Duck Duck Goose! (Minus the Goose)
Matt felt like eating something a bit different last night, and we are big duck lovers and hadn't cooked it at home before, so he picked up a whole duck and I set to work on it.
As you can see below- You can use every part of the duck. I won't go through the process of deboning, you can YouTube that if you like. But I will let you know what you can use all the parts for...
2. The Wings; Not too much meat on those bad boys, but you can still cook them as you would cook chicken wings, marinate and bake them.
3. The breast.. I'll be posting a recipe either today or tomorrow for duck breast salad. Best way to eat breast is by marinating it, then cooking it skin-side down for 20 minutes on medium-low heat to gradually render out the thick layer of fat over the meat. The skin should crisp up making the entire thing edible. Seal the other side for 5-10 minutes or so, then leave to rest for a further 10 minutes. The flesh should be pink and juicy and the skin crispy. Yummy!
4. The Bones (frame); Obviously perfect for duck stock; roast the bones first for a brown stock and then reduce it down to make a thick, rich duck sauce. Or make a soup- your choice!
5. The Legs; We all know that the traditional way to eat the tough leg meat is to confit them... Follow my recipe!
6. The Fat; Trim the bits of skin and fat away from the carcass and then put them in a pot on a low heat for 45 minutes or so to render it down; you should then have some tissue left floating in a golden liquid fat-this is what you'll be confitting your legs in, as well as cooking the best ever roast potatoes!!!