Duck breasts

ellas9602

Hi

Just wanted to post a belatd thankyou. I made a lovely concoction based lossley on all the advice you gave. My sauce was red onion, sugar, red wine and cranberry and some blackberries (from the woods) as per the bbc site.

Thanks also for the tips on cooking the duck I wouldn't have fried it first but this made it lovely.

:beer:

Twinny99

Hi O knowledgable ones :hello:

Today in the Twinny kitchen we are having roast duck pieces. I have got them on a baking tray have a quick question please...

For xmas I bought goose fat and put it in those foil dishes like you get takeaway curry in and let it get really hot and put my par boiled potatoes, carrots and parsnips in and they were fab.

I haven't got any goose fat so will there be enough fat from the duck portions? Will I be able to drain it off into the foil dishes? Or should I just use sunflower oil to do the roasties in? Or olive oil??

Help please?

Pink.

Hi Twinny,

There will be plenty of fat from the duck to roast your potatoes and veg. I usually put duck pieces on a roasting rack so that the fat drips onto the tray below to collect it. You could always put the potatoes into the tray below to cook them.

You should be able to drain it off but be very careful (use oven gloves) if it's hot.....I got quite a bad burn on my hand just before Christmas when I was splashed with hot duck fat.

Pink

Toxic_Lemon

There should be enough duck fat from the legs, although it does depend how much fat you need and how big your dish is. If you !!!!! the legs all over, that will encourage the fat to come out.

Twinny99

Hi Pink - I did think of that but then I thought of having to clean the roasting tray afterwards

Still, I suppose I'll have to clean it anyway because of all the duck fat dripping down (I have got it on a cake cooler wire rack thing)

Thanks Pink for your quick answer :A

Twin x

Twinny99

Toxic_Lemon wrote:

There should be enough duck fat from the legs, although it does depend how much fat you need and how big your dish is. If you !!!!! the legs all over, that will encourage the fat to come out.

They are fillety pieces with no bone - will loads of fat still come out? Is !!!!! another way of saying making lots of stab holes with a skewer thingy??

Toxic_Lemon

Twinny99 wrote:

They are fillety pieces with no bone - will loads of fat still come out? Is !!!!! another way of saying making lots of stab holes with a skewer thingy??

Lots of fat should come out. Yep, just stab it all over!!!

"Cake cooler wire rack thing" is the non-technical name for a 'trivet', which all goose and duck should be roasted on.

!!!!! obviously means the word pr1ck is banned on this forum. LOL

Twinny99

Must have "par boiled" the potatoes too long - they have turned to complete mush. I have picked out the biggest ones and put them in the roasting tray under the duck (with carrots and parsnips) but the rest look fit for the bin

Shall I mash them or will they be too watery - the friend that I am cooking for is looking at me in disgust and muttering about pizza :mad: :mad:

Toxic_Lemon

Duh, yes ofcourse they're duck breasts. SIlly me, I should have realised they're not legs. I never roast duck breasts but fry them both sides in a hot pan at a high temperature. You'll only get 4-5 tablespoons of fat out of 2 beasts. Best to cook until pink - should take about 10 mins total to cook in a pan.

Toxic_Lemon

Twinny99 wrote:

Must have "par boiled" the potatoes too long - they have turned to complete mush. I have picked out the biggest ones and put them in the roasting tray under the duck (with carrots and parsnips) but the rest look fit for the bin

Shall I mash them or will they be too watery - the friend that I am cooking for is looking at me in disgust and muttering about pizza :mad: :mad:

I would cook the breasts in a hot pan (see my previous post). Keep those warm and then sauté the potatoes in the same pan until brown and scrummy.