Recipes

[AuntG]

Glad you liked your duck @RinaRina . I don't like duck but I learned how my grandpa liked it prepared. We placed cuts in the skin so the fat would render out while baking. The sauce we made was called "coulis" which probably is a foreign word for sauce. It was made with raspberries, sugar, honey and brandy. My job was to run the sauce through a blender and strain it.

[DiAnne]

---

@springers wrote:
Your Costco sells DUCK and GOAT, are you in Midwest?

---

@springers 

Seattle area.

[RinaRina]

I had to buy duck AGAIN today.  My COSTCO had no steaks or white fish.

This time, I'm gonna stuff it with sweet onions.

Next time, I'll try the above mentioned "berry sauce".

Thanks for the tips.

[RinaRina]

---

@AuntG wrote:

Glad you liked your duck @RinaRina . I don't like duck but I learned how my grandpa liked it prepared. We placed cuts in the skin so the fat would render out while baking. The sauce we made was called "coulis" which probably is a foreign word for sauce. It was made with raspberries, sugar, honey and brandy. My job was to run the sauce through a blender and strain it.

---

=========================================

Were slices of duck "dipped" in the sauce or was it poured over the duck?

[AuntG]

Hi @RinaRina The sauce was served on top of the baked duck slices (sort of like gravy). Basically, you run a cup or two of frozen raspberries through a blender with a Tablespoon of sugar, honey and brandy.

[RinaRina]

---

@AuntG wrote:

Hi @RinaRina The sauce was served on top of the baked duck slices (sort of like gravy). Basically, you run a cup or two of frozen raspberries through a blender with a Tablespoon of sugar, honey and brandy.

---

======================================================

Mmmmm ... that sauce sounds sweet!  Does the brandy enhance the flavor in any way?

If not, I'll prolly skip it.

[AuntG]

Grandpa thought it enhanced the duck.

[violann]

---

@RinaRina wrote:

I had to buy duck AGAIN today.  My COSTCO had no steaks or white fish.

This time, I'm gonna stuff it with sweet onions.

Next time, I'll try the above mentioned "berry sauce".

Thanks for the tips.

---

Yes to the onions for sure. Slow roast, if you like crispy chicken skin duck skin is good too.

Domestic duck was a gourmet treat in our house and I loved it but "wild" duck CAN be very gamely. 

Rendered duck fat is used in some French and maybe also Russian cooking but hat's something I probably wouldn't do

[RinaRina]

OMG!  The broth from the DUCK stuffed with onions is dee-licious!

I just added it to some beans I cooked and the flavor is unbelievable!

You can sprinkle the broth on POPCOREN too!

Here are some recipes I just found.

https://www.dartagnan.com/duck-fat-recipes-and-uses.html