|
||||||||
How to cook a duck? |
![]() |
|
|
|
Thread Tools | Search this Thread |
|
|
#1 |
|
Forum Member
Join Date: Jul 2007
Posts: 4,136
|
How to cook a duck?
When my brother and I were on holiday, he ordered duck in a restaurant. He loved it, but to me, it was undercooked and grisly.
I had crispy duck, with hoisin sauce, onions, cucumber and a wrap from a Chinese and loved it. I have never had 'Duck a la' orange'. Is it worth trying? And how come some chefs see a duck, or any other meat as only worth eating if it is nearly raw? Can anyone offer any recipes that are better than crispy duck? |
|
|
|
|
Please sign in or register to remove this advertisement.
|
|
|
#2 |
|
Forum Member
Join Date: Jul 2008
Location: London
Posts: 4,058
|
Rick Stein did a fabulous duck dish when he went on his travels around Vietnam and Thailand. He made a simple duck and orange dish, which Hubby made. Hubby bought his cook book and tried it and it was most delicious.
Here is the recipe http://byronfitzpatrick.wordpress.co...-orange-juice/ We cook duck quite regularly at home. Hubby places duck on a rack on a roasting tray. All the juices and fat runs down to the tray, which we keep for roasting potatoes. I much prefer duck than other meats. |
|
|
|
|
|
#3 |
|
Forum Member
Join Date: Jul 2007
Posts: 4,136
|
Quote:
Rick Stein did a fabulous duck dish when he went on his travels around Vietnam and Thailand. He made a simple duck and orange dish, which Hubby made. Hubby bought his cook book and tried it and it was most delicious.
Here is the recipe http://byronfitzpatrick.wordpress.co...-orange-juice/ We cook duck quite regularly at home. Hubby places duck on a rack on a roasting tray. All the juices and fat runs down to the tray, which we keep for roasting potatoes. I much prefer duck than other meats.
|
|
|
|
|
|
#4 |
|
Forum Member
Join Date: Nov 2005
Posts: 4,482
|
I love duck - you could try using a Spanek vertical roaster - makes the meat much more juicy. Not that I'm an expert - I could burn a boiled egg.
You might get more joy from the food forum - I suspect thread may be moved there. |
|
|
|
|
|
#5 |
|
Forum Member
Join Date: Jul 2007
Posts: 4,136
|
Quote:
I love duck - you could try using a Spanek vertical roaster - makes the meat much more juicy. Not that I'm an expert - I could burn a boiled egg.
You might get more joy from the food forum - I suspect thread may be moved there. |
|
|
|
|
|
#6 |
|
Forum Member
Join Date: Jun 2009
Posts: 14,778
|
Boil it in urine you've kept for 3 days.
No joke. |
|
|
|
|
|
#7 |
|
Forum Member
Join Date: Jun 2008
Location: in yo' mamma
Posts: 19,358
|
That reminds me of the legendary Pilot Officer William Menzies Weekes Fowler (deceased), of Durham School, Bomber Command, Stalag Luft 3 and Eskdale, Cumbria's recipe for seawater cormorant, from the old "Countryman’s Cooking"... Quote:
I must give you the classic recipe for the preparation & cooking of a cormorant. Having shot your cormorant, hold it well away from you as you carry it home; these birds are exceedingly verminous & lice are said to be not entirely host-specific. Hang up by the feet with a piece of wire, soak in petrol & set on fire. This treatment both removes most of the feathers and kills the lice. As a WWII POW, Willie was equally legendary during his stay in Stalag Luft 3 - the Great Escape camp - where he stewed the commandant’s cat with a black-market onion...
When the smoke has cleared away, take the cormorant down & cut off its beak…. bury the carcass preferablely in light sandy soil & leave it there for a fortnight. This is said to improve the flavour by, in part at least, removing the taste of rotting fish. Dig up & skin the bird. Place in a strong salt & water solution & soak for 48 hours. Remove, dry, stuff with whole unpeeled onions: the onion skins are supposed to bleach the meat to a small extent so that it is very dark brown as opposed to entirely black. Simmer gently in seawater, to which two tablespoons of chloride of lime has been added, for a further 6 hours. This has a further tenderising effect. Take out of the water & allow to dry, meanwhile mixing up a stiff paste of methylated spirit & curry powder. Spread this mixture liberally over the breast of the bird. Finally, roast in a very hot oven for 3 hours. The result is unbelievable. Throw it away. Not even a starving vulture would eat it. |
|
|
|
|
|
#8 |
|
Guest
Join Date: Aug 2009
Posts: 5,728
|
This is a good recipe;
http://frenchfood.about.com/od/maind...ckalorange.htm No doubt you will be offered lots more when this gets moved to the foodie forum. |
|
|
|
|
|
#9 |
|
Inactive Member
Join Date: Aug 2005
Posts: 9,588
|
This is a good forum Digital Spy General Discussion - Food & Drink
|
|
|
|
|
|
#10 |
|
Guest
Join Date: Aug 2009
Posts: 5,728
|
|
|
|
|
|
|
#11 |
|
Inactive Member
Join Date: Aug 2005
Posts: 9,588
|
Quote:
Aw why the rolleyes?
