/ck/ - Food & Cooking

[Anonymous No.17168544]

I am making duck for christmas, I have never made duck before. How you supposed to season it? Or no spices at all besides salt?

[Anonymous No.17168572]

I have no idea, man. Good luck.

[Anonymous No.17168574]

>>17168572
kek

[Anonymous No.17168577]

>>17168544
why'd you eat this cute little guy?

[Anonymous No.17168585]

>>17168544
It has a stronger flavor than chicken or turkey so it can hold up to stronger seasoning

[Anonymous No.17168587]

>>17168544
My "secret" ingredient is stuffing two sticks of cinnamon inside for fragrance. Other than that just salt the skin and apples and prunes for stuffing.
>>17168577
The cuter the tastier.

[Anonymous No.17168597]

>>17168544
salt and pepper goes a long way if you wanna taste the duck.

i fry up some duck breast and make an onion sauce from the juices it leaks to serve with taters every once in a while very tasty. dunno how one would prepare it to roast tho.

duck is pretty much red meat so when you do breasts atleast i prefer it medium to medium well.mgk4w

[Anonymous No.17168599]

I made this thread not too long ago but it got pruned. Following for tips.

Been reading about boiling it beforehand to get rid of excess fat. Is this wise?

[Anonymous No.17168600]

>>17168599
no

[Anonymous No.17168606]

>>17168597
>well.mgk4w
I haven't seen this file format before.

We also serve roasted duck with boiled potatoes, gravy made from the drippings, pickled red cabbage, potatoes browned and caramelized with sugar, and copious amounts of potato chips to dip in the gravy.

[Anonymous No.17168647]

>>17168544
>>17168544
Duck has enough flavour of its own and you can easily get away with only using salt.
Many people put something aromatic inside the cavity, though. Apples, lemons, oranges, cinnamonsticks etc.
We're mostly apple- and prunefolk in my family but I like to get some fresh thyme in there. Works nicely with the apples.

[Anonymous No.17168650]

>>17168599
>but it got pruned
heh

[Anonymous No.17168696]

Planning on making a riff on this recipe

https://www.allrecipes.com/recipe/65147/roasted-duck/

Will roast on a bed of potatoes and carrots. What should I stuff it with? Lemon, garlic, onion, apple?

Any good stuffing recipes?

What about gravy? I've never made a gravy out of pan drippings. Will there be enough drippings with the potatoes in the pan?

[Anonymous No.17168828]

>>17168544
For the bird itself salt and pepper are enough. For the gravy i like parsley, thyme, bay leaves, allspice, cloves and juniper.
>>17168696
The drippings will not be enough for a gravy although some will say so. It's also mostly just fat. Make a gravy on the side and add the deglaced and defatted drippings later to it.

[Anonymous No.17168956]

>>17168696
https://improvisedlife.com/2016/03/11/the-ultimate-roast-duck/

This recipe is great. Drying and salting the duck for 24 hours beforehand to help crisped up the skin and to score it too.

I think the best seasoning to use are the classics, black pepper, thyme, orange/clementine zest, even a little nutmeg since it's christmas.

I personally wouldn't roast the potatoes in the pan. I'd do them separate.

What you want to do is make a stock from the giblets, place the giblets into a saucepan with vegetables like onions, carrot, celery, and a bayleaf, some black peppercorns and salt. Add water then boil it and simmer for an hour before straining through a fine sieve.

Then when your duck is roasted, which you could also roast with some vegetables for extra flavor, and if you're careful to make sure the fat doesn't burn at the bottom of the pan, you then remove the duck from the roasting tray to rest and then place the pan directly over a medium high heat on your stove. Skim off the majority of the fat and then add a small glass of wine or port, boil that for a minute or two while scraping any fond up from the bottom of the tray and then add a few heaped tablespoons of plain flour, mix that in and then add your stock. Mix every once in a while, changing to a whisk eventually and boil it for 30 minutes or so, mashing up any vegetables you roasted with the bird, do this until it's thick and tasty. Then add a generous amount of butter, season to taste and then strain through a fine strainer into a saucepan and place over a really low heat to keep warm until you're ready to use it.

You can also just use premade stock instead of boiling the giblets, but why not?

