Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: urnmor on November 13, 2021, 09:50:10 AM
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Last night Uncle Jackie's Imaginary Cafe and Grill served roast duck with roast potatoes and cream cauliflower. I must admit cooking Duck is a labor of love as it took four days from start to finish. If using a frozen duck be sure it has totally thawed out. Clean the inside dry and then rub the inside. I used a rub made with Asian 5 spice and BBQ sauce. Let it sit uncovered in the refrigerator for a few days to dry out the skin (this helps to get crispy skin). Make sure you have the time during the day to cook the duck as it can take three or four hours from start to finish. I do diagonal cuts to allow the fat to drain and poke the skin all over to assist in draining the fat as the duck cooks. Many recipes say cook at 350 however I found this to hot so after the first hour I went to 300 degrees. Rub with salt, stuff with lemon and garlic, close the opening and tie the legs. Cook for one hour with the breast up. At the end of the first hour poke the skin again and turn breast side down and cook for forty minutes. Then turn the duck breast side up and based it with balsamic vinegar and lemon mixture and cook another 40 minutes basting it with the mixture every ten minutes. Mix honey and about two table spoon of the balsamic mixture and use it to based the duck every ten minutes for the last 40 minutes. Let it rest for about 10 to 15 minutes before slicing. Serve with the poatoes, cauliflower and duck sauce if using.
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That looks spectacular! Well done. I’d eat that. Where is this cafe, and if you put out a notice before hand we could be at this cafe next time this is on the menu. Indeed a labor of love here.
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Looks terrific. Duck is something I have never had.
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That is an outstanding presentation of duck! Do you save the duck fat?
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That is an outstanding presentation of duck! Do you save the duck fat?
Thank you I should but probably not this time
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I tried duck once it turned out ok just very bony and not much meat for all that work
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Have you ever poured boiling water over the skin before starting the cooking process? It will help in making the skin crisp if you are into that!
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Have you ever poured boiling water over the skin before starting the cooking process? It will help in making the skin crisp if you are into that!
I've never heard of that before. Does that also work with chicken?
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I do not believe chicken has enough fat to make it work.
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Have you ever poured boiling water over the skin before starting the cooking process? It will help in making the skin crisp if you are into that!
It was an option however I chose not to and cook longer at a lower temp
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I was not paying close enough attention to the detail of your cook. It would not have worked because of the elaborateness of the detail with rubs and marinades anyway!
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That looks great. I really like duck, used to make them all the time. I put mine on a rotisserie usually. I need to get another one and see if the GF will eat it once cooked. Maybe I can tell her it is a free range chicken or something.
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We have ducks for eggs and have been looking at doing a more mobile set up so we can do a few rounds of meat ducks a year. They will be kept separate from our egg ducks because any changes make them nervous and they stop laying. We really like the taste of duck, but it can be so expensive. American Pekin ducks are ready for slaughter at 7 weeks and we found an Amish gentleman that will dispatch them for $3 a duck. When you can find the Pekin ducks at TSC/ Rural King that have started to feather already and they have them on sale for 50 cents they are already at 3 weeks or so at that point so not many weeks to feed them to have fresh duck meat.