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Anyone have a great recipe for whole duck?

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GrateEggspectations
GrateEggspectations Posts: 9,260
in Off Topic
Given the current context, it’ll likely just be myself, my wife, and our two young children for Thanksgiving this weekend (Canada; you Americans have your Thanksgiving and Christmas far too close together, IMO! 😉). We have a lot to be thankful for. 

Given the small gathering, I opted for a whole duck rather than a turkey. Was thinking I could roast it and do stuffing, Brussels sprouts and garlicky, cream cheese mashed potatoes as sides. 

Any phenomenal duck recipes out there? Would love a suggestion or two. 

Thanks, friends. 
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  • ColbyLang
    ColbyLang Posts: 3,420
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    Farm duck or wild? Do you know the actual species? Fat content varies
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  • paqman
    paqman Posts: 4,670
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    Trim skin that “hangs” from the duck (any large chunks of skin/fat that is not attached to meat).


    With the tip of a sharp paring knife, prick the skin all over the duck (not too deep, you don’t want to slice the meat)


    Place the duck breast side up on a v-rack set in a large roasting pan filled with water and steam the duck for 30-40 minutes.  You want to steam it and not boil it so check the water and make sure that there is not too much of it and that it doesn’t run out.  You may use foil on the sides of the pan to help keep the steam around the duck but you don’t want to cover it.  How long to steam is a judgment call but you are basically looking for the fat to start rendering.  You will see beads of fat where you pierced the skin.  Remove from heat and pat try the duck to remove excess moisture and fat.  Be careful with the skin it will be easy to tear and you want to avoid that.


    Mix:

    1-2 tablespoons of soy sauce

    2-3 teaspoons of five-spice powder (garam masala or jerk seasoning are good too)

    1 teaspoon sesame oil


    Brush mixture on all sides of the duck (again, be careful with the skin)


    Stuff the duck with green onions, ginger, bread stuffing, dried raisins, apples, orange zest (anything you feel like really).


    Cook at 400F for about an hour until the skin is crispy.  I prefer indirect because you don’t need to constantly look for flare ups... but you may have unbelievable results on a raised grate with the caveat that flare ups may ruin the duck if you are not attentive and don’t control them.


    Mix:

    2 tablespoons honey

    2-3 tablespoons rice vinegar (unseasoned/no sugar)

    1 Tablespoon soy sauce


    Brush duck generously with the glaze mixture and continue cooking until glaze heats through (2-5 minutes).  Be careful to make sure glaze does not burn!!!


    Transfer to cutting board and let rest 10-20 minutes then slice and sprinkle with toasted sesame seeds.


    You can ballpark the quantities for the brushing sauce and glaze, add orange juice and or zest, etc.


    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • paqman
    paqman Posts: 4,670
    edited October 2020
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    oh yes and if you use garam masala, I strongly suggest this one: 


    Five spice:



    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Canugghead
    Canugghead Posts: 11,512
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    I've smoked ducks few odd times over the years. tbh it's too much work,  easier to pick one up from an asian bbq place  :)  sorry to be a debbie downer. 

    Here's one I did way back when:
    https://eggheadforum.com/discussion/1113693/lc-inspired-peking-duck-pic-heavy






    canuckland
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  • smak
    smak Posts: 199
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    I'll vote for peking duck as well... One of my cooks from a ways back...

    https://eggheadforum.com/discussion/1199606/peking-duck

    smak
    Leesburg, VA
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  • Langner91
    Langner91 Posts: 2,120
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    Wrap duck in bacon, stuff with potatoes, carrots, and onions.  Grill  over indirect heat until the bacon is crisp and the veggies are tender.

    Remove bacon and veggies from duck.  Toss duck in trash.  Eat bacon and veggies.

    That's my go-to Duck and Pheasant recipe.
    Clinton, Iowa
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  • fishlessman
    fishlessman Posts: 32,740
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    i keep it simple, low and slow raised direct and serve it with some type of crandberry sauce. you need two ducks, theres not much meat on a duck.


    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • GrateEggspectations
    GrateEggspectations Posts: 9,260
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    Langner91 said:
    Wrap duck in bacon, stuff with potatoes, carrots, and onions.  Grill  over indirect heat until the bacon is crisp and the veggies are tender.

    Remove bacon and veggies from duck.  Toss duck in trash.  Eat bacon and veggies.

    That's my go-to Duck and Pheasant recipe.
    Lol. Ashamed to admit it took me two reads to absorb. Had a good chuckle. 
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  • paqman
    paqman Posts: 4,670
    edited October 2020
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    GrateEggspectations said:
    Langner91 said:
    Wrap duck in bacon, stuff with potatoes, carrots, and onions.  Grill  over indirect heat until the bacon is crisp and the veggies are tender.

    Remove bacon and veggies from duck.  Toss duck in trash.  Eat bacon and veggies.

    That's my go-to Duck and Pheasant recipe.
    Lol. Ashamed to admit it took me two reads to absorb. Had a good chuckle. 
    😂😂😂 took me 3 but to my defense I only had 2 hours of sleep last night.  Duck is pretty good when it is well prepared.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • paqman
    paqman Posts: 4,670
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    Canugghead said:
    I've smoked ducks few odd times over the years. tbh it's too much work,  easier to pick one up from an asian bbq place  :)  sorry to be a debbie downer. 

    Here's one I did way back when:
    https://eggheadforum.com/discussion/1113693/lc-inspired-peking-duck-pic-heavy






    Kinda agree with you on this one.  If it was any other time that would have been my recommendation too.  It is a lot of work.  With the covid thing, the asian markets that I usually go to are a big no no for me.  Everyone’s wearing masks there but they are not careful.  I don’t think that a small piece of plexiglass will protect a bunch of ducks hanging without any other protection.  It was questionable but delicious before covid but now 🤷‍♂️ 

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • GrateEggspectations
    GrateEggspectations Posts: 9,260
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    Thanks for all the great suggestions, guys. Still on the fence about which way to go, as they all look good. 

    Y’all are some real mother duckers!
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  • GrateEggspectations
    GrateEggspectations Posts: 9,260
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    ColbyLang said:
    Farm duck or wild? Do you know the actual species? Fat content varies
    https://canardsdulacbrome.com/en/produits/whole-duck/
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  • Canugghead
    Canugghead Posts: 11,512
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    GrateEggspectations said:
    Thanks for all the great suggestions, guys. Still on the fence about which way to go, as they all look good. 

    Y’all are some real mother duckers!
    This is ducking funny, few years ago I attended King Cole duckfest as a guest but ended up flipping duck breasts, burgers and sausages all day because my buddy and his boss at the BGE booth were totally overwhelmed by the endless line of tasters.

    Got this Tshirt from the duck company...

    canuckland
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  • Canugghead
    Canugghead Posts: 11,512
    edited October 2020
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    paqman said:
    Canugghead said:
    I've smoked ducks few odd times over the years. tbh it's too much work,  easier to pick one up from an asian bbq place  :)  sorry to be a debbie downer. 

    Here's one I did way back when:
    https://eggheadforum.com/discussion/1113693/lc-inspired-peking-duck-pic-heavy






    Kinda agree with you on this one.  If it was any other time that would have been my recommendation too.  It is a lot of work.  With the covid thing, the asian markets that I usually go to are a big no no for me.  Everyone’s wearing masks there but they are not careful.  I don’t think that a small piece of plexiglass will protect a bunch of ducks hanging without any other protection.  It was questionable but delicious before covid but now 🤷‍♂️ 
    Agree. Also with most folks working from home during COVID, time should not be an issue.
    edit: apology to OP for failing to take COVID into consideration  :)
    canuckland
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