On Apr 16, 11:58*pm, "Gregory Morrow" > wrote:
> Christine Dabney wrote:
> > Heya folks,
>
> > Trying to clear out my freezer...
>
> > I bought a "partial" duck a month or two ago in one of the
> > supermarkets. *It had been marked down drastically, and it wasn't til
> > I got home that I found out that the breasts, or most of the breasts
> > had been removed. *The rest of the duck is intact... *I think it was
> > sold reduced cause of the missing breasts..
>
> > Anyway, I want to do something with it. * For some reason, duck tacos
> > keep going through my mind... *I am thinking maybe I should roast the
> > duck? * Just a basic roast?
>
> > This isn't the only thought....wondering if a braised dish would be
> > good as well...
>
> > I have been pouring through all my cookbooks and online sources and
> > did find a Mark Bittman post somewhere about Crisp Braised Duck..which
> > looks simple enough.
>
> > Before I go with that, does anyone have a better idea?
>
> I'd say this:
>
> Roast the duck. *Get what meat you can off of the carcass and reserve that.
> Then make stock outta the remains of the carcass. *You can do this in a
> crockpot or whatever...duck stock is wonderful and it's a VERY rich and
> flavorful stock..it can be a meal by itself in fact.
>
And in addition to what I posted, I second Greg's suggestion about the
carcass. Duck makes even better stock than turkey, though there's a
specialness about turkey stock from a Thanksgiving turkey that was
stuffed with onion and sage, and those flavors come through in the
stock. I love Thanksgiving, and even though I'm a Humanist, it's my
favorite holiday.

Hey speaking of Thanksgiving, I love corn as a side dish, and there is
no frozen brand better than the Pictsweet (sp?). Now I've got myself
thinking about my favorite feast type meal, but I digress. Yes, boil
those duck bones. There's goodness in 'em.
> --
> Best
> Greg the Quack

--Bryan, aka Bobo Bonobo http://www.TheBonobos.com