5.5 pound dressed duck.. Deep fry or bake???

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by PurpleChicken, Nov 2, 2008.

  1. PurpleChicken

    PurpleChicken Tolerated.....Mostly

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    Apr 6, 2007
    Iceland
    We are eating our first duck today. I was planning on deep frying
    but someone said I'm better off roasting.

    Susgestions please!!!!! Quick!!!!
     
  2. cjeanean

    cjeanean Can't Decide

    Mar 5, 2008
    Missouri
    I personally love roasting. You get a little olive oil and run it underneath the skin on the breast and legs and thighs, then get your seasonings and rub those under the skin as well. Finish off the skin with a little oil to help it crisp, and a sprinkling of the same seasonings used under the skin (WITHOUT the salt). Roast till done at 350.....It's the same way I do chicken.....

    And if you really want to be fancy, quarter some potatoes up, toss them in seasonings, and make a potato bed in the bottom of your baking dish, then set the bird on top of the potatos. Add a 1/2 inch of water (not sure how much liquid a duk produces) and put the potato bedded duck in to bake till done at 350....
     
  3. Trollkiller

    Trollkiller Chillin' With My Peeps

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    Lake Como, Fl. 32157
  4. MissPrissy

    MissPrissy Overrun With Chickens Premium Member

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    Duck (or goose) - brought up to room temp
    3 chopped apples
    2 chopped onions
    Salt, pepper, garlic or a Mrs. Dash type poultry seasoning
    berry flavored wine coolers - unchilled room temp


    Wash and pat dry the duck (or goose.)

    Fill the cavity with a mix of the chopped onions and apples.

    Rub the seasoning into the skin coating the entire bird.

    Allow to sit 2 hours at room temp for the flavors to begin to permiate the flesh.

    Place the duck (or goose) in a covered roasting pan.

    Fill the roasting pan with the wine coolers until the duck (or goose) is half covered.

    Cover and roast at 250 or 300 degrees for at least 4 hours.

    Time will vary depending on the size of the duck.

    The duck is done when the legs are easily pulled away and the bone begins to slip out.

    remove from oven and allow to rest 15 minutes before carving and serving.​
     
  5. PurpleChicken

    PurpleChicken Tolerated.....Mostly

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    Duck #1 was awesome deep fried. Best duck ever. I had my mother
    and grandfather over and they raved about it. Usually my mom can't
    eat any of my animals cause she feels bad.


    Gonne have to try MP's recipe on #2.
    (Ducks 3, 4 & 5 are still around 5 pounds and not abusing the
    turkeys like 1 & 2 were. Sorry TL [​IMG] I tried keeping them)
     
  6. CarriBrown

    CarriBrown Overrun With Chickens Premium Member

    Mmmmmm. Did you use one of those turkey friers?
     
  7. PurpleChicken

    PurpleChicken Tolerated.....Mostly

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    Quote:Oh yeah, I love my turkey fryer and some good peanut oil. Yum!!!! [​IMG]

    They make a new type that doesn't us oil. It looks really cool. I may
    add it to my list but i still need a smoker and rotisere first.


    We processed the bird Staurday morning and brined it for 24 hours. The skin was
    a little salty but fantastic. Next time I'll rinse the brine off better and not add salt.
     
    Last edited: Nov 2, 2008
  8. JennsPeeps

    JennsPeeps Rhymes with 'henn'

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    South Puget Sound
    Duck is my all time fav meat. The last time I was in France I had something like 4 meals of duck in about 10 days.
    [​IMG]

    (is it weird to use the same [​IMG] for eating duck as for cute babies?)
     
  9. charmed one

    charmed one Show Me State Gal

    Miss Prissy...Your recipe sounds just like what my daddy use to make except he always rubbed the outside of the duck in honey.Yummy!!![​IMG] Brings back great memories of my childhood!
     

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