New Year's Day .... Roast Duck Dinner

[a_boleyn]

Duck, duck ... fat

I've cooked duck about half a dozen times before today's attempt. They were raised by my parents and gifted to me to use up as my parents didn't have room to store the extra ducks in their own chest freezer. At that time, my own freezer wasn't quite as packed as it's become.

Comments

[spikesgirl58]

Mmm, looks glorious. All we had was pork loin roast (with fennel, peas and parmesan cheese) and homemade Tater Tots. Not to shabby, but no were as impressive as your feast!

What a way to rock in the new year!

[a_boleyn]

Thank you. That sounds like a very good meal as well. I like tater tots and have purchased a bag of the stuff to keep in my freezer for quick side dishes, along with battered onion rings. Do you have a recipe for your tater tots? They'd go very nicely with some of my dishes.

[spikesgirl58]

I will post it in my journal as I can't download a photo into comments. Others can, but I'm hopeless with it. I got the receipe from Cook's Country.

[a_boleyn]

I'd appreciate it. LJ is being temperamental today after the DOS attacks on profiles so take your time. It's nice to see pictures if possible. :)

[anonymous]

What a fantastic New Year's dinner, Maria. I've never cooked a duck before but my mom used to all the time. I have checked the ducks at the market and find them expensive so it's nice that you got yours on sale. As kids we used to smear the duck fat on a slice of home made bread, something I am unable to eat today because it's too rich. Hope you have a wonderful new year.
Eva http://kitcheninspirations.wordpress.com/

[a_boleyn]

Thank you for commenting. I hope you have a great New Year as well. Duck fat on warm crusty bread ... very decadent. :)

I was amazed at how cheap the utility grade ones were at FB. I don't know that it was a sale as there wasn't a sale tag on the cooling unit. If I were going out today I would pick up another one to throw in my freezer cause I figure I could get 4-8 meals out of a $16-17 duck depending on what I served with it.

Can you picture other meals I could make with the duck...shredded duck summer rolls or a warm duck salad?

I had an entire breast for supper (and was stuffed). It was my first meal, other than a lunch cup of coffee and a crescent roll as I had a late night so at around 10pm I got peckish and 'snacked' on both the wings which was a meal in itself with another roll. I could have halved the 2 breasts and divided the legs into drumsticks and thighs for 8 servings.

[anonymous]

Hi Maria, you could definitely do the pulled duck breast and use it as a topping on pizza or even a salad. A pulled duck meat on a brioche would also be wonderful. Although I have never done this, you could definitely use it as a filling in a Chinese dumpling. Or how about a crêpe, with a nice béchamel with the or the cherry gastrique might be nice too. The possibilities are endless.
Eva http://kitcheninspirations.wordpress.com/

[a_boleyn]

Your suggestions sound SO good. Thank you. So many ideas ... need more duck. :)

I've got half a duck breast left so 'm making hoisin duck pancakes using small flour tortillas ... kind of like moo shu duck pancakes.

[edgeofthewoods]

We made roast duck for our Christmas Day dinner! We basted it with apple cider, and placed cut apples in the pan so that they cooked up with the pan juices, and the gravy had a nice apple flavour to it. I then made stock with the leftover carcass. Delicious stuff!

[a_boleyn]

Sounds great. I just put a halved small onion and half an orange (also cut in half), a bay leaf and salt and pepper inside ... leaving some space so that air could circulate.

I'm curious as to your roasting temp and time. Do you rotate the duck while roasting? And, how do you avoid overcooking the breast and yet making sure the legs are done? I wanted to cook the whole duck rather than jointing it but may not do so next time.

[edgeofthewoods]

I actually followed the method described here. I was trepidus about scoring the skin, but it turned out great, and we now have a nice big jar of duck fat in our fridge to cook with.

I had stuffed the duck with a bread, apple, sage, onion, and celery mixture. It all came out wonderfully! Give the method outlined in the link a try next time!

[a_boleyn]

Thank you for the link.

I wanted to make the roasting process for this duck as simple as possible (400 deg F breast side up for about 2 hrs for a 5 1/2 pound duck, pricking the skin all over), especially as I hadn't roasted a whole duck for a while. When I roasted a whole duck before I just did it like you would a chicken ... at 350 deg F until the leg juices ran clear and then I just removed the meat from the carcase when it was cool enough to handle. I didn't worry about crispy skin or getting any fat out of the process.

I'll give the rotating method at low temp a try the next time I have a duck in the house.

[anonymous]

It looks to me like an excellent way to start the New Year! And you make me crave the duck now! I usually cook only duck legs, but I love them so much! (Strangely I prefer breasts in chickens...). Not to mention the duck fat which is the best fat in the world. The pear looks wonderful too. Happy New Year! Sissi (http://www.withaglass.com)

[a_boleyn]

Thank you. People don't cook/eat enough duck, I think. :)

The pears were ok. I sliced them up and am eating the rest with just the ice cream.

[anonymous]

Happy New Year Maria! I took a little break from blogging over the holidays, and I feel like I've missed so many of your posts....boy, have you been busy in the kitchen! This is quite the feast that you've prepared. I'm so impressed that you made duck with cherry gastrique, as I've always been afraid to make duck. Your dish looks really lovely...right down to your beautiful china. Your poached pear dessert also looks impressive. Looking forward to following along with you in your kitchen in 2013! (Barb @ Profiteroles & Ponytails)

[a_boleyn]

Thank you for your kind words. And a happy New Year to you too.

I don't entertain but every once in a while, it's nice to treat yourself to an elegant meal at home. Though I still have to work on the plating of my dinner plate. :)