Questions tagged [duck]
Questions about cooking with ducks as an ingredient.
53
questions
17
votes
11
answers
136k
views
Is rare duck breast safe?
Other forms of poultry are regarded as undercooked at the slightest sign of pink juices and yet it is common practice to cook duck so that it's medium rare. Is the risk of food poisoning significantly ...
15
votes
2
answers
4k
views
Why not to cut into the meat when scoring duck breasts?
Every recipe about searing duck breasts I've seen says that you should score the breasts cutting through the skin, but not too deep: you should avoid cutting into the meat. I do follow this ...
- 406
13
votes
5
answers
4k
views
Cooking duck breasts
I've just purchased some locally reared organic duck breasts from a local farmers market and have decided to cook them according to the Five-spiced duck breasts with honey and soy recipe.
My ...
- 1,495
11
votes
4
answers
18k
views
Difference between chicken and duck eggs?
Our local Korean grocery store carries duck eggs in addition to chicken and quail eggs (both of which I've eaten). What differences should I expect if I buy the duck eggs and use them in egg dishes ...
- 7,482
10
votes
4
answers
43k
views
Peking Duck Sauce
I have just visited China (Beijing).
There I had Peking Duck which was wonderful. They served it with a sauce - sort of sweet, brown and thick. I was wondering if anyone has a name for this sauce as ...
- 685
9
votes
1
answer
2k
views
Is there a difference between "magret of duck" and "fillet of duck"?
In my local supermarket, they have 2 kinds of duck breast meat: something called magret and something called filet. If you'd ask me to recognize which is which based on just the meat itself, I wouldn'...
- 1,583
8
votes
1
answer
3k
views
Some duck egg yolks orange while others are yellow: does that reflect the egg quality?
I have noticed that some duck egg yolks orange while others are yellow. Does that reflect the egg quality? E.g. will dishes made with a dark yolk taste better than the ones with light yolk, or vice ...
8
votes
1
answer
13k
views
Storing and re-using rendered duck fat
I recently made duck confit in my slow cooker. I purchased a 2 lb container of rendered duck fat for that purpose, which I'd like to save. Is it possible to re-use the fat? If so, how should I store ...
7
votes
3
answers
45k
views
How long will Duck Fat last before going bad
I've drained the fat from a roasted duck, placed it in a closed container, saved it in the 'fridge, not quite sure how long it will last??
- 7,566
7
votes
2
answers
5k
views
Color change in duck meat!
I roasted a duck some days ago, and while eating, the meat on the carcass slowly turned a sharp red, much like an apple turns brown.
I can't find any information on this anywhere, as all questions ...
- 315
7
votes
3
answers
17k
views
Differences between cooking a whole duck vs chicken or turkey?
I've cooked whole turkeys and chickens many times, but never a whole duck or any other "gamey" meat. Is there a difference in what should be done or technique in general? I've been told by others ...
- 14k
6
votes
4
answers
4k
views
Peking Duck - why do they take my duck away?
When I go eat at Peking Duck restaurants, they always bring a delicious duck over, present it to me and friends or me and family members, then they proceed to slice a few pieces onto the little buns, ...
- 1
6
votes
1
answer
607
views
removing breast before roasting rest of duck?
I ordered a duck to roast for Thanksgiving. When I picked it up, it was much larger than I had expected. Since there will only be two of us eating, I was wondering if it would be possible to remove ...
- 61
6
votes
2
answers
979
views
Do duck eggs require extra safety precautions?
The answer to a recent question on the Law Stack Exchange ("Is it illegal to sell duck eggs in Austria?") establishes that fresh duck eggs are (or were) illegal to sell in Austria without a ...
- 388
5
votes
3
answers
830
views
Is roasting a whole duck something a beginner should avioid?
I have experience in my own kitchen and I can follow a recipe. I was planning on serving roasted long island duck for a Christmas party for about 8-10 people.
- 51
5
votes
2
answers
5k
views
What happened to my duck?
This happened a couple of years ago, but I still don't have an answer. Christmas eve. I had a duck in the oven. I tried to cook it at a slightly lower temperature and a little longer than the recipe ...
- 13.2k
5
votes
2
answers
7k
views
Tips for grilling duck legs?
I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long ...
- 205
5
votes
3
answers
7k
views
How do I roast a whole duck so that fat drips out easily and the skin gets crispy?
