BajaNomad

i need a duck recipe

woody with a view - 12-24-2010 at 05:12 PM

i know google has millions of them. i was hoping for a Canuck's version since i have a Canadian duck readying itself for tomorrow. heck, even an American recipe, if it's good.

sanquintinsince73 - 12-24-2010 at 05:42 PM

What, did Mickey finally whack Donald?

mcfez - 12-24-2010 at 05:44 PM

Roasting or baking?

Did You Try the Google?

Bajahowodd - 12-24-2010 at 05:45 PM

Hey Donald, Duck!

http://allrecipes.com//Recipes/meat-and-poultry/game-meats/d...

Tons of recipes, for better and worse. I'm guessing that since duck is relatively dark, and greasy, it may well lend itself to getting a bit spiced up, Baja-style. Had an excellent duck at El Rey Sol in Ensenada a few years ago. But, as far as I know, they aren't sharing their recipe.

Hope some of our Nomad friends can help you out.

Feliz Navidad!

[Edited on 12-25-2010 by Bajahowodd]

mcfez - 12-24-2010 at 05:47 PM

Will...I am shutting down here for the holidays...
I did this last thanksgiving...Excellent

http://www.chefsbest.org/roast-duck-au-jus-recipe-4702.htm

BTW...
Every item here has been great...

woody with a view - 12-24-2010 at 05:48 PM

roasted.

fah rah rah rah rah rah, rah rah rah rah!!!!

Diver - 12-24-2010 at 05:51 PM

Is Washington close enough to Canuckland for you ??

Here's my basic duck recipe:
Preheat oven to 375.
Clean duck and remove excess fat
poke little holes with a bbg skewer about every sq inch through the skin and into the breast fat - not into the meat.
Heat 1/2 gallon of water to boiling and slowly pour over the breast into the sink.
Place bird in pan and pour one more cup of boiling water over the breat into the pan.
Pat dry or let stand for 10 minutes and then salt and pepper, etc - inside and out.
Into the oven until the thigh/breast reaches 165.

You can add a glaze during the last 20-30 minutes made with many things.
An easy favorite is 1/2 stick of butter with 1/2 cup of orange marmalade.

The holes in the skin are to allow the fat to drip out of the layer below the skin. Nothing worse than soggy duck skin and soft fat underneath. The boiling water helps accelerate the fat removal to ensure a crispy skin with even the fattest birds.

Bajahowodd - 12-24-2010 at 05:52 PM

Scroll down on my link. They have a grilled duck recipe.

woody with a view - 12-24-2010 at 05:56 PM

thanks guys!

Diver - 12-24-2010 at 05:56 PM

Quote:
Originally posted by mcfez
Will...I am shutting down here for the holidays...
I did this last thanksgiving...Excellent

http://www.chefsbest.org/roast-duck-au-jus-recipe-4702.htm

BTW...
Every item here has been great...


Nice recipe but I think you would have had to start - yesterday !? :lol:

woody with a view - 12-24-2010 at 06:00 PM

no joke. i'll get it going in the morning. thyme, rosemary, honey, salt pepper, paprika, garlic and orange marmelaide seem to be on the menu, in no particular order.

should be fun...

Diver - 12-24-2010 at 06:07 PM

Woody,
I have a very strong feeling that however the bird comes out, you will have a blast !
Merry Christmas to you and Bia !!

woody with a view - 12-24-2010 at 06:13 PM

yessir!

goldhuntress - 12-24-2010 at 10:03 PM

My go to website

http://www.epicurious.com/

Lobsterman - 12-25-2010 at 06:08 AM

For an extra crispy skin hang the duck for 8 hours or so in a hot airy area until the duck starts rendering fat. Then cook as prescribed above making sure you prick the skin. Below is a pic taken at BOLA in March. I cooked them on a Weber charcoal BBQ.

31 days til retirement.
Dennis

[Edited on 12-25-2010 by Lobsterman]

duck.jpg - 24kB

DENNIS - 12-25-2010 at 08:25 AM

Quote:


31 days til retirement.




Merry Christmas.

boe4fun - 12-25-2010 at 06:12 PM

Hey Woody, Merry Christmas to you and Bia. I don't have a recipe for duck, but if you're going to use stuffing, make sure you add popcorn. When the duck is done cooking, the popcorn will blow it's a** off!

woody with a view - 12-25-2010 at 06:46 PM

thanks for the visual Paul!

Diver - 12-25-2010 at 06:51 PM

Don't leave us in suspense.
How did you cook it and did it turn out well ??
Photos ?? :biggrin:

[Edited on 12-26-2010 by Diver]

woody with a view - 12-25-2010 at 07:49 PM

alrighty then.

2 qts chicken broth
3 twigs rosemary chopped
tbs each salt and red pepper corns
3 clove garlic smashed
neck and innards
boil everything
prick skin and add bird simmer for 45 minutes
drain bird and let sit to dry 30 minutes

add to outside of bird
salt
red pepper corns crushed
paprika

inside the bird

2 twigs rosemary
1/2 onion
2 smashed garlic cloves

preheat oven 500 degrees
insert bird in oven for 30 minutes and

EAT!!!

