Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: Shazzy on July 02, 2012, 10:04:49 am
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Ok so I love duck but have only ever had it cooked by someone else. In a moment of madness I brought one and it has been sitting in the freezer and I have no idea how to cook it. I know there are a 1000 recipes that I can look up but just wondering if anyone has a tried and true recipe the could pass on. I think you have a duck waiting to be used as well Gert - have you cooked it yet?? any advice will be happily received. Thanks
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I've roasted duck but that is about all. I think I did an orange sauce for it long ago when duck a'la orange was all the rage.
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I roasted duck for Christmas one year and it was delicious. It had an orange sauce and I remember basting it as I cooked it. I'll see if I can find the recipe if you are interested.
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I cook duck quite often. I put it in an oven bag and roast it. There is not a lot of flesh on a duck and a large duck will feed 3 . You can add what you like to the bag, making it Asian or French . Save the fat, and there is plenty. Roasted pots in the duck fat are beautiful. I also save the bones and boil them up for stock. I don't particually like the duck breasts that are prepacked with sauces. Fresh duck breasts from the Queen Vic market are excellent. Have fun.
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Snazzy when do you want to cook it? Do your have a BBQ with a lid? If you want to cook it with me I can take you step by step. Are you wanting to cook it in the oven? I have frozen cherries and need a recipe for a sauce but you are on your own if you want orange sauce. I have got to use the cherries .
Ok I can tell you what I do and show you how I do it. Easy as and no worries . No doubt ppl will cringe but it works off me and also reduces the fat .
First you will need a tall thin can. Something like a Red Bull Can but any can will work if it is taller than a normal beer can and thin enough to shove up,the ducks bum.
Yours is frozen and so is mine. Let me know when you want to cook it and I will pull mine from the fridge and we can have a go.
We can have fun together.
Gert
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Gert, have fun with that duck with the tin up its bum.
I have posted a recipe for burnt orange sauce somewhere here. Had it at a restaurant, they also had a TMX which they used to make the sauce.
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I cook duck quite often. I put it in an oven bag and roast it. There is not a lot of flesh on a duck and a large duck will feed 3 . You can add what you like to the bag, making it Asian or French . Save the fat, and there is plenty. Roasted pots in the duck fat are beautiful. I also save the bones and boil them up for stock. I don't particually like the duck breasts that are prepacked with sauces. Fresh duck breasts from the Queen Vic market are excellent. Have fun.
I still have some duck fat in the freezer which is sooooooootempting for roast potatoes . The way I cook it you really a cannot easily save the fat which is the point for me. LOL! maybe I should toss the frozen duck fat but oooooooo.
I like the idea of the burnt orange sauce. That would be soooooo yummy but I HAVE got to use the cherries so must find a recipe.
Gert
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Here's Chookies Burnt Orange Sauce for duck.
This is rather a classy sauce to serve with roast Duck.
2 Oranges
1/3 cup of Rice Bran Oil
Salt and Pepper
Do
Remove 8 strips of Orange peel from one of the Oranges and place in a saucepan on stove with the 1/3 cup of oil. Cook until the peel is light brown. It will continue to cook when removed from the heat so don't over cook.
Heat a hot plate and brush with oil.
While it is heating, peel both Oranges, removing all pith.
Cut each Orange into 5 slices, place on hot plate.
Cook until each side is slightly charred.
Place peel in oil and charred orange and salt and pepper into TMX and zap for 1 min. on speed 9.
The oil will form an emulsion with the orange. Spoon a little on to serving plate.
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OMG that is soooo tempting. I love it.
But I HAVE TO USE UP THE FROZEN CHERRIES . I have two boxes. Have no idea why I bought them.
On second thought I may have to make this as well.
Gert
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Here's a port and cherry sauce (http://www.spoonglish.com/2012_03_01_archive.html) for you Gert.
