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 am not sure what I am asking here..but if I get one of these I want
to know how to cook it. I have tried recipes before, but haven't been
the most sucessful at cooking these... Do any of you have tried and
true recipes...that will yield a good amount of duck fat..and maybe
even yield duck stock from the carcass..... Plus it has to be
delicious....

Do the duck feet yield anything? The neck? I would have to cut the
head and feet off....

Christine

Christine Dabney wrote:

<bit of snipping>
>
> 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 am not sure what I am asking here..but if I get one of these I want
> to know how to cook it. I have tried recipes before, but haven't been
> the most sucessful at cooking these... Do any of you have tried and
> true recipes...that will yield a good amount of duck fat..and maybe
> even yield duck stock from the carcass..... Plus it has to be
> delicious....

Question: do you have a rotisserie thingumy? I seem to remember you
mentioned once that you had either bought one, or were thinking of buying
one, dunno. Anyhoo, I have roasted a duck on our rotisserie in the oven and
it came out pretty good. (The fat dripped off into the drip-tray). Nothing
stopping you making stock from the carcass either.
>
> Do the duck feet yield anything? The neck? I would have to cut the
> head and feet off....

I would use the neck for stock too, but as for the feet, not a clue All
the ducks I have bought have been beheaded and de-footed (is that a word?).
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

On Fri, 17 Aug 2007 10:08:18 +0200, ChattyCathy
> wrote:

>Christine Dabney wrote:

>Question: do you have a rotisserie thingumy? I seem to remember you
>mentioned once that you had either bought one, or were thinking of buying
>one, dunno.
No, didn't get one. Yet.



Anyhoo, I have roasted a duck on our rotisserie in the oven and
>it came out pretty good. (The fat dripped off into the drip-tray). Nothing
>stopping you making stock from the carcass either.

Yes, that is what I am thinking...


Christine

Christine asked:

> Do the duck feet yield anything?

Remember that Washington DC Chinese restaurant you recommended, Joe's Noodle
House? On my visit there, I had a dish of cold stewed duck feet with chili
oil and Szechuan peppercorn oil.


Bob

"Christine Dabney" > wrote in message
...
> 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 am not sure what I am asking here..but if I get one of these I want
> to know how to cook it. I have tried recipes before, but haven't been
> the most sucessful at cooking these... Do any of you have tried and
> true recipes...that will yield a good amount of duck fat..and maybe
> even yield duck stock from the carcass..... Plus it has to be
> delicious....

Google wor shu op. It is a fabulous dish in which the duck is deep fried to
a crsip after being braised in duck stock. It is just delightful when done
right.

Here is the best I could do for the recipe. It seems like what I remember
eating at an outstanding restaurant where I was a regular patron. In fact I
loved it so much they used to ask me if I wanted it every time I went in. I
never said no.

Pressed Duck with Sweet and Sour Plum Sauce (Wor Shu Op)
Servings: 6 servings (1 if you like it as much as I do)

Ingredients:
5 lb. Long Island duck, cleaned
1 tbsp. Chinese five-spice powder
1 tsp. salt
1 cup water chestnut powder
Sweet and sour plum sauce
Oil for deep frying
Crushed toasted almonds

Directions:
Place duck in large kettle or Dutch oven with enough boiling water to cover.
Add spices and salt and simmer covered until tender, about 1 to 1-1/4 hours.
Remove duck from liquid and let cool.

Remove meat from bones and discard skin (where I had it they kept the skin
on). Pour chestnut powder into small baking pan. Press meat into powder,
keep rolling it to get a heavy coating. Cover and steam 30 minutes in a
bamboo steamer, or until powder has gelatinized into thick, heavy crust.
Remove from steamer and let cool. Cover and chill until ready to complete.

About 30 minutes before serving time, prepare sweet and sour plum sauce; set
aside and keep warm. Warm a serving platter in low oven. Preheat oil in deep
fryer to 375°F. (note: here is where you may want to use two oil fryers to
be sure you do not cool the oil too much. The magic of this dish is the
incredible crispness of the duck skin and the almost creamy meat.

Slice chilled duck into bite-size chunks and deep fry quickly in batches
until crisp and browned. Remove with slotted spoon and drain on paper
towels. Repeat until cooking is completed. Serve immediately with warm sweet
and sour plum sauce topped with nuts.

