In article . com>,
Gregory Morrow > wrote:

> Omelet wrote:
>
> > In article >,
> > "modom (palindrome guy)" > wrote:
> >
> > > I found the smell of simmering duck so unpleasant that I never
> > > finished making the only duck stock I ever began.
> >
> > I find _any_ simmering stock carcasses smell unpleasant...
> >
> > if you cook them by themselves!
> >
> > I always add my aromatics when I start a pot of stock. Celery, carrot,
> > onion, garlic, lemon pepper, perhaps some Anise root tops and bay laurel.
> >
> > Makes a very nice smelling stock. :-)
>
>
> Yup, same here, and duck stock is just about the best stock there is,
> very rich and flavourful. I made some this past winter, it was great
> in duck gumbo. In fact just by itself it makes a satisfying dish...I
> had people BEGGING, saying, "More duck stock, please!"...
>
> --
> Best
> Greg

:-)

It's all in the technique...
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article om>,
Gregory Morrow > wrote:

> Dave Smith wrote:
>
> > Christine Dabney wrote:
> >
> > > Now...assuming I cook it well...what about ideas for leftover duck? I
> > > have one I want to try...which is duck ravioli/wontons, cooked in duck
> > > stock.
> >
> > Leftover duck??
> > I never heard of it. It usually gets eaten up.
>
>
> Remember too, there is not all that meat on most ducks, the ratio of
> bone to meat is fairly high. For xmas I did two big ducks, there was
> enough for the three of us, plus a tiny bit for leftovers...
>
>
> --
> Best
> Greg

I always roast 1 duck per person.

I like guests to be able to take leftovers home. :-)

1/2 duck per person is perfect for a meal:

Christmas duck 2006
http://i3.tinypic.com/2e3cux2.jpg

Ok, so the sauce was purple. I learned not to use red wine after that.
<g>

Duck stock
http://i17.tinypic.com/2h55ic4.jpg

Must confess I cheated with this.
Duck necks were available at the asian market, so I used those as I
wanted to make a good gravy/sauce for the dinner.

The roasted carcass stock came later.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

> Dave Smith wrote:
>
>> Christine Dabney wrote:
>>
>> > Now...assuming I cook it well...what about ideas for leftover duck? I
>> > have one I want to try...which is duck ravioli/wontons, cooked in duck
>> > stock.
>>
>> Leftover duck??
>> I never heard of it. It usually gets eaten up.

Well if Christine intends to eat it herself, why is there a problem?
Everyone seems to think she is getting a duck for the cook in, but she has
said it isn't)))))))))))

In article >,
"Ophelia" > wrote:

> > Dave Smith wrote:
> >
> >> Christine Dabney wrote:
> >>
> >> > Now...assuming I cook it well...what about ideas for leftover duck? I
> >> > have one I want to try...which is duck ravioli/wontons, cooked in duck
> >> > stock.
> >>
> >> Leftover duck??
> >> I never heard of it. It usually gets eaten up.
>
> Well if Christine intends to eat it herself, why is there a problem?
> Everyone seems to think she is getting a duck for the cook in, but she has
> said it isn't)))))))))))

Duck isn't exactly inexpensive... <G>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
> In article >,
> "Ophelia" > wrote:
>
>> > Dave Smith wrote:
>> >
>> >> Christine Dabney wrote:
>> >>
>> >> > Now...assuming I cook it well...what about ideas for leftover duck?
>> >> > I
>> >> > have one I want to try...which is duck ravioli/wontons, cooked in
>> >> > duck
>> >> > stock.
>> >>
>> >> Leftover duck??
>> >> I never heard of it. It usually gets eaten up.
>>
>> Well if Christine intends to eat it herself, why is there a problem?
>> Everyone seems to think she is getting a duck for the cook in, but she
>> has
>> said it isn't)))))))))))
>
> Duck isn't exactly inexpensive... <G>

I don't believe that is a conderation She just wants to try one for
herself. But... I don't need to speak for Christine) Anyway, after all
the things she has described that she *is* making who will need duck)

Ophelia wrote:
>
> > Dave Smith wrote:
> >
> >> Christine Dabney wrote:
> >>
> >> > Now...assuming I cook it well...what about ideas for leftover duck? I
> >> > have one I want to try...which is duck ravioli/wontons, cooked in duck
> >> > stock.
> >>
> >> Leftover duck??
> >> I never heard of it. It usually gets eaten up.
>
> Well if Christine intends to eat it herself, why is there a problem?
> Everyone seems to think she is getting a duck for the cook in, but she has
> said it isn't)))))))))))

I was responding directly to her question about suggestions for left
overs. Until my recent success and cyberpat on my own back, I had never
had great success with duck, but even the disappointing birds were
completely consumed. It is not hard for two people to polish off a whole
duck.

On Mon, 20 Aug 2007 14:09:48 -0500, Omelet >
wrote:


>
>Duck isn't exactly inexpensive... <G>

These ducks are/were $7.95 each. At least the ones they had removed
from the fresh case to the freezer case were that price. I think I
mentioned that in one post.

I don't call that price expensive, and they are a very good size.

I will be heading by this market a bit later today, so I will check
them out again.

