what is the best way for an average cook without a fancy kitchen to prepare duck?

Question

small kitchen with limited culinary talents

Answer 1

I assume that you have a whole duck, and hopefully a stove and oven.

Easiest: Quarter the duck. You don't have to be a surgeon, just split the thing lengthwise and then cut those halves in half!

Brown in an oven-safe skillet (metal handle) with just a little oil (duck has a lot of fat) over medium-high heat. Too hot and the fat will smoke and burn, too low and you won't melt the fat off. Easy way to judge...

When you have a lovely golden-brown color, remove the duck and add coarsley chopped onions and potato to the pan. There is NOTHING like potato and onion roasted in duck fat... it is amazing! Crispy and delish!

Put the duck, skin-side up on top of the 'taters and put the pan into a 300 degree oven for about 20 minutes or until the potatoes are fork-tender. Don't worry about the duck... You (almost) can't overcook it!

Herbs and spices to use include (pick one or two) garlic, rosemary, sage, thyme, marjoram, and feel free to add mushrooms, carrots, any root veg (turnips, parsnips).

A good red wine such as a cabernet or merlot, will make your duck a feast, and a simple dessert of fruit or ice cream will knock your guests' socks off!

Best wishes!

Answer 2

you could put inside the bird, oranges, cinnamon, cilantro, onion>
and then smooth the outside with a orange marmalade or plum sauce throught the cooking process and make sur eyou keep it covered in the oven to hold the moisture. BUT HOISON sauce and and a plum sauce for dipping and serve with scallions. Im not sure which temps and for how long since i dont know the size of your bird.

Answer 3

Go to Foodnetwork.com, they have recipes for duck that really don't look that complicated...Ina Garten, or Emeril LaGasse cook duck a lot... Barefoot Contessa, or Emeril will give you an idea.