I would do a dry run of this dish before serving it to guests. Get two
ducks. The neat thing is when you are done you have duck broth which you
can toss the bones and some veggies into to make stock. And of course all
that precious duck fat which is a whole new world of cooking.

> Do the duck feet yield anything? The neck? I would have to cut the
> head and feet off....

They eat duck's feet in Asia. Can't be much as far as flavor goes. Neck,
feet and head into the stock pot. Roast a bit first.

Good luck - you'll love this dish.

Paul

In article >, artisan2
@ix.netcom.com says...
> 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 am not sure what I am asking here..but if I get one of these I want
> to know how to cook it. I have tried recipes before, but haven't been
> the most sucessful at cooking these... Do any of you have tried and
> true recipes...that will yield a good amount of duck fat..and maybe
> even yield duck stock from the carcass..... Plus it has to be
> delicious....
>
> Do the duck feet yield anything? The neck? I would have to cut the
> head and feet off....
>
> Christine
>

If I were going to a cook in and wanted to treat my pals to a great
dish, the last thing I would do is something that I had always failed
at.

But, if you insist, I recall Alton Brown doing a few duck recipes a
while back. His instructions are usually pretty clear.


--
Peter Aitken

Paul M. Cook wrote:
> "Christine Dabney" > wrote in message
> ...
>> 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 am not sure what I am asking here..but if I get one of these I want
>> to know how to cook it. I have tried recipes before, but haven't
>> been the most sucessful at cooking these... Do any of you have
>> tried and true recipes...that will yield a good amount of duck
>> fat..and maybe even yield duck stock from the carcass..... Plus it
>> has to be delicious....
>
> Google wor shu op. It is a fabulous dish in which the duck is deep
> fried to a crsip after being braised in duck stock. It is just
> delightful when done right.
>
> Here is the best I could do for the recipe. It seems like what I
> remember eating at an outstanding restaurant where I was a regular
> patron. In fact I loved it so much they used to ask me if I wanted
> it every time I went in. I never said no.
>
> Pressed Duck with Sweet and Sour Plum Sauce (Wor Shu Op)
> Servings: 6 servings (1 if you like it as much as I do)
>
> Ingredients:
> 5 lb. Long Island duck, cleaned
> 1 tbsp. Chinese five-spice powder
> 1 tsp. salt
> 1 cup water chestnut powder
> Sweet and sour plum sauce
> Oil for deep frying
> Crushed toasted almonds
>
> Directions:
> Place duck in large kettle or Dutch oven with enough boiling water to
> cover. Add spices and salt and simmer covered until tender, about 1
> to 1-1/4 hours. Remove duck from liquid and let cool.
>
> Remove meat from bones and discard skin (where I had it they kept the
> skin on). Pour chestnut powder into small baking pan. Press meat
> into powder, keep rolling it to get a heavy coating. Cover and steam
> 30 minutes in a bamboo steamer, or until powder has gelatinized into
> thick, heavy crust. Remove from steamer and let cool. Cover and chill
> until ready to complete.
>
> About 30 minutes before serving time, prepare sweet and sour plum
> sauce; set aside and keep warm. Warm a serving platter in low oven.
> Preheat oil in deep fryer to 375°F. (note: here is where you may
> want to use two oil fryers to be sure you do not cool the oil too
> much. The magic of this dish is the incredible crispness of the duck
> skin and the almost creamy meat.
>
> Slice chilled duck into bite-size chunks and deep fry quickly in
> batches until crisp and browned. Remove with slotted spoon and drain
> on paper towels. Repeat until cooking is completed. Serve immediately
> with warm sweet and sour plum sauce topped with nuts.
>
> I would do a dry run of this dish before serving it to guests. Get
> two ducks. The neat thing is when you are done you have duck broth
> which you can toss the bones and some veggies into to make stock.
> And of course all that precious duck fat which is a whole new world
> of cooking.
>
>> Do the duck feet yield anything? The neck? I would have to cut the
>> head and feet off....
>
> They eat duck's feet in Asia. Can't be much as far as flavor goes.
> Neck, feet and head into the stock pot. Roast a bit first.
>
> Good luck - you'll love this dish.
>
> Paul

This recipe sounds wonderful! I've saved it for a later date. Thanks,
Paul!