Duck is high in fat, so when roasting a whole duck you can end up with a lot of fat left with the duck inside the skin and soggier skin. How should the duck be prepared to avoid this?
- 58.2k
4
votes
4
answers
666
views
How should I add wine to the sauce for my duck?
I have some chicken stock that I've made, that I want to use as a base for a sauce for some duck. I am roasting the duck bones at the moment and will simmer them in the chicken stock for a while.
...
- 11.3k
4
votes
5
answers
6k
views
Sweet sauce for Peking Duck?
I've always wondered what sauce they served with Peking Duck at various Chinese restaurants (at least in Australia anyway). Whenever I order Peking duck as takeout, they normally provide a cute little ...
- 41
4
votes
1
answer
4k
views
Can I use duck feet to make duck stock
I had my first crack at making chicken stock the other day and now I would like to try duck stock.
One of the posts I read when learning how to make chicken stock was about using chicken feet. It ...
- 153
4
votes
2
answers
279
views
How can I clarify and preserve duck fat from drippings?
I recently roasted a whole duck on a rack above the pan, pricked all over so the fat would cook out, and want to clean the drippings so I have only the duck fat. I had read some time ago that the ...
3
votes
6
answers
12k
views
Why do you slice whole ducks in half when roasting but not for other poultry?
Last time I made a roast, I used a recipe from BBC good food. Since I have had luck with those recipes, I decided to go for their roast duck recipe.
That recipe involves cutting the whole duck in ...
- 145
3
votes
5
answers
305
views
What can be used as a wrapper with minimum taste?
I'm creating a recipe, which is essentially a duck parcel.
The problem I have is how to make a parcel.
Filo pastry worked but is too dry.
I then read Giorgio Locatelli's idea on use very fine ...
- 1,166
3
votes
1
answer
2k
views
Roasted duck carcass - what is this dish called?
I've never broken down a duck before, so I found myself briefly watching this video:
https://www.youtube.com/watch?v=YTJR6-HU6OY
At the end, the chef mentions that in southern France, the carcass is ...
- 3,362
3
votes
2
answers
388
views
I would like to hear any techniques involved in making Turducken for Thanksgiving
A Turducken is a de-boned chicken stuffed into a de-boned duck, which then is stuffed into a de-boned turkey. I would like to try this but would first like to hear from anyone else that has made this ...
- 7,566
3
votes
5
answers
25k
views
What is the traditional accompaniment for Duck Confit?
I have a few duck legs that I made a confit from earlier this week. I'm thinking of serving them with Parmesan Dauphinoise and some beans from the garden tonight. I was wonderring though, what would ...
- 165
3
votes
1
answer
1k
views
roast duck leg with plum sauce
I'm thinking of roasting some duck legs on a bed of plums, much like the recipe here does with breast. However, it suggests simply blending the bed of plums once the roasting is over - will legs ...
- 143
3
votes
1
answer
159
views
Duck breast; Trouble crisping skin
I scored skin, started in cold, cast-iron pan, but as skin and breast contracted the major center of breast seemed to rise a tad from griddle and would not brown, even after 15 minutes. Only the edges ...
- 31
3
votes
1
answer
4k
views
Smoking a whole duck - when to remove from heat?
I am going to be smoking a duck on my grill in the next few days, and I'm finding a ton of conflicting information. I was hoping you all could help sort it out.
What breast/thigh temperature am I ...
- 3,362
3
votes
1
answer
522
views
How do I get paper-skin duck breast?
I want to make Cantonese-style roasted duck but a whole-duck is too much for me and I have only a small oven so I want to try using the thigh or breast only.
My problem is I can't make the layer of ...
- 31
3
votes
1
answer
208
views
Ballotine of Foie Gras - chop or not?
I am in the process of making a ballotine of foie gras.
The liver has been cleaned of veins and is currently in 2 large pieces. It has been marinading in Sauternes / salt / pepper for the last 24 ...
- 175
2
votes
2
answers
9k
views
Oven temperature for multiple ducks?
Do I need to adjust the oven temperature in a roast duck recipe if I want to put more than one duck in the oven at a time.
I suspect I should keep the same temperature but keep them in longer.
...
- 155
2
votes
5
answers
952
views
Are there accurate meat scales which interface easily with a computer?
