On Fri, 17 Aug 2007 01:58:21 -0600, Christine Dabney
> wrote:

>Heya folks,
>
>I have been going to my local Asian/everythingelse market, and they
>have fresh whole ducks there. With the head and feet on them. A
>reasonable price too...$7:95 for a good sized duck.
>
>They are calling to me...although I have never really cooked a great
>duck dish yet, or even roasted a great duck.
>
>With the NM cook-in coming up in two weeks, I am thinking of duck
>stock, for some odd reason, plus duck fat..... Mostly the duck
>fat....
>
I found the smell of simmering duck so unpleasant that I never
finished making the only duck stock I ever began.

Smoked duck, on the other hand has made me very happy a few times, as
has cured duck breast. For the cured breast, I used Tom Colicchio's
recipe once and the recipe from Charcuterie next. Both produced very
good results.

The best smoked duck I've made involved scoring the breast fat and
steaming it over tea for half an hour to 45 minutes before setting it
into the smoker for several hours at low temperature.
--

modom

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