Has anyone ever made duck?

I want to make duck for Christmas, and I'm hoping that someone could share a good recipe. I found a recipe, but it says to put it in the oven for about 1 hour and to then broil it "until it's done." However, I'd like to know how long that is so I know when to put the duck in lol

Also...where would I get a duck? Any particular stores or even somewhere online that would send it frozen or something?

Re: Has anyone ever made duck?

Not sure of this is helpful but my dad makes it on the rotisserie part of the bbq and serves it with some peach compote. We got it at miloskis poultry farm in calverton.

Re: Has anyone ever made duck?

Believe it or not, BJs sells duck. They aren't very big though, so I don't know how many you would need if you planned on serving for a holiday dinner.

Re: Has anyone ever made duck?

This may help :

Julia Child's Duck a l'orange

someone reposted the recipe online, but gives great tips about preparing the duck for roasting. I like duck, just not in orange sauce.

Waldbaums carries frozen duck, and you can also try Forest Pork Store in Huntingon.

Re: Has anyone ever made duck?

Im making duck breast for Christmas. I just called my local butcher and he is ordering them for me :)

Im going to pan raost them, crisp the skin and serve with a fruity type of sauce (thinking something cherry)

Re: Has anyone ever made duck?

I make duck quite often. It's really common by me. I do breasts, legs and whole duck. In fact, I'm making duck sheperd's pie tomorrow! I still haven't mastered the crispy skin on a whole duck, but I've come close.

The Czech style works really well for me. I rub the duck with salt, pepper, and caraway seeds. Then I put it a pan (no rack) with about 1-2 cups of water. I place it breast side down (covered) and cook for an hour (350 F). Then I turn it over and cook for another hour (uncovered). Still uncovered, then I turn it over and cook for 30 mins (breast side down), then turn again and cook for 30 more mins or 45 mins until crispy. (I know it seems like a lot of time in the oven, but it works well for me). I like whole duck cooked more than med rare. Duck breast I like med rare...

A few weeks ago I tried a different way, and the skin wasn't so crispy. I hope to perfect this for Xmas. I stuffed (lightly stuff, you need to still have air circulation) the duck with onion, garlic, thyme, and rosemary. I then put it on a roasting pan with a rack (and water) and did the whole turning thing. The skin was not crispy and I think this was because I used a rack. I'm going to try it differently next time.

I'll let you know how it works out.

If you google how to cook a duck you'll get lots of various cooking times for the sixe of your duck etc.

The water helps so the fat doesn't mess up your oven.

Also save that carcass! Throw it in a crock pot when you're done with a chopped onion, chopped carrot, chopped celery, a bay leaf, thyme, rosemary, parsley, some peppercorns, and a pinch of salt. Cover with water and cook on low for about 8 hours. Makes a great stock! I use this for French Onion soup instead of beef stock. I also save a cup or two for gravy for the next time I make duck.

ETA: forgot to tell you, you need to prick the skin well but don't prick too deep to go thru to the meat. This helps drain the fat and makes for a crispier skin. This was another of my mistakes last time.

ETA: I let the duck sit out for an hour before cooking.

ETA Take 3 (sorry I hope I'm not confusing you!) I just found this recipe and I think I'm going to try this (not sure about the rack) for Xmas. I'll change it and roast breast side down first. It keeps it juicer this way.

http://www.thehungrymouse.com/2009/02/11/the-best-way-to-roast-a-duck-hello-crispy-skin/

Message edited 12/17/2011 12:06:04 AM.

Re: Has anyone ever made duck?

Message edited 12/16/2011 11:30:35 PM.

Re: Has anyone ever made duck?

Thanks everyone! Your responses have all been super helpful!