Roast duck?

[guywhofishes]

I suspect you like eating liver as well,might add pass the ketchup. Lol

Yeah - I'm a true neanderthal in the food/cooking dept.

Also - you guessed wrong... not a fan of liver. Maybe you missed the last line of my post.

 

[johnr]

Good looking bird. We need to talk about your bread buttering skills. I need edge to edge coverage man… and is that country crock?!

Same

 

[Maddog]

Salivating . . .

Ducks yummy

 

[Wall-eyes]

I have friends like that. I make all kinds of different ducks and tell them they are mallards and break the news after the fact they are not. Its all in the head if cooked right they are all good. Made a pastalya last year with coots and every one loved it the look on their face was priceless when i showed them the pictures of the coots being prepared.

I can really tell when roasted by themselfs never made them any other way. Not a fine cook by any means like my wild game simple I guess, might have to have wife make fancy way.

 

[riverview]

coat with olive oil salt pepper a little johneys, bake at 420 for 1 hour this is for mallard sized ducks, spoonys and teal about 45 minutes.

 

[SDMF]

I read this thread 3-4 times a day when I get hungry. Lost 12# so far.

 

[AR-15]

Bad beef liver would be in the same category at roasted duck

 

[CatDaddy]

Anybody had duck confit?

I have (once) and it's amazing.

 

[espringers]

If your plucked mallard is done, it's over done. Not medium rare. But medium for sure. Seasoned. Stuffed like mentioned above. 400 so the skin crisps. Slightly pink center. Like a steak, get it room temp first.

 

[svnmag]

How does the above compare with a medium rare chicken breast?

(I've given all the for sharing knowledge.)

 

[snow]

Good call,old hunting buddy who passed away years ago claimed coffee grounds encrusted skin on goose,bbq was killer,i never tried it but maybe now,hell if it sucks one can shit can it.

 

[riverview]

 

[riverview]

canada goose 350 2.5 hours

 

[zoops]

Roast mallard is about the only reason I chase them anymore and bother with the NR infestation. Hard to beat a fatty mallard.

 

[Longtine]

Roast mallard is about the only reason I chase them anymore and bother with the NR infestation. Hard to beat a fatty mallard.

Those look fantastic Zoops. Musta shot them in a better spot than I typically do! Nice and clean

 

[Retired-Guy]

I had roast duck in a little Cafe in Belfast Ireland, and I have to say it was one of the best meals I have ever had anywhere. My wife was very skeptical about it. And she really like it to. It was by far the best meal we had in 10 days in Ireland.

Was it wild duck or domestic duck? There is a world of difference IMO. Wild is much better.

 

[SDMF]

All previous joking about weight loss aside, Does anyone roast waterfowl in a "cook-in bag"?

How about perched up on a rack in the roaster with a bit of beef-broth in the bottom of the roaster to add flavor and keep things moist?

 

[Allen]

I've used the cook-in bag technique on wild turkeys a few times. Turned out really well.

 

[luvcatchingbass]

I really need to make up some duck again, only way lately is a store bought beings I haven't made time to get out for quite a while. My daughters have always liked it and my youngest always get excited for it. When I say I'm going to make something fun she always say "Duck!" then is disappointed when I say its something else. Guess that is a hint for dad huh.

 

[espringers]

i do mine on a rack above a pan to catch the drippings with just enough water in the pan so that the drippings don't burn onto the pan and start smoking. cooking it to mediumish, i don't really think its in the oven long enough for whatever you might add to the water for it to impart any flavor onto the meat.