Duck - Help!

[Shazzy]

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

[cookie1]

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.

[EmeraldSue]

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.

[achookwoman]

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.

[gertbysea]

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

[achookwoman]

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.

[gertbysea]

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

[judydawn]

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.

[gertbysea]

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

[judydawn]

Here's a port and cherry sauce for you Gert.

[gertbysea]

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.

[achookwoman]

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.

[gertbysea]

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

[achookwoman]

Sounds good to me.  What sort of can should I get.?

[cecilia]

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.