I've had duck prepared similarly and enjoyed it. Otherwise there's an oily flavor that, although easily dismissed, can send me to other birds. Appetizing photo, though.
zip, nada, I made a broth from the neck, giblets and the remnants of the carcass. I used it to cook the wild rice. The only other part, the delicious liver I sauteed for 45 seconds on each side and had it with scrambled eggs for b'fast.
If you ever bake a duck, be sure to 'score' the skin all over the breast and front. Not deep cuts, just through the skin and slightly into the fat. Commercial ducks have a lot of fat, and if 'scored' and baked on a rack, the fat melts off to the bottom of the pan. Use the fat to fry things, like potatoes, they'll be the best you ever had. Wild ducks on the other hand have essentially no fat, and should be cooked completely different.
Mmmmmmmmm.
ReplyDeleteyep.
DeleteSounds great! Looks yummy!
ReplyDeleteI've had duck prepared similarly and enjoyed it. Otherwise there's an oily flavor that, although easily dismissed, can send me to other birds. Appetizing photo, though.
ReplyDeletesomehow my reply got posted below. mysteries of my keyboard.
DeleteAny left?
ReplyDeletezip, nada, I made a broth from the neck, giblets and the remnants of the carcass. I used it to cook the wild rice. The only other part, the delicious liver I sauteed for 45 seconds on each side and had it with scrambled eggs for b'fast.
DeleteIf you ever bake a duck, be sure to 'score' the skin all over the breast and front. Not deep cuts, just through the skin and slightly into the fat. Commercial ducks have a lot of fat, and if 'scored' and baked on a rack, the fat melts off to the bottom of the pan. Use the fat to fry things, like potatoes, they'll be the best you ever had. Wild ducks on the other hand have essentially no fat, and should be cooked completely different.
ReplyDeleteI used to make duck a'lorange every Christmas.
ReplyDelete