/ck/ - Food & Cooking

>>17339414
Duck isn't any harder to cook than chicken.
You'll get more fat drippings and you'll probably want to give it more time in the oven.
How big is the duck? The ones I eat are usually like 2500 grams and I give them maybe 2½ hours in the toaster oven at around 180 centigrade. I could probably give them a little more time than that. Duck is not very susceptible to drying out and you do want him tender.
I do them on a grate with a tray with a little water under them. That way I can preserve all the delicious duckfat that drips off.
You can spatchcock it or completely take it apart to reduce the cooking time by a lot. A chef I had as a patient in bariatrics would spatchcock and cook a whole duck as a late-night snack and that was apparently doable in under an hour.

I've made canard au vin in the past too. Pretty much just use a coq au vin recipe, although you can use white wine instead of red if you like (I prefer to).
You'll also want to skim out some of the rendered fat after browning the pickpieces at the start.
Use that to roast root veggies in the oven.

>>17306635
He said post YOUR knife. That looks like an image you found on Bing

>>16046699
Do the ducks in that pea video look like they are suffering the horrors of factory farming?

>>15007017
Love me some duck.
I always say, even if the meat were completely inedible I'd still buy ducks for the fat alone.

Did you do anything interesting with the spices and herbs for that one?

Roasting them is nice, but don't be afraid to do other things with ducks. Especially the small cheap ones.
Canard au vin is lovely, for example. I use white wine instead of red but other than that you can pretty much just use a coq au vin recipe.
And again; you get lots of lovely fat that you can skim off and save when you brown the meat.

>>14193848
French onion soup is cheap and will be good knife practice. I guess it still takes some time to make, but if you go low and slow you don't have to stand there and watch the pot the whole time. It's also delicious and will teach you to appreciate caramelised onions, which can be used in a lot of other dishes.

>>14194078
You're not wrong. I was trying a dumb theory I had about getting most of the browning done in the oven towards the end to have crispy skin on the duck. It kinda worked but I ended up with a shitload of fat I needed to skim off because I hadn't rendered it at the start like I normally do.
I have gone back to just browning it first.

>>13240137
I think I prefer duck over goose but they're both nice fatty birds that lend themselves well to oven frying whole.
If you're not a fan of duck you're probably not a fan of goose.

>>13240150
Non-food birds tend to be worse even than chicken and turkey but I obviously haven't tried them all.
Lowest rank; gull.
And no, duck and goose aren't "greasy".
They're fatty birds and you're supposed to take that into account when you cook them. You should be ending up with some rendered fat on the side that you can spread on toast or use for roasting amazing potatoes etc.
There is at all times a bowl of duckfat in my fridge. Even if the meat were inedible I'd still buy ducks just to render the fat from them. As it happens, the meat is also great.

>>11909265
Ducks are cute in photos but once you've spent some time actually being around them you don't feel bad about cooking them.
Plus it's one of the most delicious birds. I'm a little torn between goose and duck for #1, but they at least a hard #2.

Duck and goose are both 10/10 birds.
We eat chicken for the price and convenience. And I guess maybe also because it's less fatty and people don't know what they're missing.

>>11687480
It's a Chinese cleaver. It's pretty good for most things once you're used to it feeling different than a chef's knife.
For something like finely chopping garlic or deboning a chicken etc. I still prefer something smaller and more flexible, though.

I have two cleavers and while I like them both I generally prefer pic related. It was a pretty cheap one from eBay that I had to put a proper edge on myself, but holds it nicely once it's done.

>>11444467