TomV Posted February 2, 2012 Report Share Posted February 2, 2012 Is Mallard worth plucking and drawing in order to roast? or is it best just to remove the breast mate? Quote Link to comment Share on other sites More sharing options...
BRAD1927 Posted February 2, 2012 Report Share Posted February 2, 2012 Is Mallard worth plucking and drawing in order to roast? or is it best just to remove the breast mate? I roast mine whole at about 160 degree's 20 mins per pound then add 15 mins dont forget to keep basting it to keep it juicy and moist it will then fall off the bone yum yum Also like duck breast but seems a shame to wast such a big carcass. Quote Link to comment Share on other sites More sharing options...
Bing-Bong Posted February 2, 2012 Report Share Posted February 2, 2012 Is Mallard worth plucking and drawing in order to roast? or is it best just to remove the breast mate? I breast mine. Leave the skin on, score the skin, trying not to cut the meat and season. Very hot butter in pan and seal both sides till brown (very quick) take off heat and reduce the heat to a simmer level and finish to the degree of rareness required. Lovely. Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted February 2, 2012 Report Share Posted February 2, 2012 Is Mallard worth plucking and drawing in order to roast? or is it best just to remove the breast mate? Yes if you have the time - loads more lovely skin!!! I breast mine. Leave the skin on, score the skin, trying not to cut the meat and season. Very hot butter in pan and seal both sides till brown (very quick) take off heat and reduce the heat to a simmer level and finish to the degree of rareness required. Lovely. Rather than that, after they've browned and caramelised slightly, allow them to finish them off in the oven and then rest the meat for at least 5 mins (preferrably 10) Quote Link to comment Share on other sites More sharing options...
Bing-Bong Posted February 2, 2012 Report Share Posted February 2, 2012 Yes if you have the time - loads more lovely skin!!! Rather than that, after they've browned and caramelised slightly, allow them to finish them off in the oven and then rest the meat for at least 5 mins (preferrably 10) At what temperature. Sounds good. Got six hanging in the shed at the mo awaiting prep. Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted February 2, 2012 Report Share Posted February 2, 2012 If you have a hob to oven pan (no plastic or wooden handles), just take it off the hob and put it straight into a medium to hot oven for 5 to 10 minutes (for breasts only), depending on how rare you want it. While the meat's resting after you've taken it out, pour most of the fat out of the pan (keep it in the fridge for roasties once it's cooled) and then deglaze the pan with some wine or cider and that's the start of your gravy or sauce. Quote Link to comment Share on other sites More sharing options...
sako751sg Posted February 2, 2012 Report Share Posted February 2, 2012 Sacriledge to even think aboot only breasting Mallard.The skin and ripping into a whole duck is the thing of dreams.Wee bit melodramatic,but you get the picture. Quote Link to comment Share on other sites More sharing options...
Shropshire_Lad Posted February 2, 2012 Report Share Posted February 2, 2012 I roast mine whole at about 160 degree's 20 mins per pound then add 15 mins dont forget to keep basting it to keep it juicy and moist it will then fall off the bone yum yum Also like duck breast but seems a shame to wast such a big carcass. I quite agree but after your gift this weekend (Salop Sniper stocked up) We tried doing the Duck breast the same as Pheasant, wrapped in Bacon. Turned out great but needed twice as long as the Pheasant breast to be cooked to our liking :good: atvb Paul. Quote Link to comment Share on other sites More sharing options...
henry d Posted February 6, 2012 Report Share Posted February 6, 2012 I`ll say it again, if you use the breasts only, then remember to keep the legs and freeze until you have a good few, then make duck leg confit, and peel off the skin and boil it with a little water until the water evaporates and you are left with duck fat for the confit or roast tatties and the skin can be fast fried and turns out like pork scratchings. Use the carcass for stock. Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted February 6, 2012 Report Share Posted February 6, 2012 If you saw the price of confit duck in Borough Market you'd lay an egg! I think gold is only slightly cheaper per ounce! Quote Link to comment Share on other sites More sharing options...
PhilR Posted February 6, 2012 Report Share Posted February 6, 2012 If you saw the price of confit duck in Borough Market you'd lay an egg! I think gold is only slightly cheaper per ounce! We always stock up with a few tins from the supermarkets when we're in France. Quote Link to comment Share on other sites More sharing options...
henry d Posted February 6, 2012 Report Share Posted February 6, 2012 If you saw the price of confit duck in Borough Market you'd lay an egg! I think gold is only slightly cheaper per ounce! The case for the defence rests M`lud Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.