Duck?

MooseIBe · #1 10-12-2005, 01:19 PM

I bought some duck as it was going half price and now I don't know what to do with it. Advice?

Leesifer · #2 10-12-2005, 01:32 PM

This sounds quite nice:

http://www.bbc.co.uk/food/recipes/da...ce_71383.shtml

:mallard:

MooseIBe · #3 10-12-2005, 01:40 PM

Oooh ! that DOES sound nice. Unfortuantely though i have no red wine. Do you think it would work with Fosters?!

Leesifer · #4 10-12-2005, 02:14 PM

Yes, that would be quite lovely. :vomit:

livius drusus · #5 10-12-2005, 02:34 PM

Is it a whole duck or a breast or ... ?

Sarpedon · #6 10-12-2005, 03:05 PM

Can't you go and buy red wine? for cooking, the cheapest wine available will do.

MooseIBe · #7 10-12-2005, 04:08 PM

It's a breast

. And I can't really afford to buy wine .. I only bought the duck cos it was reduced price!

livius drusus · #8 10-12-2005, 04:19 PM

This recipe looks delicious, unusual and only requires some basic spices and a couple of oranges. :yum:

Leesifer · #9 10-12-2005, 04:29 PM

Yum! I'm hungry now.

Bella · #10 10-12-2005, 06:27 PM

Whatever you do, make sure you score the skin on the breast before cooking - it helps let some of that excess fat run out, making for a more healthful, and palatable, dish. Hold your knife blade almost parallel to the skin and make shallow slashes with it - don't cut through the skin, just sort of nick it.

Sarpedon · #11 10-12-2005, 08:26 PM

In america, a cheap bottle of red wine is only around five bucks. I generally drink wine that is no more than 15 bucks. The average good quality wine is like 40-50 bucks, high quality being 80-100 bucks, with no real upper limit. I would think that britain would have easier access to the table wines of europe.

Leesifer · #12 10-13-2005, 05:04 PM

Moose, what did you do with your duck breast in the end?

Petra · #13 12-10-2005, 08:34 AM

Yeah, what'd ya do? Did it taste good? Was it easy? Would you do it again?

Enquiring minds want to know. :imwait:

Odysseus · #14 12-10-2005, 11:37 PM

Quote:

Originally Posted by Bree

Whatever you do, make sure you score the skin on the breast before cooking - it helps let some of that excess fat run out, making for a more healthful, and palatable, dish. Hold your knife blade almost parallel to the skin and make shallow slashes with it - don't cut through the skin, just sort of nick it.

This also helps to make the skin more crispy, beautiful taste.