Your browser isn't supported
It looks like you're using an old web browser. To get the most out of the site and to ensure guides display correctly, we suggest upgrading your browser now. Download the latest:

Welcome to the MSE Forums

We're home to a fantastic community of MoneySavers but anyone can post. Please exercise caution & report spam, illegal, offensive or libellous posts/messages: click "report" or email forumteam@.

Page 2
    • aliasojo
    • By aliasojo 21st Dec 05, 8:47 AM
    • 22,264 Posts
    • 48,387 Thanks
    Sometimes Jay-Jay........I think OldStyle just isn't the place for you.
    Herman - MP for all!
    • Pal
    • By Pal 21st Dec 05, 9:49 AM
    • 2,062 Posts
    • 731 Thanks
    Never tried it but apparently if you tip boiling water all over the duck and then leave it to dry for 24 hours before roasting, the skin will be really crispy.

    Personally I think the main thing with duck is to roast/fry/grill it very hot and fast so that the inside is still rare while the outside is crispy.
    Last edited by Pal; 21-12-2005 at 9:52 AM.
    • thriftlady
    • By thriftlady 21st Dec 05, 3:01 PM
    • 9,089 Posts
    • 28,909 Thanks
    You can definitely make stock with the bones ,I reckon it'd be delicious in lentil soup.I saw Nigella on telly cook duck and she pricked it all over with a fork before roasting I did this last time I cooked duck and it worked well,but you do have to put the duck on a rack.

    I've just been making my cranberry sauce,you're absolutely right about the bought stuff being like jam.
  • frizz_head
    Oh god, I haven't laughed so much in ages - this and the pigs head thread! Aliasojo and Jay-Jay - you should be on the stage! Very very funny - really made my afternoon!

    P.S. I'm leaving now!
    Only 5% of those who can give blood, actually do!
    Do Something Amazing Today.
    Save a Life - Give Blood.
    20 pints donated!
    • Sarahsaver
    • By Sarahsaver 21st Dec 05, 6:51 PM
    • 8,219 Posts
    • 13,174 Thanks
    Have I missed something? :rolleyes:
    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.
    • Ticklemouse
    • By Ticklemouse 21st Dec 05, 8:02 PM
    • 4,896 Posts
    • 5,486 Thanks
    If you want the skin really crispy you can "blow dry" the skin with a hair dryer. I saw this on tv where a top chinese restaurant dries the skin out with a really hot dryer. I've tried it once but it only sort of worked as my hair dryer at the time was a bit of a half-hearted affair that sort of blew warmish air at you, if it was in the mood
  • Noozan
    If you want it like the duck you get in chinese restaurants:

    Put about 1.5 litres of boiling water, tbsp honey or golden syrup, tbsp rice wine or sherry, tbsp red wine vinegar into a large pan and bring to boil. Keeping the liquid at boiling point, hold the duck over the pan and baste it with the liquid for about a minute until it has been well covered.

    Hang the duck somewhere cool to dry out the skin (Overnight is best)

    Cook duck at 200 degrees, directly on the oven shelf, put a roasting tray underneath to catch the fat. You will need to empty the fat several times during cooking or it will s-m-o-k-e

    If you get a wire coat hanger and bend it so that it fits inside the bird with the hooky bit hanging out, you will find it easier to hold and hang.
    I have the mind of a criminal genius. I keep it in the freezer next to Mother....
    • ocemeer
    • By ocemeer 21st Dec 05, 11:21 PM
    • 417 Posts
    • 1,451 Thanks
    How about using a jar of cherris (from lidl) to make a sauce. we just did the same duck stuffed with haggis and cherries served with a cherry sauce. (just add a splash of booze some stock and thicken slightly, i used arrowroot). When the hoards have finished place giblets and carcass in a stock pot with usual veg and herbs and simmer away. if you reduce it and freeze in ice cube bags make great stock for every thing.
  • MissMuppet
    Bought a duck for £3.99....
    now I need to know how to cook it...? Never cooked one before!!

