I need some help as this is new ingredient for me.
I've been given 2 skinned domestic ducks weighing about 2kilos each. Yesterday I jointed one and we shared one breast shallow fried for dinner yesterday. It took longer to cook than I thought it would but was very good, I reduced wine and stock in the pan juices and added a teaspoon of my Hot Plum Sauce as well as a chopped plum.
Today I'm going to braise celery, onions, carrots and garlic and then slow cook the thighs/legs and the carcass in stock in the crockpot. Will also add a tablespoon each of tomato paste and honey mustard, 2 bay leaves and some thyme sprigs.
As our friend had skinned rather than plucked them he feels they are not suitable for roasting but I could cover them in foil.
Do you have any tips and suggestions, it's such a wonderful gift...when our friend said 2 young ducks I was expecting a couple of sparrows lol
Pics, 1 jointed duck, teaspoon for scale, 1 breast pan frying, the 2 whole ducks filled my whole draining board...
This was just a quick post today to record my "progress", many thanks to Steve for this generous gift, greatly appreciated.
Have a wonderful Wednesday every-one,
Love from Sue
xx
Sue ideally duck needs to have the fat rendered off. Fry or roast for 30 mins, remove from the heat and collect the renedered fat -- you can freeze it and use it in future. Dry wipe the container, layer wedges of red or regular onion, meat and a sauce of say vinegar (sherry or balsamic or red wine), apple or orange juice and a little garlic. Bake for 30 mins.
ReplyDeleteServe with salad or lightly steamed cabbage as the duck is quite rich.
I'm actually going to post about duck shortly!
thank you Rose, there's very little fat left on them now but the slow cooker yesterday made a lovely tender and very tasty dish, I browned the pieces first and then cooked them all day. Making stock from the carcass now :)
ReplyDelete