richl@daemon.UUCP (Rick Lindsley) (04/01/85)
Well, I thought sure I had some yummy duck recipes saved from my net.cooks
database. But I got the duck home and looked at the database and *oh no*
there is not a single one! So I'm soliciting recipes for ducks. This need
not be limited to roasting, nor to the duck itself (I welcome ideas for
stuffing, sauces, etc).
I'll be happy to summarize to the net, but net.cooks seems to be one newsgroup
that welcomes answers to the newsgroup....
Rick Lindsley
...{allegra,decvax,ihnp4}!tektronix!richlbea@alice.UUCP (Bea Chambers) (04/04/85)
I have had very good luck cutting the duck into serving pieces and grilling it. Most of the fat drains off this way and the skin is nice and crispy. I have done this on both indoor and outdoor grills. You don't have to baste the pieces with anything because there is a lot of fat already there. But a mixture of sherry, a litle honey, and a little soy sauce adds a nice brown color and cuts the 'gamey' taste. Happy cooking.
seb@ahutb.UUCP (04/07/85)
REFERENCES: <568@daemon.UUCP> From the Silver Palate Cookbook I haven't tried it, but it sounds great. Duck with Forty Cloves of Garlic 1 duck, 4.5 to 5 pounds, fresh or thoroughly defrosted salt and pepper to taste 2 tablespoons vegetable oil 1 cup finely chopped yellow onions 2 carrots, peeled and finely diced 1.5 cups chicken stock 1 teaspoon dried thyme 3 parsley sprigs 1 bay leaf 40 large garlic cloves 2 tablespoons sherry vinegar 1 tablespoon Creme de Cassis(black currant liqueur) 8 tablespoons(1 stick) sweet butter, chilled chopped parsley(garnish) 1. Remove neck and giblets from the duck; save the liver for another use. Chop neck, heart, and gizzard. Cut off wing tips. Remove all possible fat from the duck's cavity and prick the skin all over with a fork. Salt the inside and outside of the duck and set it in a shallow baking pan just large enough to hold it comfortably. Set aside. 2. Heat the vegetable oil in a small saucepan, add chopped giblets and wing tips, and brown over high heat. Season with salt and pepper, reduce heat, and add the onions and carrots. Cover and cook until vegetables are tender and lightly colored, about 20 minutes. 3. Add the chicken stock, thyme, parsley, and bay leaf, season with salt and pepper, and bring to a boil. Reduce heat, partially cover, and simmer while duck roasts. 4. Preheat oven to 450F. 5. Separate the heads of garlic in cloves, discarding the papery skin from the heads; do not peel the cloves. Select about 6 of the largest cloves and stuff them into the duck. Arrange the rest of the garlic around the duck. 6. Set the pan on the middle level of the oven. After 15 minutes turn the temperature down to 375F and roast the bird for another 35 minutes for medium rare; 5 to 10 minutes more for juicy and still slightly pink. We do not recommend cooking duck "well done." Transfer duck to a platter, cover with foil, and keep warm. 7. Strain the broth, discard the solids, and measure the broth. You should have 0.5 cup. If you have less, don't worry. If you have more, return it to the saucepan and cook briskly for 5 minutes or so to reduce it. 8. Lift the garlic cloves from the cooking fat with a slotted spoon and force them through the medium disc of a food mill. Reserve the pureed garlic and discard the skins. 9. When the broth is properly reduced, add the vinegar and Cassis, bring to a boil, and reduce the mixture by one third. Whisk in the garlic puree and remove the pan from the heat. 10. Cut the chilled butter into 10 pieces and whisk the butter, piece by piece, into the hot sauce, always adding another piece of butter before the previous one is entirely absorbed. The sauce will begin to look creamy and thicken slightly. Cover the saucepan and set it in a warm(not hot) place. 11. Carve the duck into 4 serving pieces and divide them between 2 warmed plates. Add the accompaniments you have chosen[they recommend wild rice, and chestnut puree]. Spoon some of the sauce over the duck, and transfer the rest to a sauceboat. Retrieve the garlic cloves remaining inside the carcass and use them to garnish the sauced duck. Sprinkle with parsley. Serve immediately. 2 portions Sharon Badian ihnp4!hocsp!ahutb!seb
nemo@rochester.UUCP (Wolfe) (04/08/85)
The big problem with duck is that it is greasy. Of the ways to get rid of some of that excess fat, these two are my favorites: 1) parboil the duck (usually split in haf, but not nec.) for 20 - 30 min. This renders most of the fat, and the duck may then be roasted to brown and crisp up the skin. It may also be refridgerated for later use at this point (up to a couple of days). 2) Sew up the skin to seal and use air pump to inflate the duck's skin. Looks weird. Then roast as usual. The skin held off the body permits the fat to drip down more easily, and since most of the fat is either in or near the skin layer, this works pretty well. The skin also gets very crispy. (You may wish to refer to a recipe for Peking duck to get more detail, and a good French cookbook may also have some technique tips here). Nemo
vch@rruxo.UUCP (V. Hatem) (04/11/85)
My brother (the chef) once inparted upon me the secret to making duck resturant-style. Since I've seen so many notes on net.cooks lately about how to get a duck crispy (like it should be) I thought that I'd give you a chef's secret! What you have to do is with your hands lift the skin away from the duck, this is so the fat has someplace to go as it melts, ie.: shove your hands between the flesh and the skin, using your fingers to seperate them. Then you roast, as usual, for 3 hours or so. (I know it sounds long, but you have to let the fat soften and melt) After the roasting is done, and just before serving, split the duck in half, (the usual portion) cram under it what you like (stuffing, rice, etc.) and BROIL the duck halves until very crispy. Works perfect every time... (watch out you don't burn it though...) enjoy it, Vince Hatem Bell Communications Research rruxo!vch --- +----------------------------------------------------------------------------+ | The assumption that a whole system can be made to work better through an | | assault on its conscious elements betrays a dangerous ignorance. This | | has often been the ignorant approach of those who call themselves | | scientists and technologists. | | -The Butlerian Jihad | | by Harq al-Ada | | (Children of Dune, by Frank Herbert, p395) | +----------------------------------------------------------------------------+
nosmo@pyuxqq.UUCP (P Valdata) (04/11/85)
Another way to cope with the fat when roasting a duck is to stuff the cavity with bread and an apple or two before roasting. The bread and apple absorb a lot of the grease. Just remember NOT to serve the stuffing--this one is functional, not edible! Pat Valdata pyuxh!nosmo