best way to cook duck

[seisobs]

Went beating yesterday and was given 3 ducks at the end of the day, I have de-breasted them, have I done wrong? Should I have cooked one of them whole?

Any advice appreciated.

Thanks.

[Devon Fox]

Shot 2 last night, i de-breasted them because i was short of time, i would normally pluck 'em as it always seems a waste to me!

 

either way is fine, just had kung po duck with some bean sprouts :blink: , damn tasty!

[MC]

Here is the classic aromatic crispy duck recipe,

 

Take your duck portions rub with some salt and arrange on a small plate with a few cloves, a couple of pieces of cinnamon bark 3 -4 star anise some chopped spring onions. Sprinkle some Schezuan peppercorns over and place some slices of garlic and ginger in and around.

 

Pour over 3 -4 tablespoons of rice wine or dry sherry and leave to marinate for 3-4 hours or overnight is best.

 

Place the plate in a steamer and steam the whole lot for a couple of hours. when fully steamed leave to go completely cold

 

When cold remove all the spices etc and deep fry skin side down for 4-5 minutes until golden and crispy.

 

Drain on kitchen and shred using two spoons.

 

Serve with finely sliced cucumber and spring onions with pancakes and hoi sin sauce.

[urikastu]

Serve with finely sliced cucumber and spring onions with pancakes and hoi sin sauce.

 

Sounds good to me

 

ENJOY

[jinxy72]

Went beating yesterday and was given 3 ducks at the end of the day, I have de-breasted them, have I done wrong? Should I have cooked one of them whole?

Any advice appreciated.

Thanks.

 

tis a waste really ...... but as u said was short on time m8 ..... just dont do it again lol

Edited November 1, 2008 by jinxy72

[sambu13]

if you fry them, do it skin side down and start with a cold pan. it renders the fat better and stops it being greasy!

[henry d]

Shot 2 last night, i de-breasted them because i was short of time, i would normally pluck 'em as it always seems a waste to me!

 

either way is fine, just had kung po duck with some bean sprouts , damn tasty!

 

I`m with you mate, the waste is not plucking them, if you pluck the whole bird then breast it out, remove the legs(for confit) and then skin it as well as keeping the liver for pate(when you have 4-5) the gizzard, heart and carcase for stock or soup. The skin can be chopped into inch squares and then put in a pan and covered only just with water then simmered until the water has boiled off, you will be left with the best thing to roast tatties in.

 

IMHO - you should use as much of the animal as you possibly can and with duck and geese you have the best thing in the world, apart from a pig, for that !