carne/anatra/index_duck.shtml