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.
Questions tagged [duck]
52 questions
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Grilling duck - How can I get the fat?
I'm going to grill a whole duck tomorrow. I am going to steam the duck before so the fat will render off. When that's complete, I am going to have a pot full of duck fat and leftover water.
What's the best way to get the fat off? Refrigerate…
mikebmassey
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One whole duck and extra pieces - how long in the oven?
I have a duck (a bit more than 3 kilos) and two additional breast pieces (each around 300g). Now I am wondering how long this should stay in the oven. Rule of thumb is usually one hour per kg. So I would put the duck in the oven at 180° for three…
Till B
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Can I use low-temperature cooking for foie gras
I used to cook my meat (beef, duck) at 58°C, but I never cooked foie gras of myself. Is it possible to use this cooking method for this?
I am wondering this because I saw a recipe with a beef piece half-opened with a raw foie gras inserted in. Then…
elpha01
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How to make the legs of a whole roasted duck less fatty?
I made a roast duck for Thanksgiving. It came out well. I'm looking to improve it.
The recipe calls to pierce the skin all over, and submerge in simmering water for nearly an hour before roasting. This helps to render a lot of fat.
The breast was…
Jason P Sallinger
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Duck curry with pineapple pieces
Should I use panang paste or red paste when making a duck curry. I have tried red.
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Chewy meat on poultry (duck) bones
Now, I think we have all heard of this method of telling that poultry is done: "When the meat pulls away from the bone easily." How true is this? Might the meat be overcooked in some cases.
Now my specific situation regards duck (both ~5 pounds). We…
user36981
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When preparing confit, do you start ingredients in cold fat, or do you add it when it reaches cooking temperature?
I have watched many videos on the subject and I see it going both ways. Also, do you have to wring out all the water from the duck/chicken before adding it to the fat? Is there a splattering risk?
Pandastew
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