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Oh that is a good one and appeals. Must check the port situation tomorrow morning think I have a bottle. Thanks Judy. I can make the sauce in advance of shazzy and have it ready when she is ready to go with her duck. I have to get the right can as well.
I think I might use cider instead of beer.
Finishing a book now then off to noddy land.
Gert.
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Gert, I also have a duck in freezer. Say when you are ready to go and I might be able to join you for the 'ride'. Love the thought of Port and Cherry sauce.
Thanks again Judy. Have been home from Hol just a couple of hours and still trying to get my act together.
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Gert, I also have a duck in freezer. Say when you are ready to go and I might be able to join you for the 'ride'. Love the thought of Port and Cherry sauce.
Thanks again Judy. Have been home from Hol just a couple of hours and still trying to get my act together.
Hope it was fun.
Ok let's say we take the duck out of the freezer on Thursday leaving it in the fridge to thaw. Then on Sat we cook. Look for a can in the meantime.
If shazzy is good to,go on Sat we shall have fun.
gert
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Sounds good to me. What sort of can should I get.?
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OMG that is soooo tempting. I love it.
But I HAVE TO USE UP THE FROZEN CHERRIES . I have two boxes. Have no idea why I bought them.
On second thought I may have to make this as well.
Gert
Dear Gert, This recipe might help you get rid of some of the cherries. It is meant to be served with duck and spinach.
http://www.recipecommunity.com.au/recipes/cherry-sauce/33216
Please cast a critical eye over it as I converted it less than one year after getting my Thermomix.
Feedback, tweaks, improvements and better ideas welcome. I hope it helps.
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I will be looking on with interest. What fun, cooking duck together. We will want to see photos.
I almost wish I had a duck so I could join in the fun.
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I totally agree with you Michele,I'm going to be following this with great interest. ;)
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Mcmich still time to get a duck
G
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Thanks so much everyone for the posts. This sounds like so much fun!! Problem is that I have a family 60th on the Saturday so cant do it that day. Sunday would be better but I can follow the fun and directions on Saturday but cook it Sunday. Im in Perth so would be a couple of hours behind anyway.
I am thinking I may do the burnt orange sauce - will just need to buy the rice bran oil - it sounds lovely.
So Gert what will I need apart from the can and just wondering how long it actually takes to cook so I can organise the afternoon.
Also I would be using the oven as I dont have a bbq with a hood.
Yes McMish join us - sounds like it will be a duck extravaganza this weekend!! Any other takers???
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If it's Saturday, I'm in. Thanks Shazzy for stimulating all this. :)
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Ok I will be putting my Duck on the BBQ about noon on Sat and should take about and 1.5 hours or less.
You need to have a shelf in the oven low enough for the quacker to stand up and a bit of foil for the wing tips.
The can can be shorter like a beer can if you want to chop the legs a wee bit but taller is better.
In the empty can we will put some beer, cider or wine, then some herbs of your choice.
Put the can inside a small pie plate or baking dish to collect the fat and juice. You can add some water to that if you like. The steam will help to crisp the duck.
I have never done it in the oven so no idea what the temp should be but when I boot up the BBQ it will tell me the temp I am cooking at using ONE burner only. Let you know in Sat.
Hope this is going to work. You know what it is like when you make a plan.
For the sauce I am sure you could use any oil with no particualr flavour like Grapeseed. Just not olive oil.
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Shazzy the others are too far away. I'll be round for duck. :D :D :D
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Snazzy, any oil with light flavour. Like Gert says. Will have to do a BIG excavation job , into the freezer to find duck.. Never know what else I might find. Kids call this big freezer Jurassic Park. ;D
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Very funny chookie!
Gert
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Thanks Gert - have brought my can - amazed me how expensive that stuff is - must be good!!!Thanks for the tip that I can use grapeseed oil as I do have that.
Cecelia will be great to have you join in as well - which sauce are you going to make???
Cookie love to have you - just over near burswood :)
Chookie hope you can find your duck - sounds like it will be a bit of a challenge.
