leisch@butler.UUCP (Roger Leisch) (11/14/85)
hello:
Since duck and geese are now in season and the flyway is started
I was wondering if anyone has any favorite wild duck or goose recipes
they would like to share!I have been givivg my bag away the past few
years because I've yet to cook a decent tasting duck!Can anyone help
me out?
please send replies to :
uw-beaver!tikal!dataio!butler!leisch
Thanks alot in advance.brian@sdcsvax.UUCP (Brian Kantor) (11/23/85)
I've been experimenting with duck for some time; I'm not fully satisfied yet, but what's pretty good so far is praised by the victims who keep coming back for the next try: Defrost the duck the day before. Take out the giblets and neck and all the rest of that stuff and keep it cold if you're going to make gravy from it, otherwise boil up the giblets and give them to the cat. Just before you leave for work the morning of duck night, put the cleaned and defrosted ducks into a plastic bag with a mixture of ginger (about 1/2 tbsp ground ginger) and 1/2 bottle (1/2 cup or so) of soy sauce (low-salt if you can get it), 1/4 cup orange juice, and a little water. Squeeze the bag so that the duck gets soaked on all sides in this goo. Use a small bowl to hold the bag so that when it leaks you don't have a complete mess. Leave it in the refrigerator until you get home. (At least 4 hours, 8 is better). About an hour before you want to eat, preheat the oven to 500 degrees (F). Take an onion and chop it up a bit - quarters or eighths. Do the same to a peeled orange. Sprinkle a little more ginger on the orange, wad the orange and onion up into a ball with your hand, and jam it into the cavity of the duck. Tie the legs together to hold the cavity closed (I use those twist-ties that come with trash bags because they're easy to remove). You can paint a little more soy and ginger mixture on the duck if you want. A little honey or sugar in this will give a nice glaze to the skin. Put it in a roasting rack and stick it in the oven. After 10 minutes, turn the temperature down to 375 and about 1/2 hour later (depends a whole lot on your oven and the size of the duck!) you'll have a nicely cooked pink duck. Let it go a little longer if you want. About 1/2 duck per hungry person is right. I just take a big knife and split the duck down the middle and serve it with all the orange and onion still inside. Do them a favor and cut the wing and leg joints in the kitchen before you serve it. Brian Kantor UC San Diego decvax\ brian@ucsd.arpa akgua >--- sdcsvax --- brian ucbvax/ Kantor@Nosc
vch@rruxo.UUCP (Kerro Panille) (12/03/85)
>Put it in a roasting rack and stick it in the oven. (was preheated to 500) >After 10 minutes, turn the temperature down to 375 and >about 1/2 hour later (depends a whole lot on your oven and the >size of the duck!) you'll have a nicely cooked pink duck. Let >it go a little longer if you want. 40 min. duck?? That doesn't seem quite long enough. Any recipie I've ever seen requires over two hours in the oven, with 15 mins or so at 500 to crisp it up. The first time I made duck, I undercooked it. You could see the layers of fat under the skin. GROSS! The idea of cooking the duck for 2-3 hours is to melt all of that fat. Those little suckers are VERY fatty. Most resturants cook them ahead of time, and crisp them before serving. (My brother's a chef - that's where I get my info from) -- Vince Hatem ---------------- A Bell Communications Research | UZI |----------|_ _ _\/ T Raritan River Software Systems Center | |----------| /\ & 444 Hoes Lane ---------------- ROGER GUTS T 4D-360 / /\ DON'T NEED NO STINKIN' Piscataway, NJ 08854 / / NECKTIES (201) 699-4869 /-----/ ...ihnp4!rruxo!vch TRUE GRIT MYSTERIES - The detective series for those who NEVER eat quiche! (WARNING - MAY BE EMOTIONALLY DISTURBING TO HAMSTER LOVERS)
nemo@rochester.UUCP (Wolfe) (12/05/85)
>The first time I made duck, I undercooked it. You could see the layers of fat >under the skin. GROSS! The idea of cooking the duck for 2-3 hours is to melt >all of that fat. Those little suckers are VERY fatty. Most resturants cook >them ahead of time, and crisp them before serving. (My brother's a chef - >that's where I get my info from) >Vince Hatem Duck (and goose etc.) are fatty. One trick I learned from a genuine French chef I worked with a few nights (only way I could afford good eats in college was by barter) was to parboil the bird for about 20 min. She halved them first, but I think that was only because 1/2 duck was a serving. Drop the bird in violently boiling water and a large amount of the fat will melt and rise to the top. Remove and let dry in air before roasting. You can refridgerate to store at this point. Roasting time is cut to about 1/2 hour or so in a hot oven. Nemo -- Internet: nemo@rochester.arpa UUCP: {decvax, allegra, seismo, cmcl2}!rochester!nemo Phone: [USA] (716) 275-5766 school 232-4690 home USMail: 104 Tremont Circle; Rochester, NY 14608 School: Department of Computer Science; University of Rochester; Rochester, NY 14627
chai@utflis.UUCP (H. Chai) (12/08/85)
In article <13696@rochester.UUCP> nemo@rochester.UUCP (Richard Newman-Wolfe) writes: >>The first time I made duck, I undercooked it. You could see the layers of fat >>under the skin. GROSS! The idea of cooking the duck for 2-3 hours is to melt >>all of that fat. Those little suckers are VERY fatty. >>Vince Hatem > >One trick I learned from a genuine French chef I worked with a few nights >was to parboil the bird for about 20 min. _Joy_of_Cooking_ recommands putting the duck/goose into a very hot (450 deg F) oven for a few minutes and also pricking the skin with a fork to let most of the fat run out. They also recommand a roasting time of 20 min. to the pound. (at 350 deg F). -- Henry Chai, just a humble student at the Faculty of Library and Information Science, U of Toronto {watmath,ihnp4,allegra}!utzoo!utflis!chai
