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Questions tagged [duck]

Questions about cooking with ducks as an ingredient.

Use this tag for questions about selecting, identifying, storing, preparing, replacing or cooking with duck as an ingredient.

52 questions
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Is roasting a whole duck something a beginner should avioid?

I have experience in my own kitchen and I can follow a recipe. I was planning on serving roasted long island duck for a Christmas party for about 8-10 people.
morgan
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How do I roast a whole duck so that fat drips out easily and the skin gets crispy?

Duck is high in fat, so when roasting a whole duck you can end up with a lot of fat left with the duck inside the skin and soggier skin. How should the duck be prepared to avoid this?
Cascabel
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Tips for grilling duck legs?

I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and…
Alan
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Sweet sauce for Peking Duck?

I've always wondered what sauce they served with Peking Duck at various Chinese restaurants (at least in Australia anyway). Whenever I order Peking duck as takeout, they normally provide a cute little container with a dark liquidy sauce which has a…
user42941
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How should I add wine to the sauce for my duck?

I have some chicken stock that I've made, that I want to use as a base for a sauce for some duck. I am roasting the duck bones at the moment and will simmer them in the chicken stock for a while. If I want to add red wine to this should I reduce…
Sam Holder
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Can I use duck feet to make duck stock

I had my first crack at making chicken stock the other day and now I would like to try duck stock. One of the posts I read when learning how to make chicken stock was about using chicken feet. It mentioned: It has its own unique and wonderful…
Stacey Richards
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roast duck leg with plum sauce

I'm thinking of roasting some duck legs on a bed of plums, much like the recipe here does with breast. However, it suggests simply blending the bed of plums once the roasting is over - will legs produce too much additional fat to do this? I was also…
RYFN
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Duck breast; Trouble crisping skin

I scored skin, started in cold, cast-iron pan, but as skin and breast contracted the major center of breast seemed to rise a tad from griddle and would not brown, even after 15 minutes. Only the edges seemed to brown. How can I cook the Duck Breast…
Richard E
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I would like to hear any techniques involved in making Turducken for Thanksgiving

A Turducken is a de-boned chicken stuffed into a de-boned duck, which then is stuffed into a de-boned turkey. I would like to try this but would first like to hear from anyone else that has made this Thanksgiving bird(s). Where do I start? Are…
AttilaNYC
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What is the traditional accompaniment for Duck Confit?

I have a few duck legs that I made a confit from earlier this week. I'm thinking of serving them with Parmesan Dauphinoise and some beans from the garden tonight. I was wonderring though, what would be the traditional accompaniment for duck confit?
Robin
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How do I get paper-skin duck breast?

I want to make Cantonese-style roasted duck but a whole-duck is too much for me and I have only a small oven so I want to try using the thigh or breast only. My problem is I can't make the layer of fat underneath the skin melt down. With…
Miii
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Ballotine of Foie Gras - chop or not?

I am in the process of making a ballotine of foie gras. The liver has been cleaned of veins and is currently in 2 large pieces. It has been marinading in Sauternes / salt / pepper for the last 24 hours. Should I chop the Foie Gras, or leave it in…
geedubb
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Roasted duck carcass - what is this dish called?

I've never broken down a duck before, so I found myself briefly watching this video: https://www.youtube.com/watch?v=YTJR6-HU6OY At the end, the chef mentions that in southern France, the carcass is sometimes sprinkled with coarse salt, roasted in a…
Matthew
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Smoking a whole duck - when to remove from heat?

I am going to be smoking a duck on my grill in the next few days, and I'm finding a ton of conflicting information. I was hoping you all could help sort it out. What breast/thigh temperature am I trying to get to for medium rare? I'm looking for the…
Matthew
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What can be used as a wrapper with minimum taste?

I'm creating a recipe, which is essentially a duck parcel. The problem I have is how to make a parcel. Filo pastry worked but is too dry. I then read Giorgio Locatelli's idea on use very fine potato sheets, where the starch will help it to glue, but…
Dave
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