Duck - Help!

[gertbysea]

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

[Merrilyn]

My mouth is already watering just reading that Gert and chookie.  Hmmm yum yum yum.

[gertbysea]

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.







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.

[goldfish]

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 . . . .

[goldfish]

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 . . .

[gertbysea]

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.







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

[gertbysea]

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

[Shazzy]

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!

[gertbysea]

Here it is after 40 minutes.



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.


Wow Goldfish I took that with the camera thingy on Tapatalk and instantly uploaded Cool.

Gert

[obbie]

Looks good Gretchen

[gertbysea]

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

[gertbysea]

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.

[gertbysea]

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.





A little bit for the cook.

[goldfish]

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!)

[gertbysea]

Here it is Rustic Cider Ass Duck with  Cherry and Balsamic sauce.

Delish.



Not fine dining but bloody good backyard cooking

Gert