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/ck/ - Food & Cooking

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15458151 No.15458151 [Reply] [Original]

I made a duck, with stuffing made of brown rice, herbs, and home made bread.

>> No.15458200

>>15458151
pog

>> No.15458223

>>15458200
Yeah, I collect Pogs.. Your point?

>> No.15458407

Bump

>> No.15458620

Duck can be amazing... Roasted, baked in 5 spice, stewed in herbs, smoked...

Tell us more how you prepared it?

>> No.15458702

>>15458620
This, where the fuck ya go OP

>> No.15458720

OP? Where'd ya fuck off to?

>> No.15458736

>>15458620
3.2 lb duck, thawed overnight. 30 minutes per lb, or until leg joint is 180 degrees, in 375 degree oven. I wanted a stuffing so as I mixed whole wheat flower with some baking powder, salt, thyme, basil, oregano, Worcestershire, and water in a bowl, stir till mixed. Pour on baking sheet. 400degrees 40 min. This herb quick bread will be ripped into chuncks in a bit. While bread was banking I made brown rice in a pot. After it cooked I put the same spices in the rice with sage and let the rice steam the herbs. Eventually tear up the bread and mix with rice. Remove duck from wrapping, turn oven down to 375, remove neck/giblets. Stuff the rice herb bread stuffing into duck. Pour Worcestershire and soy sauce into large roasting pan (I used disposable aluminum pan), mix herb blend and garlic into liquid. Rub duck with Herb mix with paprika. Into oven for 99 minutes. When up to temp let rest. It was really good, however some of the rice got hard, maybe i need to cover the opening with foil?

>> No.15458751

Remove duck from wrapping? What wrap?

>> No.15458769
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15458769

>>15458751
Just the plastic wrap it came in. Here is next day, ate half. And the other half of the bread that was used in the stuffing.

>> No.15458801

Sorry for my question about wrapping...but mine live in the front yard! Easier!

>> No.15458815

What is the difference between a duck?

>> No.15458819
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15458819

>>15458801
It's ok friend. And, uh, are you duck cone Anon, lol?

>> No.15458826

>>15458815
More fatty than chicken. More dark meat, has unique flavor.

>> No.15458844

>>15458826
it's almost red meat

>> No.15458853

>>15458844
The two breasts were so good/moist. I'm going to make another soon.

>> No.15458877

>>15458151
Looks tasty OP. Wish I could have some. Enjoy yourself.

>> No.15458895

>>15458877
Thank you for the kind words, Anon.

>> No.15458993

>>15458151
Stuffing from rice and bread? That seems a bit odd. I'm not against it, and I could see rice stuffing being interesting, it's just strange to combine the two at first glance.
>>15458736
I do like that you went to the effort for an actual stuffing, not just a dressing. Too many people use those words interchangeably when "stuffing" is a word that literally defines itself. I blame the bongs, calling something "stuffing" that hasn't been stuffed is their usually culinary M.O.

>> No.15459011

>>15458993

Thanks chum. The Bong fears the indoor stuffing maker.

>> No.15459023

looks like a frog

>> No.15459045

>>15458736
Sounds great. I made an Apple, Honey and Balsamic glazed duck for my Christmas dinner this year. It was great, the skin was crispy and delicious (which is hard to do with my oven since the heating elements are kind of fucky in it.) Duck is my favorite meat to cook by far.

>> No.15459049

>>15458819
No. I have the Mennonites butcher mine. Good prices, fast and they're set up for it to be that way.

>> No.15459082

>>15459045
Nice, this was my first duck, will be doing more I think.
>>15459049
Sounds pretty baste.

>> No.15459173

>>15458736
It looks great anon. I think I will try something similar when I cook my duck that is defrosting in the fridge. I was going to make a curry with it (curried duck is amazing) but your recipe looks interesting. I made a simple duck for Christmas, just fresh thyme and butter pushed under the skin and then coated in more butter. I basted with more butter while cooking. I seasoned the gravy I made for it after with thyme, garlic, onion, salt and pepper. The skin came out crispy and delicious. One family member had never had duck and he informed me that he was now a fan after he tried mine. :3

>> No.15459212

>>15459173
Thanks Anon! Sounds like you know about duck. If you do it similar please post!

>> No.15459226

>Brown rice

Fuck no

>> No.15459236

>>15459226
It was brown rice. Why would I lie to my /ck/ brothers?

>> No.15460609

>>15459226
It takes a while to learn how to cook. I prefer Basmati and Wild rice myself.

>> No.15461897

Bump

>> No.15462154

>>15458151
Nice. I miade goose the other week and didn't get all the little ends of feathers out that were stuck under the skin so I can't eat my goose the way it should be eaten now. No one had any ginger so I had to use pickled ginger. No one was selling plums so I had to use prunes.

Now I just have a quart of goose fat and some tough dark meat I've only had the chance to make spanish jambalaya with.