Boiling Duck in Oil?

Stephen_Leak

Cafe Rouge's chefs certainly do know how to cook duck.

E-mail them. They do seem to be a remarkably customer-friendly firm. I did this for a fabulous Clafoutis de Cerise dessert I had there ages ago. They replied. Good PR (as this post proves), even though there was a potential risk that I wouldn't need to go back and order it again, now that I know how to do it myself. As if.

PS. And another vote for rubbing Five Spice Powder into the skin, and also for using duck fat and straining it back into the jar and saving it.

spike7451

kaya wrote: »

The asian chef did it this morning on saturday kitchen with a pork joint and he used rapeseed oil , use your bbc i player and you can see how he did it , sounds delicious but not the healthiest way to prepare meat!

Jun Tanaka,here's the recipy;

http://www.bbc.co.uk/food/recipes/confit_pork_neck_with_72789

kaya

Stephen_Leak wrote: »

Cafe Rouge's chefs certainly do know how to cook duck.

E-mail them. They do seem to be a remarkably customer-friendly firm. I did this for a delicious Clafoutis de Cerise dessert I had there ages ago. And they replied. Good PR (as this post proves), even though there was a potential risk that I wouldn't need to go back and order it again, now that I know how to do it myself. As if.

Cafe rouge used to be owned by whitbread (and probably still are)and as with ALL of the big Resteraunt chains 99% of what they cook comes in a pre-prepared bag and they just reheat it, i worked in that industry for years and its cheaper to employ a muppet to reheat than a chef to cook(it also ensures continuity of standards through every branch), i dont think i ever found a proper chef in any big resteraunt chain during my 10 years as a catering equipment engineer

spike7451

Stephen_Leak wrote: »

Cafe Rouge's chefs certainly do know how to cook duck.

E-mail them. They do seem to be a remarkably customer-friendly firm. I did this for a fabulous Clafoutis de Cerise dessert I had there ages ago. They replied. Good PR (as this post proves), even though there was a potential risk that I wouldn't need to go back and order it again, now that I know how to do it myself. As if.

PS. And another vote for rubbing Five Spice Powder into the skin, and also for using duck fat and straining it back into the jar and saving it.

I remember seeing a cookery programme,Floyd I think,where a Chinese chef shoved a bicycle pump down a ducks throat & pumped up the bird so the skin came away from the bird & then,after hanging for 24hrs,basted the skin with boiling fat to crisp it up before a long slow roast..

spike7451

kaya wrote: »

Cafe rouge used to be owned by whitbread (and probably still are)and as with ALL of the big Resteraunt chains 99% of what they cook comes in a pre-prepared bag and they just reheat it, i worked in that industry for years and its cheaper to employ a muppet to reheat than a chef to cook(it also ensures continuity of standards through every branch), i dont think i ever found a proper chef in any big resteraunt chain during my 10 years as a catering equipment engineer

Was'nt Ramsay exposed in the papers a couple years ago for doing just that...??

*dinky*

Stephen_Leak wrote: »

E-mail them. They do seem to be a remarkably customer-friendly firm. I did this for a fabulous Clafoutis de Cerise dessert I had there ages ago. They replied. Good PR (as this post proves), even though there was a potential risk that I wouldn't need to go back and order it again, now that I know how to do it myself. As if.

Ooh sounds yum - don't suppose you have that recipe handy?

babyshoes

Confit is an old fashioned preservation technique. Once you have cooked your meat in fat (traditionally one would use fat like duck, goose, or pork rather than oil), you can then let it cool and keep the whole lot (fat and all) in the fridge (or even the freezer) for ages - the fat keeps the air out which stops the meat spoiling. When you want to use it, just take some out and fry to crisp the skin. My OH has a wonderful charcuterie book somewhere which explains it all. One of these days we are going to make our own bacon!

PROLIANT

Boil in oil?
Hmm, maybe tasty but bad for you in every way possible.
How about a revised method i.e. roasting or boiling in water then finishing off in oven?

Big_Graeme

PROLIANT wrote: »

Boil in oil?
Hmm, maybe tasty but bad for you in every way possible.
How about a revised method i.e. roasting or boiling in water then finishing off in oven?

Sorry, there are somethings you can not substitute, eaten once in a blue moon and fried or roasted off so you lose a lot of the fat it is wonderful. A little of what you fancy does you no harm.

joedenise

PROLIANT wrote: »

Boil in oil?
Hmm, maybe tasty but bad for you in every way possible.
How about a revised method i.e. roasting or boiling in water then finishing off in oven?

Sorry, but it just wouldn't taste the same:D

I don't do it from scratch I just buy it in tins when I'm in France - delish. In fact it's what we had for Christmas dinner this year.

Denise