I'm about to roast some duck!

<p>I just bought two five pound Pekin ducks on an impulse......they were only $.99/pound! That's good, right? But I've only done breasts before, and they were Muscovy. I am finding ideas on Chowhound, but I wondered if any of you had experience cooking duck.</p>

<p>Make sure you save the drippings and skim off all the fat. Then take some little potatoes, peel them and boil them about 5-7 minutes. Fry the potatoes in the duck fat. Sprinkle with salt. One of the best things you will ever eat in your life.</p>

<p>I had to look up what a Pekin Duck was - I thought that it was a typo on Peking Duck (the dish) but it seems to be the main duck (for food) in the US. My wife bought a whole chicken for $3 this afternoon which may be comparable to $0.99/pound so it sounds like a good price for something different like duck.</p>

<p>Good duck is easy. Use kitchen shears to cut away the keel. Wash and split. Stab skin with a knife every 2 inches, pepper, salt, garlic powder both sides. </p>

<p>Oven @ 250. 2 hours bottom side up, 2 hours on the other. Low and slow = GOOD.</p>

<p>Thank you!</p>

<p>These were among the recipes I found</p>

<p>The</a> Amazing Five-Hour Duck Recipe - Saveur.com</p>

<p>Food Network Tyler Lawrence Chinatown Steamed and Roasted Duck
<a href="http://www.foodnetwork.com/recipes/tyler-florence/chinatown-steamed-and-roasted-duck-recipe/index.html%5B/url%5D"&gt;http://www.foodnetwork.com/recipes/tyler-florence/chinatown-steamed-and-roasted-duck-recipe/index.html&lt;/a&gt;&lt;/p>

<a href="http://www.nytimes.com/2003/12/03/dining/the-minimalist-duck-s-day-in-the-pan.html%5B/url%5D"&gt;http://www.nytimes.com/2003/12/03/dining/the-minimalist-duck-s-day-in-the-pan.html&lt;/a&gt;&lt;/p>

<p>Duck and cognac rillettes!
<a href="http://mattikaarts.com/blog/charcuterie/duck-and-cognac-rillettes/%5B/url%5D"&gt;http://mattikaarts.com/blog/charcuterie/duck-and-cognac-rillettes/&lt;/a&gt;&lt;/p>

<p>The Saveur five hour duck recipe is the one I use and it's fantastic! It does tie you down to the house for the whole time, and it's kind of a pain to be repeatedly piercing the skin and draining the fat, but the result is worth it--crispy skin, luscious meat with no layer of fat between the skin and meat. Three of us devour the whole thing every time. I did have a problem one time when apparently the duck I had bought was a little undersized and got a bit overdone--you may want to check for doneness after 4 and a half hours, and also make sure your oven thermostat is accurate. Happy eating!</p>

<p>What were the logistics of draining the fat? Did you have to take the duck out of the pan first? Where there spills? I seem to recall a hot fat debacle the last time I tried it.</p>

<p>Could I use one of those bulb basters?</p>

<p><a href="http://www.rachaelraymag.com/fun-how-to/makeovers/basters%5B/url%5D"&gt;http://www.rachaelraymag.com/fun-how-to/makeovers/basters&lt;/a&gt;&lt;/p>

<p>Lololu is absolutely right. Save that duckfat and drizzle it on potatoes (and other vegetables, for that matter). Scrumcious. By the way duckfat, as far as animal fat goes, is relatively better for your healthwise.</p>

<p>"relatively better for your healthwise. "</p>

<p>^ Good to know! </p>

<p>I heart potatoes in duck fat! I also use if for confit (duck, tuna, garlic, ???...)</p>

<p>I've read it keeps for months!</p>

<p>Happy New Years!</p>

<p>Whatever you do, don't don't use a bulb baster made of plastic--the hot fat might melt the tube (speaking from sad experience). I don't like to use bulb basters with hot fat--they tend to spit and dribble, and I'm fearful of a nasty burn. I just tip the pan slightly and spoon out the fat. You don't have to get all of it, just most. It does take time and care. I'd like someone to invent a roasting pan with a drain so you can just turn a spigot to empty the melted fat out the bottom right into a cup. C'mon STEM majors, make yourselves useful!</p>

<p>"Don't use a bulb baster made of plastic--the hot fat might melt the tube (speaking from sad experience)."</p>

<p>I was wondering...I was having some flashbacks of something like that. Guess it wasn't a dream after all. I have a metal one with a rubber bulb....but I might go with the pan tipping. </p>

<p>Happy New Year!</p>

<p>By the way, there's a very funny and informative Alton Brown Good Eats episode regarding duck. I've got it on DVD. But ah...the recipe for roasted duck didn't work out so good for me. But the orange juice/pineapple juice marinade was a great idea.</p>

<p>Sorry for the hijack, but this thread caught my eye because right before logging on to CC Parent Cafe, I watched this Mitch</a> Hedberg and the ducks video. Miss him! </p>

<p>Okay, carry on with cooking.</p>

<p>Bumping this up because I realized while cooking a 5 hour duck tonite that I hadn't accurately remembered how I handle pouring off the fat. I roast the duck in a V-shape adjustable rack set in on a shallow roasting pan, and keep a cookie sheet next to the oven. When it comes time to flip and pierce, I use potholders to lift the entire rack out of the pan and place it on the cookie sheet, where I do all the piercing and flipping at comfortable counter level. Then, before setting the rack back in the pan, I pick up the pan and carefully pour the fat into a heavy paper cup (I fill almost two, actually). I always end of splooshing some on the counter, but have never burned myself, and this is lots easier and faster than trying to use a baster or spoon to remove the fat. (I find the hardest part is not getting rid of the fat, but flipping the duck, as a wing or leg will often get caught in the rack.) Hope that is helpful to someone.</p>

<p>I love duck....but my only advise is, unless it is a cyborg duck....it will only feed 2 people. The breasts are yummy, the rest is yummy too, but there is just not much meat on those bones! </p>

<p>Maybe we are just duck hogs in my family?</p>

<p>However you roast your duck -- don't throw away the bones when you're done! The bones of a roasted duck (or goose) will make the most luscious soup stock. Just throw them in a pot with some water and onions/celery and simmer for a couple of hours. I used this to make beet borscht a few winters ago. It was maybe the best soup I've ever made.</p>

<p>One of the first meals I learned to cook was a roast duck with bing cherry sauce that was flamed at the end. It was out of a cookbook called "The New Cook's Cookbook" so couldn't have been too hard! I'm away from home so can't put it in right now.</p>

Maybe we are just duck hogs in my family?


H and I polished off about 3/4 of the duck--if one of the kids had been home, he probably would have controlled himself a bit more and it could have fed the three of us. Less meat than a typical roaster chicken, definitely, but then we devour all that luscious skin, which we never do with chicken, so it's hard to compare.</p>

<p>Sorry, I am a little late to the party. However, I just wanted to point out that wild duck has a very strong flavor and tastes nothing like the domesticated birds raised on grains in the supermarket. The best thing to do with wild duck is to fillet the meat, discard the bone and remove the fat before you cook with butter/garlic/cheese.</p>