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Cypress
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Location: on the bayou
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#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.
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capt. mike
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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.
formerly Ordained in Rev. Ewing\'s Church by Mail - busted on tax fraud.......
Now joined L. Ron Hoover\'s church of Appliantology
\"Remember there is a big difference between kneeling down and bending over....\"
www.facebook.com/michael.l.goering |
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Lobsterman
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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]
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sanquintinsince73
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Registered: 6-8-2010
Location: Los Angeles, CA
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How'd that bird turn out? I think I smelled it all the way over here in the SouthBay.
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mcfez
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Posts: 8678
Registered: 12-2-2009
Location: aka BN yankeeirishman
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| 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! 
__________________________________________
Glad you got a good duck feast BTW
Old people are like the old cars, made of some tough stuff. May show a little rust, but good as gold on the inside.
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durrelllrobert
Elite Nomad
Posts: 7393
Registered: 11-22-2007
Location: Punta Banda BC
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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.
Bob Durrell
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Lobsterman
Super Nomad
Posts: 1815
Registered: 10-7-2008
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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.
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capt. mike
Elite Nomad
Posts: 8085
Registered: 11-26-2002
Location: Bat Cave
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Mood: Sling time!
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wow what an ingenious device!
| 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... |
formerly Ordained in Rev. Ewing\'s Church by Mail - busted on tax fraud.......
Now joined L. Ron Hoover\'s church of Appliantology
\"Remember there is a big difference between kneeling down and bending over....\"
www.facebook.com/michael.l.goering |
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