Whole duck

[Anonymous No.17996820]

I just got this, how should I cook it?

[Anonymous No.17996830]

>>17996820
cram the duck right up ur ass, use your own body temperature to cook the duck

[Anonymous No.17996831]

>>17996820
Canard au vin.
Use white wine and be sure to remove (and save) a lot of the fat after browning the duck pieces.

[Anonymous No.17996833]

>>17996820
Remove the legs, roast the rest, confit the legs in the roast fat.

[Anonymous No.17996846]

>>17996830
But it says to keep frozen.

[Anonymous No.17996849]

>>17996833
how is that better than just roasting it whole?

[Anonymous No.17996859]

>>17996849
Have you never had confit duck legs? It's worth half ruining a roast for it.

[Anonymous No.17996862]

>>17996859
i've never had duck ever

[Anonymous No.17996972]

>>17996862
You are quacking kidding me, right???

[Anonymous No.17996976]

>>17996820
>halal
no idea, I only buy haram duck

[Anonymous No.17997010]

>>17996972
no, ive actually never had most meats.
wasnt allowed growing up.
but im an adult now so im trying meats.
had pork chop last week, it was ok, kind of salty.
i want to try bacon next tho cause how everyone makes it sound

[Anonymous No.17997045]

>>17997010
You're former muslim, aren't you?

[Anonymous No.17997062]

>>17997045
no i am white christian male
if i say yes will i still be able to post on this site?

[Anonymous No.17997072]

>>17997062
It doesn't matter what you say, the truth is obvious, along with the fact that you're obv new here

Best of luck trying new foods, fuck people that limit what anyone can eat. Shove butter, garlic and herbs under the ducks skin and roast that fucker wrapped up in tinfoil

[Anonymous No.17997081]

>>17996820
>halal
>leaf look like bomb explosion

[Anonymous No.17997082]

>>17997072
damn i was so confident in that spoiler
i try again..

thank you, friend :)

[Anonymous No.17997086]

>>17997082
damn it

[Anonymous No.17997089]

>>17996846
The heat from the anus cooks the duck

[Anonymous No.17997104]

>>17997089
It supposed to be kept below 0 °C

[Anonymous No.17997163]

>>17996830
The heat of the anal cavity cooks the duck

[Anonymous No.17997181]

Not OP but am also looking to excavate the duck territory. How should I prepare duck thighs? Is braising them the only way to go? Any faster method??

[Anonymous No.17997214]

Apart from the regular canar confit, pan fried duck breast and canard a l'orange, when you get the small ducklings for cheap they make very good baked beans.
Chop the breasts up with skin/fat on, debone the thighs and throw the meat in with the baked beans instead of salted pork/bacon. Include molasses and stuff like normal. Very good and you get nice chunks of duck meat mixed in at the end.
With the rest of the carcass, strip all the back fat and render it for duck fat potatoes. Make stock from the bones.

[Anonymous No.17997224]

>>17997214
Legend. Thank you.

[Anonymous No.17997302]

>>17996976
Lmfao

[Anonymous No.17997311]

Put it in the microwave with the plastic on for 5 hours

[Anonymous No.17997355]

>>17996833
this guy is right, confit the legs and eat the breasts separate

[Anonymous No.17997362]

Duck should be strangled so that as much of its blood as possible is chased into its capillaries. When the carcass is stripped of all its meat it should be squashed under heavy pressure by pic related to extract even more blood (for the sauce).

What you bought is the exact opposite. A flavourless, soulless husk of an animal. Ready for the bin.

[Anonymous No.17997389]

Put batteries inside it then bake it in the oven at gas mark 15 for 21 hours and 23 minutes

[Anonymous No.17997390]

>>17997062
Buy bone in pork chops that are about 1.5 inches thick, then stuff them (create a pocket by slicing lengthwise down to the bone) with 2 slices of Gouda with cooked bacon in the middle.
Sear for a couple minutes bin a cast iron on all sides and borders for a couple minutes, then bake them in the oven at 400 degrees for about 20-25 minutes.
There will be no turning back after that

[Anonymous No.17997391]

>>17997082
spoilers don't work on all boards, newfriend.

[Anonymous No.17997414]

with your dick in it

[Anonymous No.17997417]

>>17996820
Same temperature that it takes to melt steel beams

[Anonymous No.17997635]

>>17997362
Hey buddy you can eat my ass.

