/ck/ - Food & Cooking

Stew I guess. But it's not like it's ever the same one twice.
Pic was duck in white wine.

I love me some simmered dishes and stews.
This is duck in white wine.

I made canard au vin a while back. Basically just followed a coq au vin recipe but used duck and white wine instead of chicken and red.
Brown up the bird nicely before adding in anything else. You'll get a lot of lovely surplus fat that you can ladle out and save for roasted potatoes.

>>11883002
Yeah, leaving it a little pink in the middle is great. You can panfry the legs too or roast them in the oven.
They are great in stews etc. too, though. You can use a coq au vin recipe and use duck instead of chicken, although you will have some fat to skim off. And like I mentioned in my other post; I'd probably use white wine with duck.
Pic related. That was a whole bird and it yielded so much lovely fat as well.

I've done breasts and legs on a bed of rough cut vegetables in the oven. Should get some some good fatty drippings in the tray that you can use for an amazing gravy too.

Here's a breast I wrapped in bacon and did in the oven not long ago. Could have given that a couple minutes less, but it was still nice and juicy. >>11844936

I made what was basically coq au vin but with duck and white wine instead of chicken and red a while back.
It was delicious and left me with a nice big bowl of skimmed-off duckfat as well. You'll want to roast some potatoes in that.

Confit is great but you'll need more fat for that than just what's on the legs.

>>11444959
Leftovers. Got some onion and carrots in there. It was nice.