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Duck

Discussion in 'Geek Food' started by broccoli, Sep 13, 2024.

  1. RyoSaeba

    RyoSaeba Member

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    Perth
    Nay to crispy the skin up you can pan fry it with skin side down. Duck fat is fantastic for crisping up things. But don't over cook it. The way it's served in restaurant you only serve the skin for the pancake. But that's not really something you'd do at home with single duck breast, so you'd slice it to include meat. Traditionally, the first course is skin + pancake, then meat is taken back to kitchen for second course that's usually a noodle or sang choi bow, then the bones will arrive last in a soup. Typically cooked with pickled vegetable.
     
  2. JSmithDTV

    JSmithDTV Member

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    I know that works too and is often used to crispen up the skin further at the end, but isn't the correct method inflating the duck with air to separate the skin from the meat, then coating it with a sugar and vinegar glaze and roast in an oven until the skin is crispy?

    Either way, it's tasty af. :D



    JSmith
     
  3. OP
    OP
    broccoli

    broccoli Member

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    Thanks, I won't be cooking anything, only getting what I can get at a restaurant. At the moment, I may have choice of roast duck or duck a l'orange. Duck a l'orange being a "classic" I suppose I should try it.
     
  4. RyoSaeba

    RyoSaeba Member

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    That's how the initial stage of the duck goes. But restaurants will not have time to have the duck fresh out of the oven every time. It's always roasted then crisp up when required. Unless it's maybe some kind of boutique restaurant that have it ready just as you arrive and requires pre-order etc. it's very unlikely to happen. Volume would be too small to worth doing. Not sure how other cities does it, but in Perth, most roast ducks originate from only a handful of restaurants. The other places are pretty much just resellers. That's because most restaurants do not have ovens big enough to cook them. So it'll arrive sometime during the morning, then it'll get put away and crisp up when required.
     
    JSmithDTV likes this.
  5. OP
    OP
    broccoli

    broccoli Member

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    Update if anyone is interested. I tried both duck a l'orange and roast duck. The duck a l'orange didn't really taste like l'orange or much at all. It was very rare and tender. It wasn't very flavourful. It came with some nice vegetables, so overall I enjoyed it well enough, but I wouldn't be having it again from that place. It wasn't horrible, just not 'yum, yum'.

    The roast duck on the other hand was absolutely delicious. It had a jerusalem artichoke sauce and it was lovely. I'll definitely order again. Geez it was good. It wasn't rare, it was cooked through.
     
    -AL- and JSmithDTV like this.

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