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Yeah that stuff is expensive. The worst thing is you have to drink the stuff I might go tot he bottle shop and see if I can find a right sized can.
I would not trust any recipe from the community so will got with JD's I found a nice bottle of port at the back of the bar. It was given to DH many years ago. I think he was hiding it.
Gert
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(http://img.tapatalk.com/79df657d-7cd3-20d1.jpg)
For the port and cherry sauce
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Oh oh it seems we have an ISSUE with using the PORT!!
Have decide to make my own using my cherries and caramelised balsalmic vinegar. Let you know how that goes.
Bloody men.
Gert
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;D ;D ;D
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Gert don't tell him..
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hey kids!! Can I play, too? ;D
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Anyone can play. Except DH.
Gert
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The more the merrier!!
Just dont serve DH the cherry sauce with his duck Gert ;D ;D
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I think Gert and her DH will both be "ducking" on Saturday . . . but in totally different contexts. . . IYKWIM. ;D ;D ;D ;D
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Cecelia will be great to have you join in as well - which sauce are you going to make??
Thanks, Shazzy. I think I had better do my own, don't you? I need a picture to upload to the recipe community, anyway.
Unlike Gert, though, I don't have cherries in the deep freeze. However, I do have a friend with a cherry farm, and if all else fails, I'll hope she has some for sale at whatever price, so that I can join in the fun on Saturday.
My DH llloooves duck.
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I have removed my duck from the freezer to the fridge to defrost slowly for Saturday's quackery.
Gert
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Gert, still looking for mine!!!!
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:D :D :D I hope you find it in time Chookie.
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Any flying overhead? It is a bugger getting the shot out of them though.
Gert
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Jazzy I have my can. It was a bit. Healer than the red bull and a bit smaller so I hope it works.
(http://img.tapatalk.com/79df657d-fc79-7962.jpg)
Gert
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Yah!!!! found the Duck. Have a tall tin that has coconut water in it. Will fill it with something far more interesting. Discussing this with DH.
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I m thinking either beer, cider, rose wine, red wine or Champagne. I might add a bit of cherry juice plus appropriate herbs and spices to,the empty can. Any ideas. I usually use beer but open to anything. I may even spurt a modicum of Port in it.
Gert
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I did not realise the cauliflower was so dull in the photo.it is really very ORANGE.
I enhanced it a bit.
(http://img.tapatalk.com/79df657d-1bd2-5e7e.jpg)
Gert
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Sat morning and I am up. I have taken the duck out of the fridge and have decided to use cider in the can with these herbs. I will be making a sauce using caramelised balsamic vinegar and the whole box of 300 gms of frozen pitted cherries.
By the way the Powerade Fuel+ caffeine and electrolyte Mountain Blast was sickly sweet. Ugh! Barely managed to keep it down but I am a buzzing. Might be good with vodka. And it is a bright blue.
When the bottle shop opens I am sending DH up to get a nice bottle of Rose. I think the duck will deserve it.
Duck weighs 1.6 kilos . I will put it on at noon and we will see how long it takes.
(http://img.tapatalk.com/65a24c0a-70b5-ce74.jpg)
Cooking duck is easy. You'll see
Gert
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Gert, sounds good. I have 3 choices as to flavour. Orange, Red currents or Chinese. Fancy the orange at the moment. My duck is 2 K. so probably looking at 1 1/2 to 2 hours. Will rub skin with Orange flavoured salt and use Orange juice , garlic and apple cider in can. Love cider so will drink the rest. Have also plenty of fresh herbs so will see what goes with rest of flavours, probably sage. Will par cook some potatoes so that I can roast them in the duck fat. Start the diet again tomorrow. ;D
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Sounds yummy. I won't do anything to the skin so we can compare. Normally I might but just going to keep it simple so anyone frightened to cook it won't be.
