/ck/ - Food & Cooking

>>15374367
stop!
you should cut the fat into a grid pattern to maximize crispyness, then cook it whole in a pan or oven. the middle should remain very rosy (that's the real(C) way of doing it, but no one will know if you were to cut it and recook it just a little afterwards). of course salt and pepper. caramelizing onions in the duck fat isn't orthodox but it works.
eat with any kind of potatoes. keep the fat in a glass in your fridge and use it as butter and make the best food ever after.
everytime i shoplift a good ol' magret i feel like the best part is eating all of my next meals with this sweet, sweet duck grease

>>15374367
>smoked duck
>pho
gross
>>15374391
it's already smoked bruh it's going to taste like a cigar butt if you cook it

>>15374393
huuuh i didn't realize that was a thing...
i know how to cook it from raw or how to use it when it's cured but i'm not really sure what "smoked" actually means. is it already cooked then?
if yes it should go well with anything, salads, sandwiches, etc.

duck really is the master race food. brb gonna cook myself anything in the leftover of my foie gras grease from NYE.

>>15374367
>smoked duck breast
>(uncooked)
I have no fucking clue what to do with this.

>>15374367
Man, don't waste it on soup

Just fry or roast it. I wrapped one in bacon once and did it in the oven that was decent as well.

>>15374413
>>15374422
yeah idk either
it says to bake it to 170 but that seems too much i think i'll go to 140 and risk the consequences

>>15374426
Couldn't hurt. Definitely cross cut that duck skin before baking though

>>15374393
>>15374413
It appears to say uncooked on the label.

>>15374367
. cut the fat in squares without reaching the meat
. put it in the pan fat down till the fat is sort of carbonized
. . make sure to remove the excess fat or at least save it in a side container
. make oranges + duck fat + butter sauce, the more oranges the better, also use honey to make it sweeter
. cook well on the outside and let it have a nice raw nucleous

that's all

>>15374453
>cut fat in squares
you might get a little confused with this step, like pic related but not so much and specially not reaching the meat

>>15374367
OP, the last thing I would do with boneless dark meat duck is poach it for soup. No. You want soup bones for good stock, browned bones, not just meat and skin.

This needs browning, and fat rendering. If it's smoked, I'd shred it into some tacos after a good pan browning step. or make some pate. Smoked poultry, cold and well-flavored. Mmm.

>>15374496
Boneless meat is very common on soup what are you talking about

>>15374496
well i had planned to just add it to already prepared broth and noodles just sort of heated up maybe in a fry pan but duly noted about the fat
tacos are a pretty good idea too

>>15374512
are you seriously going to pass on doing this?>>15374478
>>15374453

It's actually one of my favorite recipes. Just google "duck magret orange"

>>15374512
Try your hand at scallion pancakes, hit that duck with a bit of five spice when crisping up some shreds of it. That'll be traditional. Duck (confit) is that crisping that miraculously happens right in the duck fat itself.
But feel free to fusion some mexican and asian. tostadas are pretty common on a variety plate of tostadas in Mexico City, pato can go into a simmer of pibil, of mole, and this is smoked, so it'll be delicious on a crunchy tostado with a garnish of anything, radishes, pickled onions, glob of guac, or just simple lime juice or crema

>>15374556
yeah i'll most likely cook it like that but i don't necessarily want to just eat a whole ass big chink of duck
i also don't know what the fat content is, i sort of assume it's cold smoked and all the fat will be there but who knows until i open it

>>15374619
alright, I hope you enjoy it, I love it

>>15374636
thanks man

>>15374367
cut it into small finger strips, and fry them in a pan ,along with a couple of eggs

>>15374504
pho stock isn't made from that boneless meat on the pic