Recipes

[momtochloe]

Ok, somebody is feeling their oats after a rather successful turkey breast at Thanksgiving and bought a Maple Leaf duck . . . which I have no clue how to cook.

Does anyone have an ideas or tips they use in roasting one of these little delights please?

Any assistance will be most greatly appreciated!  

[Krimpette]

There's a very detailed description (including a video) on the Maple Leaf website.  Have you checked that out?  (I've never roasted a duck myself).  Good luck!

[momtochloe]

Oh @Krimpette thank you!  It never dawned on me to look . . . off I go!  

[denisemb]

Be aware that duck releases a LOT of fat, so it's best done on a rack in the oven.

We tried Ronco rotissering one once and it just about overflowed the grease pan, LOL.  But it was tasty!

Maybe I'll have to make a trip to Aldi - lookin' at that leg of lamb, too.

[151949]

First you have to catch one. 

Seriously, no idea. But I greatly admire that you are going to try it. Good luck.

[momtochloe]

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@denisemb wrote:

Be aware that duck releases a LOT of fat, so it's best done on a rack in the oven.

We tried Ronco rotissering one once and it just about overflowed the grease pan, LOL.  But it was tasty!

Maybe I'll have to make a trip to Aldi - lookin' at that leg of lamb, too.

---

Ooooh denise I saw them there (they were next to the ducks) and they looked delicious and a nice size.

I was hunting through two Aldi's looking for that $10 pailette Christmas tree and somehow ended up with the duck but they are busy and things are going fast so you may want to go sooner rather than later.

[momtochloe]

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@151949 wrote:

First you have to catch one. 

Seriously, no idea. But I greatly admire that you are going to try it. Good luck.

---

It's just me here so if it's a complete dud there is no one to hear me scream . . .

[Mz iMac]

I roast duck about once or twice a year.  It's a lot of work.  The following is a receipe that was handed down to me by an aunt.....

Thaw-soak in salted water for about 2-3 hours.

Clean feathers from skin.  Clean inside.

Cut away all visible fat & skin around the neck.

Let drain or dry inside w/paper towel.

Cut through skin on the breast w/a knif (slice like).

Sprinkle poultry seasoning, sage & pepper inside & outside duck then stuff inside FULL w/stalks of celry & whole onions.

Cover w/foil overnight or for a few hours before baking (over night is the way to go).

Preheat oven - 350°

Place duck on a rack in a pan w/water in it to catch the grease.  Make sure water DOES NOT touch the duck.  Place pan in oven.

Duck browns as grease is expelled in about 2 hours.

To complete cooking, place duck in a roasting pan w/a can of chicken broth.

Cover roaster pan for about ONE HOUR or until duck is done.

If cooking is to slow, remove cover & cook at 400° until done.

Keep testing so as not to over cook or get to brown.

BON APPÁTIT!

[DoneTryin]

Gather all its friends together & get Don Rickles to MC.

(sorry, I couldn't resist)

[Karnerblue]

Just like any other bird really.  I did once, never again.  Too greasy and very little meat.