/ck/ - Food & Cooking

>>16183

Isn't duck 100% dark meat? I've always wanted to try it.

I should I a roast a duck? I have never cooked duck before.

>>16184

It is darker than turkey or chicken, but not beef level of dark. It is way fattier than those two, so it is usually better to keep it frying or baking a good while on low heat so that fat has enough time to render.

It definitely has that poultry flavor, but it is different from chicken and turkey. It is juicer, richer, and more gamey in taste. However, shit cooks can turn it into a chewy mess when they treat it like they would chicken. Again, low heat is key.

>>16226

>Again, low heat is key.

What temperature should I use to roast a duck?

>>16225

>I should I a roast a duck? I have never cooked duck before.

That should have been "How should I roast a duck? I have never cooked duck before."

There is so much variation in the recipes I have found.

Oven temperatures range from 300-400 degrees.

Some recipes call to score the skin, some to prick it, some both.

Some recipes call for flipping the duck over while it is cooking.

Some recipes call for convection, others say not to use it.

>>16246

Few times I tried to roast a duck I had best result when using the rotisserie in my stove. I bake it at 300F-350F until meat itself gets to about 150F, then I turn the heat up to 500F to crisp the skin. I usually bake some potatoes in the dripping pan. That way they get flavor from the dripping duck fat.

>>16253

>>16257

rubbing the skin with a mixture of salt and baking powder will also help dry the skin out before cooking to make it even crispier

>>16253

I tried cooking duck breast this December and used this recipe. It ended up very good. Only downside is that it requires sous vide equipment, but decent circulator costs about $70.00 or you can just use beer cooler method.

>>16182

this is how a duck must be filleted

https://www.youtube.com/watch?v=Fpp4IzD7_Uw