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  • Queenie
    • #2
    • 14th Jun 05, 7:32 PM
    • #2
    • 14th Jun 05, 7:32 PM
    Roast them!!! (Put them on a rack in the roasting tin because duck is *very* fatty!)

    Or, put them in the freezer for a while until you find the *right* suggestion/idea/recipe.

    That is an amazing bargain! Well done!!!
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    • Ticklemouse
    • By Ticklemouse 14th Jun 05, 9:11 PM
    • 4,896 Posts
    • 5,486 Thanks
    Ticklemouse
    • #3
    • 14th Jun 05, 9:11 PM
    • #3
    • 14th Jun 05, 9:11 PM
    I picked up a cheap duck one day and froze it. Eventually put it in the slow cooker with some water and cooked it all day. Absolutely lovely - quite mild so DS1 ate it (I told him it was beef as he said he could never eat duck) Also, used gravy separator jug to take fat off stock so made lovely gravy - in fact I think I have a bag of duck stock still in the freezer.

    You could try stuffing an orange up it's bum Can't remember if I did that or not. Hmmm, thinking back, I have a feeling I was out of oranges so used some clemantines. Was still yummy
    • Pink.
    • By Pink. 14th Jun 05, 10:05 PM
    • 17,431 Posts
    • 40,365 Thanks
    Pink.
    • #4
    • 14th Jun 05, 10:05 PM
    • #4
    • 14th Jun 05, 10:05 PM
    Any time I roast a duck I save the fat from it in a tupperware container in the fridge and use it for making roast potatoes. It's probably not a very healthy option, but the duck fat really does make delicious roast potatoes.

    Pink
  • chardonnay
    • #5
    • 15th Jun 05, 3:05 AM
    • #5
    • 15th Jun 05, 3:05 AM
    have it with chinese style pancakes (very thin) and hoisin sauce with sliced spring onion and cucumber yum.
  • wendyf
    • #6
    • 15th Jun 05, 6:34 PM
    • #6
    • 15th Jun 05, 6:34 PM
    Thanks for all your ideas. OH roasted one duck last night and we had it like crispy duck from the chinese. It was delicious!
    The other one is in the freezer for later.
    Thanks again
  • Jay-Jay
    • #7
    • 15th Jun 05, 7:44 PM
    • #7
    • 15th Jun 05, 7:44 PM
    Ooohhhhhh, I love duck


    To roast, I dry the skin, !!!!! it all over (stab stab stab with a v sharp knife, especially where the leg joins the body) and roast in a hot oven.

    I then portion the duck to that there are 2 drumsticks, 2 thighs and I chop the breasts in half. I pile all the meat into a serving dish and pour over a mixture of cherry jam (Lidl's) and red wine which I've reduced down in a pan.

    In the same serving dish (but at the other end) I put baby new potatoes which I cut in half and mix with melted butter and fresh mint sauce. The cherry sauce, meat, spuds and mint all mix together and it's YUM!!!!!
    Just run, run and keep on running!

  • Queenie
    • #8
    • 15th Jun 05, 8:14 PM
    • #8
    • 15th Jun 05, 8:14 PM
    ... stab stab stab with a v sharp knife, especially where the leg joins the body ...

    ... I chop the breasts in half. I ... pour... red wine .... .

    I put baby ... which I cut in half ... and mix with melted butter and fresh mint sauce. ..... it's YUM!!!!!
    by Jay-Jay


    *is the stress of dh's work, rubbing off?* :confused:
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  • Jay-Jay
    • #9
    • 15th Jun 05, 8:42 PM
    • #9
    • 15th Jun 05, 8:42 PM




    Are yoo implyin that I'm violent? are ya? ARE YA?



    Just run, run and keep on running!

    • Sarahsaver
    • By Sarahsaver 20th Dec 05, 7:23 PM
    • 8,219 Posts
    • 13,174 Thanks
    Sarahsaver
    Duck hints
    Ok I got carried away and got a turkey AND a duck in Lidl, well it was such a good price.
    How should I do the duck, knowing that I wont be able to recreate the chinese crispy duck style whats the best way to do the duck so its not too greasy?
    I already have jars ready to save the fat
    What kind of sauce do you like with it? I have already got fresh cranberries cos I prefer to make a proper sauce rather then put cranberry flavoured jam on my turkey, but I expect my guests will expect a different sauce for the duck.
    My lads will eat the skin off anything, so will that go crispy?
    Do the bones make a good stock?
    I'm thinking 'rubber duck' here as in 'rubber chicken'!
    Member no.1 of the 'I'm not in a clique' group
    I have done reading too!
    To avoid all evil, to do good,
    to purify the mind- that is the
    teaching of the Buddhas.
  • wigginsmum
    If you rub the duck with salt, it'll go crispy. If you're going to roast it, make sure you put a wire tray in the roasting tray - it'll literally swim with grease!

