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semi-boneless duck

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Jase Nov 2, 2005 04:12 PM

A relative passed off an excess vendor sample to me of what looks to be a semi-boneless duck that is in cry-ovac. Looks like something you would see in a buffet that is meant to be carved.

Any suggestions on what to do? I love duck and thought about just roasting it. But I've never used a commercial product such as this. I don't want it to go to waste by improper cooking.

How long should I cook it for and at what temp? Do I treat it like a regular whole bird? It doesn't look like it has as much fat, so do I not prick it all over like I would a regular duck?

Is there a better cooking method for this type of cut?

Help! Thanks in advance.

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    coll RE: Jase Nov 2, 2005 06:03 PM

    I have some now that I just got the same way, two halves, making tomorrow, and this is how you cook them (I'm sure they're Maple Leaf brand from Wisconsin, so they probably have a web site too if you want)...cook at 350-375 for 25 minutes, then put some kind of sauce and give it another 5 or 10 minutes. I usually use a blueberry port mixed with imported blueberry preserves (blueberry port is made locally so you can get it everywhere around here). A lot of people do something with orange marmalade and maybe Grand Marnier or something like that. I happen to have a jar of Sour Cherry Jam; this is a big Polish area and my local supermarket has a great section of preserves and jams from Poland for less than $2 each so I think I'll just spoon it on, not even add anything else. I see whole cherries in there! This duck is so simple, and you'll be surprised at how good it is for an "instant" meal.

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