amcy@adelie.UUCP (Anthony Yeracaris) (12/12/85)
In article <13696@rochester.UUCP> nemo@rochester.UUCP (Richard Newman-Wolfe) writes: >>The first time I made duck, I undercooked it. You could see the layers of fat >>under the skin. GROSS! The idea of cooking the duck for 2-3 hours is to melt >>all of that fat. Those little suckers are VERY fatty. Most resturants cook >>them ahead of time, and crisp them before serving. (My brother's a chef - >>that's where I get my info from) >>Vince Hatem > >Duck (and goose etc.) are fatty. One trick I learned from a genuine French >chef I worked with a few nights (only way I could afford good eats in >college was by barter) was to parboil the bird for about 20 min. ... >Nemo Parboiling is one strategy, but if you buy a small FRESHly-killed duck or goose, you have much less fat to worry about (besides the obvious gastronomic advantages). Or, if you are stuck with a fatty sucker, another strategy is to "prick" it during roasting: take a cooking fork and literally prick the guy every so often in its fattier parts; this allows the fat to escape and drip into the pan. Finally, if you STILL have a lot of fat, scrape it off! (It will be found under the skin.) An excellent way to cook duck and goose, by the way, is over an (indirect) charcoal fire; we cooked two geese this way for Thanksgiving. -- LIVE: Anthony M. C. Yeracaris, (617) 965-8480 x16 USPS: Adelie Corporation, 288 Walnut St., Newtonville, MA 02160 UUCP: harvard!adelie!amcy ARPA: emacs!adelie!amcy@cca-unix.ARPA
vch@rruxo.UUCP (Kerro Panille) (12/15/85)
>>The first time I made duck, I undercooked it. You could see the layers of fat >>under the skin. GROSS! The idea of cooking the duck for 2-3 hours is to melt >>all of that fat. Those little suckers are VERY fatty. Most resturants cook >>them ahead of time, and crisp them before serving. (My brother's a chef - >>that's where I get my info from) >>Vince Hatem > >Duck (and goose etc.) are fatty. One trick I learned from a genuine French >chef I worked with a few nights (only way I could afford good eats in >college was by barter) was to parboil the bird for about 20 min. She >halved them first, but I think that was only because 1/2 duck was a >serving. Drop the bird in violently boiling water and a large amount of >the fat will melt and rise to the top. Remove and let dry in air before >roasting. You can refridgerate to store at this point. Roasting time is >cut to about 1/2 hour or so in a hot oven. >Nemo That sounds like a good idea. I also heard that if you open up the skin near the back of the bird, and slide your hands between the meat and the skin, seperating the skin from the meat, that it helps the fat run off when it melts. -- Vince Hatem ---------------- A Bell Communications Research | UZI |----------|_ _ _\/ T Raritan River Software Systems Center | |----------| /\ & 444 Hoes Lane ---------------- ROGER GUTS T 4D-360 / /\ DON'T NEED NO STINKIN' Piscataway, NJ 08854 / / NECKTIES (201) 699-4869 /-----/ ...ihnp4!rruxo!vch TRUE GRIT MYSTERIES - The detective series for those who NEVER eat quiche! (WARNING - MAY BE EMOTIONALLY DISTURBING TO HAMSTER LOVERS)
guy@slu70.UUCP (Guy M. Smith) (01/12/86)
Being a recent convert to both eating and cooking duck (due, I think, to
some early experiences with some poorly cooked and abysmally greasy versions)
I was pleased to see duck discussed. Most of the recipes revolved around
roast duck, however, so I offer something completely different for variety.
The recipe is taken from "The Thousand Recipe Chinese Cookbook" by Gloria Bley
Miller and is only one of many duck recipes (not to mention a lot of other
ones).
Red-cooked Shanghai Duck
1 bunch scallions 1 duck
2 slices fresh ginger root 1/8 cup sugar
duck giblets 3/4 cup soy sauce
2 or three cloves star anise 1 cup water
1 tablespoon sherry (see note)
1. Cut scallions in 3-inch sections; slice ginger root. Place in heavy pan
(I use my pressue cooker) along with duck giblets and star anise. Wipe duck
inside and out with a damp cloth. Place in pan breast side down.
2. Combine sugar, soy sauce, water and sherry and pour over duck. Bring to
a boil; then simmer, covered, for 45 min..
3. Turn bird over and simmer, covered, 45 min more. Let duck and liquid cool,
uncovered, 10-15 min. Skim off fat (I use a basting syringe).
4. Heat duck and liquid, uncovered, over a medium flame, basting frequently
until duck skin is dark brown and the liquid reduced to about a cupful (about
15 min).
5. Serve. I usually have rice and some sort of vegetable. Not very traditional
maybe but it seems to work. In a western style dinner (i.e. one entree plus
side dishes) one 3-4 lb duck serves two fairly comfortably.
Note: Don't use Japanese soy sauce. While an excellent product in the proper
setting it is a bit too heavy for my taste for this dish. Don't use fake soy
sauce, Chun-King or whatever. Find a chinese grocery or a store that stocks
genuine chinese soy sauce. The recipe calls for sherry, as a commonly available
substitute for chinese wine (use that if you can find it). You should use a
fairly dry sherry for best results although I once made it with Bristol Cream
out of desperation and it worked ok.