ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › How to cook a duck
New Posts  All Forums:Forum Nav:

How to cook a duck

post #1 of 8
Thread Starter 
Hi, anyone have a decent recipe of cooking a duck...

Gear mentioned in this thread:

post #2 of 8
For business or pleasure?

(That is, in the restaurant or at home?)
"Notorious stickler" -- The New York Times, January 4, 2004
Reply
"Notorious stickler" -- The New York Times, January 4, 2004
Reply
post #3 of 8
Whole duck or just the breasts? Sweet or savory?
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
post #4 of 8

Canard Grille Chez Michel

Not sure what you are looking for but found something.....

A Recipe I make from the book entitled Cooking with Wine by Robin McDouall. If you like wine........
Here it is as taken directly from her book:


Canard Grille Chez Michel ( for 2 people)


1 Duck..............................1 Glass red wine
Butter ..............................2 tbls veal stock
2 Carrots..........................½ Glass port
2 Button Onions................1 tbls foie gras
2 Sticks of Celery..............1 tbps butter
Quatre Epices.................. French mustard
1 Glass dry white wine...... Breadcrumbs


“This is a dish I learnt from Chez Michel, 10 rue Belzunce. Paris – two stars in Michelin and deserves them. It is essential to cut off the whole of the breast with the wing attached. The breast and wing provides , as it were, the main course; the leg, cooked quite differently, comes later with a clean plate and is , as it were, the savoury.

Having removed the breasts and legs, chop the carcase and toss it in butter with the carrots, onion, celery, and seasoning. Add the white and red wine and the veal stock.

Cook for an hour and strain through a sieve. Reduce gently by half. Finish the sauce by mixing in the duck's liver, put through a sieve and mixed with fois gras and port, finally adding the butter in small pieces.

Now grill the wings, keeping them slightly pink on the inside. Put them on a serving dish and cover them with the sauce. Serve with une pomme golden (sic), cooked brown in butter and cut in four.

Then comes the next course. Remove the sinews from the legs. Grill the legs and when they are half done, spread French mustard generously on them, sprinkle lightly with breadcrumbs and finish grilling. Serve at once, accompanied by crisp pommes allumettes.”


As you can see it is not hard to make.


ps Quatre epices : would be pepper, clove, nutmeg, ginger.


Another great recipe is Canard a la Mode ( great dish)

Just an idea......

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #5 of 8
I'd recommend picking a style of cooking a duck and then look for a duck that fits that style of cooking.

What works for a French duck technique is not the same kind of duck that works best for a Chinese duck technique. They're harvested at different points in their lives which gives different fat distribution and so on.

Bringing duck home / A guide to cooking a bird that's both crisp and juicy discusses this in more detail.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #6 of 8
Thread Starter 
for both....
post #7 of 8
Thread Starter 
yeah, I am really interested in the Chinese barbecue duck, and how to make the sauce.
it is really delicious...
post #8 of 8
Thread Starter 
nice, I will try this one....
see how it goes...
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking

Gear mentioned in this thread:

ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › How to cook a duck