anybody know how to cook?

How about one of those metal thingmy's that you stuff up the duck's.... em... that you insert into the duck, so that it's cooked in a standing position (if you can imagine)..... that way the fat runs off the bird. Duck is very fatty meat.

I've had my goose cooked so to speak in the past

I know it's fatty.I thinking about BBQing and marinating the way the asians do in the stores such as T+T.

Turkey is good also.

I'll make it but NO PEKING!


haha I just kill me

I have the absolute BEST recipe for cooking duck. It's a REALLY old Julia Childs recipe, but it is perfect. I'll see if I can dig it up.

It's juicy, tender and NOT fatty. (rich...but not fatty)

Attention: REGISTER / LOGIN to view the image!

You'd better to ask your Chinese friend, if you have one.

Duck is very popular in China. Chinese cook it in many different ways.
But,it is not easy to teach you how to cook it here.
or,you can cook it as the way you cook a chicken.

I FLAVOUR THE CHICKEN WHEN I BBQ.BUT I LIKE THE FLAVOUR OF THE DUCK HOW IT IS DONE I DON'T KNOW DUH! IS IT MARINATED?

I think it might be diffcult to barbecue it on a conventional barbecue. I tried it with bacon and it just keeps catching fire.

The chinese have it down pat. Brined hung and cooked for hours and its still fatty.
Buy a breast and fry it skin side down

JJ sounds like a pro in the duck dept i have never had a taste for it i find it greasey is that the word or oily, maybe it wasnt cooked correctly

if you're cooking the breast...
sear it skin down for a while on low heat..

duck is very fatty...

flip and put in the oven.. usually orange goes good with duck.. so sauce wise ..just do something simple..

I found it. There's all kinds of picky details, but I'll keep it simple as I can.

You need roasting pan that can fit a rack inside and that has a lid.

Wash duck, dry duck, rub duck inside and out with a cut lemon.
A little bit of salt and a tich of sage or thyme inside the cavity.

Set it on the rack in your pan, breast side up. Add an inch of water and bring to a boil on TOP of the stove. Cover, reduce heat and steam for 30 minutes. Meanwhile, preheat oven to 325 degrees.

Next, lift duck out of pan, set aside and save the liquid.

Layer the rack with a double thickness of foil and plack the duck in breast side down.

Add 1/2 cup each of coarsley chopped onion, carrot and celery.
Pour onto the veggies 1 1/2 cup of dry red wine.
Cover and cook in the oven for 30 minutes.

After 30 minutes, raise the temp to 375.
Drain the duck, saving the wine/juice and veggies.
Put the duck back in for another 30 to 40 minutes UNCOVERED until the skin is brown and lighty crisp.

While the duck is cooking in the last stage, skim the fat off the juices, bring to a simmer, mash all the veggies in it and gently boil it down until almost syrupy. Strain it pressing out all the juices...season with a little salt and pepper. You should have just enough sauce for a nice drizzle on each serving.

I swear this is heavenly.

hey..
very important..

duck is red meat.. meaning you can have it medium rare or whatever you want..

make sure you dont over cook it or it will be dry...

you're not gonna get sick..

'cookie' 'Dec 15 2007, 02:52 PM']I found it. There's all kinds of picky details, but I'll keep it simple as I can.

You need roasting pan that can fit a rack inside and that has a lid.

Wash duck, dry duck, rub duck inside and out with a cut lemon.
A little bit of salt and a tich of sage or thyme inside the cavity.

Set it on the rack in your pan, breast side up. Add an inch of water and bring to a boil on TOP of the stove. Cover, reduce heat and steam for 30 minutes. Meanwhile, preheat oven to 325 degrees.

Next, lift duck out of pan, set aside and save the liquid.

Layer the rack with a double thickness of foil and plack the duck in breast side down.

Add 1/2 cup each of coarsley chopped onion, carrot and celery.
Pour onto the veggies 1 1/2 cup of dry red wine.
Cover and cook in the oven for 30 minutes.

After 30 minutes, raise the temp to 375.
Drain the duck, saving the wine/juice and veggies.
Put the duck back in for another 30 to 40 minutes UNCOVERED until the skin is brown and lighty crisp.

While the duck is cooking in the last stage, skim the fat off the juices, bring to a simmer, mash all the veggies in it and gently boil it down until almost syrupy. Strain it pressing out all the juices...season with a little salt and pepper. You should have just enough sauce for a nice drizzle on each serving.

I swear this is heavenly.
Thanks for the recipe cookie,and thanks to everybody else. Will check back later.

News: Apple Mac OS X Code Name Snow Leopard
Mesothelioma Information
Canada Immigration