How can I cook a duck to make it delicious,brittle and without a bad smell?

Question

As a muslim I cannot add wine or other alcoholic beverage to a cooking duck.

Answer 1

SLOW-ROASTED DUCK WITH OLIVE GRAVY AND GARLIC-FENNEL CONFIT
Slow-roasting a duck may take hours, but the result is velvety meat covered by a layer of gloriously crisp and salty skin. The herbed garlic and fennel filling melts into an aromatic confit during cooking.

2 (4-pound) ducks, necks reserved, rinsed inside and out, patted dry, and any feathers and quills removed with tweezers or needle-nose pliers
1 teaspoon kosher salt, plus additional to taste
1/2 teaspoon freshly ground black pepper, plus additional to taste
1 bunch fresh thyme
1 head garlic, cloves separated, skin left on
8 shallots, peeled and halved
4 heads fennel, trimmed (fronds reserved for garnish), halved lengthwise, and cut into 1/4-inch slices
1 cup pitted kalamata olives
1 teaspoon finely grated lemon zest
1 teaspoon freshly squeezed lemon juice, plus additional to taste


Preheat oven to 500°F.

Season each duck inside and out with salt and pepper. Using knife, skewer, or sharp fork, prick skin of each bird all over 20 to 30 times, taking care not to let knife puncture flesh (it's helpful to hold knife nearly parallel to duck and then slide it in). Stuff each cavity with 1 neck; 1/2 of thyme and garlic; 8 shallot halves; and 1/4 of fennel. Using kitchen string, tie legs loosely together.

Transfer ducks, breast sides up, to rack set in large roasting pan. Cover loosely with foil and roast 15 minutes. Reduce heat to 300°F and continue to roast, basting every 30 minutes and skimming fat from pan juices occasionally, 3 hours.

Remove foil from ducks. Stir remaining fennel into pan juices and roast 30 minutes more. Stir olives into pan juices and roast until duck skin is dark golden and crisp and meat is tender, about 30 minutes more (total roasting time: about 4 1/4 hours). Transfer ducks to cutting board.

Remove rack from roasting pan. With slotted spoon, remove fennel and olives from pan juices and place in blender. Pour pan juices into 1-quart glass measure. Skim fat off top and reserve for another use. Add juices to fennel and olives in blender, then add lemon zest and juice. Purée until smooth. Taste and add salt and pepper and additional lemon juice if desired.

Remove confit vegetables from cavities and carve ducks. Arrange meat and vegetables on platter. Garnish with chopped fennel fronds. Serve sauce alongside.

Cook's note: Don't throw out the reserved duck fat — its rich flavor is wonderful for sautéing potatoes or roasting earthy vegetables such as parsnips, squash, or mushrooms. Store it in the refrigerator in an airtight container.

Makes 6 to 8 servings.

Answer 2

the secret to crisp skin on a duck is to poke holes in the skin with a fork so the fat can run away. Some people don't like the smell of duck cooking so you can do it on the grill outside so your house won't smell. I like to stuff the body cavity with sliced lemon and orange and bit of celery. It adds a nice flavor to the meat. Good luck!

Answer 3

Alcohol ruins the taste of food. Cook the bird covered in tinfoil. Considering its as small as a duck. 250 degrees for an hour then uncover it and brush butter until golden, then squirt lemon if you preffer. I like to sprinkle garlic salt along with the butter for taste.

Answer 4

I would suggest you to rub the bird with garlic salt and black pepper, stuff fresh ginger slices, minced garlic, chopped thyme, bay leave mix with some soy sauce and sugar in the bird and roast it till cooked and the skin is crispy then serve with butter onion sauce or plum sauce.

The herbs cover up the duck smell.

Answer 5

I've used this trick for years. It is so simple!
Score the duck skin with a fork. (Pull the fork tines over the skin).
Brush the skin with soy sauce. The soy sauce will penetrate where you have scored the skin.
The duck comes out a beautiful golden color with crisp skin, and fabulous flavor.

Answer 6

Fish is often perfect served merely on the point of being performed... thoughts you salmon might want to be served thoroughly raw (a l. a. sushi) so that you'll serve it fairly uncommon! If pan frying, about 3 minutes in step with aspect must be wonderful for most fish cuts. The fish will lose its transparency and change into whiter and fewer attackable. (or pinker contained with regards to salmon) to keep the smell to a minimum ascertain your fish is great sparkling.

Answer 7

Deep fat fry it....this way you preserve the bouquet of the duck so you wont need much in the way of spices and aswell it will be moist and tender

Answer 8

oooooooooops..... no idea