Rost Duck

[country_boy]

I'm roasting a duck on Sunday for the first time, any top tips? Should the skin be crispy?

[Snowy Owl]

There will be a lot of fat coming out of it, so make sure you place it on a rack over the roasting tin. Use the fat for roasting potatoes...no finer fat for the job, makes them truly scrumptious! Yes, the skin should be crisp. Be prepared for a messy oven though!

[tictactoe]

Hi country_boy,

Remember those toadies in the hole - well as Snowy says about using the fat for your roasties - use the dripping for them too! Duck or Goose dripping as mentioned after my recipe a few weeks ago (sent to the Dungeon) I couldn't reply and agree with the two other posters - superior than the good ol' beef dripping...
Never mind thats history now...What time are you serving dinner, I'll bring a bottle or two?

Do you have a recipe for duck sauce? I have an orange and brandy one if you like messing about!!

[country_boy]

Hi n00dles!
I haven't forgotten the toadies, I bookmarked your batter mix but haven't got round to it yet - more's the pity! I'm really looking forward to the roasties in duck fat and I'm gonna save any left. Bring a couple of bottles, anytime after 6pm! I always eat late.
Yeah I'd love the sauce recipe, thank you.

[tictactoe]

Hey country_boy

I've just typed over 2500 characters and it (monastery) told me to cut it down to 2000 - which I did - submitted and lost the lot!

Will send in 3 parts - copy and paste - harpies will ban my posts!!

[tictactoe]

Giblets:

Discard the liver (or give to the cat -not enough to make a pat�). Rinse the neck, gizzard and heart in cold water. Leave in cold water with plenty of salt. This will whiten the meat and cut out the blood.

Rinse the giblets, place in pan and cover with cold water. Bring to boil - scum will form - pour this off and rinse again, till clear. Add sliced onion/shallots to giblets and plenty of salt. Cover with water, bring to boil then simmer (lid on) for about 1 1/2 - 2 hours until meat is tender.

Orange and Brandy sauce

1 juicy orange, freshly squeezed
1 tablespoon cognac or brandy
lemon juice (to taste)
1 tablespoon gran or caster sugar
1 tablespoon water
1 heaped teaspoon of arrowroot or cornflour

[tictactoe]

Pour orange juice in small jug or bowl, add the brandy/cognac. Pour equal amount of strained giblet juice/gravy (once cooked) into the jug. Nearer time when duck is ready, pour off fat from meat pan, to leave the pan juces (meaty bits - some fat residue will be present - but will not spoil the sauce). Add this to orange mixture.

Meanwhile, put sugar and water (tbs) in small saucepan, heat gently until a pale caramel (this will take a few minutes) don't be tempted to have heat too high, or it might burn. Now add the orange / juices to pan - beware it will sizzle - and stir with wooden spoon until caramel has dissolved. Bring to boil, then simmer till reduced by half.

Taste test: Flavour should be piquant: add lemon juice to make sharper if necessary.

cont./

[tictactoe]

Should have said add more salt and some pepper if needed.

Mix arrowroot or cornflour with a little water, into a smooth paste. Add to sauce, stirring constantly. When sauce has thickened it is READY!!

Practice makes perfect - this sauce will be quick and easy to make after a few attempts - it won't take as long as it has to type it - you won't even need to read the ingredients - you'll remember it all !!

Hope you like it.

Use the remainder of giblet liquid for your gravy. (This is where I eat the giblets before dishing up the dinner - but I won't tell you that!).

Enjoy...
love
n00dles xXx

[country_boy]

Thank you so much n00dles, really appreciate the trouble you took. I haven't got the necessary bits for it today, but I bought two ducks so I'll be well prepared when I roast the other one soon. Love the giblet eating, you're hardcore alright!! Cheers xxx

[Mortartube]

To make the skin crispy. Pour a kettle full of boiling water over it, then pat it dry with kitchen towel. Prick holes in the skin with a cocktail stick to allow the fat out, then roast it on a rack over a roasting tin. If there is any left, it's very nice stir fried with 5 spice, ginger, pineapple and spring onions. Serve with noodles or rice.

[tictactoe]

Nice of you to invite me, Mortartube!! Lol *^*
~

n00dles xXx

[country_boy]

Cheers, been checking out different roasting methods, some say roast upside down, some don't. Any suggs?
Was having it with n00dles, but I think she may stand me up!!

[tictactoe]

Rephrase that, young man! lol

Roast breast side down, till nearly done (the meat juices will then flow to that part) making the meat there more succulent. Turn on its back, baste and get the breast nice a crispy.

Apple sauce (not sweet) is a good addition to roast duck, as it counteracts to greasiness.

n00dles x

[country_boy]

Hehe - cheers n00dles you're a star as usual

[tictactoe]

Is it ready yet, I'm starving?!!

[country_boy]

Not even started, couple hours and a bottle of red yet!

[Mortartube]

Sorry Noodles, you're all out of luck, as I'm all out of duck.

[tictactoe]

AWH...

You said "Serve with noodles or rice"

and as mrs rice isn't here..........

Never mind...have a good day! lol ☺