For Nigel: The Correct Duck Motorcycle.

[LMNO]

1 whole duck
1 stock pot
1 roasting pan
salt
pepper

Preheat oven to 500.

Bring water in stock pot to boil, then down to a simmer.  Clean out cavity of duck, then prick the skin of the duck with a knife. all over, paying attention to the fatty bits.  Prick parallel to the body, so you are only making small cuts in the fatty skin, not the red meat underneath.

Immerse in stock pot and simmer, covered, for 25 minutes.  Do not let boil.

Remove, and let rest for 25 minutes, patting skin dry with a paper towel.

Season skin liberally with salt and pepper.

Place in oven for 15 minutes, then turn pan 180 degrees and roat for 15 more minutes.

Remove, let stand for 10 minutes, and carve.

[Suu]

Just salt and pepper, eh?

I've only had duck at Chinese places before, so I've never attempted to make one myself. I know it can be tricky.

[LMNO]

Just the salt & pepper.  You really don't need anything else.

[Mesozoic Mister Nigel]

Mmmm duck! I've never tried parboiling it before, but then I kind of like the greasiness.

Have you tried Muscovy? Quite a bit leaner, with a stronger taste and heavier texture.

[Bebek Sincap Ratatosk]

1 whole duck
1 stock pot
1 roasting pan
salt
pepper

Preheat oven to 500.

Bring water in stock pot to boil, then down to a simmer.  Clean out cavity of duck, then prick the skin of the duck with a knife. all over, paying attention to the fatty bits.  Prick parallel to the body, so you are only making small cuts in the fatty skin, not the red meat underneath.

Immerse in stock pot and simmer, covered, for 25 minutes.  Do not let boil.

Remove, and let rest for 25 minutes, patting skin dry with a paper towel.

Season skin liberally with salt and pepper.

Place in oven for 15 minutes, then turn pan 180 degrees and roat for 15 more minutes.

Remove, let stand for 10 minutes, and carve.

Also, one should use good seasoning mix, our home solution is a 15 spice blend that we make ourselves, but anything like that is good.

Also, thin sliced oranges slid between the skin and breast make the duck much more flavorful.

[East Coast Hustle]

after they're done roasting, I like to halve them with a cleaver, put them on a foil-covered sheet pan, slather them with a glaze made from:

2 parts apricot jam
1 part hoisin sauce
1 part candied ginger

put in food processor and pulse until ginger is well-chopped and evenly distributed through the mixture

and finish them under the broiler until the skin and the glaze is crispy and just barely starting to blacken on top.

[Mesozoic Mister Nigel]

That reminds me that I need a cleaver.

[East Coast Hustle]

everyone needs a good cleaver.

[LMNO]

The only thing you can't do with a cleaver is make cleavage.

[Suu]

after they're done roasting, I like to halve them with a cleaver, put them on a foil-covered sheet pan, slather them with a glaze made from:

2 parts apricot jam
1 part hoisin sauce
1 part candied ginger

put in food processor and pulse until ginger is well-chopped and evenly distributed through the mixture

and finish them under the broiler until the skin and the glaze is crispy and just barely starting to blacken on top.

This sounds fucking amazing.

Also: My brother would agree on the cleaver, AND a proper fillet knife. Then again he paid the equivalent of my monthly rent for his knife set and a case to put them in.

[East Coast Hustle]

I can fillet almost anything with just a regular chef's knife, provided that it is actually sharp, and not what most people think of as "sharp".

ECH,
is that good

[Suu]

I'm sure he can do...but he likes to spend money.


"Hey Suu, check out my new kit!"

*unrolls case loaded with steel*

"It only almost cost me a grand!"

o.O

[Bebek Sincap Ratatosk]

Ha! I have the Ron Popiell Showtime Special Knife set!!!

You can't beat the Showtime No. 1 Knife... it can cut through pop cans  (in case you wanted to split a can of pop I guess...).

[Mesozoic Mister Nigel]

everyone needs a good cleaver.

I get by with an 8" chef and a slicing knife most of the time, but every once in a while I find myself thinking, "Shit, I need a cleaver".

[Payne]

everyone needs a good cleaver.

Even people who never go near a kitchen.