duck

[LadyArya]

I've never cooked a duck before. Actually, I'm not even sure I've ever eaten duck before... but I bought one anyway.

I'm sticking to high fat/moderate protein/minimal carbs/no veggies... so I'm trying to figure out what spices go well with duck.

Spices, oils, butter are the options I'm working with here. I figure I probably can't go wrong with butter and garlic, but really have no idea :)

Anyone else cook duck?

[kevinpa]

I haven't had duck in years. The last time I had it though was in a chineese restaurant Cantonese style.


Here is a place I go though when I need ideas though.

http://www.recipezaar.com/r/q=duck

[Nancy LC]

I've had some amazing duck dishes, but I've never personally cooked it. My friend has a recipe I should get, it was some sort of a rub and then the duck was roasted. I'll be watching this thread with interest!

[MyJourney]

Duck Confit!

[LadyArya]

Duck Confit!

Holy **** that's a lot of work :lol:

[MyJourney]

but its sooooo good!!!
It doesnt get more low carb than duck slowly cooking in its own fat either!

[LadyBelle]

I just roast it like a chicken. Turns out good enough.

Well I think it turns out good. I only got a few bites. My daughter who was 18months old at the time polished off the entire dang duck :P

[refmls]

According to Harold McGee "On Food & Cooking" (drat! I think I'm going to have to buy this one, instead of just checking it out from my library), duck is all dark meat made up primarily of slow-twitch muscle fibers that must be cooked to at least 165 F to be tender. A preliminary browning, by sauteing in a frying pan can increase the flavor by crisping the skin.

[Nancy LC]

How can an 18 mo old eat an entire duck?!?! :p

I just LOVE duck with crispy skin.

Next order I make to Amazon I"m buying that McGee book. :agree:

[LadyBelle]

How can an 18 mo old eat an entire duck?!?!

Both my kids as babies could out eat any normal adult. Typically they would eat thier dinner, then come eat at least half of mine. I called it the toddler diet, you only get half the calories in every meal.

The three year old still eats constantly and in large amounts. The six year old goes through growth spurts where he eats like mad, and other times he barely eats at all. Both are petite and very slim.

[scott123]

LadyArya, what part of the duck do you have? Breasts, Thighs/legs or a whole duck? I would treat each in an entirely different manner.

[LadyArya]

Ok, I think I found a winner. This recipe was so good my boyfriend actually said "and just to show you how good I think this is, I'm not going to put anything on it!" (he drowns *everything* in ranch dressing :lol: )

So heres what I did

Was about a 6lb duckling
Put a chunk of unsalted european butter inside the bird (3tbls? 4? I'd err on the side of more rather than less) then put 3 small pats on top of the breast. No idea what the difference is between european butter and american butter, but I happened to have the european on hand, so that's what I used.

Sprinkle generously with Emeril's Steak Rub (http://www.amazon.com/gp/product/B00032HPBW/002-8019272-3888836?v=glance&n=3370831) (funny, I think it actually worked out A LOT better on duck than it did on steak :D )
Then lightly sprinkle some garlic powder, salt and pepper

Cook at 375 for about 2 hours (until meat thermometer reads 180 - this is what the bag covering the duck said) basting occasionally.

Then do your best to cut the meat off and serve. These things are a whole heck of a lot harder to carve than chickens! :lol:

[LadyArya]

LadyArya, what part of the duck do you have? Breasts, Thighs/legs or a whole duck? I would treat each in an entirely different manner.

Was a whole duckling.

[dina1957]

I like to steam duck before roasting it. I place it on a rack and in side the roating pan, on a stove top, add some hot water to the pan, then cover the pan and the duck with a foil or tight lid (if you have one to fit). Or if you have small duckling, chinese steamers will work too. The fat will drip into the boiling water and you can collect it, it's delicious for cooking vegetables, and because it's in water, it's never burned like if you roast it. I steam for 15-20 minutes (or a bit longer if the duck is larger), then baste with fat and roast in hot oven to finish and crisp up the skin. Yummy. If you have more time, you can marinate the duck before steaming: orange juice and five spice. If you have just breasts, it's the best pan fried medium rare, delicious.

[Nancy LC]

I just cooked my first duck ever. I got a whole muscovy duck from Whole Foods, cost $27!!!

Here's the recipe I used: Chinatown Steamed and Roasted Duck (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23420,00.html?rsrc=search)
Not exactly low carb what with the honey in that. But since this was a rare treat, I wanted something special.

I roated it on a bed of root veggies (Parsnips, rutabagas, yams). I must say those veggies came out tasting amazing being soaked and roasted in duck fat and sauce drippings.

My only disappointment was the skin didn't get crisp.