cayenne
is one Smokin' Farker
- Joined
- Jun 12, 2004
- Location
- New Orleans
Hi all,
Ok, the other day, I'm bored and perusing the frozen foods in the meat area of the grocery store (as we are all want to do from time to time, eh?)....
Well, I happened to see some frozen ducks in there, alongside some rabbit which was a bit unusual to see.....and I got to thinking.
Duck might be fun!
I've never cooked one in any manner and I've only rarely had some duck breast in some higher end restaurants...some was GREAT, others were "Meh".
So, wondering if anyone has a good recipe or words of wisdom on getting a good result?
Rubs?
Sauces?
I do understand that duck has an incredible amount of fat that will render out.
I was thinking of putting one of those grocery store, el-cheapo aluminum pans under the grate under the bird and catch all that fat.
I figured smoked duck fat might be fun to use later to confit something, or make some roasted taters with....
Where is best place to prove for temp...the breast ? Isn't duck all dark meat...so, would temp to pull be about 360F or so?
I was thinking this might be fun to eat a bit of meat, then take rest...off carcass and boil the carcass for stock, and make a duck and andouille gumbo!!!
(I do live in New Orleans after all).
Anyway, thought I'd start a thread on this...I searched and only found some bits and pieces....none were on an offset, most were just breasts...so, hoping I might get some good input here.
Thank you in advance!!
cayenne
Ok, the other day, I'm bored and perusing the frozen foods in the meat area of the grocery store (as we are all want to do from time to time, eh?)....
Well, I happened to see some frozen ducks in there, alongside some rabbit which was a bit unusual to see.....and I got to thinking.
Duck might be fun!
I've never cooked one in any manner and I've only rarely had some duck breast in some higher end restaurants...some was GREAT, others were "Meh".
So, wondering if anyone has a good recipe or words of wisdom on getting a good result?
Rubs?
Sauces?
I do understand that duck has an incredible amount of fat that will render out.
I was thinking of putting one of those grocery store, el-cheapo aluminum pans under the grate under the bird and catch all that fat.
I figured smoked duck fat might be fun to use later to confit something, or make some roasted taters with....
Where is best place to prove for temp...the breast ? Isn't duck all dark meat...so, would temp to pull be about 360F or so?
I was thinking this might be fun to eat a bit of meat, then take rest...off carcass and boil the carcass for stock, and make a duck and andouille gumbo!!!
(I do live in New Orleans after all).
Anyway, thought I'd start a thread on this...I searched and only found some bits and pieces....none were on an offset, most were just breasts...so, hoping I might get some good input here.
Thank you in advance!!
cayenne