kili

Steve Wertz wrote:
> On Fri, 17 Aug 2007 01:58:21 -0600, Christine Dabney wrote:
>
>> I am not sure what I am asking here..but if I get one of these I want
>> to know how to cook it. I have tried recipes before, but haven't
>> been the most sucessful at cooking these... Do any of you have
>> tried and true recipes...that will yield a good amount of duck
>> fat..and maybe even yield duck stock from the carcass..... Plus it
>> has to be delicious....
>
> The absolute best thing you can do to a duck is smoke it. But
> it's kinda hard to capture the rendered fat neatly.
>
> -sw

Yep, we've smoked duck before and the thing never even reached a plate. We
pulled it from the WSM, and like wolves, we gobbled it down, hunched over
the counter. It was so fun, we giggled like naughty kids while we ate.
Delicious!

kili

On Aug 17, 7:11 am, Steve Wertz > wrote:
> On Fri, 17 Aug 2007 01:58:21 -0600, Christine Dabney wrote:
> > I am not sure what I am asking here..but if I get one of these I want
> > to know how to cook it. I have tried recipes before, but haven't been
> > the most sucessful at cooking these... Do any of you have tried and
> > true recipes...that will yield a good amount of duck fat..and maybe
> > even yield duck stock from the carcass..... Plus it has to be
> > delicious....
>
> The absolute best thing you can do to a duck is smoke it. But
> it's kinda hard to capture the rendered fat neatly.

Remember on The Beverly Hillbillies, when Jethro told the hippies in
Griffith Park that his granny smoked crawdads?
>
> -sw

--Bryan

On Aug 17, 1:58 am, 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 am not sure what I am asking here..but if I get one of these I want
> to know how to cook it. I have tried recipes before, but haven't been
> the most sucessful at cooking these... Do any of you have tried and
> true recipes...that will yield a good amount of duck fat..and maybe
> even yield duck stock from the carcass..... Plus it has to be
> delicious....


Are they pre-plucked?
>
> Do the duck feet yield anything? The neck? I would have to cut the
> head and feet off....

Whatever you do, serve it to guests, head-and-feet-on.
If you could pop out the eyeballs first and replace them with
something shiny, that'd be a nice touch too.
>
> Christine

--Bryan

Peter A wrote:
>
> If I were going to a cook in and wanted to treat my pals to a great
> dish, the last thing I would do is something that I had always failed
> at.

Peter!

<shocked look>

Does your above remark imply that you have actually "failed" at anything?
Well, I never!
>
> But, if you insist, I recall Alton Brown doing a few duck recipes a
> while back. His instructions are usually pretty clear.
>
>
Didn't take enough of your "being polite" pills today again, I see.

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

On Aug 17, 11:36?am, "kilikini" > wrote:
> Steve Wertz wrote:
> > On Fri, 17 Aug 2007 01:58:21 -0600, Christine Dabney wrote:
>
> >> I am not sure what I am asking here..but if I get one of these I want
> >> to know how to cook it. I have tried recipes before, but haven't
> >> been the most sucessful at cooking these... Do any of you have
> >> tried and true recipes...that will yield a good amount of duck
> >> fat..and maybe even yield duck stock from the carcass..... Plus it
> >> has to be delicious....
>
> > The absolute best thing you can do to a duck is smoke it. But
> > it's kinda hard to capture the rendered fat neatly.
>
> > -sw
>
> Yep, we've smoked duck before and the thing never even reached a plate. We
> pulled it from the WSM, and like wolves, we gobbled it down, hunched over
> the counter.
>
> It was so fun, we giggled like naughty kids while we ate.


---> http://aflac.com/us/en/Default.aspx

Brute!

Quackquackquackquackquack...

Sheldon

On 17 Aug 2007 03:48:02 -0500, "Bob Terwilliger"
> wrote:

>Christine asked:
>
>> Do the duck feet yield anything?
>
>Remember that Washington DC Chinese restaurant you recommended, Joe's Noodle
>House? On my visit there, I had a dish of cold stewed duck feet with chili
>oil and Szechuan peppercorn oil.
>
>
>Bob

so did you like it?

your pal,
blake

Steve Wertz wrote:

> On Fri, 17 Aug 2007 17:48:23 +0200, ChattyCathy wrote:
>
>> Peter A wrote:
>>>
>>> If I were going to a cook in and wanted to treat my pals to a great
>>> dish, the last thing I would do is something that I had always failed
>>> at.
>
> I can heartilly agree with that.

Well, isn't that just...... fine.

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

> This recipe sounds wonderful! I've saved it for a later date. Thanks,
> Paul!


