Griff36 Posted January 31, 2008 Report Share Posted January 31, 2008 O.k - Got my first duck today (mallard), now what do I do to eat it? Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted January 31, 2008 Report Share Posted January 31, 2008 O.k - Got my first duck today (mallard), now what do I do to eat it? I can only help you with breasting it. Snap wings of as near to body as possible. I rotate them until the joint breaks and then pull them off. Pluck the whole breast area and then cut them out like you would with a pigeon but include as much of the skin as you can. The rottie then does her magic on them by marinading them in Chinese five spice powder after scoring them with a sharp knife. Fry them for as short a time as possible and serve drizzled with honey and dark soy sauce. LB Quote Link to comment Share on other sites More sharing options...
henry d Posted January 31, 2008 Report Share Posted January 31, 2008 NOOOOOOOOOOOOOOOOOOOOO Don`t do it, the duck is the pig of the avian world, pluck the bird fully and de-breast, then skin(apart from the legs), then gut and reserve liver/heart/gizzard. You can then use the neck skin to be a sausage skin to contain the liver/heart/gizzard(tongue and brain for the brave) minced and cooked slow and low until tender then sizzled to brown. The duck skin is chopped small and all body cavity fat added, cover with water and simmer until the water has evaporated, strain off the "LIQUID GOLD" duck fat and then fry the skin pieces like pork scratchings. Make duck confit from the legs using the duck fat, look for recipes through google etc. Use the carcase as a good stock. If you want to take it too extreme you would use the feathers and down too !! :unsure: Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted January 31, 2008 Report Share Posted January 31, 2008 NOOOOOOOOOOOOOOOOOOOOO Don`t do it, the duck is the pig of the avian world, pluck the bird fully and de-breast, then skin(apart from the legs), then gut and reserve liver/heart/gizzard. You can then use the neck skin to be a sausage skin to contain the liver/heart/gizzard(tongue and brain for the brave) minced and cooked slow and low until tender then sizzled to brown. The duck skin is chopped small and all body cavity fat added, cover with water and simmer until the water has evaporated, strain off the "LIQUID GOLD" duck fat and then fry the skin pieces like pork scratchings. Make duck confit from the legs using the duck fat, look for recipes through google etc. Use the carcase as a good stock. If you want to take it too extreme you would use the feathers and down too !! :unsure: The rottie says you are welcome to come round and do the honours. LB Quote Link to comment Share on other sites More sharing options...
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