Help ... my son wants me to make duck for christmas dinner ... any good suggestions how to cook it. what kinds

Answer 1

Roast Raspberry Pekin Duck

Serves 2

1 each Pekin Duck, about 6 lbs.
Basting Mixture For Raspberry Duck
Raspberry Sauce

Preheat your oven to 400 degrees.

Prepare the basting mixture.

Trim any excess fat from the cavity of the duck and remove any neck or gizzard parts from inside the duck. Using a fork, pierce the skin in several places.

While the duck is roasting, prepare the sauce.

Place the duck, breast side up, on rack in a large roasting pan. Brush on a little of the basting mixture and roast for 45 minutes, basting twice. Turn the duck breast side down, baste and roast for another 30 minutes.

Turn the duck, breast side up, baste and roast until golden brown and an instant read thermometer gives you 160 degrees inside the thigh.

Remove the duck from the oven and allow to rest for 6-8 minutes, carve and serve with the sauce.

Basting Mixture For Raspberry Duck

Serves 4

Preparation Total: 05

Use this baste when roasting duckling to be served with raspberry sauce.

2 ounces Chambord
2 ounces honey
2 ounces bourbon whiskey

Combine ingredients and use in the last half of the roasting period. Baste liberally.

Raspberry Sauce

Serves 4

Preparation Total: 30

3 1/2 cups raspberries, fresh
1 each tomato, chopped
1 tablespoon tomato paste
3 tablespoons raspberry vinegar
1 each bay leaf
1 sprig thyme
1 sprig parsley
1/4 cup duck, stock
1/2 cup water
1/2 cup sugar
2 tablespoons creme de casis

Place 3 cups of the berries as well as the tomato, tomato paste, vinegar and herbs in a 1 quart saucepan. (Reserve the remaining berries for garnish)

Simmer over low heat until the juice of the berries is released.

Pour the berry mixture into a sieve and press down with a rubber spatula to release the juices back into the saucepan.

Place the sauce pan over the heat, add the duck stock and simmer over low heat.

Prepare a simple syrup by boiling the water and sugar for 5-6 minutes. Slowly add the simple syrup to the sauce until a slight sweet flavor develops (not all the simple syrup need be used.)

Answer 2

Being a fromer chef and having cooked my share of ducks, it is a situation were you can roast it whole, or cut it like a chicken, it is nice stuffed like a turkey, for serving sizes, most people can eat because of the bones, a half a duck per person is normal.

It is dark meat like turkey thighs, and is much like it in texture and flavour. It goes well with oranges, cherrys and most other fruits for sauces, even cranberrys. A simple boxed stuffing is nice, an nice accent most people forget is chestnuts, but that maybe more than you want to tackle.

You start it off at a high temp, 425-450, to set and crisp the skin, then lower it to 350, a 5 lbs duck with take 60-75 minutes to cook fully and have no pink., let it rest, and if you want crisp the skin before serving by placing it under the broiler for 5 minutes.

Answer 3

if ur a cook u'll know what to do but do it rotisserrie. that's a good christmas style duck