You can't go wrong with Cantonese cuisine, as a rule. Very compatible with
western tastes. Now that we're talking about it, I just have to make this
dish myself. I have never made it but it seems pretty doable and not overly
fussy.

Paul

On Fri, 17 Aug 2007 08:20:28 -0400, Peter A >
wrote:

>If I were going to a cook in and wanted to treat my pals to a great
>dish, the last thing I would do is something that I had always failed
>at.
>
>But, if you insist, I recall Alton Brown doing a few duck recipes a
>while back. His instructions are usually pretty clear.

This is not for any guests, just for me.

Thanks anyway.

Christine

blake murphy wrote:

> On 17 Aug 2007 03:48:02 -0500, "Bob Terwilliger"
> > wrote:

>>Remember that Washington DC Chinese restaurant you recommended, Joe's
>>Noodle House? On my visit there, I had a dish of cold stewed duck feet
>>with chili oil and Szechuan peppercorn oil.
>
> so did you like it?

I want to know too - how was it? Chewy?

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

Christine Dabney said...

> On Fri, 17 Aug 2007 08:20:28 -0400, Peter A >
> wrote:
>
>>If I were going to a cook in and wanted to treat my pals to a great
>>dish, the last thing I would do is something that I had always failed
>>at.
>>
>>But, if you insist, I recall Alton Brown doing a few duck recipes a
>>while back. His instructions are usually pretty clear.
>
> This is not for any guests, just for me.
>
> Thanks anyway.
>
> Christine


Christine,

You were a lot more fun hosting the gumbo cook-along. Don't blow it now!

Andy

Peter A wrote:
>
>
> If I were going to a cook in and wanted to treat my pals to a great
> dish, the last thing I would do is something that I had always failed
> at.


LOL.... and duck is my culinary weakness. A few years back I swore off
cooking duck because they had all been failures and that last one had been
the worst. But then my wife's cousin served us an incredible duck dinner
and gave me the recipe he uses. It turned out quite nicely, so I am willing
to give it another try. However, I would rather not risk planning a dinner
party around it.

Duck a l'Orange

Duck Stock: (Make in advance)
Duck Giblets and neck 1 sliced onion
1 sliced carrot 1 ½ tbsp. Cooking oil
2 cups chicken broth 2 sprigs parsley
1 bay leaf ¼ tsp. Thyme

Chop the duck pieces into 1 ½ " pieces and brown them with the vegetable
in the oil. Discard oil and add liquid and herbs and enough water to cover
the duck pieces. Simmer partially covered for 1 ½ hour. Strain and pour
off grease. Makes about 1 cup

4 Navel Oranges
Remove the zest with a peeler and cut into julienne for q5 minutes in a
quart of water. Drain and pat dry on a paper towel.


Roasting the duck:
Oven 425
Season the cavity with salt and pepper and add a third of the prepared
orange peel. Prick the skin around the thighs back and lower breast.
Roast breast side up for 15 minutes. Lower temperature to 350 turn duck on
one side and roast for 30 minutes, then on the other side for 15 minute,
then breast side up.. Total cooking time is 80-100 minutes.

Sauce base:
3 Tbsp. Granulated sugar ¼ cup red wine vinegar
2 cups duck stock 2 Tbsp. Arrowroot blended with 3 Tbsp. Port.
The rest of the orange peel

While duck is roasting, prepare the sauce base. Make a sweet and sour
caramel by boiling sugar and vinegar over moderate -high heat until it
turns into a mahogany brown syrup. Remove from heat and add ½ cups duck
stock and simmer for a minute to dissolve the caramel then add the rest of
the stock. Stir in the arrowroot mixture and orange peel and simmer 3-4
minutes until sauce is clear, limpid and slightly thickened and set aside.

Cut the four oranges into neat, skinless segments and place in a covered
dish. When duck is done, discard trussing and set it on a platter. Return
it to warm oven. Remove as much fat as possible from the pan and add `/2
cup port to deglaze the pan. Reduce to a few tablespoons. Strain this
liquid into the sauce base and bring it to a simmer and stir in 2-3 Tbsp.
Orange liqueur. Add a few drops orange bitters or lemon juice to balance
flabours. Just before serving, stir in 2 Tbsp. Butter and pour sauce into
a serving bapt/
Place a line or orange slices along the duck and heap the rest at one end.

