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urgent -- cooking duck -- help!

4.65 # long island duckling.

package recommended 325 degrees for 45 minutes per pound, then 25 minutes at 375 for 20 minutes to brown. am i looking at 3+ hours??

how long to cook?
should i remove the fatty section near duck's rear section?
should i remove long flap of skin near duck neck?

what to do with one giblet, neck and liver?

thanks, hounds, i know you'll come through!

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  1. My neighbor and I did this for a dinner, it really was good. And I like Alton...
    http://www.foodnetwork.com/recipes/al...

    If I remember correctly, I did make a simple orange marmalade, white wine and fresh herbs for a light sauce over the duck as well. And I think we used spinach.

    It was work, but a great recipe. This was another I had marked.
    http://find.myrecipes.com/recipes/rec...

    1. need roasting whole duck times and fat-cutting techniques, as i do want duck fat. don't need info re glazes, etc. but thanks, k.

      1 Reply
      1. re: alkapal

        I thought the Alton gave some good tips.. The glaze was just what I did is all. We followed Altons recips and had success.

      2. Phone call to mom for assistance on this one: Boil together giblet, neck and liver for gravy. Throw away the neck. Keep the juice for the gravy.

        Grind up the giblet, heart and liver, then add chopped onion and breadcrumbs with Bell's Seasoning. Can add chestnuts or mushrooms, too.

        Can you guess I loved this stuff growing up, but had no idea of the "secret ingredients"...HA HA!

        5 Replies
        1. re: kattyeyes

          thanks. query: roasting time? 3 1/2 hours for a duck?

          1. re: alkapal

            I think the problem here, alkapal, is that so many recipes call either for some kind of pre-roasting steaming or boiling water treatment or else cut the duck up part way through roasting so that the breast can be removed before the legs and thighs. I just looked through about 6 cookbooks and the only recipe I found that put a whole duck directly in the oven and took a whole duck out at the end was from Bittman's How to Cook Everything. He suggests 350F for 75 minutes (pricking the skin every 15 minutes for the first half hour) with temperature raised to 400F for the last 10 minutes. Temperature in the thigh (he says) should be 180F.

          2. re: kattyeyes

            Just an FYI: there is no such thing as a "giblet" in the way that you refer to it. The term in general is used to describe the organs typically included in the cavity of poultry. In other words, hearts, livers & gizzards are all giblets, there is not one single item that is called a giblet.

            1. re: HaagenDazs

              Got it. I was actually responding to alkapal's "what to do with one giblet, neck and liver?" I have never used the giblets (see, fast learner) on my own, so I didn't pay much attention to whether it was singular or plural, but that's good to know--thanks. My family always used giblets to make stuffing and gravy and it was delicious.

              So, alkapal, did you make stuffing, too?

              1. re: kattyeyes

                Oh I see. ;-) Well, now maybe you both know! ;-)

          3. I have had great success with this method of roasting duck. You simmer the duck in stock or water, then roast. Delicious crispy skin, moist meat, and less spatter in the oven:

            http://www.foodnetwork.com/recipes/sa...

            Refrigerate the resulting stock, skim off and reserve the fat, then make soup!

            1. on thanksgiving, we had a duck and it was roasted not nearly for 3+ hours.

              my query: how long should this roast, and what about the flaps of fat?

              4 Replies
                1. re: MMRuth

                  Oh - and I would remove those fatty bits you refer to.

                  1. re: MMRuth

                    I have used MMRuth's method with great success. It's amazing.

                  2. re: MMRuth

                    thanks. i cooked it for 3 hours, on a roasting rack over a roasting pan. i'd not ever chance using a jelly roll pan, although i know there's more heat "exposure" that way. i did not slit the skin, but it still rendered lots of fat, and skin was crispy. i cooked at the higher temp of 325-350....