Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
Grease. Ducks are fatty and will splatter the heck out of the inside of your oven. I've heard you can poke holes in them and par-boil them, but that's ancient advice. There must be a better way to deal with the grease.
I've never cooked duck, only seen it done on TV. They score, then brown the skin side and render the fat in a hot skillet before putting it in the oven. Would that solve the spatter problem?
could you cook the duck in an oven bag, like turkey?
I've had only had duck a couple of times. Peking duck was good, but the high-end restaurant (Sam Choy?) didn't render the fat and it was kind of disgusting.
I've never cooked duck, only seen it done on TV. They score, then brown the skin side and render the fat in a hot skillet before putting it in the oven. Would that solve the spatter problem?
could you cook the duck in an oven bag, like turkey?
Scoring and searing would definitely help, but I don't think I'd be searing a whole duck on my stovetop; fat will spread to the walls, counter tops, cabinets, etc
Oven bag - no I wouldn't think that would work unless you want the duck to cook in its own grease. (But I hate those oven bags - no crispy skin.)
If I had to use my oven, I'd follow this method (Serious Eats also recommends the price and blanch technique. )
We're having duck for New Year's Day. Spousal Unit plans to cook it in either our Big Green Egg or maybe smoke it. He hasn't decided yet. Either way, it comes out just lovely.
Put it in a covered roasting pan, keep it covered until almost done then with the cover off, turn on the broiler to crisp up that duck and pretend it's a chicken. I'd suggest sucking up some grease with a turkey baster. just don't squirt that hot grease into any tupperware, use a 4 cup glass measuring cup and when it cools, filter it through cheesecloth and fry things in it.
Put it in a covered roasting pan, keep it covered until almost done then with the cover off, turn on the broiler to crisp up that duck and pretend it's a chicken. I'd suggest sucking up some grease with a turkey baster. just don't squirt that hot grease into any tupperware, use a 4 cup glass measuring cup and when it cools, filter it through cheesecloth and fry things in it.
Whatever you fry in duck fat will be delicious.
I just fried potatoes in some duck fat the other night. I always put it in the freezer after roasting a duck and have some fun with it later.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