Remember that the juice will run into the pan and will mix with the fat so you may want to roast the potatoes separately.. I always have duck fat in the freezer.
I was going to make mash but how can I resist roasted in duck fat potatoes with roast duck. Oh my how decadent. Fat fat fat. Love it.
No comments from you Amy or Dan or Hally and any other of you lovely fit people. Chookie and I are gunna enjoy. right Chookie?
Gert
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My mouth is already watering just reading that Gert and chookie. Hmmm yum yum yum.
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Another teaser.
Duck is all dressed up. I removed the neck but kept the skin and tucked it into the neck space.
He is sitting on the Powerade can with Tenina's lime salt, white pepper, about half a cup of cider and a teaspoon of dried mixed herbs.
The BB has one burner on. The back one as I have three laterally. If you have them going vertically then the one furthest from where you place the duck. The temp as you can see is quite hot. S soon as I put the duck in I will turn the temp down to about 170c hard to regulate perfectly in a BBQ but close enough is good enough.
20 minutes for the Quacker and he will be going in.
(http://img.tapatalk.com/65a24c0a-9405-add9.jpg)
(http://img.tapatalk.com/65a24c0a-9415-ce31.jpg)
(http://img.tapatalk.com/65a24c0a-9427-1f94.jpg)
You can se DH out the back sanding our very old slightly mouldy one section of our Teak Table . Bless him . He deserves the duck.
Oops the taters. Better. Run.
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Left it too late to buy and defrost a frozen duck - but luckily Harris Farm had fresh duck in . . our is 1.9 Kg. Also have a smallish stainless steel drink bottle with a fairly wide top that we'll use instead of the can. Thinking now to use red wine, rosemary, peppercorns . . . will see what else is available . . and probably do the cherry sauce . . .roast potatoes . . . . green salad
Do you prepare the duck in any way beforehand, Gert? or just wash and dry . . . .
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Also explicit instructions needed to post iphone photos using tapatalk . . . have downloaded tapatalk and still feeling my way around it so any help will be greatly appreciated!
A last minute change in plans - it has been requested that we do this as an early dinner . . no problem there but all ready to go with the ingredients. Will take photos as we progress . . . ;D
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Ok it is noon and the duck is in. I just washed and dried it GF. I put all that container of duck fat in with the taters which will be added later. They are par boiled.
Just waiting for the BBQ it is a Weber by the way,to return to about 170.
See 1/2 table first sanding. Wow. Mould grows everywhere here.
(http://img.tapatalk.com/65a24c0a-9af3-366a.jpg)
(http://img.tapatalk.com/65a24c0a-9b06-2771.jpg)
(http://img.tapatalk.com/65a24c0a-9b32-36b1.jpg)
Re iPhone GF I don't have one but one you set up your Tapatalk and go the the forum and find this thread then go to the bottom right corner where there is an arrow, tap that. Write your stuff and tap camera. Then take a snap. Tap hosting and should be done.
What I do is take the snap first then up host. From the photo album. You may be Ble to do the same.
Happy tappy ducking.
Will see what is happening after 1240
Gert
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The friend cherries are not worth the freezer space. put them in the TMX with the balsamic reduction and am cooking that at 100 for about 12 minutes on soft. I added a bit of kirsch as there is no cherry flavour in those cherries at all.
In five minutes I will turn the duck and add the potatoes.
You having any luck with Tapatalk goldfish?
Gert
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Just catching up with the duck fest before I race out - Gert I couldnt help but laugh - that duck just doesnt look right for some reason!!
I have the berry Ice powerade can - wasnt too inspired by your review Gert of the blue one though my 13 DS can hardly wait for me to open it!
Wish I was cooking mine today but hopefully tomorrow. Good luck and I look forward to hearing about how they tasted when I get home later today.
Enjoy and have fun!
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Here it is after 40 minutes.
