Duck

I thought I'd never had duck (I must have, at some stage) and have been considering trying some at the restaurants I go to, but hesitating because it's kind of expensive if you don't like it.
Anyway, they had it up at spudshed and I got a packet of thighs in peking sauce. I liked it so am going to try something else.
One place does roast, another duck a l'orange. Which do you think I should try first?
Do you eat duck much, how do you prepare it?

 

I roast whole ducks occasionally. Confit marylands or indeed both the marylands and the breasts-+-wings fairly often, and use that confit in all kinds of things. Sometimes I'll panfry some breasts.

Duck's pretty win.

 

I might go for the roast duck.

 

FWIW one of the recipes out of jamie oliver's very first naked chef book (or was it the second? I forget. An early jamie recipe anyway) was for duck roasted with sage, rhubarb and ginger in a marsala sauce, and it's pretty killer. Duck stands up really well to something as sweet as marsala, and the sage and ginger cut it nicely

 

duck has a strong taste but it is fatty, juicy and tender.

my favourite was duck in plum sauce at a local chinese. drool-worthy deliciousness.

have to say though that my taste for duck is no more. i just went off it is all.

and oyeah i love a good ginger sauce. ginger anything tbh. i eat crystalised ginger also. love it.

 

I don't know about the "strong taste" because the one I got at the supermarket had sauce all over, but I did notice it seemed fatty compared to chicken.
Quadbox, that recipe sounds interesting, but I won't be cooking anything, just trying at a restaurant. It does sound like duck goes well with sweet sauce, like plum sauce or orange sauce.

 

um possibly a strong sauce to go with /mask perhaps, the imo strong taste of duck.
but i like sweet sauces. on most edible foods.

 

Yeah I mean if you just want to "try duck", literally walk into any chinese bbq restaurant and have a plate of it.

 

I'm not that keen on sweet, except for "australian" chinese. Plum sauce, sweet and sour, the sugary sauces on your chinese I like.

 

Yes, there's a shop down in Freo that has all the roast duck hanging in a cabinet. I'm sure it's very nice, not sure why I've not tried it.

 

sweet and sour or sweet and salty.
basically.

 

This.....
Duck pancakes are pretty hard to beat.
I do them at home occasionally but most Chinese restaurants will do them.

 

Even without the pancakes frankly. BITD when I was a pov student going into a chinese bbq place, getting a giant plate of fried rice, a plate of each of bbq porkbelly and bbq duck, and a side of greens was a staple "wow we can afford this" meal out.

 

Chinese roast duck FTW... duck is really tasty.

It does have more of a gamey taste though and is much fattier than boring ol' chicken.

Mmm, duck;





JSmith

 

Thanks everyone. Yes, it's definitely on the gonna try list.

 

The Luv-a-Duck Peking Duck and pancake kit are pretty good. Not as good as restaurant peking duck obviously, but ok for quick meal at home. It's different from restaurant ones because the skin is still pretty soft. The proper peking duck ones have crispy skin because it's deep fried. Served very differently. I'd suggest some long cucumber strip to go with the pancake.

 

... is not deep fried.



JSmith

 

The one I got had Peking sauce, no pancake and the skin was soft because I just reheated it in the microwave. It said you'd get better results in the oven, but I was impatient.

 

It's roasted and then to make the skin puff up, they either deep fried it or pour hot oil over it to crisp it up. I've been a chef in multiple restaurants, including fine dining chinese restaurants and know how to cook it. If they have a vat large enough it will be deep fried. At home people just pour hot oil over the top to achieve similar result. Yes it is deep fried.