I'm thinking I'll puree the whole bird and then boil hard. But I'm open to learn from the experienced. Any tips?
I'm thinking I'll puree the whole bird and then boil hard. But I'm open to learn from the experienced. Any tips?
The only time I’ve cooked a frozen duck, it turned out horrible. I’m just not experienced at cooking it.
I’ve had wild duck, shot by a friend, and it was wonderful simply roasted.
It looks like you’ve got a Culver Duck:
https://www.culverduck.com/cooking-with-duck/
Not sure if this recipe is for frozen duck, but Maybe?
https://extravirginchef.blogspot.com/2011/11/roasting-duck-in-4-hours.html
(I love the quote at the beginning of that last one:
“Man who waits for roast duck to fly into mouth must wait very, very long time.”)
It’s been a long time since I cooked duck. But if IRCC I would steam it a it before I baked it.
It’s very fatty and the pre-steaming would help with that.
Roast it after pouring hot water over it and pricking it with a skewer. Serve with cherries or oranges.
I like Thai food - we have a small restaurant located in our old train station on the Alabama River. We have a very authentic Chinese restaurant, though, which has a Chinese store attached so I can find the ingredients I was used to as a New Yorker.
Happy New Year!
No, no, nooooooooooooooooooooo, a 1,000 times NO; do NOT do that!
When the duck is thawed, score all of the skin ( top, bottom and legs ) with a very sharp knife, in a cross hatch pattern.
Place in a cradle in a medium deep pan and douse with orange juice and either smashed garlic or garlic powder, place in the oven at 450 degree and roast for about 20. minutes. Then pour soy sauce over it, turn the oven down to 400 and continue to roast for 15 minutes and then remove the dripping from the bottom of the pan and redouse the bird with orange juice.
Repeat the above about every 15 minutes until done. The cooking time is 30 minutes per pound.
During the last 15 minutes or so, on the stove, make a brown gravy,but use orange juice and 2 or 3 tablespoons full of Grand Marnier or Cointreau. Add mandarin orange slices at the end and then pour over the slices of the duck.
To make Duck Montmorency, substitute cherry liquor and cherries for the orange stuff.