Christine

Christine Dabney wrote:
>
> On Mon, 20 Aug 2007 14:09:48 -0500, Omelet >
> wrote:
>
> >
> >Duck isn't exactly inexpensive... <G>
>
> These ducks are/were $7.95 each. At least the ones they had removed
> from the fresh case to the freezer case were that price. I think I
> mentioned that in one post.
>
> I don't call that price expensive, and they are a very good size.
>
> I will be heading by this market a bit later today, so I will check
> them out again.
>

It is cheap for ducks. Frozen ducks around here usually cost $10-11 each. A
duck with feed two people. I like to buy small chickens, just enough for
two, and get them for $4 - 4.50 apiece. So duck is relatively expensive
eating fowl. It's good once in a while so it is worth it.

In article >,
Christine Dabney > wrote:

> On Mon, 20 Aug 2007 14:09:48 -0500, Omelet >
> wrote:
>
>
> >
> >Duck isn't exactly inexpensive... <G>
>
> These ducks are/were $7.95 each. At least the ones they had removed
> from the fresh case to the freezer case were that price. I think I
> mentioned that in one post.
>
> I don't call that price expensive, and they are a very good size.

Wait till you see how little meat is on a duck...
I always serve one per person.

IMHO they are worth the price tho'. They cost about the same here.

>
> I will be heading by this market a bit later today, so I will check
> them out again.
>
> Christine
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Dave Smith wrote:
> Ophelia wrote:
>>
>>> Dave Smith wrote:
>>>
>>>> Christine Dabney wrote:
>>>>
>>>>> Now...assuming I cook it well...what about ideas for leftover
>>>>> duck? I have one I want to try...which is duck ravioli/wontons,
>>>>> cooked in duck stock.
>>>>
>>>> Leftover duck??
>>>> I never heard of it. It usually gets eaten up.
>>
>> Well if Christine intends to eat it herself, why is there a problem?
>> Everyone seems to think she is getting a duck for the cook in, but
>> she has said it isn't)))))))))))
>
> I was responding directly to her question about suggestions for left
> overs. Until my recent success and cyberpat on my own back, I had
> never had great success with duck, but even the disappointing birds
> were completely consumed. It is not hard for two people to polish
> off a whole duck.

true

Christine Dabney > wrote in
:

> You guys are making me thinking about getting a duck now. And smoking
> it.
>

Have you considered Smoking Said Duck with a foil pan under it to collect
the dripping fat. I use one in my propane smoker, it sits almost on top of
my water tray. Or are you concerned about the smoke flavouring the Duck
Fat?

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Tue, 21 Aug 2007 14:58:01 GMT, hahabogus > wrote:

>Christine Dabney > wrote in
:
>
>> You guys are making me thinking about getting a duck now. And smoking
>> it.
>>
>
>Have you considered Smoking Said Duck with a foil pan under it to collect
>the dripping fat. I use one in my propane smoker, it sits almost on top of
>my water tray. Or are you concerned about the smoke flavouring the Duck
>Fat?

Yes, I am considering that. Quite a few folks have mentioned smoking
ducks, and I really, really want that fat. That was the solution
that came to mind....

Will the smoke flavor the fat?

Christine

Christine Dabney > wrote in
:

> On Tue, 21 Aug 2007 14:58:01 GMT, hahabogus > wrote:
>
>>Christine Dabney > wrote in
m:
>>
>>> You guys are making me thinking about getting a duck now. And
>>> smoking it.
>>>
>>
>>Have you considered Smoking Said Duck with a foil pan under it to
>>collect the dripping fat. I use one in my propane smoker, it sits
>>almost on top of my water tray. Or are you concerned about the smoke
>>flavouring the Duck Fat?
>
> Yes, I am considering that. Quite a few folks have mentioned smoking
> ducks, and I really, really want that fat. That was the solution
> that came to mind....
>
> Will the smoke flavor the fat?
>
> Christine
>

Why does everybody think that I'm a duck expert today...I'm helping 2
guys on gullet with redering duck fat plus how to make duck stock and now
you and your will the smoke flavour the duck fat...

Having never cooked a duck and having never tasted collected fat/grease
from a smoker....My answer is yes I believe that the drippings will take
on the flavour of the duck. Since eggs smoked in their shell and salt can
absorb the flavour of smoke I'm one who thinks that the drippings will
too. Because both the smoke and the oil are both good flavour collectors.

I also feel that the solution would be to remove and render the skin,
scraps and fat clots. Thereby freeing up the naked breasts and thighs for
smoking. I don't beleive a smoked item can develop a crispy skin so If
you decide the smoke the duck you wouldn't be giving up a crispy skin in
any case. But as I say I know little of smoking and less about cooking
ducks.

A alternative would be to keep the smokers temp really low and to smoke
the duck foe several hours with the skin on without truly cooking it, and
then roasting the bird later at a higher less moist temp in a oven. This
would give the smokey flavour and the desired crispness of the skin. It
would also give any duck fat a smokey flavour.

But what about smokey fat....well bacon grease is rather tasty so it
might not be a bad thing.

My final conclusion:
At under 10 bucks a duck go nuts and try both ways roasted and smoked and
see which grease you prefer.

My advise use a mild tasting smoking wood say a fruit tree or a
oak....not mesquite.



--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

hahabogus > wrote in news:Xns9993A642E541Chahabogus@
69.28.186.120:

> Why does everybody think that I'm a duck expert today..

Another guy posted on gullet...render the duck fat by lightly salting and
frying the skin previuosly cut in strips. That way you get to eat duck
cracklings and get duck grease to boot. a definative win win situation.
Smoked duck, cracklings and duck grease.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore