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braised duck or roasted duck?

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I plan on trying a mustard sauce (fat,c.fraiche, dijon,chicken stock) tomorrow and was wondering what method of cooking duck leg goes better with it. Any opinions?

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  1. I say roast the duck. I never did pieces, just whole, but The Amazing Five Hour Roast Duck is just that -- amazing. The fat comes off, which you pour off every hour and stab the skin to create openings for release of the fat.
    I can't imagine braising since it's too fatty. Unless it's confit which is a different procedure.

    http://www.globalgourmet.com/food/spe...

    For other techniques, search this site for duck, such as http://www.chowhound.com/topics/386114

    1 Reply
    1. re: NYchowcook

      Roasting. Not sure about the five hour duck, but slow roasting at a relatively low temperature would be the method I would choose. However, if your sauce had a good amount of stock and was thin, braising might work. The thicker the sauce, the more I would tend to roast.

    2. Roasting sounds good.

      Also searing then finishing in the oven.

      The legs won't be too fatty to braise, but I'd stay away cause the skin on roast duck is so addictive.

      2 Replies
      1. re: gini

        tHANKS GUYS, I've decide to go with duck confit instead. I was finally able to find it at Bristol Farms.

        1. re: david t.

          No fair!!! You tease you! *smile*