no not duck duck goose


but my oldest son has put in a request for Xmas dinner


Duck!


lord where do I start to get a duck?

how is it cooked?


Duck and Ham would be good there cannot be too much meat on a duck


HELP

You'll probably need to put in a special order with a local butcher shop. That's what I would do, anyway.


There are tons of recipes online for roast duck, but I've never made one myself. Keep in mind that you will want to render off some of the fat from the breast before you throw it in the oven, though. At least, that's what all the chefs/cooks on TV always say.


Best of luck with it!

 

-----signature-----

do duck breasts not the whole duck but whole duck is good


stick the duck breasts in the freezer for about 15 minutes to get the fat hard


cut 1 inch squares in the skin but be careful not to cut to the meat


salt and pepper both sides of the breast liberally


on medium heat in a skillet/grill pan cook the breast skin side down until the skin gets crispy and most of the fat renders out


turn the breast over and cook to no more than medium rare

 

-----signature-----

does TurDucken count?


http://en.wikipedia.org/wiki/Turducken

 

-----signature-----

A Turducken is a dish consisting of a partially de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken.


now that sounds good but not going that far lol


I did try the butcher, one said to call Monday to see what they will be orderig. Never thought of the breast.. hummm

you should be able to get duck at your local grocery store; even albertson's which is a piss poor grocery store carries it


you can order online here - http://www.mapleleaffarms.com/index.php?pg=100&store=duck_ready_to_cook


or try your local chinese restaurant

 

-----signature-----

Really? At the grocery store? I never see it around here.

 

-----signature-----

Our grocery stores here carry them.


Silver

 

-----signature-----

duck is AWESOME


and yes you can get it at most ANY grocery store

 

-----signature-----

I can only find duck in grocery stores during Nov & Dec. On the plus side, they're not that expensive.


With regards to how to cook, I score the meat (through the skin, not the muscle) and bake/smoke slow & low. About 250-300 for 2-3 hours. Season it how you like. The whole bird is dark meat. But the real joy is in the skin. If you go slow & low & render the fat, the skin becomes almost like bacon. The skin around the neck is the best part imo.


I'd probably elevate it slightly in the baking pan as you'll get a lot of juicy goodness. Take a few tablespoons of the rendered fat, add some flour, make a roux and finally a gravy. Freeze the remaining amount in part of an ice cubed tray.