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02-27-2015 02:46 AM
I have a duck defrosting in fridge. I order duck often in restaurants but don't cook them at home. Anyone have any suggestions? I need all the help and direction I can get with this!
02-27-2015 03:27 AM
I use this recipe:
http://www.epicurious.com/recipes/food/views/crisp-roast-duck-235744
It's simple, comes out dark brown with crispy skin, and tastes great. The only change to the recipe that I recommend is to cut out the last flip and 45 minutes of cooking time.
I also recommend serving with a baked sweet potato and roasted Brussels sprouts.
02-27-2015 06:18 AM
I love to rotisserie them on the Ron Popeil thing..Then I do cherry sauce, usually...
02-27-2015 09:01 AM
They drain a lot of fat, so I would suggest you put it up on a rack. But I haven't done a duck in a long time. I like mine with orange sauce, but I don't have any tried & true recipes.
I would just salt & pepper the outside. Duck doesn't need anything fancy, except for the sauce, I don't think.
02-27-2015 09:32 AM
I love roast duck with orange sauce. Have yet to try one at home. Maybe next holiday season.
02-27-2015 09:57 AM
YEs, a LOT of fat- when I rotisserie it, I p*rick it all over with the tip of a knife....
02-27-2015 11:16 AM
Ina has a wonderful and easy recipe. Check out her web site.
Boop
02-27-2015 11:19 AM
On 2/27/2015 Mothertrucker said:YEs, a LOT of fat- when I rotisserie it, I p*rick it all over with the tip of a knife....
Yup.....splatters fat really fierce!
02-27-2015 12:19 PM
Stick the breast all over, with a fork, turn it breast side down on a rack, when almost done turn up to brown.
We like duck stuffed with rinsed and drained saurkraut.
02-27-2015 02:26 PM
Try the website...THE HUNGRY MOUSE.. the best way to roast a duck. I have used that method without fail everytime. Very time consuming but worth every bite after.
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