![]()
|
|
|
|
|
|
#12 |
|
Guest
Join Date: Aug 2009
Posts: 5,728
|
Quote:
Someone who's been posting here for 3 years does not know of the Food & Drink forum
![]() I have no idea. I didn't know that any other forum existed except for BB until this summer.
|
|
|
|
|
|
#13 |
|
Forum Member
Join Date: Oct 2007
Location: Berkshire
Posts: 3,937
|
Raw duck? That is dangerous/ There should be no blood running from any sort of poultry, you could get food poisoning.
|
|
|
|
|
|
#14 |
|
Forum Member
Join Date: Jul 2007
Posts: 4,136
|
Quote:
Someone who's been posting here for 3 years does not know of the Food & Drink forum
![]() We were having a convo on GD and the question occurred to me. Oh, and I'm sorry, you said 'someone', I took it upon myself to assume you referred to me. |
|
|
|
|
|
#15 |
|
Forum Member
Join Date: Jul 2007
Posts: 4,136
|
Quote:
Raw duck? That is dangerous/ There should be no blood running from any sort of poultry, you could get food poisoning.
|
|
|
|
|
|
#16 |
|
Forum Member
Join Date: Jul 2007
Posts: 4,136
|
Quote:
I have no idea. I didn't know that any other forum existed except for BB until this summer. ![]() ![]() ![]() That's how I started.
|
|
|
|
|
|
#17 |
|
Guest
Join Date: Aug 2009
Posts: 5,728
|
|
|
|
|
|
|
#18 |
|
Inactive Member
Join Date: May 2007
Posts: 7,436
|
Quote:
Someone who's been posting here for 3 years does not know of the Food & Drink forum
![]() |
|
|
|
|
|
#19 |
|
Inactive Member
Join Date: May 2007
Posts: 7,436
|
Quote:
Raw duck? That is dangerous/ There should be no blood running from any sort of poultry, you could get food poisoning.
|
|
|
|
|
|
#20 |
|
Forum Member
Join Date: Jan 2002
Posts: 40,658
|
Quote:
Raw duck? That is dangerous/ There should be no blood running from any sort of poultry, you could get food poisoning.
http://en.wikipedia.org/wiki/Tetraodontidae As for cooking duck, oven bags work well and cooking the meat so it comes easily off the bones, but is still tender, is the best, IMO. |
|
|
|
|
|
#21 |
|
Forum Member
Join Date: Jun 2005
Location: Nottingham
Posts: 11,481
|
Quote:
Raw duck? That is dangerous/ There should be no blood running from any sort of poultry, you could get food poisoning.
Quote:
My thoughts exactly. But I feel like that about all meat, hence my question.
I do think that chefs are getting a bit precious about serving meat rare though - if a customer wants their steak well done & like shoe leather its their perogative - Gordon Ramsey I'm looking at you! I've got a recipe at home for duck breast on a bed of green lentils - delish, but it should still be pink when served. |
|
|
|
|
|
#22 |
|
Inactive Member
Join Date: May 2007
Posts: 7,436
|
Quote:
Seems people will risk eating anything.http://en.wikipedia.org/wiki/Tetraodontidae
As for cooking duck, oven bags work well and cooking the meat so it comes easily off the bones, but is still tender, is the best, IMO. Theren is no risk in cooking duck rare. |
|
|
|
|
|
#23 |
|
Forum Member
Join Date: Mar 2008
Location: Andalucia, Spain
Posts: 4,073
|
Quote:
![]() ![]() That's how I started. |
|
|
|
|
|
#24 |
|
Forum Member
Join Date: Jan 2002
Posts: 40,658
|
Quote:
Theren is no risk in cooking duck rare.
|
|
|
|
|
|
#25 |
|
Forum Member
Join Date: Jan 2006
Posts: 872
|
I don't like pink meat either. So I pop my duck on a wire rack above a tray, rub salt into the skin, give it a burst of about 20 mins on a very high heat then cook slowly, at about 165, for roughly 4 hours. It'll be tender and falling off the bone with crispy skin. My chum who runs an italian restaurant in Soho cooks it like this too.
|
|
|
|
![]() |
|
|
All times are GMT. The time now is 17:28.



