Ducks

boon · Ducks

Just had a phone call from my mate asking if i wanted a brace of ducks. of course i said yes. i usualy just roast them. what ways do you guys cook them?

Boon

froggyfagan

Season,inside and out,roast in hot oven until brown but without grease(should be enough naturally under skin)add a bottle of fizzy cider,cook until cider is reduced to a syrup,bask constantly,turn occasionally,serve with syrup as sauce

hare basher

im hungry that sounds good froggy i have it seasend and rosted and cook my taters with the duck fat deliches

squirel killer

dribble on me bdooly keyboard

froggyfagan

im hungry that sounds good froggy i have it seasend and rosted and cook my taters with the duck fat deliches

yes we do it like that as well,but add chopped carrots and onions-another way is to roast normally,half an hour before end of cooking,take duck out of casserole,add long grained rice plus chicken stock(1 part rice to 3 parts stock)gently place duck back in casserole,finish cooking,the rice should soak up all the juices

hare basher

mmmmmmmmmmmmm now that im gona try thanks a bunch my mouths watering never mind i did eat a wood cock today lovly just not enough of it

boon

thanks for that guys, FF will be trying the cider recipe on my parants next sat night. havnt seen them for nearly a year, cant wait. just need to decide what else to serve with the duck.

dugaboy

mate I would serve fresh roasted parsnips sweet potato rice with tumeric and coriander and a fresh fruit coleslaw sliced cabbage carrot apple cranberries homemade mayo and not forgetting a nice glas or three of real saki cheers

boon

now thats what i call a great idea. will have a go at it before the weekend and test it on the family. will post a pic once cooked:smt021

statikpunk

I do this for chicken duck, and pretty much all birds of that size

pluck
season with your favorite spices(mine is salt, pepper, garlic, simple!)
take a beer in the can and drink 3 quarters of it then stuff the beer up the butt and gently stand it on your bar-b -que grill or in a roasting dish in the oven, using the legs to prop it up (smaller birds like ducks usually stand on just the can since the legs will not touch)
then cook on a low heat for about 1hour and 20 for a chicken sized bird
and viola! its cooked perfectly
the beer in the can boils and steams the meat from the inside making it cook fast and keeping it moist, while the heat from the grill/oven roast the entire outside (best part: no soggy back pieces, crispy all the way around!)

I also breast out ducks and take the legs, flour them and fry them (very rare) if you keep it rare the duck's strong flavor is very mild and delicious!