[Anonymous No.17997692]

>>17997362
what

[Anonymous No.17997705]

>>17997089
the heat from my meat will cook your anus

[Anonymous No.17997819]

>>17996820
Really you should part it. The breasts are perfect way earlier than the legs. Breasts can be sauteed or seared and served with a sauce. Legs can be confit. Carcass can be used to make soup or rilettes. Whole roast duck is very good but I think making a bunch of individual preparations is more fun.

[Anonymous No.17997861]

>>17996820
I raise and slaughter ducks and keep them. I have a duck thawing in my fridge. the anons that say separate the breasts and legs are right. Debone the breasts, remove the thighs and legs.

Take the breast and score the skin in a crosshatch pattern similar to a ham, careful to not cut into the meat. pat the skin dry and salt and pepper and add fresh majoram if you have it. Otherwise I just do salt and pepper. On a cold pan put the breasts on skin side down, roast at medium for 10 minutes. The fat will render out and the skin will crisp. Once skin is to desired crispness flip and cook meat for 2 minutes.

Optional but a good idea: preheat oven to 350. After you pan sear the duck you can cook it in the oven for 3-5 minutes, then let rest on a cutting board for about 10.

You can make a plum or orange sauce while it rests with the rendered fat and juice.

Confit the legs.

[Anonymous No.17997868]

>>17997362
>strangle the duck
Like this???

[Anonymous No.17997874]

>>17997868
choke that chicken, boi!

[Anonymous No.17997888]

>>17997874
Shes a duck

[Anonymous No.17997944]

>>17997888
did you know that ducks die during mating?

[Anonymous No.17997949]

>>17997944
Wouldn't doubt it, those corkscrew dicks are terrifying.

[Anonymous No.17997950]

>>17997944
at least the one i fucked did

[Anonymous No.17997991]

>>17997944
They don't
>t. Raises and breeds ducks. In this pic you can see a female khaki campbell mounting a male white pekin, the male pekin is mounting another khaki campbell. Don't get me wrong, they rape too, but the females also get horny sometimes.

[Anonymous No.17997996]

>>17996820
Duck is garbage, you should have got the superior bird known as a turkey.

[Anonymous No.17997997]

>>17996820
Deep fry it in a jar of duck fat.

[Anonymous No.17998011]

>>17997861
Is it named Daffy?

[Anonymous No.17998021]

You'll never catch me you dastardly villans!##$%#(&

[Anonymous No.17998046]

>>17996849
Legs are best when they're slow cooked, breast is best when cooked fast and served pink. If you roast the whole thing you'll probably dislike it as the breast goes dry and grey

[Anonymoose No.17998582]

>>17997214
That's starting to sound like a version of cassoulet.

[Anonymous No.17998991]

>>17997950

[Anonymous No.17999089]

>>17996820
Dang son, love me some duck, do it with oranges in the the oven.

[Anonymous No.17999385]

Many ways but if you have a smoker that's the move

[Anonymous No.17999413]

someone post the road cone setup

[Anonymous No.17999447]

>>17996830
The heat of the colon cooks the duck

[Anonymous No.17999775]

Separate the magret (breasts), thighs, wings and any skin remaining from the carcass. That brand also gives you the liver gizzards and neck in a bag
-Confit the thighs, you will not have enough duck fat, either get oil or tallow, add some spices and herbs, something sweet like orange juice and confit for a few hours. I think you should also throw in the gizzards, why not. Once done pan-fry the thighs in a very hot skillet to give them some color
-Place the neck, wings and carcass in the oven to brown, make a dark stock out of them, strain and reduce
-To make a sauce put shallots, duck liver and herbs, to pan-fry until you get some color, add berries and heat until they let out most of their juices, strain and press so you get all the liquid. Mix this with the stock reduction and some port wine, salt to tase, but it should be mostly sweet
-Cook the magret in the hottest skillet you have to brown in the outside, it should never be well-done or else it will be like bitting into a tire, Some heat up two skillets and sandwich the magret between them to cook faster and make the skin crispier. Also, make square cuts in the skin so it does not bend the piece
And I don't know, make some potato purée and a salad with a mustard dressing (dijon mustard, oil, salt, white or rice vinegar, honey; all in a blender). I would go with arugula since I like the bitter peppery flavor. The sauce and purée should go well with both the breasts and the thighs