Thread: What to do with duck

my go to/all time favourite way to do a whole duck is this
cook a corned beef in crock pot...golden syrup on top etc etc...yumho and mustard sauce just tops it off nicely..cold stuff awesome for sammis...however I diverse.... take your hot corned beef out of crock pot and carve for your good lady...eat your dinner like a good chap,maybe even do dishes THEN get frozen duck from freezer,take out of bag and plonk it holis bolis in the crockpot till containing the juices/water you cooked corned beef in...add a little more water if its not enough to cover duck.put lid on and forget about it...next morning as you head out door for work flick switch onto low and forget about it...by the time you return from work it will be falling off the bones,you will need a holy serving spoon to remove it from crockpot.... simply devine and any left over mustard sauce isnt bad with it either...parrie works like this....

Originally Posted by Boxton

Mix fresh ginger and plum sauce
Marinate 1-2 cm slices of breast in mix overnight in fridge
Bbq/fry to your taste of deadness
Serve with crispy noodles and fresh salad

I have some cranberry sauce. will give it a go!

Cooking now.

Will report back later

Originally Posted by Micky Duck

my go to/all time favourite way to do a whole duck is this
cook a corned beef in crock pot...golden syrup on top etc etc...yumho and mustard sauce just tops it off nicely..cold stuff awesome for sammis...however I diverse.... take your hot corned beef out of crock pot and carve for your good lady...eat your dinner like a good chap,maybe even do dishes THEN get frozen duck from freezer,take out of bag and plonk it holis bolis in the crockpot till containing the juices/water you cooked corned beef in...add a little more water if its not enough to cover duck.put lid on and forget about it...next morning as you head out door for work flick switch onto low and forget about it...by the time you return from work it will be falling off the bones,you will need a holy serving spoon to remove it from crockpot.... simply devine and any left over mustard sauce isnt bad with it either...parrie works like this....

you lost me at plum sauce

Gotta try this one , mate cooked me up a feed this year , its so simple youd think it wouldn't work , put 4-6 breasts in a oven bag , put dollops of marmalade ontop & smear over , put in oven with a finger size hole so the bag can vent on 160 for 1-1.5 hrs , simple & bloody good , the marmalade melts & turns into a liquid .

Originally Posted by gonetropo

you lost me at plum sauce

no plum sauce in my cooking bud?????

I cooked up a few last night. Turned out really well. Bit gamey but I like that.

Trying a honey soy garlic marinade tonight

Originally Posted by Allgood

Breakfast recipe.......

( If you come across any shot holes in the breast, follow the hole and extract any shot you may find. It will save on dentist bills)

The only good thing about steel shot is its easier to find. Run a magnet over your duck and you find them pretty quickly.

Yer, well I can see the need for a lot of spices to boost the flavour of the duck up as in AKL they are flat ready for pizza on the road or stuffing down lots of stale bread, oven ready?. Now if they are not doing that to add flavour , , they are making like seagulls and eating crabs on the mud flats to get that lovely seabird flavour. If you want the good taste get a Pukeko!!!!.

Originally Posted by homebrew.357

Yer, well I can see the need for a lot of spices to boost the flavour of the duck up as in AKL they are flat ready for pizza on the road or stuffing down lots of stale bread, oven ready?. Now if they are not doing that to add flavour , , they are making like seagulls and eating crabs on the mud flats to get that lovely seabird flavour. If you want the good taste get a Pukeko!!!!.

Everyone says a boiled rock is better than pukeko

I shot a young mallard recently and the breast was about half the size of an adult. I took the legs as well.

Sliced the breasts 5mm thick & cut slits in the legs. Marinate in garlic, soya sauce, a pinch of turmeric and pepper. Chopped onion fried until golden brown, add duck slices and fry on high heat until the duck meat changes colour and the center of the slices are medium rare.

Delicious.

Originally Posted by Russian 22.

Everyone says a boiled rock is better than pukeko

Everyone is wrong. My grandfather used to say stuff like that, as he boiled beef and cabbage into a shapeless, tasteless mush.

As for the duck breasts, slice them across the grain into 5mm thick schnitzels and soak in port and chopped coriander before a VERY quick fry in butter as hot as you can get it without burning. Serve on mashed potatoes with creamed leeks, pouring the jus from the pan over the duck and potatoes.

Another simple go to is to slice and dice into mouthful sizes, cover in coat n cook (you get it from the supermarket and its in a blue box) then fire up the deepfryer gool it until you get crispy duck nuggets.
And enjoy with your favourite hot sauce. Plum sauce works a treat too.
Soak in milk the night before to remove some of the gamey flavour if you want too

anddont forget to feed some quietly to the Vegans next door little chap ya doing the poor little bugger a favour