/ck/ - Food & Cooking

>>14688233
why dont you render some fat from the other duck and braise it in the oven with a bunch of the duck fat and potatoes?

>>14688233
You gonna eat that rat? My cat is hungry

>>14688399
No and hes a mouse. He's almost 2 and has been sprayed repeatedly with antibiotics for his ringworm. I don't think he's healthy for your cat to eat.

Also he knows how to use weapons.

i would confit the duck but you can roast it just like you would a chicken except i think i scored the duck breast and cooked breast side up. but you can just liberally salt the outside and stuff the bird with a lemon and a bouquet garni and spices. i've heard some do a glaze too like you mentioned but again, use duck fat instead of lard.

>>14688773
Just scored and salted my duck, I gotta get new potatoes as the ones in my garden aren't ready (Im a newbie homesteader) and I wanna stuff with apples or onions. Which one do you suggest? I might also rub the skin with majoram

>>14688233
The absolute fucking insanity that follows owning mice/rats. Stop eating off plates that your pets are smearing their piss and feces all over. Got yourself some brain worms from that thing.

>>14689189
Is this better? It's not a plate

>>14689177
I rmb this thread, you adopted this little feller right ? So cute

are you the traffic cone duckposter

>>14689189
> brain worms from that thing
Safe to assume people like this already have them hence the retarded behavior.

>>14689177
>almost 2
Be prepared to have a heart break when it's gone anon, you should get a new one soon to fill the gap

>>14689915
I've already got a shrine and burial prepared.

>>14690098

>>14688745
Good I'll just throw him in a pot of boiling water and feed him to the strays.

I was hoping this thread would actually stay on topic.
I love duck and am always on the lookout for new tips on how to cook it.

>>14690121
OP here. This is how the duck turned out. A bit tough and gamey but still very flavorful with rich dark meat (probably due to pasture raising the ducks). idk if scoring the skin was a good idea. Got a shitload of fat out of it even with the potatoes sopping it up.

>>14691677
Here is the fat, also forgive me for the sloppy butchery. This was only my second time ever gutting an animal.

>>14691681
I wouldn't score it next time, also look into brineing, its great for poultry.

>>14690121

>>14690121
>>14691710
Poor lemonpig :(

>>14691677
Looks like it came out alright. The problem is poultry breast and the leg/wing benefit from basically polar opposite cooking methods and the importance of this is magnified in ducks versus, say, chickens.

Next time, butcher off the breasts and cook to a nice medium rare and it'll be more tender. I suggest low-medium on skin side that is lightly scored - not down to flesh like it looks like in your photo, just through the superficial skin to render fat before turning up heat to crisp skin and the flip to sear flesh side.

The legs/wings - use that for a braise or, better yet, a confit. Look up some confit recipes - you basically cure the duck legs then braise in duck fat until tender, but it only makes sense cost wise if you're cooking at least a few legs worth because you need a lot of duck fat(it is reusable, though).