Cooking duck for
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Discussion

TheJimi

Original Poster:

27,648 posts

272 months

Thursday 12th December 2013
quotequote all
Right, I've stupidly volunteered to cook christmas dinner for my parents.

Only one of us likes turkey, so duck has been chosen for the main.

I'm looking for some ideas and inspiration. What works and what doesn't?



Edited by TheJimi on Thursday 12th December 10:53

HarryFlatters

4,203 posts

241 months

Thursday 12th December 2013
quotequote all
Don't do a whole bird, do confit duck legs. It can all be done in advance and all you'll need to do on the day is to crisp the skin in a hot oven for 20 minutes.

I made this last year, it was spectacularly tasty.

NomNomNom

Tanguero

4,535 posts

230 months

Thursday 12th December 2013
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Not a lot of meat on a duck so make sure you cook enough! 1 duck between 2 people is about right.

Pferdestarke

7,192 posts

216 months

Friday 13th December 2013
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Goose??

TheJimi

Original Poster:

27,648 posts

272 months

Friday 13th December 2013
quotequote all
Hmm. Haven't actually tried goose. What's it like in comparison to turkey?

So far, the confit idea is the most appealing.

HarryFlatters

4,203 posts

241 months

Friday 13th December 2013
quotequote all
TheJimi said:
Hmm. Haven't actually tried goose. What's it like in comparison to turkey?
Much richer and fattier, crispier skin, more flavour, easier to cook but not as much meat per bird. Not that you'll need much meat, because of the richness.

richwig83

15,749 posts

167 months

Friday 13th December 2013
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There should be 2 to a duck..... you and the duck!

CAPP0

20,836 posts

232 months

Friday 13th December 2013
quotequote all
I'm doing duck too - I have a recipe for roast duck with clementines which I'm going to try. There are several variants on the web if you search. Just seen one which includes port, so I might veer towards that!

Tanguero

4,535 posts

230 months

Friday 13th December 2013
quotequote all
richwig83 said:
There should be 2 to a duck..... you and the duck!
I did mean that you put one duck between 2 people and let them fight for it!

Pete Franklin

849 posts

210 months

Saturday 14th December 2013
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Like others have said confit the wings and legs and roast the crown rare is my prefered method. This leaves the back bone and giblets to make a sauce. Depending on size, one duck is a bit mean between 4

evoivboy

986 posts

175 months

simoid

19,774 posts

187 months

Saturday 14th December 2013
quotequote all
A "duck for"... is that like a "hammer for"?

Mobile Chicane

21,979 posts

241 months

Saturday 14th December 2013
quotequote all
For duck (or indeed any poultry) get some poultry scissors, like these:

http://www.amazon.co.uk/Stellar-IS13-Sabatier-Poul...

They're invaluable for snipping off wing tips / snipping out spines etc.

TheJimi

Original Poster:

27,648 posts

272 months

Saturday 14th December 2013
quotequote all
simoid said:
A "duck for"... is that like a "hammer for"?
I had "for Christmas dinner" in mind but my fingers were faster than my brain!

I'm not trying to duck the issue...

simoid

19,774 posts

187 months

Saturday 14th December 2013
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Water off a duck's back.

TheJimi

Original Poster:

27,648 posts

272 months

Saturday 14th December 2013
quotequote all
Guys, thanks for the help & advice!

Update here - http://www.pistonheads.com/gassing/topic.asp?h=0&a...