Help me cook this duck. Recommendations for spicing this bird up?
Help me cook this duck. Recommendations for spicing this bird up?
Chase Turner
Other urls found in this thread:
spoonforkbacon.com
epicurious.com
insearchofheston.com
twitter.com
Nolan Butler
ib4 frogposters
Zachary Lee
Ducks are an oily gamey shitfest. Drown it in some god awful flavour and apologize to your dinner guests. It will taste like you urinated in the brine.
Tyler Martinez
Holy shit, bump for shared interest.
I almost got one today except for what the fuck do I do with it.
Eli Bailey
When in doubt use salt and pepper.
Blake Miller
>Shart in mart detected
Joshua Sullivan
Whole duck I tend to do with a maple balsamic glaze (pic related). I'll go get the recipe if you want?
Only I score the skin before cooking it to allow as much fat as possible to render out (ducks are very fatty)
Adam Scott
Bone it out and sear the skin of breast and legs in a pan, finish off in oven until medium.
Mason Mitchell
ORANGE
D
U
C
K
Mason Ramirez
>that brand name
>that background of the packaging
Christian Lewis
>I'll go get the recipe if you want?
No thanks, you don't seem like much of a good cook. Anyone else got any ideas?
Levi Sullivan
Sure I'm open to anything. I've not cooked a duck before and this pepe was on special today.
I'll cook it tonight I'm thinking of making sweet potato fries to go with it and just some sweet peas.
Levi Martin
Fuck you then, asshole.
Owen Gutierrez
Just bake it like a mini turkey, but baste it with butter and rosemary every 20min.
Jackson Barnes
Here you go.
spoonforkbacon.com
Not a fan of the chutney on there, however. Last time I served it with balsamic grapes (red grapes, warmed in a bit of the duck fat, deglaze with water and a couple tbs balsamic. Cook on low until the grapes start breaking down) and a salad.
I also didn't have any tangerines, just lemons work great.
Make sure there's something under the duck so the fat can escape (I've used halved lemons in a pinch when making this with a pyrex baking dish instead of a proper roasting dish).
Connor Thomas
lol, he is an asshole, and a dumb one
I thought you gave good advice.
Dominic Reyes
Recipe that I've used that's won over my parents, who usually hate duck.
epicurious.com
Asher Martin
>Whole duck I tend to do with a maple balsamic glaze (pic related). I'll go get the recipe if you want?
Not OP but please, please give. pls.
Ayden Johnson
see Let me know if you have questions
Carson Cox
You are a gentleman and a scholar.
John Moore
I chop the duck in half, cut the neck off and grill all 3. I love bird neck. I also like to soak it in some lime, cumin and black pepper when its resting off the grill.
James White
you're welcome. Enjoy!
Joshua Parker
>that brand
Love it
Also good thread can we see your process OP
Show us how you make the Pepe duck
Ayden Scott
Thanks. About to start cooking.
Gabriel Rogers
thx for the rare pepe
Ryder Gonzalez
Salt and pepper and covered in bush spice. Once I get the fat out of this I'll cook the sweet potato chips in it.
Caleb Jones
I just want to say that I really appreciate your advice.
dumb duck poster
Eli Lewis
Aye. Duck turned out rally good as did the chips in duck fat. I didn't realize how different it would be to cut up a duck so I pretty much ended up pulling all the meat off it and serving it. The bush spices ended up being really good.
Chase Wood
I just sprinkle paprika on it and roast it. I love duck.
Nathan Rogers
Are you in straya? I saw the pepe duck at woolies the other day
John Mitchell
Why are you cooking its dick
Luis Peterson
Duck sauce is fucking beautiful. I always keep the duck sauce to make another dish.
Aaron Ortiz
get some GOOD orange marmalade(with the skin in it) rub it under the skin, season and oven it.
Jonathan Reyes
ok. just stick to your tendies.
Robert Parker
the necks are great. eat them hot or cold