    Alternatively I just found out my OH threw the lunch away I made him and went to the pub instead, so any ideas on how to cook the duck so that it's so hard he will break his teeth on it....
    • Curry Queen
    • By Curry Queen 16th Jan 06, 3:26 PM
    • 5,482 Posts
    • 3,081 Thanks
    Curry Queen
    There was a recent thread here about cooking ducks which has some great tips in it
    "An Ye Harm None, Do What Ye Will"
    It is that what you do, good or bad,
    will come back to you three times as strong!

    • FunkyFairy
    • By FunkyFairy 16th Jan 06, 3:39 PM
    • 844 Posts
    • 1,960 Thanks
    I always cook it on a rack about the roasting tin.

    That way i can cook the potatoes underneath in the fat and they taste yummy.
    • Sarahsaver
    • By Sarahsaver 16th Jan 06, 3:46 PM
    • 8,219 Posts
    • 13,174 Thanks
    ...or save the fat for use another time. Just roast it, and serve with a fruity sauce, such as cherry, plum or orange.
    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.
    • smokey112
    • By smokey112 16th Jan 06, 3:50 PM
    • 541 Posts
    • 404 Thanks
    Why don't you freeze the duck then hit him over the head with it !!

    As others have said - I would def roast on a rack - I would probably baste with some Chinese spices and serve like Peking duck in pancakes

    • moggins
    • By moggins 16th Jan 06, 4:02 PM
    • 5,177 Posts
    • 10,159 Thanks
    Yep, freeze the duck and hit him with it and then feed it to the police who come to investigate just like Tales of the Unexpected
    Organised people are just too lazy to look for things

    F U Fund currently at £250
  • MissMuppet
    Well he won't be wanting duck tonight anyway now he's had a pub lunch! Freezing it is!
    • calleyw
    • By calleyw 16th Jan 06, 5:00 PM
    • 9,230 Posts
    • 17,205 Thanks
    Yep, freeze the duck and hit him with it and then feed it to the police who come to investigate just like Tales of the Unexpected
    by moggins

    That is right it was a leg of lamb and she cooked it and feed it to the police. Classic.

    I would be very tempted to hit him over the head with it. I would go mad if my husband chucked his lunch away.

    That to me is very wasteful.


    • Smiley_Mum
    • By Smiley_Mum 16th Jan 06, 5:18 PM
    • 3,779 Posts
    • 2,914 Thanks
    Wouldn't hit him on the head with it, I'd drop it on his foot, that way he'd not be able to go to the pub and I certainly wouldn't wait on him hand and foot whilst he recovered, let him get his own flipping lunch. Portion up duck, make up dinner for yourself. He wonders where his dinner is, point to the freezer while you have your tasty duck.
    “Ordinary riches can be stolen, real riches cannot. In your soul are infinitely precious things that cannot be taken from you.” - Oscar Wilde
  • MissMuppet
    Haha!! You lot are funny.... I'll give it a go!
    • bltchef
    • By bltchef 16th Jan 06, 6:31 PM
    • 293 Posts
    • 166 Thanks
    hi is it a whole duck ? you could roast itin a hot oven make a nice red wine sauce add some cherries aldi has some good one in the frezzer and some cherrie jam in to the sauce If you have any meat left make a duck cottage pie .Then with the carcass make a stock with your veg trimings and use the base for a yum soup keep the fat for great roast potatoes
  • filigree
    Leave it half-cooked and serve him leftover sandwiches for a few days. Galloping food poisoning will keep him out of the pub and save on the food bills

    Remember to save the fat, it's lovely for roasting potatoes
Welcome to our new Forum!

Our aim is to save you money quickly and easily. We hope you like it!

Forum Team Contact us

Live Stats

888Posts Today

7,413Users online

Martin's Twitter