cooking a whole duck

Pink.

Hi Amanda,

As others have said, I would roast it in the oven on a rack so that the fat drips off. Save the fat for making roast potatoes and serve the duck with a sweetish sauce.

My favourite is two parts of red wine to one part jam (morello cherry is my favourite but I've substituted it with blackberry jam too). Combine the jam and wine in a saucepan, bring to the boil then reduce the heat and allow it to simmer for about 20 mins. Stir in any any juices from the duck (once you've skimmed off the fat) and serve with plain boiled baby potatoes and steamed veg as the duck and sauce are quite rich and I find roast potatoes a bit much with it.

There are lots more ideas on these threads that may help:

cooking a whole duck

I'll add your thread to that one later to keep the suggestions together.

Pink

Paulie'sGirl

Hi,

We like dauphinoise and red cabbage with apple with our duck

Primrose

We usually serve our roast duck with roast potatoes and a fresh orange & watercress/greeen leaf salad. If you use some balsamic vinegar as a salad dressing, you don't need any other sauce or gravy.

Rainmaker_uk

You cannot go too far wrong with either cranberry sauce or red sauce. Add a splash of red wine and a tea spoon or two of sugar.

You do not need to be too careful just keep heating and mixing until it tastes great!!!

Get yourself a nice bottle of full bodied red to go with the duck - maybe a bordeaux or merlot?
Hope it goes well and tastes great for you :beer:

Amanda65

Thanks everyone. I'm a but of a gravy purist and always make my own with the meat juices and veg water but thought it might be a bit 'odd' with duck. Think I'll go for a slightly sweeter wine grave for the meat and just do my normal greens, carrots and cauliflower with it. Did suggest not doing roasties but was met with an outcry :rotfl: Will let you know how I get on

Rainmaker_uk

Amanda65 wrote: »

Thanks everyone. I'm a but of a gravy purist and always make my own with the meat juices and veg water but thought it might be a bit 'odd' with duck. Think I'll go for a slightly sweeter wine grave for the meat and just do my normal greens, carrots and cauliflower with it. Did suggest not doing roasties but was met with an outcry :rotfl: Will let you know how I get on

Try adding a little red wine to your gravy - it really works with duck!

hotcookie101

Amanda65 wrote: »

Did suggest not doing roasties but was met with an outcry :rotfl: Will let you know how I get on

Sinful to suggest no roasties with duck-the fat makes the best roast spuds ever. I roast my duck on a rack and keep draining off the fat-it all renders out so its not fatty at all, without any faff of boiling first (I would worry I might miss out on my jam jar of duck fat which does the roasties until the next time I roast one!)

The last time I used this recipe and the gravy was exceptional!

maman

I have dauphinois potatoes and a mix of peas/carrots/onion and sometimes cauliflower as well. I save the fat (and freeze) but use it on another day to make roasties.

Amanda65

Well I used the Ed Baines boiling / roasting method and the duck was lovely and tender and not at all fatty. Made a gravy and threw in some red wine and a couple of spoons of Morello cherry jam lurking at the back of the fridge and it was lovely. Thanks for everyone's suggestions

Want2BMoneySavvy

Bargain!!!

ow, what do I do with it? Was just going to roast it, serve with roast tats etc.

But, maybe I should do peking style with pancakes? Or Slow cooked and pulled?

If anyone has any suggestions for cooking it, or for how to use the leftovers well, or can suggest any recipes for my ideas above, I'd be really grateful.