Spectacle me a Duck recipe

Amp34

Amp34

Amp34

Caporegime
Joined
25 Jul 2005
Posts
28,851
Location
Canada
I have a leg of duck that needs cooking tonight but I don't really know how to cook it. I could just roast it but that seems boring so OCUK your challenge for tonight is to provide me with the best way of cooking it!! ;)

So how should I do it?
 
Make sure the skin is clean and dry. ***** the thicker areas of skin and into the leg joints with a fork and season the skin with salt and pepper.

While it's cooking remove the fat every 20 minutes or so putting it into a seperate roasting dish. Keep it in the oven and when you have enough fat to coat them, add some part boiled (10 mins max) slightly roughed up potatoes for roasting.
 
Basil : Duck with orange, duck with cherry or duck suprise

Guest : Whats duck suprise?

Basil : Duck without orabne or cherry

Guest : What do you do if you dont like duck?

Basil : If you dont like duck, youre rather stuck

Sorry couldnt help it :D :D
 
Cybermyk said:
Make sure the skin is clean and dry. ***** the thicker areas of skin and into the leg joints with a fork and season the skin with salt and pepper.

While it's cooking remove the fat every 20 minutes or so putting it into a seperate roasting dish. Keep it in the oven and when you have enough fat to coat them, add some part boiled (10 mins max) slightly roughed up potatoes for roasting.
Click to expand...

That sounds quite nice. :) Anyone made an orange sauce to go with duck? There seems to be so many different recipes i dont know which one to use. Just using the duck fat and mixing it with orange juice seems to be the general concensus.
 
Crispy aromatic duck bet you dont have enough duck for this but worth a thought for another night.

1x2.75kg/6lb duck, fresh or frozen
6 slices of fresh root ginger, 7.5cm x 5mm/3 x ¼in
6 spring onions, cut into 7.5cm/3in lengths
cornflour, plain flour or potato flour for dusting
1.2l/2pt groundnut oil

For the Spice Rub:
2 tbsp five-spice powder
65g/2½oz sichuan peppercorns
25g/1oz whole black peppercorns
3 tbsp cumin seeds
200g/7oz rock salt

To Serve:
chinese pancakes
6 spring onions, finely shredded
hoisin sauce

Method
1. If the duck is frozen, thaw it thoroughly. Rinse well and blot it completely dry with kitchen paper. Mix all the ingredients for the spice rub together in a small bowl, then rub the duck inside and out with this mixture, applying it evenly. Wrap well in clingfilm and place in the refrigerator for 24 hours.
2. After this time, brush any excess spices from the duck. Stuff the ginger and spring onions into the cavity and put the duck on a heatproof plate. Set up a steamer or put a rack into a wok. Fill it with 5cm/2in of water and bring to the boil. Lower the duck and place into the steamer and cover tightly.
3. Steam gently for 2 hours, pouring off excess fat from time to time. Add more water as necessary. Remove the duck from the steamer and pour off all the liquid. Discard the ginger and spring onions. Leave the duck in a cool place for 2 hours or until it has dried and cooled. At this point the duck can be refrigerated.
4. Just before you are ready to serve it, cut the duck into quarters and dust with cornflour, plain flour or potato flour, shaking off the excess.
5. Heat the oil in a wok or deep fat fryer. When it is almost smoking, deep-fry the duck quarters in 2 batches. Fry the breasts for about 8-10 minutes and the thighs and legs for about 12-15 minutes, until each quarter is crisp and heated right through.
6. Drain the duck on kitchen paper and leave until cool enough to handle. Then remove the meat from the bones and shread it. You can do this easily with a fork. The chinese eat it with bones and all. Serve with the chinese pancakes, spring onions and hoisin sauce.
 
You dont need to cook duck as much as you cook chicken, You usally serve it rare or medium rare.
Cook it until its a light pink colour on the inside and you will have cooked it the best you can :)
 
A quick orange sauce

a heaped teaspoon of sugar
2 tbsp vinegar (preferably white)
the juice of a 1/2 lemon
the juice of one orange
the orange peel with a bit of the pith, sliced into thin strips

Put the sugar in a pan, add vinegar and caramelise on a medium heat. Add the orange juice and sliced peel and simmer to reduce the sauce by about a third or till its a bit thicker.
 
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