I raise duck and sell to the local restaurants. I have a digital scale that I use that does not interface well with computers. The only way to interface with it is via an RS-232 port. I would like a ...
2
votes
3
answers
15k
views
How to cook/serve Confit de Canard?
I was in France some time ago and bought some Confit de Canard with me back home. But how do I cook it for best result? And what do I serve with it? Also, what would be a good desert?
I'm thinking of ...
- 123
2
votes
1
answer
3k
views
Can I cook duck breast a day before?
I have to serve a 'carpaccio' of roasted duck breast tomorrow, but I'd like to prepare it today. I want to serve the duck breast on room temperature, after cooking it medium rare or medium.
Can I ...
- 228
2
votes
1
answer
329
views
Why is the meat closer to the bones tastes better?
I like to bake (roast?) whole chicken and whole ducks. I noticed that the best meat is always the meat the is closest to the bone (whether or not this meat is close or far away from the skin). The ...
- 157
2
votes
1
answer
2k
views
How do I avoid duck ending up tough?
I bought a small wild duck and I don't know how to cook it. I read that duck meat may be tough and hard to keep the meat tender after cooking. How do I avoid this? Should I debone it, or separate the ...
- 659
2
votes
2
answers
908
views
Best way to cook a two bird roast?
I've bought this for Christmas. It's a boneless turkey and duck rolled together with stuffing. What's going to be the best way to cook this?
Seeing as it's boneless and therefore has no cavities, I'm ...
- 171
2
votes
1
answer
3k
views
Can I substitute duck breast for leg?
I managed to pick up a couple of duck breasts that were on offer. I had a nice meal recently that included duck breast served on duck hash.
The recipe for this meal involves jointing a whole duck, ...
- 2,595
2
votes
2
answers
271
views
How to organize Goose and Duck for a Dinner?
I have goose and ducks leg and like to prepare them together in the oven.
I checked these two recipes one and two and they seemed to be quite fitting.
Now my questions is : one calls for oven heat of ...
- 153
2
votes
0
answers
202
views
How to better combine preserved eggs with strong ammonia smell with other foods?
How to better combine or use preserved duck eggs with strong ammonia smell with other foods? Specially if will get rid of or at least alleviate the strong ammonia smell.
- 21
2
votes
1
answer
668
views
What is an elegant way to serve whole duck livers? [closed]
Duck livers fried in butter are my favorite "chef's snack". I sometimes opt for roast duck for dinner so I can have my 4:00 treat. I've recently found a source of same day slaughter duck livers in 1-...
- 6,127
1
vote
3
answers
344
views
Use of duck fat at the time of cooking?
When I broil breast of duck, I get a significant amount of fat that pools below the duck breast.
What can I add to the dish that will soak up that duck fat and benefit from it?
The only thing I have ...
- 3,518
1
vote
1
answer
337
views
Grilling duck - How can I get the fat?
I'm going to grill a whole duck tomorrow. I am going to steam the duck before so the fat will render off. When that's complete, I am going to have a pot full of duck fat and leftover water.
What'...
- 579
1
vote
1
answer
1k
views
What is the fastest way / highest temp you made duck confit?
I know I know this is supposed to be a slow thing, but how have you "cheated" and got away with it?
Most recipes calls for at least 4 hours of cooking and at less than 275F. Cooling then re-crisping ...
- 271
1
vote
1
answer
386
views
One whole duck and extra pieces - how long in the oven?
I have a duck (a bit more than 3 kilos) and two additional breast pieces (each around 300g). Now I am wondering how long this should stay in the oven. Rule of thumb is usually one hour per kg. So I ...
- 111
1
vote
0
answers
1k
views
How long to keep duck eggs
Came home from offshore an still have duck eggs in fridge there dated 28 march 2018 is it ok to eat them now?
0
votes
2
answers
195
views
When preparing confit, do you start ingredients in cold fat, or do you add it when it reaches cooking temperature?
I have watched many videos on the subject and I see it going both ways. Also, do you have to wring out all the water from the duck/chicken before adding it to the fat? Is there a splattering risk?
- 443
0
votes
1
answer
241
views
Chewy meat on poultry (duck) bones
Now, I think we have all heard of this method of telling that poultry is done: "When the meat pulls away from the bone easily." How true is this? Might the meat be overcooked in some cases.
Now my ...
user36981