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/ck/ - Food & Cooking

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12622325 No.12622325 [Reply] [Original]

Anyone know what to do with a whole duck? Want to get some crispy skin.

>> No.12622349

cook it

>> No.12622354

>>12622325
same as any other poultry

>> No.12622356

too stringy

>> No.12622363

>>12622325
I had a friend make me duck once, but he confused breast and back. So, we has a nice, soggy, orangey duck breast

>> No.12622369

>>12622354
Duck isn't poultry
Do not listen to this amateur

>> No.12622374

Deep fry it in duck fat

>> No.12622400

>>12622325
>Want to get some crispy skin.
Let it dry out for a bit by chilling uncovered in your fridge for a day or so, then brush on oil (not olive) before roasting. Be sure to season liberally as well.

>> No.12622445

>>12622369
this is subjective

>> No.12622479

>>12622325
butterfly it and baked it.

>> No.12622727

Wash the duck and dry out with paper towels, score the fat with a sharp knife and rub with salt and leave uncovered in the fridge overnight. That will get some moisture out of the skin to help out crisp up.

For cooking a whole duck, I recommend stuffing the cavity with peeled mandarins and roasting it uncovered low and slow for many hours.

Be sure to recover the fat from the bottom of the roasting pan and use it for roasted potatoes later.

>> No.12622730

>>12622369
>Duck isn't poultry
Wild duck? No.
Domesticated duck? Yes.

>> No.12623003

>>12622325
Haven't tried it, but this Kenji serious eats recipe for at home peking duck looks like it would work.

https://www.seriouseats.com/2010/09/the-food-lab-how-to-make-peking-duck-at-home.html

>> No.12623007

>>12622325
Make some southern fried duck

>> No.12623128

>>12622400
this but salt it before you dry

>> No.12624009

alton brown has a good eats episode, but the duck didn't turn out crispy like it was supposed to

however, a regular electric rotisserie while periodically brushing with a mix of honey and spike seasoning will do you justice

>> No.12624031

>>12622325
https://www.youtube.com/watch?v=88MHrk0qA1c

Follow the principles here to get crispy skin and a proper cook

>> No.12624049

>>12622325
I roast mine in the oven in a cast iron pan on a bed of potatoes, onions, peppers, and garlic so they'll fry in the rendered duck fat.

>> No.12625119

>>12622400
Why not olive?

>> No.12625144

>>12625119
Peanut oil shills are everywhere nowadays.

>> No.12625151

>>12622325
stuff it inside a goose, then stuff it inside of a turkey.

>> No.12626153

>>12625144
Would animal fat work well?

>> No.12626229

>>12625119
It'd smoke like a bitch at the temps you want to cook duck at. And it may throw off the flavor.