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Old 12-14-2012, 10:19 AM
 
Location: Florida
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I have a 4# duck, need some receipe suggestions. Thanks!
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Old 12-14-2012, 01:09 PM
 
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Karen Black, the B-Movie queen, suggests roasting a duck in a baking pan in a slow oven at 350 degrees, 15 mins per pound as usual, sprinkled with allspice and nutmeg and with a cinnamon stick inside, basted in its own juices. Served with long gran & wild rice.
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Old 12-14-2012, 01:35 PM
 
Location: Cody, WY
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Quote:
Originally Posted by Cliffie View Post
Karen Black, the B-Movie queen, suggests roasting a duck in a baking pan in a slow oven at 350 degrees, 15 mins per pound as usual, sprinkled with allspice and nutmeg and with a cinnamon stick inside, basted in its own juices. Served with long gran & wild rice.
I roast ducks exactly as I roast chicken or turkey with excellent results. I don't use allspice, nutmeg, or cinnamon or other spices like that. Just make a nice bread stuffing as you would for other fowl and stuff the duck. That duck fat will make it delicious. Slather the duck with very soft butter (I use a basting brush) and preheat your oven to 550; place the duck in it on a center rack or a little higher if you have clearance and immediately turn the temperature down to 325.

Fix some gravy and mashed potatoes as well as spaetzle. Red cabbage and sauerkraut are great side dishes.

The scariest scene in a movie I've seen featured Karen Black in Burnt Offering. It's not a Christmas movie.
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Old 12-14-2012, 03:56 PM
 
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Originally Posted by Happy in Wyoming View Post
I roast ducks exactly as I roast chicken or turkey with excellent results. I don't use allspice, nutmeg, or cinnamon or other spices like that. Just make a nice bread stuffing as you would for other fowl and stuff the duck. That duck fat will make it delicious. Slather the duck with very soft butter (I use a basting brush) and preheat your oven to 550; place the duck in it on a center rack or a little higher if you have clearance and immediately turn the temperature down to 325.

Fix some gravy and mashed potatoes as well as spaetzle. Red cabbage and sauerkraut are great side dishes.

The scariest scene in a movie I've seen featured Karen Black in Burnt Offering. It's not a Christmas movie.

Now, when I'm stuffing a duck I would use brown rice cooked in orange juice and tossed with chopped mixed berries (including cranberries -- it's practically Christmas for pete's sake), chopped apples and chestnuts, plus the spices. Dousing that mixture in duck fat as it bakes would truly be a meal fit for a king.

Funny how you never see Karen Black fixing food in a movie. Maybe it's because she's too busy fleeing a maniac with a knife? Anyway, I got that recipe from a collection cookbook called It Came From The Kitchen. It has all the favorite recipes of B-movie actors -- even Bela Lugosi's favorite cabbage rolls!!!
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Old 12-14-2012, 06:57 PM
 
Location: Florida
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Thanks...I like the stuffing ideas. The last duck I made didn't turn out too good, skin wasn't crispy, I can see that my temp was not hot enough to begin with!
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Old 12-15-2012, 04:54 AM
 
Location: Canada
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Originally Posted by Dollydo View Post
Thanks...I like the stuffing ideas. The last duck I made didn't turn out too good, skin wasn't crispy, I can see that my temp was not hot enough to begin with!
You need to have the fat render for a crispy skin. This is basically how I do it. The Best Way to Roast a Duck (Hello, Crispy Skin!) | The Hungry Mouse
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Old 12-15-2012, 05:02 AM
 
Location: Ho Chi Minh City, Vietnam
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This is one of the things I love about Vietnam. Anytime I want I can go to a nearby corner and buy fresh roast duck, with all the (Vietnamese) fixings. These are range-fed ducks with dark meat and not the fat like you find in the States. It costs me a buck fifty.
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Old 12-15-2012, 05:52 PM
 
Location: Florida
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Well, last year I bought a frozen duck in a Vietnamese store. It was very reasonable. I got it home, defrosted it and what a shock, it had a head and feet on it! Yikees, I managed to handle it, but, I'll pass next time.
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Old 12-15-2012, 10:28 PM
 
Location: Cody, WY
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Quote:
Originally Posted by Dollydo View Post
Thanks...I like the stuffing ideas. The last duck I made didn't turn out too good, skin wasn't crispy, I can see that my temp was not hot enough to begin with!
Here's a nice side dish for duck. If you don't have juniper berries on a bush in your yard or aren't convenient to a specialty store amazon has them. You could also leave them out. If you make bread stuffing this will give you a sweet side dish reminiscent of the sweetness of more common duck stuffings. This is a typical sauerkraut for duck, etc. You can vary propoportions and add other ingredients to your taste as you make it.

Bavarian Sauerkraut Recipe | Simply Recipes

TASTE Specialty Foods Juniper Berries, 10-Ounce Plastic Container: Amazon.com: Grocery & Gourmet Food
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Old 12-15-2012, 11:45 PM
 
Location: Nantahala National Forest, NC
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Just dropping in to ask a question...of you duck chefs (I don't eat it so don't cook it of course).

What is duck confit
and why is it on every menu I see right now?? (in my area)

Thanks
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