(http://img.tapatalk.com/65a24c0a-a53e-3d11.jpg)
The sauce I turned up to Varoma for 10 minutes and it is getting there. I think I will blitz it as well .
I discovered my freezer has a bottle chiller so I am chilling the two bottles of Mrs. Wigley Rose DH bought this morning.
(http://img.tapatalk.com/65a24c0a-a5d5-91c4.jpg)
Wow Goldfish I took that with the camera thingy on Tapatalk and instantly uploaded Cool.
Gert
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Looks good Gretchen
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You should SMELL it. I think I deserve a glass of don't you?
Another thing to be proud of Judy. Mclaren Vale wines
http://www.wirrawirra.com/ourwines/wigley.aspx
Gert
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Just catching up with the duck fest before I race out - Gert I couldnt help but laugh - that duck just doesnt look right for some reason!!
I have the berry Ice powerade can - wasnt too inspired by your review Gert of the blue one though my 13 DS can hardly wait for me to open it!
Wish I was cooking mine today but hopefully tomorrow. Good luck and I look forward to hearing about how they tasted when I get home later today.
Enjoy and have fun!
Oh boy lots of duck a cooking.
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Another 40 minutes passed.
Potatoes are looking good chookie. A quick turn and in 10 minutes I will take the duck off for a wee rest while I boot up the potatoes and cook some veggies.
(http://img.tapatalk.com/65a24c0a-ac74-b773.jpg)
(http://img.tapatalk.com/65a24c0a-ac87-56fd.jpg)
A little bit for the cook.
(http://img.tapatalk.com/65a24c0a-acad-1431.jpg)
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Wow, Gert! That's looking really good!! Thanks for the running commentary - this is going to be so helpful when we start a little later for our "early dinner". Still working on the tapatalk thingy - a bit like a deer caught in the headlights with stuff like this until the penny finally drops - and then it's tally ho . . (well . .sometimes!) ;D ;D ;D
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Here it is Rustic Cider Ass Duck with Cherry and Balsamic sauce.
Delish.(http://img.tapatalk.com/65a24c0a-b646-7c2e.jpg)
(http://img.tapatalk.com/65a24c0a-b657-6366.jpg)
Not fine dining but bloody good backyard cooking
Gert
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Looks Great Gretchen...
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The duck was tender and moist. The sauce was just right. Not too sweet and not to sour. Very sticky stuff.
DH loved it.(http://img.tapatalk.com/65a24c0a-baa4-f4c0.jpg)
Gert
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Congratulations Gert!! DH looks as though he's really enjoying it! (1st post using T'talk... We're getting there!)
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Hello Mr Gert :D
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Hello Mr Gert, you lucky man.
Now Gert, it you'll just keep a plate warm for me, I'll hop on a plane and be there in a minute. Yum yum yum :D
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Congratulations Gert!! DH looks as though he's really enjoying it! (1st post using T'talk... We're getting there!)
Good on you goldfish. Well done.
Gert
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Congratulations Gert!! DH looks as though he's really enjoying it! (1st post using T'talk... We're getting there!)
Good on you goldfish. Well done.
Gert
Too late Merrilyn. LOL ;D
Those potatoes are heart attack material. Soooooo good.
Gert
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(sigh) and I was bringing my appetite with me too :'( :'( :'( :'(
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Oh come on over I can get another one.
Also while cooking the duck I made some navy bean soup with boiling bacon and veg. Interested? About to,open the second bottle so hurry.
Gert.
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be there soon....
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Oh come on over I can get another one.
Also while cooking the duck I made some navy bean soup with boiling bacon and veg. Interested? About to,open the second bottle so hurry.
Gert.
Oh yesssss. I can eat the soup while you're cooking another duck. My appetite and I will be right there :D
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Tapatalk seems not to be loading. We will see.