On Fri, 17 Aug 2007 15:21:43 -0400, Dave Smith
> wrote:

>Peter A wrote:
>>
>>
>> If I were going to a cook in and wanted to treat my pals to a great
>> dish, the last thing I would do is something that I had always failed
>> at.
>
>
However, I would rather not risk planning a dinner
>party around it.


I just have to laugh. At least two of you assumed I would be doing
this for guests, and no where at all did I say that I was wanting to
fix this for guests. I did say I was interested in the duck fat and
duck stock...maybe to use those items for the NM cook-in. But I
didn't say that I was going to experiment on guests. LOL.

Anyway, seems like a nice recipe for duck, Dave. I might get one of
these ducks..and try it..

Christine

Christine Dabney > wrote:

> Do any of you have tried and
> true recipes...that will yield a good amount of duck fat..and maybe
> even yield duck stock from the carcass..... Plus it has to be
> delicious....

Simply roasted duck is very good. Here is what Elizabeth David wrote
about roast duck in 'A Book of Mediterranean Food'.

Roast Duck

The flavour of the roast duck is much improved if the cleaned bird is
first put into a pan over a hot fire until most of the fat has been
extracted. (Watch to see that it does not burn.) Strain the fat off
and repeat the process. When all possible fat has been removed put 3
tablespoons of butter into the pan and place it in a hot oven. Baste
and turn frequently for 1 1/4 hours.

> Do the duck feet yield anything? The neck? I would have to cut the
> head and feet off....

Duck feet/web are delicious, meaty, with a somewhat gelatinous texture.
They would probably be very good for stock, too.

And, if it is more about the duck than its fat and stock, here's a very
nice recipe for duck stew in Sauternes from _Bistro Cooking_ by
Patricia Wells. It really is very good, with a perfect blend of
flavours. It is not remotely as sweet as one would expect. I would
replace Golden Delicious apples with tart Granny Smith ones, though.

Victor

Civet de Canard au Sauternes (Duck Stew in Sauternes)

1 duck (3 to 4 pounds; 1.5 to 2 kg), well rinsed, patted dry, cut into
8 to 10 serving pieces, at room temperature
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 carrot, peeled and finely minced
1 onion, finely minced
2 cups (50 cl) Sauternes
2 cups (50 cl) duck stock or chicken stock, preferably homemade
Bouquet garni: 12 parsley stems, 8 peppercorns, 1 imported bay leaf,
1/2 teaspoon fresh thyme, and 1/4 teaspoon fennel seed tied in a
double thickness of cheesecloth
4 Golden Delicious apples
3 tablespoons (1 1/2 ounces; 45 g) unsalted butter

1. Season the duck breast pieces and duck legs liberally with salt and
pepper. Heat the oil in a nonreactive deep-sided skillet over medium
high heat. When the oil is hot but not smoking, add the duck breasts
and brown on the skin side only. Brown the legs on both sides. Remove
the duck from the skillet. Add the carrot and onion and brown for 3 to
4 minutes.

2. Return the duck to the skillet. Add the wine, stock, and the
bouquet garni. Cover, reduce heat, and simmer gently about 40 minutes.

3. Remove the duck pieces to a dish and keep warm. Strain the sauce
through a fine-mesh sieve. Pour the sauce over the duck. Adjust the
seasoning, if necessary.

4. Peel and core the apples; cut lengthwise into eighths. Melt the
butter in a large skillet. Add the apples and sauté over medium heat
until lightly browned, 4 to 5 minutes.

5. Divide the apples among 4 heated dinner plates. Place a piece of
duck on each plate and cover with the sauce.

Yield: 4 servings

Chatty Cathy and blake asked:

>>> Remember that Washington DC Chinese restaurant you recommended, Joe's
>>> Noodle House? On my visit there, I had a dish of cold stewed duck feet
>>> with chili oil and Szechuan peppercorn oil.
>>
>> so did you like it?
>
> I want to know too - how was it? Chewy?


