OT Do you boil your duck ?

If you buy a frozen farm raised duck from the grocery instead
of shooting your own, you should drop it in boiling water to
cover and when it comes back to a boil, leave it for 7 minutes.
Remove from the water, pat it completely dry with paper towel
and use a hand held hair dryer on it for another 7 minutes.

Farm raised duck has WAY too much girdled fat, the boiling and
hair dryer heating causes the pores in the duck's skin to open
wide so that the fat ooozes out into the roasting pan during
cooking to make the beginnings of a great gravy instead of
staying in the duck to make greasy meat.

Just another helpful hint that will annoy someone, or better
yet a good many someones. ;-)

--
Ken Fortenberry

Ken Fortenberry wrote:
If you buy a frozen farm raised duck from the grocery instead

......duck doins snipped..........

~~~~~~~~~~~~~~~~~~~~

I rotiss(erie) my ducks. For that process, after washing, drying
stuffing (orange/tangerine, sweet onion, herbs, I truss it with twine
and mount it on the skewer. Then, I prick the skin (into the fat) a
million or so times (fondue fork works well). My grill has a vertical
burner that radiates (IR) from the side of the rotating object,
preventing flare-up and retaining the drippings in the "catch pan".
After an hour, I remove the original pan (and the surplus duck fat) and
slide another under the duck to catch the remainder of the drippings.

With thanks to Stev Lenon and his recipe, during the last half hour, I
paint the duck with a blackberry mixture. The skin turns out crispy and
coated with a caramelized glaze.

Absolutely, the best duck I have ever eaten.

I prepared a goose at Christmas in a similar fashion and with the same
incredible result.


OB ROFF: since there is little to do after starting the cooking
process, plenty of time is available for contemplating flyfishing ventures.
--
Tom

n 4 t a b
a t
e a r t h i n k
d o t
n e t

Tom, can you contact me off list? Nothing important.

--
Stev Lenon 91B20 '68-'69
Drowning flies to Darkstar

http://web.tampabay.rr.com/stevglo/i...age92kword.htm

Hi Ken,

When I use to duck hunt I would put two wild ducks on one of those SS
Faberware electric counter top rotisseries for ~45 minutes. As soon as they
got hot and the juices started flowing, I would shake a little of everything
(powered spices) I could find on them. I would also stuff them with some cut
up whole orange too.

(You should kill, pick and clean them first or it can be loud and messy
too.)

I would eat one hot that evening and the other cold the next day. Lucky for
me that no one else in my family liked wild duck.

--
Bill Kiene

Kiene's Fly Shop
Sacramento, CA, USA
www.kiene.com

"Ken Fortenberry" wrote in message
news
If you buy a frozen farm raised duck from the grocery instead
of shooting your own, you should drop it in boiling water to
cover and when it comes back to a boil, leave it for 7 minutes.
Remove from the water, pat it completely dry with paper towel
and use a hand held hair dryer on it for another 7 minutes.

Farm raised duck has WAY too much girdled fat, the boiling and
hair dryer heating causes the pores in the duck's skin to open
wide so that the fat ooozes out into the roasting pan during
cooking to make the beginnings of a great gravy instead of
staying in the duck to make greasy meat.

Just another helpful hint that will annoy someone, or better
yet a good many someones. ;-)

--
Ken Fortenberry