i went to lidl and accidentally bought a whole duck
>>21777937Well, GET TO ROASTIN' THEN!You'll want a deep pan, and prick the FUCK outta that skin before you roast it.I like to salt the cavity, then throw in a couple ribs of celery and quartered onions or halved shallots.200C should do it for 15 mins a pound.Good luck with that DUCK*Protip: frying potatoes or brussels sprouts in the duck fat is transformative alchemy
>>21777987i don't think i'm brave enough to have so much heat on such a large bird
>>21778043You can knock it down to 190 then..you can snack on your feet while you wait...https://www.allrecipes.com/recipe/65147/roasted-duck/
>>21777987What does pricking the skin do?
>>21778075Lets the fat drail so you can use it for potatoes or brussel sprouts. Also called scoring.
>>21777937Ehh, whatcha gonna do OP? I'd butcher off the breasts and save the rest for stock or like a terrine.Render the duck fat from the breast skin, and just enjoy the breast meat. Was it on sale or expensive?
>>21778151Very cheap. I was supposed to buy something different, and noticed there was half a duck that cost like 22€/kg but then right next to it was a whole duck for 7€/kg. How am I supposed to say no to that?
>>21778169Ahh, go with the breasts plus stock pot/terrine plan then. Maybe you'll have a package of gizzards and liver in with the neck. Price was great. You should be able to brown that skin side down, render the fat, flip it, and finish in the oven. Use some yummy deglazing spirits in that pan.My issue with duck is the well done vs rare issue. I'm not a fan of undercooked poultry.
Air fry it, heh
>>21778138>Also called scoring.Well, no. I'm the OR,(original replier,) and scoring and pricking the skin are 2 different things.https://www.gressinghamduck.co.uk/blog/how-to-cook-duck-with-procook/But honestly, the method of scoring you brought up might be better here on the breast and pricking/peircing the skin on the leaner parts of the duck.I DID also fail to mention that to roast it, it would be ideal to raise the bird off of the pan with a rack, or if OP didn't have one, sitting it on a few 1" potato halves or something. If it sits in it's own fat it won't be as crispy on the bottom, and if it a really fatty one, the bottom of the bird will be WAY too rich.Source: 35 years of Christmas duck, usually with an orange marmalade and triple sec glaze.
Duck has to be one of the more overrated meats. Duck fat, on the other hand, is GOD TIER.
>>21777937>buying duck when you can get them in the park for free
>>21777937>accidentallyhow?
>>21779330he was too busy looking t his toes, either for a snack or some tea
>>21777987Fuck. I don’t hate women anymore
>>21779330one thing lead to another. it all happened so fast
i went to buy a duck and accidentally bought a whole lidl
