Bought a whole duck - should I slow cook it?

Merlot

Half price in Mr T's this morning, so I thought I'd buy one, never cooked one before, I would prefer to slow cook it, do I stab the skin? Would I need to place the duck on a upside down plate to prevent it swimming in fat?

I would appreciate any ideas, cooking it tomorrow.

Also, I would like to do a homemade orange sauce, the simpler the better, a lady in Tesco told me this morning to get 4 large oranges, 2 lemons, squeeze them all, grate a wee bit of rind, shove in pan with a little sugar and water, and heat up, is this how you would do it?

I have looked on the slow cooker thread and Ticklemouse mentions she puts boiling water into the slow cooker, I have never put water in when I cook a chicken, so I thought I'd ask what others do.

Merlot.x.

squeaky

Short answer... nope.



Ducks can be quite fatty, so I've found that the best way to cook them is to use the toaster/grill pan (with the grill tray thingy in place) and sit the duck on the tray and roast it.

This is if your handle comes off like mine - if not use a roasting tin but put the grill tray thingy in it

You can save the fat for other cooking, and the juices can be used for gravy or stock.

No doubt someone will be along to tell me this is complete rubbish soon - but it's the way I'd do it


Oh, and when doing chicken - as with all joint type things, most books advise adding a small amount of water - it's the steam from this that helps create the seal around the lid.

If you wish, you can sit the chicken on an upturned saucer or small dish.

Bongedone

Not sure about the slow cooking part but yes you should stab the skin. Especially the fatty bit around the legs. Also yes it should be kept off the tray/bottom.

I have seen a chef on the TV do one in the oven. If you put a layer of water below it then the fat does not spit and burn.

Merlot

Oh flipping heck squeaky, that means I will have to clean the oven out after cooking it! Two things I hate in life, cleaning the oven and the ironing. Thanks for your input. Do you put salt or anything on it, or anything up its backside?

Bongedone

Merlot wrote: »

Oh flipping heck squeaky, that means I will have to clean the oven out after cooking it! Two things I hate in life, cleaning the oven and the ironing. Thanks for your input. Do you put salt or anything on it, or anything up its backside?

If you put it on the tray above the water it won't make a mess. If you want to keep the fat you can just put it in a pan after and boil the water off.

I would salt it also.

Merlot

Thanks Bongedone, you must have sneaked in whilst I was typing my previous post, I didn't see your post until now.

Bongedone

Yes Squeaky was typing at the same time.

squeaky

Merlot wrote: »

Oh flipping heck squeaky, that means I will have to clean the oven out after cooking it! Two things I hate in life, cleaning the oven and the ironing. Thanks for your input. Do you put salt or anything on it, or anything up its backside?

Not just any old salt but sea salt. There's a heck of a difference in result between the two.

especially for the crackling on roast pork btw

A bit of water in the tray will help stop spitting (edit) as I see has been said already)

Old_Meanie

Hello Merlot

My son absolutely loves duck but I am not keen. However, having cooked many for him over the years this is how I do it:

I place the duck on some sort of rack in the tin and season with sea salt and pepper. If you wish to stuff it you can but duck is very fatty and and does not need basting so I always take it out of the oven twice during cooking to drain off excess fat. I usually cook it for at least two hours in a slow oven covered with foil to prevent splashing I then take off the foil after I have drained the fat for the last time so the breast can crisp up. The fat that is drained off is very good for roast potatoes and vegetables etc. put it in a bowl and when it is cooled pour over boiling water and leave. Put in fridge. this should clean the fat. I sometimes place what I call "sharp" fruits in the cavity an apple would do this cuts through the greasy taste.
HTH

Merlot

Just to update, I cooked Donald today, I did it in the oven on the grill pan thingy, cor blimey it's greasy and has a very delicate flavour (didn't really taste of much tbh).

The OH and the children enjoyed it, but I gonna stick to chicken...and it's cheaper too.

Many thanks for your help yesterday, I really appreciate the help.

Merlot.x.

Bongedone

Glad it went well.

I prefer the Chinese duck. You can get half Daffy with pan cakes at ASDA (precooked so the fat is removed). Just chop some battons of cucumber and leek then you off. It only feed 2 though or 4 as a starter.