    Gooseberry goes well with duck. Or the traditional orange.

    Jules
    The ability of skinny old ladies to carry huge loads is phenomenal. An ant can carry one hundred times its own weight, but there is no known limit to the lifting power of the average tiny eighty-year-old Spanish peasant grandmother.
    • Pink.
    • By Pink. 20th Dec 05, 7:39 PM
    • 17,431 Posts
    • 40,365 Thanks
    Pink.
    Leave the duck uncovered for 24 hours before cooking to allow the skin to dry out before rubbing in the salt, this should help it to crisp. As wigginsmum says it's vital to have the duck raised out of the roasting tray....if you don't have a wire rack rest it on some scrunched up tin foil.

    I make a sauce using morello cherry jam and any good red wine. Combine the two in a saucepan (1 part jam to three parts wine) and reduce over a lowish heat, then use a fine sieve to strain it.

    Pink
    • Sarahsaver
    • By Sarahsaver 20th Dec 05, 7:44 PM
    • 8,219 Posts
    • 13,174 Thanks
    Sarahsaver
    so as i have to defrost it i should defrost for 24 hrs then 'dry out' for another 24?
    Member no.1 of the 'I'm not in a clique' group
    I have done reading too!
    To avoid all evil, to do good,
    to purify the mind- that is the
    teaching of the Buddhas.
    • Pink.
    • By Pink. 20th Dec 05, 7:50 PM
    • 17,431 Posts
    • 40,365 Thanks
    Pink.
    I'm not really sure about that Sarah as I've only ever cooked fresh duck. What about defrosting it uncovered? ie in the fridge with all packagaing removed?

    Pink
  • Jay-Jay
    There's another dicky duck thread here


    Edited to say that there's surprisingly little meat on the average shop bought duck. A whole duck is enough for two of us as a main meal. For Chrimbo dinner I would strip all the meat/skin off the breast and take to the table on a plate with the legs and thight seperate. Because of the heat and amount of time cooking the drumsticks are usually a bit burnt and crispy so maybe you could try covering the legs with foil for the majority of the cooking time.
    Last edited by Jay-Jay; 20-12-2005 at 8:03 PM.
    Just run, run and keep on running!

  • aliasojo
    Maybe you should edit the title of your thread sarah.

    Something entitled 'Duck hints' just makes me want to shout........'swim, swim for your lives'



    Sorry.......I'm bored.
    Herman - MP for all!
  • Jay-Jay
    Maybe you should edit the title of your thread sarah.

    Something entitled 'Duck hints' just makes me want to shout........'swim, swim for your lives'



    Sorry.......I'm bored.
    by aliasojo

    it make me want to shout "DUCK!!!!!!"
    Just run, run and keep on running!

  • aliasojo
    Thank the Lord! I sometimes feel that I'm the naughty kid in class when I visit OS. Come sit with me Jay-Jay....we can be expelled together.
    Herman - MP for all!
    • Frogling
    • By Frogling 20th Dec 05, 11:03 PM
    • 1,155 Posts
    • 589 Thanks
    Frogling
    I always 'blot' duck with kitchen roll or a clean tea towel to absorb any excess moisture from it. If you can bear it, try and give it a little rub inside too (sorry, sounds rude!). I !!!!! the skin all over with a skewer and then rub salt and fresh black pepper into the skin. During cooking, I tend to remove the bird from the oven a couple of times to drain the fat off

    As far as sauce goes, either make an orange sauce or - and this is the one I always use when I'm busy with other things and don't want to faff around - Morello Cherry sauce (as pink-winged suggested). All you do is take 12oz morello cherry jam (the best you can buy) and 150ml red wine, mix them together in a saucepan and simmer on the hob for 10-20 minutes. This amount usually serves 6-8 people in our house, and you can make it in advance and just reheat to serve. I don't bother sieving mine, as I like it just as is. I sometimes add a tiny amount of freshly grated ginger to give it an extra zing, but it's nice enough on its own and it's a doddle to make.
  • Jay-Jay
    Lidl do the best cherry jam
    Just run, run and keep on running!

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