cooking a whole duck

butterflylady

Hi,

I am hoping you can help, my lovely OH has brought me a duck to cook. There currently on special at tesco's still £6 though. It may not sound like it but this is a really thoughtful treat from him, so I don't want to wreck the duck as I have never cooked it before.

Also the duck states its to feed 4-6, well I love duck but even I can't eat that much in one go, my OH will nibble at it but isn;t too bothered and we also have a 14 month old son, who I'm not even sure whether he can eat it or not!!!

So any help with recieps or what I can do with the left overs.......


Thanks


Butterfly xxxx

Pink.

Hi butterflylady,

There's an earlier thread with lots of advice on cooking a whole duck that should help, so I've merged your thread with it to keep all the replies together.

I'm afraid when I cook a duck there is never any left, but I had a look on google and there are some ideas here and here for using up leftover roast duck.

Pink

kemo_2002

Hi, i love aromatic duck from the chinese, so ive brought a whole duck (gibelts and all!)

I got it from tesco for hald price was £7 now £3.50 :

Only now i dont know how to cook it or what to do with it!!

Any suggestions??

thriftlady_2

We had a duck at the weekend. I made crispy duck pancakes with it.

You'll need some Chinese pancakes- I got mine from my local Chinese supermarket (100 of them) for about £3.

I roasted the duck on the grill so that the fat dripped off into the grill pan. I put it in at 170c for 5-6 hours. It was crispy, crispy, crispy;)

When cool I shredded the meat and skin and piled on a platter. I steamed the pancakes (3-5 each), cut up some spring onions and cucumber and served with hoison sauce and my homemade hot and sour damson dipping sauce which was in fact nicer than the hoisin:D.

If you can't get the pancakes the duck would be just as good with rice and the hoisin or plum sauce.

Leftover duck went into a dish of braised lentil and sausages as did the stock I made from the giblets. OH and I shared the liver fried in butter (one mouthful each).

The fat from the roasting was saved to fry potatoes in. You can use it for roasting them too, it's the best thing;) It will keep in the fridge for ages, or you can freeze it and save it for your Christmas roast potatoes.

I also made the carcase into stock which is now in the freezer.

kemo_2002

I roasted the duck on the grill so that the fat dripped off into the grill pan. I put it in at 170c for 5-6 hours. It was crispy, crispy, crispy;)


so, you would do it i the grill rather than the oven. i dont know if it would it in my grill

thriftlady_2

kemo_2002 wrote: »

I roasted the duck on the grill so that the fat dripped off into the grill pan. I put it in at 170c for 5-6 hours. It was crispy, crispy, crispy;)


so, you would do it i the grill rather than the oven. i dont know if it would it in my grill

Sorry, I wasn't clear. I roasted it in the oven but used my grill pan to sit it on. My grill is in the oven so the pan for it fits in there like an extra oven rack.

Find a roasting tin that has a rack or that you can put an oven rack over so that the fat drips in to the pan.

zara*elise

I remember making duck and apparent;y you're meant to roast in the oven on the top shelf with a tray of water on the lowest shelf to help keep it juicy and tender.

xx

kemo_2002

ah i understand with the grill - i brought it and didnt actuallyrealise i domt know how to cook it!

what do i do with the giblets? i take it i have to take them out? yuk!

thriftlady_2

Yes take them out. Make some stock with them;) Chuck them in a saucepan with an onion, a carrot and a leek if you've got one. Bring to a boil then simmer for a couple of hours. Strain and use the stock for soup/risotto/casseroles/gravy. Freeze it if you can't use it straight away.

I took the liver out of the giblet bag and fried it in butter for me and OH. It is delicious, even better than chicken liver.

Or if you don't fancy any of that give them to a cat or dog.

kemo_2002

thanks - should i put anything one the duck? or just cook it as it is?