Duck the question

[Grumio]

I went down to Chinatown & got a lovely fresh duck, & it's whole - feet to head. I'll be making stock with the stock-making bits.

My question: does the head go in the stockpot too? I can't think of why it wouldn't... any ideas?

[Mezzaluna]

Hm.... I'm not a fan of brains these days. I vote "no".

You did mean the duck's head, right?

[AprilB]

but it's not stewed into anything. It's more for show (I think...hope?)Stock...? Um, no...I'm voting no. <I consulted Donald on this one>

Too many little strange organ bits that aren't just meat.

However you are in a position to make a fine peking duck.

April

[Someday]

Of course throw the head in. Head and neck is full of collagen, flavor, etc. I'm sorry, why WOULDN'T you put it in?

[Grumio]

Two nays, do dissenting votes... ok, no duck haid in the stock. The little feet will boil, though!!!

Peking... alas, port sauce with gooseberries. Is it mean to serve gooseberries with duck? Too late...

thanks

[Pastry Maven]

GOOSE-BERRIES!!!!!!!!!!!!



Sorry...couldn't resist!

Cheers,

Micki

[Grumio]

Originally Posted by Someday

Of course throw the head in. Head and neck is full of collagen, flavor, etc. I'm sorry, why WOULDN'T you put it in?

Ok, next time the head goes in & we'll see. I was wondering if, well, not to put too fine a point on it, brains or eyeballs have unstocklike qualities. I do not, for instance, put liver or kidneys in stock.


cheers
K

[OahuAmateurChef]

No idea about the duck head in the stock, but it reminds me of something I saw when I was in chinatown in downtown Honolulu last year.


While waiting for my significant other to get fishcake to make Thai Tod Mun Pla, I spotted a large pile of funny looking meat. I was daydreaming at the time and my first thought was of how funny of a cut that chicken is. I focused in and then realized that it was a huge mound of duck heads for sale. The eyes look really odd when there are hundreds all next to each other.