[Anonymous No.17168973]

>>17168956
Forgot to say you can also add a tablespoon of redcurrant jelly to the gravy, which adds a little sweetness.

[Anonymous No.17168980]

>>17168544
anything more than salt is a cope. brine that fucker and it should shine naturally

[Anonymous No.17169076]

I'm making roast chicken for Christmas bros, any dank recipes will be greatly appreciated
>PS: I've never used my oven for anything other than pizzas

[Anonymous No.17169092]

>>17168599
>Been reading about boiling it beforehand to get rid of excess fat
a youtube-chef i respect and trust does this, not to get rid of the excess fat though, but to decrease cooking time and prevent the meat from drying out if i recall correctly

[Anonymous No.17169124]

>>17169076
Spatchcock the chicken like in the video linked.
https://www.youtube.com/watch?v=ogwXvV_LcJE
Don't bother cutting off the tips of the drumstick. You can cut off the wing-tips if you want.
Make sure you do those additional small cuts in the bird because those cuts are in the places that take the longest to cook
Don't bother with the insanely 80's mustard/tobasco/soy/wine sauce & frying. Just make a simple coating with oil (olive or sunflower), oregano/rosemary, garlic, salt, pepper
Put it in a pre-heated 180c / 350 f oven for about 45 minutes, then whack it up to 220c / 425f for another 15 minutes for crisping the skin
Buy a thermopop and use it on the bird before you pull it, ensure that it's internal temp is 74 celsius / 165f. If it's not, put it back in (lower the cooking temp back down to 180/350 because you'll burn it otherwise)
Resting for ages is a meme, just leave it 5 to 10 minutes before serving.

[Anonymous No.17169179]

Send me the bill.

[Anonymous No.17169195]

>>17168980
By brine you mean to let it soak in salt water before or do you mean to just baste with the drippings while roasting?

[Anonymous No.17169199]

>>17169092
You have to boil or steam to drain the fat duck is intensely fatty

[Anonymous No.17169225]

>>17169199
>>17169092

i made a dumb: the video i was talking about was about cooking geese, not guck.

[Anonymous No.17169239]

>>17169195
i was just memeing and wanted really badly to say "brine that fucker". half-jokingly recommending the salt-water soak. but i've got no experience to attest to it contributing to a good result.

i can't imagine that basting would turn out bad either though.

[Anonymous No.17169452]

>>17168577
No one eats call ducks they eat shit like this
pic rel, my pet.
>t. Also eating duck for christmas, I usually don't roast it whole but whole duck is great roasted on whole potatoes and carrots, bonus points if you wanna make a glaze.

https://www.yummly.com/recipe/Roast-Duck-2595480?prm-v1#directions

[Anonymous No.17169463]

>>17169452
whoops sorry heres a pic

[Anonymous No.17169468]

>>17169463
heres another pic

[Anonymous No.17169485]

>>17169468
Is that the famous Scandinavian Shit Avian?

[Anonymous No.17169492]

>>17169485
sure. pretty sure shes american tho

[Anonymous No.17169503]

>>17169492
A Louisiana Shit Bird then? I can't tell from the angle if the tail is homjumated or not.

[Anonymous No.17169511]

>>17169503
shes a midwestern fecal fowl. Good guess tho

[Anonymous No.17169567]

>>17168956
Thank you anon. Sadly I couldn't find duck anywhere, so I got a turkey. I thought today would be safe enough but they were all gone (went to 4 different places).

I'll keep this in my back pocket for when I actually find a damn duck to roast.

[Anonymous No.17169568]

>>17169511
How often do you vacuum your duck?

[Anonymous No.17170187]

>>17169124
Swweeet, thanks for the recipe bro.
>>17169124
>Resting for ages is a meme, just leave it 5 to 10 minutes before serving
Doesn't it fuck the meat?

[Anonymous No.17170207]

>>17169568
She's full grown u can't vacuum her anymore

[Anonymous No.17170462]

>>17169567
F, that would have been an excellent Christmas roast.

>>17169076
Protip, mix a bowl of your salt and seasonings and add a pinch of bicarbonate of soda, like a fifth of a teaspoon. It makes the skin more crisp when rubbed over.