GERT
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Gert looks VERY yummmmmmm. My duck is still cooking. We now have visitors for Dinner. The Bl......y duck wouldn't stand up as it was too big. maybe a smaller tin would have worked. So I laid it down. Looking really good. It is very cold and frosty here ,4 o., so I have to keep going out and turning the heat up a bit. Have baked walnut bread for the pate we bought at Farmers Market this morning, will also go with Duck. Roast pots and Alyce's creamed spinach and mashed pumpkin, steamed in varoma. Sticky date pud to follow. Better rush out and check on duck. Will take photo.
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Good luck chookie. Hope there is enough meat on the duck to feed the visitors.
The potatoes were wonderful.
gert
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Looks great gert.
The potatoeswoukd be yum in all that duck fat. Do younhave a hospital nearby?
The wine chiller is very good.
H :)
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Absolutely love the Duck tutorial Gert :-* Nice to meet Mr.Gert as well ;)
Waiting to hear how Chookies duck turned out :)
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Tried to tapatalk before but it wouldn't go through and neither did my post from the pc. . .
Duck doing well in the bbq along with a pan full of roasting vegetables - used red wine (Kadarka), . . . . from the garden: parsley, sage, rosemary and thyme; from the cupboard: a big bay leaf and some peppercorns. Used a stainless steel drinking bottle with a wide neck - it was a little short but not to worry.
Have photos on my iphone but can't figure out how to post them from tapatalk and have no idea of how to post from the pc either :'( Hope to work it out sometime or other . . .
Smells wonderful and looking forward to see how it all works out.
Many thanks, Gert. . . your tutorial was excellent!!
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Cooking duck is easy. Well at least an unrefined one.
Gert
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I'm waiting to hear goldfish ;) Enjoy your duck :)
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Gert your duck looked lovely, if a little stressed with the can up his backside. Hi Mr Gert, you look as though your are enjoying the duck. Gert, Mercury cider is lovely. I liked your choice of rose too.
Chookie I think I can smell your cooking.
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Gert your duck looked lovely, if a little stressed with the can up his backside. Hi Mr Gert, you look as though your are enjoying the duck. Gert, Mercury cider is lovely. I liked your choice of rose too.
Chookie I think I can smell your cooking.
Love that wine. Wish we could afford to drink it more often. The duck meal is quite inexpensive for two as it cost only $16 . Think what it would cost in a restaurant for just the breast.
Goldfish what is happening.
Chookie did the duck stretch?
Shazzy we look,forward to your tomorrow.
Enjoyed the day. What fun.
Gert.
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Just walked in and had to check how the day had gone! Sounds like yours was a major success Gert. Looking forward to hearing about yours gf and Chookie.
Just realised that I havent taken my duck out of the freezer! Out now. Hopefully all good for tomorrow. Thanks Gert for all the instructions. Will let you know how I go.
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Yikes you better leave it on the sink tonight not the fridge. Mine took two days to defrost. In any case you can cook it from frozen so long as you can shove the can up it's bum.
Hope it is all wunnerful.
Gert
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That duck looks delicious. Great photos too
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Gert, you have kept me smiling all day with your duck updates. It really does look delicious.
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Gert - the duck was simply amazing!! no other word for it!! Simply over and away the best way to cook a duck ever!! And that's unanimous from four of us!! thank you so much for doing this!! The photos you posted really helped.
We'll be doing this again and again! ;D ;D :-* :-*
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Well goldfish I am happy as so many love to eat duck and so many try to make it seen elite and really it is no different from anything. Yes cooking a bit of breast of duck on MasterChef is a big deal and yes it is wonderful but once you have handled it and tossed it on the Barbie you get the hang of it and start to finess it. Treat it rough and then start to think about it and other dishes. No mystery about it. You can use duck in so many ways.
Now on to goat. I love goat.
Gert
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Well it was beautiful and moist as well as being tender. also ended up with a cup of beautiful duck fat. Duck size was 21, and was penty for 4. Even some pickings for tomorrow.
This is the way to go and i will be looking for another that has been marked down for quick sale. This one was $17.