1. Yes, I liked it, but I do like EXTREMELY spicy food.

2. It was kind of cartilage-crunchy and soft. Not particularly chewy. I
think the feet had been cooked a very long time.


Bob

On Fri, 17 Aug 2007 12:57:03 -0600, Christine Dabney
> wrote:

>On Fri, 17 Aug 2007 08:20:28 -0400, Peter A >
>wrote:
>
>>If I were going to a cook in and wanted to treat my pals to a great
>>dish, the last thing I would do is something that I had always failed
>>at.
>>
>>But, if you insist, I recall Alton Brown doing a few duck recipes a
>>while back. His instructions are usually pretty clear.
>
>This is not for any guests, just for me.
>
>Thanks anyway.
>
>Christine

let the guests eat cake.

your pal,
marie

On 17 Aug 2007 20:39:02 -0500, "Bob Terwilliger"
> wrote:

>Chatty Cathy and blake asked:
>
>>>> Remember that Washington DC Chinese restaurant you recommended, Joe's
>>>> Noodle House? On my visit there, I had a dish of cold stewed duck feet
>>>> with chili oil and Szechuan peppercorn oil.
>>>
>>> so did you like it?
>>
>> I want to know too - how was it? Chewy?
>
>
>1. Yes, I liked it, but I do like EXTREMELY spicy food.
>
>2. It was kind of cartilage-crunchy and soft. Not particularly chewy. I
>think the feet had been cooked a very long time.
>
>
>Bob

maybe i'll try some when i'm there. thanks, bob.

your pal,
blake

In article >,
Steve Wertz > wrote:

> On Fri, 17 Aug 2007 17:48:23 +0200, ChattyCathy wrote:
>
> > Peter A wrote:
> >>
> >> If I were going to a cook in and wanted to treat my pals to a great
> >> dish, the last thing I would do is something that I had always failed
> >> at.
>
> I can heartilly agree with that.
>
> > Peter!
> >
> > <shocked look>
> >
> > Does your above remark imply that you have actually "failed" at anything?
> > Well, I never!
>
> Hmm, good point.
>
> I've perfected cheap restaurant nachos, myself. It's What's For
> Breakfast.
>
> This thread is making me yearn for duck. I've got an empty rack
> on my smoker right now (which is pumping away at 245F doing a
> brisket) and the only poultry I have is swimming in the back yard
> - the geese always move upstream during the rains.
>
> -sw

So grab one of them when it gets dark.
It's always better fresh. <eg>
--
Peace, Om

Remove _ to validate e-mails.

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

In article >,
Steve Wertz > wrote:

> On Fri, 17 Aug 2007 11:36:19 -0400, kilikini wrote:
>
> > Yep, we've smoked duck before and the thing never even reached a plate. We
> > pulled it from the WSM, and like wolves, we gobbled it down, hunched over
> > the counter. It was so fun, we giggled like naughty kids while we ate.
> > Delicious!
>
> That *is* what it does to you.
>
> -sw

I can so empathize... ;-)
--
Peace, Om

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

In article >,
Steve Wertz > wrote:

> On Fri, 17 Aug 2007 17:48:23 +0200, ChattyCathy wrote:
>
> > Peter A wrote:
> >>
> >> If I were going to a cook in and wanted to treat my pals to a great
> >> dish, the last thing I would do is something that I had always failed
> >> at.
>
> I can heartilly agree with that.
>
> > Peter!
> >
> > <shocked look>
> >
> > Does your above remark imply that you have actually "failed" at anything?
> > Well, I never!
>
> Hmm, good point.
>
> I've perfected cheap restaurant nachos, myself. It's What's For
> Breakfast.
>
> This thread is making me yearn for duck. I've got an empty rack
> on my smoker right now (which is pumping away at 245F doing a
> brisket) and the only poultry I have is swimming in the back yard
> - the geese always move upstream during the rains.
>
> -sw

Steve, have you ever had the duck Pho at Kim Phungs?
It's actually quite good but I've not been there since My Thanh moved.
Are they still in business?

Austin Chronical voted them the best bowl of noodles for several years.
--
Peace, Om

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

On Sun, 19 Aug 2007 02:16:40 -0500, Omelet >
wrote:

>In article >,
> Steve Wertz > wrote:
>
>> On Fri, 17 Aug 2007 11:36:19 -0400, kilikini wrote:
>>
>> > Yep, we've smoked duck before and the thing never even reached a plate. We
>> > pulled it from the WSM, and like wolves, we gobbled it down, hunched over
>> > the counter. It was so fun, we giggled like naughty kids while we ate.
>> > Delicious!
>>
>> That *is* what it does to you.
>>
>> -sw
>
>I can so empathize... ;-)

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

But...is there anyway at all to collect the fat from said duck? Would
doing it indirectly with a pan under the duck, work to save the fat? I
do really want the fat.

Maybe I should save this for the cook-in..maybe folks will be able to
help me do it right...

