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What ya munching on ?
04-12-2018, 06:43 PM #616
RLK Incognito Anonymous
 
drool.gif I love duck, beats the heck out of this tuna salad I'm getting all over my keyboard.
04-12-2018, 06:45 PM #617
Elegant Fail Member
Posts:356 Threads:14 Joined:Apr 2018
I haven't had duck since the holidays, that sounds delicious.
04-12-2018, 06:52 PM #618
Octo Mother Superior
Posts:41,459 Threads:1,559 Joined:Feb 2011
Hey US, how did the duck turn out? hyper.gif
04-12-2018, 07:54 PM #619
US nli Incognito Anonymous
 
Well I rubbed it all over with fresh orange and salt and in the oven it went covered at 350 degrees (convection) - but I pricked it all over and emptied it out only twice - I didn't want to open the oven too many times. It was quite nice, not greasy at all, but I think I roasted it just a tad too long. I was suppose to roast it at 350 deg for only 2 hours but I did it for 2.5 hours. Hubby dug right I into like a caveman.

As for the sauce, I didn't have all the ingredients, like shallots, Grand Marnier, nor Sherry Vinegar. So I really missed the L'Orange part of this. Do I really want to spend almost $50 for a small bottle of Grand Marnier? I'm still trying to decide how far I want to take this.
04-12-2018, 08:44 PM #620
Baron Samedi Vodou Man
Posts:152 Threads:2 Joined:Jun 2013
Grand Mariner is quite expensive, I prefer the duck roasted without the orange, but it certainly makes a mess in the oven.
04-12-2018, 08:54 PM #621
US nli Incognito Anonymous
 
How does it make a mess in the oven? Mine is still clean as a whistle.
04-12-2018, 09:01 PM #622
Baron Samedi Vodou Man
Posts:152 Threads:2 Joined:Jun 2013
It works best in a hot oven, the skin gets crispy and the meat stays moist, never dry or overdone. It starts at 500ºF for 40 minutes the reduce the oven heat to 400ºF and roast until the thigh juices run clear, for about 30 minutes. The best duck you will ever have, but it's a fat slinger.
Just salt and pepper, nothing else.
04-12-2018, 09:16 PM #623
Cynicalabsurdance Member
Posts:10,218 Threads:232 Joined:Feb 2011
Well , ain't really munchin'

but ,,,

I stole two Steak and Potato Burritos , 4 tubs of Salsa ,
a Chicken Quesadilla with guacamole and cilantro

two liter Bottle of Rootbeer ,,,

and now I traded all that for a Salad with Ranch Dressing

am I a good boy or what ?


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04-12-2018, 09:37 PM #624
RLK Incognito Anonymous
 
Are you on a diet? chuckle.gif
04-12-2018, 10:07 PM #625
Adde Member
Posts:807 Threads:55 Joined:Apr 2012
Kiwi mmmm drool.gif
04-12-2018, 10:15 PM #626
Octo Mother Superior
Posts:41,459 Threads:1,559 Joined:Feb 2011
(04-12-2018, 09:01 PM)Baron Samedi Wrote:  It works best in a hot oven, the skin gets crispy and the meat stays moist, never dry or overdone. It starts at 500ºF for 40 minutes the reduce the oven heat to 400ºF and roast until the thigh juices run clear, for about 30 minutes. The best duck you will ever have, but it's a fat slinger.
Just salt and pepper, nothing else.

This^^

Yeah it's smoking like a sonofabitch and has triggered our smoke detector more than once, but it's totally worth it chuckle.gif I think that is actually Emeril's recipe. It's our favorite.

I hope you saved the fat, US. It's so delicious to use in cooking.
04-12-2018, 10:16 PM #627
US nli Incognito Anonymous
 
(04-12-2018, 09:01 PM)Baron Samedi Wrote:  It works best in a hot oven, the skin gets crispy and the meat stays moist, never dry or overdone. It starts at 500ºF for 40 minutes the reduce the oven heat to 400ºF and roast until the thigh juices run clear, for about 30 minutes. The best duck you will ever have, but it's a fat slinger.
Just salt and pepper, nothing else.

That's Martha Stewart's recipe, so okay, I may try it next time.
04-12-2018, 10:23 PM #628
Adde Member
Posts:807 Threads:55 Joined:Apr 2012
You chefs, I'd never try a duck, I'd be scared my oven would collapse at those temps. chuckle.gif I can roast a chicken according to directions and it comes out okay, and I made turkey last thanksgiving and everyone ate without complaining,
04-12-2018, 11:22 PM #629
US nli Incognito Anonymous
 
(04-12-2018, 10:15 PM)Octo Wrote:  
(04-12-2018, 09:01 PM)Baron Samedi Wrote:  It works best in a hot oven, the skin gets crispy and the meat stays moist, never dry or overdone. It starts at 500ºF for 40 minutes the reduce the oven heat to 400ºF and roast until the thigh juices run clear, for about 30 minutes. The best duck you will ever have, but it's a fat slinger.
Just salt and pepper, nothing else.

This^^

Yeah it's smoking like a sonofabitch and has triggered our smoke detector more than once, but it's totally worth it  chuckle.gif  I think that is actually Emeril's recipe. It's our favorite.

I hope you saved the fat, US. It's so delicious to use in cooking.

Yeah, so I'm not too sure about dealing with the smoke as I have a lung issue and the supposed mess from the spitting fat in the oven, so maybe not.

I didn't keep too much of the fat because I prefer to cook with butter and oils.
04-13-2018, 08:37 AM #630
JayRodney ⓐⓛⓘⓔⓝ
Posts:30,515 Threads:1,483 Joined:Feb 2011
Espresso, black coffeetime.gif

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