duck duck duck duck
Discussion
I love duck me. BUT, have never made it at home, only ever eaten it when out. mainly when down a chinese or in a good pup 'out there' that do game.
so, I went and bought a whole 4Lb wild duck [think its 4 pound] so what would you do?
was thinking hoi-sin, too easy.
then thought of doing something with oranges, got a few, THEN, I was told by my gran somthing like duck with spicy orange sauce works well, using ginger an cinnimon as the spicy.
but dont really know anything about what goes in the sauce, how do I cook a duck or what to do with the fat that comes out of the duck. now as its only a smallish duck It prolly wouldnt have enough fat for roast tatties, but [reading the dripping thread made me hungrey] would it be enough for dripping? and is dripping just the fat that comes out, i.e. left in roasting tray thingy, spread over toast?
so, any ideas what to do with this duck?
so, I went and bought a whole 4Lb wild duck [think its 4 pound] so what would you do?
was thinking hoi-sin, too easy.
then thought of doing something with oranges, got a few, THEN, I was told by my gran somthing like duck with spicy orange sauce works well, using ginger an cinnimon as the spicy.
but dont really know anything about what goes in the sauce, how do I cook a duck or what to do with the fat that comes out of the duck. now as its only a smallish duck It prolly wouldnt have enough fat for roast tatties, but [reading the dripping thread made me hungrey] would it be enough for dripping? and is dripping just the fat that comes out, i.e. left in roasting tray thingy, spread over toast?
so, any ideas what to do with this duck?
Roast it. Prick the skin all over first to get the fat flowing out, season and stick it on a trivet made out of its own neck and giblets and some halved red onions. Stick a couple of halved oranges and a bashed up piece of ginger up its arse. 200 degrees for about 1 and a half hours should do it. About half way through, drain off the fat and use it for roasties. Once cooked, take the duck out, scoop out the ginger and orange and cover the bird to rest. Drain off the fat from the roasting tin and add the orange and ginger and any juices from the duck. De-glaze the tin with some white wine and chicken stock. Crush in the oranges and ginger for flavour. Reduce and strain the bits out before serving it up with the bird.
I feel hungry now.
I feel hungry now.
Once you lift the duck out and drain the fat you will find that the neck, giblets and onions (and anything else you rested the duck on - go for any stock veg or fruit you like, carrots work well here along with oranges or some dried apricots for pork for example) will have cooked and caramelised on the bottom of the pan, sticking to it and making a sort of sticky gloop which holds loads of flavour.
Rather than scrape this dry off the bottom of the pan, put it on the hob, apply medium heat and pour in some alcohol or stock liquid. If you use alcohol and you have a gas hob, watch out for the flames!! It will lift the 'gloop' off the pan when and can be encouraged with a wooden spoon or spatula and makes a lovely gravy.
Rather than scrape this dry off the bottom of the pan, put it on the hob, apply medium heat and pour in some alcohol or stock liquid. If you use alcohol and you have a gas hob, watch out for the flames!! It will lift the 'gloop' off the pan when and can be encouraged with a wooden spoon or spatula and makes a lovely gravy.
Edited by dougc on Monday 9th February 17:27
Duck with red cabbage and prunes....yum. And easy.
http://www.telegraph.co.uk/foodanddrink/3542991/Ch...
http://www.telegraph.co.uk/foodanddrink/3542991/Ch...
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff