/ck/ - Food & Cooking

>>17339414
Duck isn't any harder to cook than chicken.
You'll get more fat drippings and you'll probably want to give it more time in the oven.
How big is the duck? The ones I eat are usually like 2500 grams and I give them maybe 2½ hours in the toaster oven at around 180 centigrade. I could probably give them a little more time than that. Duck is not very susceptible to drying out and you do want him tender.
I do them on a grate with a tray with a little water under them. That way I can preserve all the delicious duckfat that drips off.
You can spatchcock it or completely take it apart to reduce the cooking time by a lot. A chef I had as a patient in bariatrics would spatchcock and cook a whole duck as a late-night snack and that was apparently doable in under an hour.

I've made canard au vin in the past too. Pretty much just use a coq au vin recipe, although you can use white wine instead of red if you like (I prefer to).
You'll also want to skim out some of the rendered fat after browning the pickpieces at the start.
Use that to roast root veggies in the oven.

>>17339414
spatchcock
use a lemon/garlic/oregano coating.
debone it if you're really feeling spicy.
then just roast it.

>>17339465
>You'll also want to skim out some of the rendered fat after browning the pickpieces at the start.
Im not sure i get what you mean by this, pickpieces?

>>17339490
should i be concerned about tying it up so the wing tips dont burn? or just spatchcock and lay flat on a grill with a tray underneath. Will the breast and thighs both turn out ok if i roast? i always think whole roasting is bad because of different temperatures for different parts

bump

>>17339414
Confit the legs, take off the breasts and use as you would, put the rest into a soup or stock.

>>17339465
compensating for something with that knife are we?

>>17340778
>confit two leg quarters
not worth it.

>>17339414
Butcher it. Have the breasts for one meal (save the fat), fry the wings for lunch, and do the legs and thighs confit in the reserved fat. Then take the carcass and make stock from it.

>>17340791
>>17340778
yeah thats what i was thinking. confit is not worh in that little meat. i was more asking roasting tips.

>>17339663
Most people just cut the wingtips off. you don't need to tie up a spatchcock.
>breast & thigh
just make some cuts in the seams between the pieces.

>>17339490
This but a butter rub made of softened butter, thyme, rosemary (any herbs you want), garlic, salt, pepper, lemon juice and zest. Baste every half hour. Save some pan juice to make gravy. I do this but with chicken and I stuff garlic and rosemary into the cavity. When I make the gravy the garlic breaks apart under the whisk. Garlic and chicken pan juice gravy is the fuckin tits mate.