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    • Rikki
    • By Rikki 15th Feb 06, 4:05 PM
    • 20,648 Posts
    • 21,773 Thanks
    Rikki
    • #2
    • 15th Feb 06, 4:05 PM
    • #2
    • 15th Feb 06, 4:05 PM
    You can freeze it.

    I get wild duck off the river in season and I only take the breasts off. Then I either pan fry or caserol them in red wine. Stire fried in a Hoi sin sause is nice too.

    With a whole duck you can roast it. They can be fatty so place a rack in the roasting tin. Then you can either serve it as a roast dinner. Chinese style, Shredded with a plumb sause spring onions wrapped in a thin pancake.
  • jenniferpa
    • #3
    • 15th Feb 06, 4:24 PM
    • #3
    • 15th Feb 06, 4:24 PM
    To expand on what Rikki said -

    Don't be surprised when it shrinks dramatically! Once that fat has run off, 1 duckling will probably only feed 2 -3 unless you go the pancake route. I always !!!!! the skin so that more fat runs out. As a side bar, the fat that runs out, after straining, makes the most wonderful savory pastry, so don't discard it!

    Jennifer
  • Lucie
    • #4
    • 15th Feb 06, 4:27 PM
    • #4
    • 15th Feb 06, 4:27 PM
    Duck fat also makes the crispiest roast potatoes.
    • comping cat
    • By comping cat 15th Feb 06, 6:56 PM
    • 23,809 Posts
    • 3,165,188 Thanks
    comping cat
    • #5
    • 15th Feb 06, 6:56 PM
    • #5
    • 15th Feb 06, 6:56 PM
    I love duck, its our favourite!!! I would just roast it, like you would chicken, and like Lucie said, save the fat for your roast potatos!!!!
    • Pink.
    • By Pink. 15th Feb 06, 10:05 PM
    • 17,431 Posts
    • 40,365 Thanks
    Pink.
    • #6
    • 15th Feb 06, 10:05 PM
    • #6
    • 15th Feb 06, 10:05 PM
    Hi wishingonastar,

    Duck is delicious but there isn't a lot of meat on it once it's cooked. As others have said cook it on a rack and save the fat to use for roast potatoes, it really does make a difference to them. It's a good idea to drain the fat off a few times during cooking as it really starts to spit and can make a terrible mess of the oven.

    Here are some recent threads on cooking duck that might help you.

    Bought a duck for 3.99....

    Duck hints

    Duck - Roast/Aromatic Crispy/Confit?


    Pink
  • wishingonastar
    • #7
    • 16th Feb 06, 6:30 AM
    • #7
    • 16th Feb 06, 6:30 AM
    thanks so much, i've popped it in the freezer, and am going to use it for sunday lunch, as there is only the 2 of us, i'll save the fat for the roasties.
    2 saver club 30th sept 198 2 coins = 396(350 banked)
    • suki1964
    • By suki1964 16th Feb 06, 6:36 AM
    • 12,100 Posts
    • 32,365 Thanks
    suki1964
    • #8
    • 16th Feb 06, 6:36 AM
    • #8
    • 16th Feb 06, 6:36 AM
    I always defrost a duck the day before Im going to use it. On the day of cooking I leave it out and !!!!! it all over with a skewer as I find this gets the fat running straight away and makes for a drier duck. Also I throughly dry it helping to crisp the skin
    if you lend someone 20 and never see that person again, it was probably worth it
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