Christine

"Christine Dabney" > wrote in message >
> But...is there anyway at all to collect the fat from said duck? Would
> doing it indirectly with a pan under the duck, work to save the fat? I
> do really want the fat.

Christine the way I cook duck is to put the duck onto a grid. The fat
collects below and you need to watch out so you can empty it several times
while the duck is cooking.

"Christine Dabney" > wrote in message

Christine have a wee look here. Don't worry about the cherry thing but just
see how she cooks the duck and drains off the fat

http://www.deliaonline.com/recipes/c...s,1370,RC.html

On Sun, 19 Aug 2007 16:05:54 +0100, "Ophelia" > wrote:

>
>"Christine Dabney" > wrote in message
>
>Christine have a wee look here. Don't worry about the cherry thing but just
>see how she cooks the duck and drains off the fat
>
>http://www.deliaonline.com/recipes/c...s,1370,RC.html
>

Thanks Ophelia!!!

You folks have been great, on giving me ideas..and helping me with
this.

I am so leaning towards getting one of these ducks...

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.

Christine

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.

Christine Dabney > wrote in
:

> Now...assuming I cook it well...what about ideas for leftover duck?

stir fries
toasted tomato with mayo and duck sandwiches (toasted dlt)
duck pot pies
duck quesidillias
duck noodle soup (whatever)
duck al a king
as a grilled pizza topping

whizzed in a processor with spices and mayo for deviled duck sandwich
spread

If you go the quesdillia route make up the tortillia dough and add the
fillings to the raw tortilla, pinch it shut and then fry or bake it (as
seen on gullet)

--

The house of the burning beet-Alan

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

In article >,
Christine Dabney > wrote:

> On Sun, 19 Aug 2007 02:16:40 -0500, Omelet >
> wrote:
>
> >In article >,
> > Steve Wertz > wrote:
> >
> >> On Fri, 17 Aug 2007 11:36:19 -0400, kilikini wrote:
> >>
> >> > Yep, we've smoked duck before and the thing never even reached a plate.
> >> > We
> >> > pulled it from the WSM, and like wolves, we gobbled it down, hunched
> >> > over
> >> > the counter. It was so fun, we giggled like naughty kids while we ate.
> >> > Delicious!
> >>
> >> That *is* what it does to you.
> >>
> >> -sw
> >
> >I can so empathize... ;-)
>
> You guys are making me thinking about getting a duck now. And smoking
> it.
>
> But...is there anyway at all to collect the fat from said duck? Would
> doing it indirectly with a pan under the duck, work to save the fat? I
> do really want the fat.

I don't see why not. :-)
I have a horizontal (New Braunfels) smoker and if I built the fire in
the firebox and put a pan under the duck, that should work.

>
> Maybe I should save this for the cook-in..maybe folks will be able to
> help me do it right...
>
> Christine

If you only get ONE duck for a cook-in, don't expect to get more than
just a taste! <G>
--
Peace, Om

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

In article >,
Christine Dabney > wrote:

> On Sun, 19 Aug 2007 16:05:54 +0100, "Ophelia" > wrote:
>
> >
> >"Christine Dabney" > wrote in message
> >
> >Christine have a wee look here. Don't worry about the cherry thing but just
> >see how she cooks the duck and drains off the fat
> >
> >http://www.deliaonline.com/recipes/c...it-of-sour-che
> >rries,1370,RC.html
> >
>
> Thanks Ophelia!!!
>
> You folks have been great, on giving me ideas..and helping me with
> this.
>
> I am so leaning towards getting one of these ducks...
>
> 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.
>
> Christine

Ducks don't have that much meat on them.

There will not be any leftovers, trust me. ;-)

The carcass however makes a fantastic stock.
--
Peace, Om

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

On Aug 19, 12:02 pm, hahabogus > wrote:
> Christine Dabney > wrote :
>
> > Now...assuming I cook it well...what about ideas for leftover duck?
>
> stir fries
> toasted tomato with mayo and duck sandwiches (toasted dlt)
> duck pot pies
> duck quesidillias
> duck noodle soup (whatever)
> duck al a king
> as a grilled pizza topping
>
> whizzed in a processor with spices and mayo for deviled duck sandwich
> spread

Deviled meats--inspired by Satan.

--Bryan

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

--
Posted via a free Usenet account from http://www.teranews.com

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. :-)
--
Peace, Om

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

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

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