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Well done to the 3 of you with your duck-day.
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Well it was beautiful and moist as well as being tender. also ended up with a cup of beautiful duck fat. Duck size was 21, and was penty for 4. Even some pickings for tomorrow.
This is the way to go and i will be looking for another that has been marked down for quick sale. This one was $17.
That is beautiful. I am gunna get a bigger duck next time. I love them pickins!
Gert
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The duck dinners look very yummy indeed.
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. . seemed a waste to toss what was left of that wonderful duck so now looking to make some stock. It's come down to a choice between these two. . .
http://australian.food.com/recipe/duck-stock-save-that-carcass-333068
http://jenncuisine.com/2009/06/homemade-duck-stock/
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. . seemed a waste to toss what was left of that wonderful duck so now looking to make some stock. It's come down to a choice between these two. . .
http://australian.food.com/recipe/duck-stock-save-that-carcass-333068
http://jenncuisine.com/2009/06/homemade-duck-stock/
Both look good but I do not usually add onion to my stock unless I am using it straight away. Seems to sort of change the flavour if kept too long. But what do I know? ;D
We picked our bones clean.
Gert
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Goldfish, I woud go the asian ispired stock.
:)
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ok my duck is in the oven! Gert the berry poweraid is also horrible!
I have it on 170 and have some red wine some orange skin and mixed herbs in there. I have done nothing to the bird at all - is that right??
Chookie and GF did you cook the veges in the same pan as the duck?
It is 1.7kg - am I right in assuming it should take about 1.5 hours??????
Really enjoyed reading how everyones went yesterday - hoping mine will be just as successful.
Thanks Gert for guiding me through.
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Yup all good. If you want crisp potatoes I would do them separately as the can with the wine will overflow into be pan.
Can't wat for the finish.
Gert
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quick question - do you rest a duck when it comes out of the oven?
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quick question - do you rest a duck when it comes out of the oven?
Oops didn't I say that? Yup rest for about 20 minutes coverd with foil or somewhere warm but not in the oven.
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The gravy made from the stuff in the dish was terrific. Made a lot, so I have frozen left overs.
Cooked pots separately.
My duck took about 3 hours, but this was because I kept adjusting the temp so as to finish at time visitors were expected.
Rested for about 30 mins.Visitors said they had never tasted a duck this good. DH said best ever.
Made a dry rub of orange zest, salt flakes and peppercorns in TMX and rubbed into skin. Pricked skin to release fat. Finished dish not at all fatty. Saved 1 cut of duck fat, which I removed from top of stock. Scooped off most of fat and then placed stock in freezer for about 1/2 hour. The fat set on top of stock and was easily removed.
Will certainly do this again. Thanks Gert for you instructions.
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Fantastic result. I love that it is not fatty and it is crisp and it is fun and people,love it. Bonus is lovely free duck fat ..
Cooking a duck is not that hard
Gert
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Chookie and GF did you cook the veges in the same pan as the duck?
Hi Shazzy - yes, we cooked parboiled potato, red onion, carrot, pumpkin in the same pan - - -just so full of flavour for us!! Might try them separately next time to compare. . . and there will be a next time . . . ;D ;D
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Well cooked and eaten - now the cleanup!
The duck was lovely and tender and tasted nice. I have a good amount of duck fat in the bottom of the tin so will freeze that and use at another time.
What suprised us though was actually how little meat there is on a duck!!! Deffinately not a dish to cook if your having visitors. Would I cook a duck again - probably not. As much as I love them I think I would rather have others cook it for me!
thanks Gert for all your instructions and encouragement. I am really pleased that I have actually tried cooking one now. thanks to those who joined in!
I think its something that everyone should try cooking at least once!!
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Shazzy I hate the cleanup too. Yup a small duck is good for just two. And yes you should try it once. I have got it down to a fine art now so find it easy. Nice for a change and you have stock material plus the duck fat so all in all a cheap versatile meal if you can get a duck for a good price.
