Best way to prepare a duck for the holidays?

[EOTE]

I'm not a big fan of poultry and fowl in general, but I've really come to love duck over the past few years. I've only made it a few times with mixed success, but it's typically great when I get it at restaurants. The problem is that when I try to cook it at home, it's often excessively greasy and I have a hard time getting a good, crispy skin. I plan on making a nice duck over the weekend. Does anyone have a favorite duck recipe they could share with me? It would preferably have a crispy skin and the bulk of the fat rendered out, but I'm interested in hearing any good duck recipes you all might have. Thanks in advance.

[hobbit709]

1. Duct tape it to the wall.

[Richardo]

2. Break it to him gently that Santa is really Mom and Dad

[EOTE]

4. So I take it that the lounge wasn't the best place to ask this question?

:P

[jobycom]

7. You'll probably get some good answers eventually.

Eventually. :)

[EOTE]

10. It will be dark soon, and the ducks mostly come at night.

Mostly. :)

[undeterred]

3. Tell him about Santa Claus in November

and don't mention that he's going to be served for Christmas dinner.

[EOTE]

8. :rimshot:

Let's assume that the duck has already run out of pardons and is in fact, already frozen in my freezer.

[undeterred]

16. Actually the only time I had duck

it was served at midnight when all the guests were drunk. Dinner was supposed to be at 2, but somebody forgot to thaw the duck... by the time the duck was thawed and cooked it was really late.

[old mark]

22. Reminds me of "Lassie, get help!"

And Lassie is seen on the shrink's couch....


mark

[La Lioness Priyanka]

5. i love duck too. sorry dont have a favorite recipe. do you store the duck fat?

[EOTE]

9. Most definitely.

To either make home fries or mashed potatoes. It would be a shame to waste something so tasty.

[jobycom]

6. Plenty of vodka. It's how I prepare myself, anyway. nt

[Sanity Claws]

11. Try the cooking and baking forum

Here's a link: http://www.democraticunderground.com/discuss/duboard.php?az=show_topics&forum=236

Let us know if you find a good fool-proof recipe.
Bon Appetit!

[EOTE]

13. Thanks, I'll check that out.

I see some other DUers there who intend to make duck for the holidays. It's without a doubt my favorite bird.

[Tommy_Carcetti]

12. Try breading it with cornflakes.

What?

[snooper2]

14. There is only one good way to cook a duck..

and that is to smoke it...around 220 for about 5-6 hours if I remember last time I did one? I had a huge ham in there as well.

You have to poke about 6 holes through the skin on each side and as it smokes/cooks all that fat just drains down to the pan in the bottom of the smoker. YUMMMY!!!

the skin came out perfect and crispy...

I think if you have a roaster with a high rack in the bottom that may work as well. The holes/puncture wounds were the key, at least when smoking :) And I know that is usually a big no no when cooking poultry :)

[EOTE]

15. I won't have access to a smoker, but I might be able to do it with a roaster.

Yes, it appears that the proper way to get a crispy skin is to find a way of draining all the fat while still maintaining a juicy bird. I think I'm going to try slits rather than holes and maybe storing it in a brine for several hours prior to cooking.

[snooper2]

18. I believe I used one of these

[Common Sense Party]

17. Point South and tell him, "Go that way."

[CBGLuthier]

19. First you tell him the cat got on the roof...

[OffWithTheirHeads]

20. Lots of ideas at Epicurious.com

Warning! Don't believe the cook times. Duck needs to cook for a long time to get the fat out. Use a meat thermometer! I like it in either an orange sauce or Cherry sauce I'm cooking Goose today. Here is a recipie for Potatoes in Goose fat that is getting rave reviews. I'm trying it today and several reviews say it's just as good with Duck fat.

http://www.epicurious.com/recipes/food/views/Potatoes-Roasted-in-Goose-Fat-14706

Good Luck!

[EOTE]

29. Thanks. Potatoes and duck fat are very good friends.

Either mashed potatoes or cooked and sliced potatoes fried in duck fat are incredibly good. I've never thought of using a melon baller, but I might give that a try. Ideally, I'd like to be able to render out the bulk of the fat in the duck, get a crispy skin on the outside and yet still have just a small bit of rareness in the center, but I'm not so sure that's possible with duck. I guess I'll keep the crispy skin as a high priority. I'm thinking of trying the Duck a l'Orange on epicurious, but I might have to forgo a few of the herbs.

Thanks again, Happy Holidays!

[GoneOffShore]

21. Lots of ways to do duck - For a crispy skin

Rub it with pepper and salt. Leave it UNCOVERED in the fridge for 3 or for days. Prick the skin all over with a fork. Then roast.

Or buy duck legs and confit them - very easy to cook in their own fat and they last a long time. Buy duck breasts from D'Artagnan and pan sear them. Save the fat to cook potatoes in.

[Gormy Cuss]

23. Grill it, if you can find the grill under all that snow.

Grilling takes care of that greasy problem.

Otherwise, roast it on a rack so that the grease drains off.

[elleng]

24. Discussions about preparing duck here:

http://www.democraticunderground.com/discuss/duboard.php?az=show_mesg&forum=236&topic_id=72625&mesg_id=72625

And a real recipe, with discussion:

http://myhusbandcooks.wordpress.com/2006/11/17/look-away-daffy-asian-inspired-roasted-duck/

[hippywife]

25. This is the recipe I am using for mine.

Complete with step-by-step instructions:
http://myhusbandcooks.wordpress.com/2006/11/17/look-away-daffy-asian-inspired-roasted-duck/

And I just had a working chef give me this advice on the skin:

The secret to crispy skin is to place it uncovered in a refridgerator and allow the skin to dry overnight. We use fans on peking duck skin overnight.

[LostInAnomie]

26. Tell him that he's lived a good life and he will be with his loved ones in Duck Heaven.

In reality though, there is no Duck Heaven. They all go to Hell.

[WinkyDink]

27. Warn him.

[marzipanni]

28. Cut head off in advance