Duck Crown to ready meal

gibson123

I need some inspiration, I got a bargain duck crown but it needs to be cooked today, however we are going out for dinner tonight.

Ideally I would like to cook it and portion it to make some ready meals for re-heating, but duck can be fatty and apart from spending hours cooking to make a dry Peking Duck I can't think of anything else that can be pre-cooked and re-heated.

Can anyone help.

Pink.

Personally I would freeze it and cook it another time when you will be able to eat it. Or don't cook it, but bone it and remove the skin, cut into fine slivers and freeze in portions which will be great for stir frying and serving with plum sauce and rice.

If you don't fancy that, then cook it today, remove the skin, bone it and freeze it in portion sizes to use it at a later date for hoi sin pancakes, spring rolls, in a salad, to make wraps etc

Don't forget to save the excess fat that drains from it for cooking roast potatoes and the bones make a fantastic rich stock.

This thread has more ideas:

What to do with leftover duck

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

Pink

spike7451

I would freeze it as well until you want to use it,Duck's easy to get wrong but I find M.P.White's method works.
Slash the skin side on the breast then place in a COLD non-stick pan & apply the heat up to high.
The fat will leech out & can be spooned off.When the skin is crips,turn over & brown on the other side.
Leave to rest,slice then serve.Another of his duck recipies here;

http://www.youtube.com/watch?v=fFWBmgJbSGs

Loads of recipies here;

http://www.thehungrymouse.com/2009/02/11/the-best-way-to-roast-a-duck-hello-crispy-skin/

adelight

spike7451 wrote: »

I would freeze it as well until you want to use it,Duck's easy to get wrong but I find M.P.White's method works.
Slash the skin side on the breast then place in a COLD non-stick pan & apply the heat up to high.
The fat will leech out & can be spooned off.When the skin is crips,turn over & brown on the other side.
Leave to rest,slice then serve.Another of his duck recipies here;

http://www.youtube.com/watch?v=fFWBmgJbSGs

Loads of recipies here;

http://www.thehungrymouse.com/2009/02/11/the-best-way-to-roast-a-duck-hello-crispy-skin/

I agree that's absolutely the best way to cook duck.
I'd portion it up and freeze raw.

gibson123

Thanks everyone, carved up and in the freezer.