Gert
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This is a practice run... Sat down this morning and finally figured out a few things on tapatalk like posting a photo or two or ....
(http://img.tapatalk.com/9587922d-4a67-4f24.jpg)(http://img.tapatalk.com/9587922d-4a98-3cc7.jpg)(http://img.tapatalk.com/9587922d-4ace-7a4b.jpg)
. . . . well, by George! I think she's done it . .!!! (being able to post a photo, that is . . . . .at long last ???)
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Well done GF ;D
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Bumping ;D ;D
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Hystrical GF love it. What should we do next? Wanna get a goose? Or maybe we could downsize to a quail off?
Love it love it.
Gert
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Goose off . . . quail off . . . . I'll be in it!! ;D ;D ;D (maybe a goose off closer to Christmas?) :D
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Probably take me that long to find a goose up here.
Gert
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And ya know we all have had a lot of fun on here and we have become good friends.
Gert
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I'll drink to that, Gert! ;)
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What a good idea. I have a new wine from the Adelaide hills . An Arneis from Patretti Winery. Might go nicely with goose.
Cheers,
Gert
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Does anyone in Cairns or surrounds have a goose for Gert please? INAID do you know anyone with a goose? ;D ;D
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The zoo is just up the road a piece.
Gert
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Does anyone in Cairns or surrounds have a goose for Gert please? INAID do you know anyone with a goose? ;D ;D
careful, Cookie. you'll have the whole of Cairns trying to goose Gert . . . .umm, I mean trying to get Gert a goose
ahh, a goose for Gert . . hmmm.... still doesn't sound quite right . . !! ;D ;D ;D
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There are no gooses, geeses or ganders left in Cairns. They have all fled . How about goat?
Gert
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Used to love goat, Gert . . . .still can't eat beef, lamb or pork thanks to a wretched northern beaches tick . . .more than happy to cook along with you but I'd be a little nervous eating it . . I could always cook it for others and I could have quail :)
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I can get quail. I guess they would be to small for the beer ass but I am thinking it would be a challenge. How could I get them to stand up. Thinking...........
Gert
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How about these . .? :)
http://www.backyardchickens.com/t/203497/youve-heard-of-beer-butt-chicken-but
http://www.fieldandstream.com/blogs/hunting/2010/03/recipe-perfect-grilled-quail
from smallfrey wrote 4 years 14 weeks ago
i call my recipe beer can quail. first i rub lemon juice over the quail, then season the quail, with a rub consisting of salt , pepper, tumeric, coriander, and spices of your choice. refrigerate for an hour or so. i use a stainless steel condiment cup, fill it with beer, stand the quail up over the little cup, on the grill. i prepare a marinade in a spray bottle, which consists of 1/3 redwine vinegar, 1/3 olive oil, and 1/3 apple juice. while the quail is cooking you spray it often with the mixture. while it is grilling i cover it with a stainless steel, clean, water bucket, like the ones my dogs drink water from. because it stands up on the grill, it cooks up nicely and evenly. we have cooked it right over a campfire as well. it is really good!
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OMG I love it . You tell me whe you are ready to go and we can have some fun!!
Fantastic links. What a hoot.
Gert
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They do sound pretty good! How about the weekend? ;D
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Nothing doing so far next weekend so you are on. I will source some quail and think about what to do but not telling. LOL!
Anyone want to join us in the Great Quail Challenge?
Gert
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It would be awesome fun, but I truly don't think I could bear to eat a quail. For this challenge I will sit on the fence and watch.
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Maybe a new thread for such an auspicious event, Gert?? Lead on, Macduff!! (Apologies to W.S.!) Looking forward to this one!! ;D
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Looking forward to your challenge girls ;D
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I'll stick to the enjoying the wine 😉
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I am making a list and checking out some recipes but first I have to find the quail. Yum yum yum.
Gert