[Edited on 12-26-2010 by woody with a view]

rsz_100_7073.jpg - 31kB

Cypress - 12-26-2010 at 06:22 AM

#1 Boil the duck till meat comes off the bones, debone. Make cornbread and duck dressing using the stock from boiling and the duck meat.
#2 Make a duck gumbo.

capt. mike - 12-26-2010 at 09:37 AM

if you have or can get one of those turkey fryers, doing a whole duck in one is spectacular - ditto Capon or wild goose.

you need to brine the bird 24 hrs 1st, then wash and rinse, prep and cavitate the entire bird with a dry rub, under the skin over the meat too.

re-tighten the skin over the meat as best you can and secure with sewn fine wire or butcher's line.
peanut oil is best although pricey - on the cheap use canola or a mix.
add a little sesame oil too for flavor.
350 degrees is hot enuff fry it for 3-4 minutes per pound and check it.
crispy brown outside and moist tender inside is the goal.

find smallish ducks and do 2.
you can also do this with game hens, quail, pheasant etc.

jest sumthin different. those fryers aren't only for turkeys. I am thinking a whole pig head might be interesting one day too.

Lobsterman - 12-26-2010 at 10:22 AM

A very easy way to cook any bird, roast or ribs is the new gas Infrared Turkey Fryer by CharBroil. It's less than $100 delivered. In the past month I've cooked a 15lb turkey, pork & beef ribs, prime rib, chickens and a goose for Christmas Day. I captured the goose's oil in the unit's grease tray and reused it to make oven roasted potatoes. The best ever! Recipe below.

Birds are the best of the meats with no mess, juicy and all fat rendered and captured in the large grease trap. In order to regulate the unit's inside temperature, I used a long turkey fryer thermometer that can reach far down into the cooking chamber from the top screen. Then used the unit's flow regulator knob to set the temperature for the goose to 450 degrees. No smoke, grease splaster or fire!
Dennis


http://www.charbroil.com/ProductInfo/54-95-1936/The-Big-Easy...

http://www.npr.org/templates/story/story.php?storyId=1733630...

[Edited on 12-26-2010 by Lobsterman]

sanquintinsince73 - 12-27-2010 at 09:26 AM

How'd that bird turn out? I think I smelled it all the way over here in the SouthBay.

mcfez - 12-27-2010 at 09:42 AM

Quote:
Originally posted by Lobsterman
A very easy way to cook any bird, roast or ribs is the new gas Infrared Turkey Fryer by CharBroil. It's less than $100 delivered. In the past month I've cooked a 15lb turkey, pork & beef ribs, prime rib, chickens and a goose for Christmas Day. I captured the goose's oil in the unit's grease tray and reused it to make oven roasted potatoes. The best ever! Recipe below.

Birds are the best of the meats with no mess, juicy and all fat rendered and captured in the large grease trap. In order to regulate the unit's inside temperature, I used a long turkey fryer thermometer that can reach far down into the cooking chamber from the top screen. Then used the unit's flow regulator knob to set the temperature for the goose to 450 degrees. No smoke, grease splaster or fire!
Dennis


http://www.charbroil.com/ProductInfo/54-95-1936/The-Big-Easy...

http://www.npr.org/templates/story/story.php?storyId=1733630...

[Edited on 12-26-2010 by Lobsterman]


I went to that link. Interesting item. And it swallows a 16 pound turkey, wow!

Would you say it's better than a Rotisserie? I just love a good chicken done this way.
_____________________________________________________
woody with a view

posted on 12-25-2010 at 12:48 AM
roasted.

fah rah rah rah rah rah, rah rah rah rah!!!!

Funny dude! :lol::lol::lol:

__________________________________________

Glad you got a good duck feast BTW

durrelllrobert - 12-27-2010 at 09:44 AM

Woody, I do mine same as you except instead of making the broth and simmering tepriced bird,I go directly to 500 degree oven for 30 minutes then shut oven off and let bird set for 4-5 hours to render all fat (into catch pan) Then reheat oven to 325 and finish cooking until thermometer reads 165 (about 1-2 hours depending upon weight). Nice crispy skin and no fat.

Lobsterman - 12-27-2010 at 02:48 PM

Woody,

No, it is not as tasty as a charcoal BBQ turned bird. But still very good. But there is no mess with grease and charcoal dust cleanup afterwards. I need to figure out how to smoke with it. Perhaps some chips wrapped in aluminum foil placed on the hot s/s bottom. It is definately going with me on retirement road trips (29 days) as the primary cooking device.

wow what an ingenious device!

capt. mike - 12-28-2010 at 06:52 AM

Quote:
Originally posted by Lobsterman
A very easy way to cook any bird, roast or ribs is the new gas Infrared Turkey Fryer by CharBroil. It's less than $100 delivered. In the past month I've cooked a 15lb turkey, pork & beef ribs, prime rib, chickens and a goose for Christmas Day. I captured the goose's oil in the unit's grease tray and reused it to make oven roasted potatoes. The best ever! Recipe below.

Birds are the best of the meats with no mess, juicy and all fat rendered and captured in the large grease trap. In order to regulate the unit's inside temperature, I used a long turkey fryer thermometer that can reach far down into the cooking chamber from the top screen. Then used the unit's flow regulator knob to set the temperature for the goose to 450 degrees. No smoke, grease splaster or fire!
Dennis


i must have one.

anyone want to buy a used but great shape conventional turkey fryer? or maybe i just keep it for big pots of chili or stew for outside parties......
thx Dennis. way kool...