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Discussion Starter · #1 ·
Pardon me for thinking aloud amidst you guys so you can help foster my inspiration. Ok tomorrow, roast duck. How do I roast it (spice rub....?)? And what veggies could I serve as accompaniment? Not really excited by potatoes or sweet potatoes. I know Duck goes well with sweet stuff.... I wish I could find quinces!!! 

The only thing that inspires me so far is a 'wild' mushroom medley, maybe with garlic, parsley... stuff like that. 
 

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Chinese Five spice would be an easy spice rub.

Carrots take to sweetness well. Apples and red cabbage in some variation of rot kohl. That wouldn't be my choice to serve against five spice duck though. 

Just some stream of thinking. 
 

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We actually have some fantastic duck articles wayback in the archives thought I'd share them

[article="6684"][/article]

[article="6689"][/article]

[article="29055"][/article]

[article="6572"][/article]
 

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Discussion Starter · #6 ·
Thank you @Nicko - although I don't think the article "Duck In Place Of Chicken" has anything to do with duck?

So I bought granny smith, fennel and a duck. And I have Cognac, of course. So something like that... I'm tired.

Thanks all.
 

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If anything can benefit from a beautiful cranberry sauce it is duck! Heavy on the orange I'd say. My personal favorite is a mulled-wine cranberry sauce http://www.epicurious.com/recipes/food/views/mulled-wine-cranberry-sauce-233173

As for potatoes, who needs them? If they don't excite you nix them. Personally I die a little on the inside when I don't see potatoes on the table but it's not a rule that you have to make them. How about rice? People forget all about rice on Thanksgiving. I make a killer wild rice "stuffing"with sausage, sage, chicken livers and chestnuts.

I really love roasted carrots. I like to make a medley of carrots and parsnips, tossed cumin, olive oil, chili flakes and roasted alongside a halved orange. I dress them with olive oil and the roasted orange juice.

Along the line of more sweetness you could also roast vegetables with pommegranate molasses, I've done this with brussel sprouts and onions too. Heck I bet the molasses would make a great glaze for the duck too! I've never made a whole duck but when making duck breast I really like rubbing it generously with allspice and rosemary, then finishing with honey at the end. That's probably what I'd do, rub the duck with salt, pepper, allspice and rosemary and then glaze it with pomengranate molasses. Yum!

Don't forget a bright and acidic salad to contrast the rich duck.
 

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You need to stop by my house and get a jar of the port-cranberry-orange-onion relish I made for Thanksgiving. It would be great with your duck. And since we had to cancel the Thanksgiving feast due to a family tragedy it might not get eaten otherwise. But no potato... heresy!
 

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Discussion Starter · #9 · (Edited)
Wow, so many amazing ideas, thanks guys!!! Cranberry sauce huh? Funny my wife suggested it and I immediately replied Naaaah that would be for turkey but I'm not going to serve that with duck. Now I'm reconsidering!!! @BrianShaw if only I had the time I would take you up on your offer!!! But I'm afraid that unless by "Great Los Angeles" you mean "North Hollywood", I probably won't have the time to stop by. Thank you so much for the offer!! And so sorry to hear there was a tragedy in your family. /img/vbsmilies/smilies/frown.gif

Potatoes? Argh now that I have my fennel and apples I'm craving potatoes and mushrooms!!! Never satisfied. Oh well, that's the direction I'm going. Been eating way too many potatoes lately anyway. And rice too, so that's out too.

I really like the idea of rubbing the duck skin with all spice and rosemary, plus I think that would be fantastic with apples and fennel! So thanks for that.
 

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I think duck might be an even better pairing with cranberry sauce than turkey.  I'm assuming.

I am inspired and will now glaze my ham with pomegranate molasses, allspice and cloves yeehaw.
 

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Discussion Starter · #12 ·
Alright scrap all my original plans. Don't feel like apples and fennel today. And I can't let @Koukouvagia die a little on the inside on day like today. So BACK TO POTATOES! /img/vbsmilies/smilies/smile.gif I think this is because yesterday as I dressed the duck, pricked its skin and rubbed it with salt I saw all that duck fat and it just SCREAMED to slowly render on top of a bed of potatoes, onions, garlic, rosemary and thyme. And I'll probably do some sautéed mushrooms.

@cheflayne thank you for the last minute suggestions. Fennel seed sounds killer on the duck! I think I'll use that. And I did buy a little piece of ginger! So somehow that's going to make it into the duck or into the sauce, probably the sauce come to think of it.

Have to run to the store.

Thanks all!
 

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OMG, FF... you have my mouth salivating uncontrollably. Those spuds sound absolutely delish.

If we could coordinate I'd put that relish on a bus and ship it to you on the other end of the Orange Line! Have a very happy feast.
 

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Discussion Starter · #19 · (Edited)
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