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vertical roaster for duck?

pilka Feb 23, 2002 08:46 PM

If somebody used this thing for roasting whole ducks, please share your experience.

Link: http://www.cooking.com/products/shpro...

  1. m
    mdfromct Jul 21, 2010 09:14 AM

    I'm going to try it using a bundt pan if my neighbor doesn't have a vertical roaster for me to borrow. Let you all know how it turns out.

    1. d
      duck833 Jan 11, 2010 10:29 AM

      I don't use the roaster stand, it is easier to just use a beer can. You can have water or beer in it for ballast.

      1 Reply
      1. re: duck833
        4Snisl Jan 12, 2010 05:31 AM

        You know, I found the stand in my mom's garage- she hadn't used it in at least 10 years and told me to take it.....it was never something on my kitchen wish list!

        But I've found it really handy...with the duck in particular. Having no liquid in the "stand element" meant I could simply pick up the bird with 2 (mitt-covered) hands- one on the bottom base, and one on the top of the bird- and tip out the fat into a bowl without worrying about spilling liquid.

        I never though about doing beer can chicken in the oven, though! I'd always heard about it being done on the grill. I'm going to have to investigate.....

      2. 4
        4Snisl Jan 10, 2010 07:55 PM

        Just wanted to follow up and thank you again for the advice!

        The duck came out well- the guests commented that they never knew duck could be so easy and come out so well at home! It was nice to avoid the trouble of flipping and re-piercing. I did drain off the rendered fat about every hour or so. (Man, there was a lot of it!) Only ended up roasting it for about 4.5 hours- 4 hours at 300', and 30 min at 400'. Had no problems with smoking until the very last crisping at a higher temp- not too bad, but ran the vent for a few minutes to avoid setting off any alarms! Served it with kale 2 ways (roasted and braised), roasted garlic & buttermilk mashed potatoes, and roasted cauliflower.

        Would I do it again? Only if it was requested. It is tasty, and relatively low-maintenance, but ultimately, it didn't seem quite as special as some other main dishes I've prepared before. Maybe if I made a sauce to go along with it....

        5 Replies
        1. re: 4Snisl
          greygarious Jan 10, 2010 08:32 PM

          How large a duck? That seems like a long time. Your post reminds me that I have not made one in many many years. I had my hand on a frozen one in the market last week but I have a full fridge so put off the idea. Soon....I'll try the vertical method too.

          1. re: greygarious
            4Snisl Jan 11, 2010 10:00 AM

            It was about 5.5 lbs, including the neck and giblets. Extremely tender meat ( not a bit of rosy pink in sight) and very crisp skin from the long cooking. I think the skin on the breast side could have been a little browner if I'd had it facing the back of my oven, which tends to run a little hotter.

          2. re: 4Snisl
            GretchenS Jan 11, 2010 10:21 AM

            Mmmm, sounds like a great meal! Would love to have the kale 2 ways recipe....

            1. re: GretchenS
              4Snisl Jan 12, 2010 05:22 AM

              Thanks! The kale was actually simply preparing the kale 2 different ways and putting both on the same plate:

              1. Braised: Sweated an onion, threw in a diced turnip, added water, a generous sprinkle of Tone's cajun seasoning and the cleaned, cut kale. Took about 45 minutes to cook down over medium heat, then added a shot of white wine vinegar and a sprinkle of sugar. This is one of those dishes that epitomizes to me how salt, sour, spice, bitter and sweet can all come together into a great balanced dish.

              2. Roasted: Lowered the heat on the oven to 375'F. Tossed (well-dried) kale (leaves only) with a mist of olive oil, salt and pepper. Spread in a single layer on a foil-lined cookie sheet. Bake for about 10-15 minutes (to be honest, I nearly forgot about it!) But it was great....light, crunchy chips with rich flavor. This was my 1st time trying out roasted kale, and it's definitely going to be a repeat!

              1. re: 4Snisl
                GretchenS Jan 12, 2010 09:34 AM

                Oh yum, sounds great, thanks so much for posting!

