I love duck but haven't had it in years since my parents stopped raising them. My mom just didn't care for the taste and found them to be too fatty. Your quince side dish is quite unique and I think the acidity of the orange juice probably gives a nice flavour to the fennel as well as helping to cut through the rich fat of the duck meat.
I like the way you cut and presented the duck breast with the wing attached and the drumstick above ti.
This looks amazing. I am going to have to try my hand at roasting duck. I grew up with boxed food (yuck!) and am slowly learning how to cook real food.
How many people does an average sized duck normally feed? Does duck taste similar to goose (another meat I want to try cooking one day)?
I'm not the OP but I think duck meat can best be described as eating an entire bird made up of thigh meat. It's dark and strong flavoured so a little goes a long way. There's no 'white' meat on a duck in the sense that there is on a chicken or turkey. :)
As to servings, according to the USDA:
When buying whole duck or goose, allow about 1 to 1 ½ pounds of raw weight per person. Raw boneless meat yields about 3 servings per pound after cooking. Estimate 3 to 4-ounces per person for fully cooked products.
It brought back some good memories. I'd love to have some duck with a sour cherry gastrique, potato wedges roasted in a bit of duck fat. Maybe a crispy green salad to pretend that something on the plate was healthy. :)
Sour Cherry Gastrique
1 cup sour cherries in light syrup, with liquid 1/4 cup sugar 2 tbsp balsamic vinegar 2 tbsp red wine vinegar splash orange juice
In a small saucepan, bring all ingredients to a boil, then reduce to simmer and cook until only a few tbsp of liquid remain (45 min to 1 hr). By the time that the liquid is reduced the cherries will have fallen apart. Tasty with roasted duck.
Man, I love duck. Really love the clear tutorial and pictures that help show what to do. Need more instructions like these :) Thank you! I must try this out sometime :D
Beautiful post. I love duck, and it looks like you've got perfect heat judging by the color/texture of the skin. An ex used to make it and render out the fat, which we'd save. Anything cooked in it tasted delicious.
Mmmmm, duck. I've only cooked duck once (I posted about it here and here) and I really liked it. I don't think I've seen duck for sale here since though! I really need to find a grocery store around here that sells duck. I should do that this weekend. Mmmmm.
By the way, I love your posts! I hope you keep posting for a long time :)
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I like the way you cut and presented the duck breast with the wing attached and the drumstick above ti.
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How many people does an average sized duck normally feed? Does duck taste similar to goose (another meat I want to try cooking one day)?
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As to servings, according to the USDA:
When buying whole duck or goose, allow about 1 to 1 ½ pounds of raw weight per person. Raw boneless meat yields about 3 servings per pound after cooking. Estimate 3 to 4-ounces per person for fully cooked products.
Reply
Reply
Sour Cherry Gastrique
1 cup sour cherries in light syrup, with liquid
1/4 cup sugar
2 tbsp balsamic vinegar
2 tbsp red wine vinegar
splash orange juice
In a small saucepan, bring all ingredients to a boil, then reduce to simmer and cook until only a few tbsp of liquid remain (45 min to 1 hr). By the time that the liquid is reduced the cherries will have fallen apart. Tasty with roasted duck.
Reply
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By the way, I love your posts! I hope you keep posting for a long time :)
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Thank you so much :) will do!
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