Duck revisited

[phatch]

Earlier this year, I asked about some ideas on duck. You were all helpful. Now the time is near. The duck is thawing (frozen is all I could get this time of year--perils of living where I do).

The basic meal is a breast wtih a bastardized duck galantine/sausage in the duck skin made from the legs. Probably a rice or roasted fingerling vegies on the side. Seasoning will be Mediterranean so Italianish/Greek

But now I have BONES. So I was thinking of a duck stock and using that for a sauce/reduction. Suggestions?

Phil

[cape chef]

Originally Posted by phatch

Earlier this year, I asked about some ideas on duck. You were all helpful. Now the time is near. The duck is thawing (frozen is all I could get this time of year--perils of living where I do).

The basic meal is a breast wtih a bastardized duck galantine/sausage in the duck skin made from the legs. Probably a rice or roasted fingerling vegies on the side. Seasoning will be Mediterranean so Italianish/Greek

But now I have BONES. So I was thinking of a duck stock and using that for a sauce/reduction. Suggestions?

Phil

Phil,

Duck bones and carcasses make a wonderful stock.Also, save any fat/skin you can trim, render and freeze for confit.

I like to make a brown duck stock by roasting the bones until deep brown,remove and put in stock pot. Caramelize your mire poix, add to pot, deglaze with red wine to retrieve your fond and add to the pot.Fill with cold water and bring to a simmer, then add a bouquet garni and simmer gently for 3-6 hours depending on volume.I then strain and reduce this to a glace de canard. Perfect for almost all duck applications, especially cassoulet.

Have fun, your recipe sounds delicious

[phatch]

Thanks for the tips.

Phil

[jfb1060]

Does anyone know of any "duck" recipes that would be good for a newbie to try out? Don't know much about duck and when I have read some of the recipes they've scared me off.

It appears that there is not much room for error when preparing duck. Would this be an accurate observation?

Joe

[phatch]

I don't know. I've never cooked duck before, but if you're comfortable cooking foods to different doneness, you shouldn't have much trougble.

Phil

[Suzanne]

jfb1060 -- Do you want suggestions for whole ducks or parts?

In either case, I have to disagree somewhat with your thought that "there is not much room for error when preparing duck." At least, if you are talking about farm-raised (as opposed to wild-hunted) ducks. Duck breasts (magrets) are about the same as steak to cook; the only difference is that you have to score the skin and start them on relatively high heat to render the extra fat. Whole ducks may be a bit tricky because you also have to get rid of the fat, but as long as you don't overcook them, there is leeway. In fact, the extra moisture in them makes them easier than, say, chicken.

Real wild ducks, because they tend to be so lean, do require some extra consideration so they are not dry and tough. But braising is a great way to deal with them, that takes full advantage of their special flavor while tenderizing them.

[jfb1060]

Suzanne,

Thanks for the input. I'll give a try.

Joe

[phatch]

Duck was excellent.

The rice was awful. I tried steaming some brown rice and it just didn't work with my equipment, or misread instructions or something. Awful awful awful. It went straight to the garbage.

But my bro-in-law had brought a huge sack of fresh corn from his farm so that kind of made up for it.

Phil

[Suzanne]

I've been on a roll with duck lately! Earlier this week I had planned to cook magret (duck breasts) for dinner, but had to postpone that dinner until last night. Then yesterday I went to the supermarket, and they had quite a few of my preferred (supermarket) duck, from Brome Lake in Canada; I bought three.

The magret were splendid. I scored the skin, salted and peppered them, heated a cast-iron skillet,* and laid them in skin-side down. Then just left them, except for pouring off some of the accumulated fat into the Japanese turnip/potato hash browns to accompany them. When they were dark gold, I flipped them onto the meat side and let them brown. When they felt done (still very rare) I put them aside to rest. Poured out the rest of the fat from the pan, deglazed it with about 1/2 cup red wine,* added about a cup of duck stock and 3/4 cup of ginger/sour cherry conserve (the liquid that had never jelled) and cooked it all down. By the time I served dinner, the duck had made it up to medium-rare. Perfect!

And the three new ducks? Well, I've used up last year's duck confit (except for the gizzards), so it's time to make more. I cut up each duck: 2 leg-and-thigh pieces; 1 skin-on, boneless whole breast; tenders plus other bits of meat scraped from the carcass; wings into 3 pieces each; fat and flaps of skin set aside; and carcass broken up. The livers all went directly into the freezer, as did the breasts and the little bits. I browned the carcasses and 2/3 of the wing pieces in the oven (along with other duck giblets I'd been saving) and they are now simmering into stock. All the legs, necks, gizzards, hearts, and wing "drumettes" are waiting to be salted for confit, which I'll do tomorrow. I'll also render my collection of duck fat tomorrow, so that it's ready to use to confit on Monday.

I duck!

*I was a little concerned about using the wine in the cast-iron pan, but it was seasoned well enough that it worked fine. At least nothing tasted or looked funny.

[cape chef]

Beautiful Suzanne,

Yummy recipe with good technique, + total utilization.