          3. sarah galvin Jan 9, 2010 01:05 PM

            I had the frustration of only finding whole ducks rather than breasts. But it is cheaper sometimes to just buy the whole duck. Deboning the breasts is easy. Then you can make confit with legs. Duck fat is next to olive oil in the health category. If you want any more info on cutting apart a duck, I can help or you can just google it.

            1. 4
              4Snisl Jan 9, 2010 08:02 AM

              Just pulling up an old thread with a new question.....

              I have a duck, pierced and air-drying in the fridge. I have a vertical roaster, which I would like to use to make a slow-roasted duck recipe without having to alternate flipping breast-side up/down. Plan to remove the fat and re-pierce the skin every hour, though.....

              I was toying with the idea of setting the duck on the roaster neck side down. This will allow me to tuck a few garlic cloves in the cavity. Also, my thinking is that will allow juices to flow down towards the breast. I may be thinking in a way too analogous to chicken, though- I do want the breast meat to be moist, but the fat layer is thickest at the breast, so maybe it's already protected enough from being dry.

              Your advice would be greatly appreciated- I rarely prepare duck, and am making this for a few guests. Thanks!

              5 Replies
              1. re: 4Snisl
                Vetter Jan 9, 2010 09:40 AM

                I think most duck is so fatty that it won't matter much how you do it. I think that's what I've done in the past, though. I'm sure my thought process was just simply which orifice was more stable. And I didn't need to pierce the skin again-- I just did it a bunch early on, and then spent the rest of the time using my turkey baster to collect the ridiculous amount of fat that poured off the critter. Good luck-- it's sooo tasty. But a lot of work. I wish duck breasts were easier to find.

                1. re: Vetter
                  sarah galvin Jan 9, 2010 11:27 AM

                  I buy whole duck and split apart to get the breasts. Check out my blog for ideas on using the whole duck without just roasting it.


                  1. re: Vetter
                    mdfromct Jul 21, 2010 09:12 AM

                    TO VETTER:
                    Hope this finds you..I get duck and duck breasts online from www.mapleleaffarms.com
                    They are just delicious. Precooked, raw, whole, halves, legs and breasts.
                    If you google coupon codes for maple leaf farms it cuts the costs a lot, although they arent' real $$.
                    I don't work there or anything, just stocked up my freezer with duck for the summer..YUM

                  2. re: 4Snisl
                    greygarious Jan 9, 2010 01:23 PM

                    I do chicken neck-side down but the fat distribution on a duck is opposite that of a chicken so if I were to vertically roast a duck I would do it neck up. I use an angel food pan with a metal bottle cap to cover the center tube opening.

                    1. re: 4Snisl
                      4Snisl Jan 9, 2010 07:24 PM

                      Thanks Vetter and greygarious! I think the right-side up duck is going to be a good one.....and easier than I thought if I don't have to take it out of the oven every hour to poke at it. :)

                    2. s
                      sheiladammassa Feb 25, 2002 11:59 AM

                      I haven't used it for duck but I use it for chicken and it works a treat. Rub it with butter under the skin, put a quartered onion and a quartered lemon in and some thyme in the cavity, insert the rack and put it into a roasting pan. However, it does cause a lot of chicken fat, plus basting fat if you use it, to accumulate in the roasting pan.

                      If you were doing a duck, I would imagine you would have to prick the skin all over, and then keep removing the fat as it accumulates, or the bottom bits which are near the roasting pan would deep-fry.

                      I haven't had duck in awhile - time to try, with orange slices under the skin, do you think? Maybe a teryaki type glaze?

                      1. b
                        baruch Feb 25, 2002 07:54 AM

                        I have a spanek roaster and have used it on chicken, ducks, even a small pheasant or two... Absolutely worth it. Skin gets crispy, meat does not dry out and a lot healthier without the taste being affected.

                        They are actually a bit hard to find. I don't remember paying 20 bucks for one but it is worth it.

                        1. j
                          Jim H. Feb 23, 2002 10:03 PM

                          I have a vertical chicken roaster (not wire as the one displayed, but solid with holes). I use it on the BBQ, and it is great!!! Any flame does not burn the chicken (protected by the roaster), and it comes out juicy, tender, and crisp. Also takes less time (since heat reaches inside and out). I recommend it.

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