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17 votes

Some duck egg yolks orange while others are yellow: does that reflect the egg quality?

Some duck egg yolks are orange while others are yellow. Does that reflect the egg quality? Summary No The following applies to poultry eggs in general, not specifically duck eggs. Where does the ...
DavidPostill's user avatar
12 votes

Peking Duck - why do they take my duck away?

In several of the restaurants I've ordered peking duck at they offer it as part of three courses. They will first present the duck and cut off slices of the skin (with only a small amount of meat), ...
Dracs's user avatar
  • 221
7 votes
Accepted

Peking Duck - why do they take my duck away?

Typically, the 'Peking Duck' dish only uses the crispy duck skin. The rest of the duck will usually be used in other duck-dishes.
user45185's user avatar
5 votes

How can I clarify and preserve duck fat from drippings?

After boiling, refrigerate it until the fat is quite firm, pour off the water, then scrape off the top and bottom detritus. You can repeat this process with another round of boiling, but for most ...
Sneftel's user avatar
  • 28.6k
5 votes

Peking Duck - why do they take my duck away?

I'm curious if this happened in the US or in China? When I grew up in China, most restaurants that I went to that served Peking duck would serve it in multiple dishes (they'd call it 一鸭三吃, "Yi Ya San ...
Lei Fan's user avatar
  • 141
4 votes

Sweet sauce for Peking Duck?

In America that sauce is hoisin sauce or possibly (very much less likely) duck sauce or plum sauce. Any of these can be found for purchase easily, or they can be made from scratch.
Jolenealaska's user avatar
  • 58.5k
4 votes

Sweet sauce for Peking Duck?

Okay, all these answers have strange spellings, it should be spelt Hoisin sauce, and should say 海鲜酱 on the bottle, it means "Seafood sauce" though contains no seafood, it's about 50% sugar. In ...
Ming's user avatar
  • 2,710
4 votes

Use of duck fat at the time of cooking?

I think the usual use for drippings is incorporating the fat into a gravy or pan sauce. A bit of flour, a bit of water, salt and whatever seasonings. I don't recall if it is common for duck ...
Megha's user avatar
  • 11.8k
4 votes
Accepted

Why is the meat closer to the bones tastes better?

This contains a nice explanation of why meat is juicy and tasty, and it is due to the presence of fat and conjunctive tissue in the muscles, as well as brining and marinating. If you take a look at ...
Juliana Karasawa Souza's user avatar
3 votes

Use of duck fat at the time of cooking?

Roasting, or rather deep frying in that case, some already cooked potatoes(boiled or steamed) seems like a good common use of that duck fat to me. I would keep it anyway, and use it as a replacement ...
Clepsyd's user avatar
  • 434
3 votes

Duck breast; Trouble crisping skin

Without knowing exactly what's going on (i.e. looking over your shoulder), I can only answer in the general (some of which I assume you know, but will add in anyway). Water / Moisture is the enemy of ...
Van's user avatar
  • 475
3 votes

When preparing confit, do you start ingredients in cold fat, or do you add it when it reaches cooking temperature?

Traditional duck confit is made with duck fat, which would be a solid when cold. That will not work so well. So, the cured duck is placed in a crock, and warm duck fat is added to cover. This is ...
moscafj's user avatar
  • 74.6k
3 votes

Sweet sauce for Peking Duck?

My grandson adores duck pancakes so I tend to buy Sweet Hoisen Sauce in a squeezy bottle from the Asian supermarket. However, assuming this isn't easily available you can take any shop bought Duck / ...
Trix up the Glen's user avatar
3 votes

Why do you slice whole ducks in half when roasting but not for other poultry?

One of the reasons for cutting poultry in half (butterfly, spattlecock or spatchcock) is to allow it to roast faster and even. All parts of the poultry will cook to the same level (making the breast ...
roetnig's user avatar
  • 1,013
3 votes

Are there accurate meat scales which interface easily with a computer?

I have completed several government retail scale interface certifications. Any weighing scale that is certified for commercial use has to show the data cannot easily be tampered with. For this reason ...
Barny's user avatar
  • 31
2 votes

Sweet sauce for Peking Duck?

It is true that traditionally Peking Duck is eaten with Hoison Sauce or Duck Sauce, however based on your description it doesn't sound like either of these. Hoisin Sauce is really thick, and Duck ...
Jay's user avatar
  • 8,863
2 votes

Chewy meat on poultry (duck) bones

In terms of food safety, temperature is the best and most reliable rule. 165F is good enough for duck, so yours is definitely all safe to eat. No need to pitch it, unless you think the texture is so ...
Cascabel's user avatar
  • 58.2k
2 votes

What can be used as a wrapper with minimum taste?

For a more continental alternative to the ones mentioned here: a crepe. They're also easy enough to make from scratch from the most staple of ingredients. With enough skill, you can get them to less ...
millimoose's user avatar
2 votes

How do I avoid duck ending up tough?

If tenderness is what you are after, cook it sous vide to an internal temperature around 130degF for about 3 hours. It should be easier than roasting it to keep the meat tender. Cooking meat in a ...
Netduke's user avatar
  • 1,084
2 votes

Do duck eggs require extra safety precautions?

There is probably an increased risk of salmonella from duck eggs. While there is no evidence that duck eggs are contaminated more frequently than chicken eggs, they are larger with a harder shell, ...
FuzzyChef's user avatar
  • 63k
1 vote

How can I clarify and preserve duck fat from drippings?

I save duck and goose fat all the time— I find that the key is to get the water separated out (as its the water that will cause spattering later). Any other “schmutz” can be skimmed off. Its not a ...
John Meyers's user avatar
1 vote

How to organize Goose and Duck for a Dinner?

At my household, we used to roast duck whole, and it took many hours. Nowadays, we split our duck in half before placing it in the oven, which obviously takes less time to cook. You can use 135C on ...
Anastasia Zendaya's user avatar
1 vote

Best way to cook a two bird roast?

In my opinion, sous vide is the way to go here. Throwing this in an oven is going to mean that you are likely going to overcook the outside, by the time the inside is at a safe temperature. Because ...
moscafj's user avatar
  • 74.6k
1 vote

Why not to cut into the meat when scoring duck breasts?

The only harm that can come from cutting into the meat is that some juice leaks out while cooking and making dry(er)..
Max's user avatar
  • 20.5k
1 vote

How do I get paper-skin duck breast?

The secret is in varying the temperature. Toss the pieces in baking powder or corn starch and fine salt, with or without other dry seasonings. In a non-convection oven, bake first at 120°C/250°F for ...
Shalryn's user avatar
  • 2,340
1 vote

Duck curry with pineapple pieces

Panang paste usually contains peanuts and tastes sweeter, so it depends on how you feel they go with duck.
Quinto's user avatar
  • 587
1 vote

Sweet sauce for Peking Duck?

Can't believe none of the answers got it right. Traditionally (at least in Beijing or China in general) Peking duck is eaten with sweet bean sauce. If you go to authentic Chinese restaurants abroad, ...
aBertrand's user avatar
  • 111
1 vote

Is rare duck breast safe?

YOU CAN NOT EAT DUCK MEDIUM RARE.. https://www.servsafe.com/ServSafe/media/ServSafe/Documents/Time-and-Temperature-Control.pdf http://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/...
Deshawn's user avatar
  • 11

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