bentaco
4
Oct 18, 2017
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I bought a whole frozen duck recently and have no idea what to do with it. What are some meals I could prepare? Also, how long in advance do I need to defrost the duck before it's ready to be prepared?
Oct 18, 2017
AngryAccountant
271
Oct 18, 2017
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A man after my own, buying something then figuring out how to use it! In a way, duck can be treated like chicken is, and cooked in many of the same ways. You'll get a much more rich, fatty flavor, so some of the lighter seasonings you might do with chicken wouldn't work very well. That said I like duck when it's kinda minimally seasoned. As such, for actual recipes I don't want to suggest just one, but suggest you search for something simple without too much seasoning, then you can adjust for your next attempts.
Worth noting, there's a lot more fat on the duck, so when cooking it in the oven you'll need to baste a good bit. Don't forget to puncture the duck so it gets cooked inside out, allows the fat to move around and make it more juicy and crisps up the skin a bit too.
To thaw, stick it in the fridge on a casserole tray to catch the moisture for ~24-48 hours. Alternatively, put it in a freezer grade ziplock bag, submerse that in cool water, the cold tap is typically ~50 degrees Fahrenheit and is perfect (stick a spoon or something in the bag to weight it down if needed.) Change the water every 30-45 minutes for 3-4 hours to rapidly thaw it evenly and safely.
Oct 18, 2017
warriorscot
317
Oct 18, 2017
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Roast duck with orange is the classic. I've done crispy duck with a whole frozen bird before. They don't need a massive amount of seasoning for a fairly traditional European dish, Asian style a good dusting of five space and some honey for glazing should do the job. Duck is a bit messy, because it's so fatty, but that also makes it fairly forgiving to cook.
Oct 18, 2017
b9d9ffdad3ac59e7f6f
135
Oct 18, 2017
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For a first recipe, a roast would give you a good grasp on things. To add to the other excellent advice, stuff the cavity with aromatics. If you're doing oranges, you can throw quartered oranges in there. Truss it like you would a chicken.
In the future, consider excising the breasts for a preparation separate from the legs, and do the legs confit. It sounds intimidating but it's really just preparation and good execution. It's even easier if you do it sous vide.
Duck is very forgiving due to the copious amounts of fat. You can save and filter the fat for other uses. Try cooking potatoes with it. It's fantastic.
Oct 18, 2017
Snarge
39
Oct 18, 2017
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I do that occasionally too. Especially if something catches my eye. That's how I learned how to cook pumpkin squash.
Oct 18, 2017
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