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So I received two ducks from my meat CSA - what to do with them?

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I have two whole Rouen ducks in my freezer - taking up valuable space - and I have no idea what to do with these guys. Does anyone have any ideas? Excl. Peking duck - way too much work.

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  1. Wow! A meat CSA sounds like heaven.

    I just bought 4 ducks from the Asian market. Rendered the skin for fat, made confit out of the legs, used the carcasses for stock, and froze the breasts and wings separately. They don't take up much space. The breasts are good for a quick meal...pan-fried with a simple pan-sauce.

    But just cutting them up into parts will save you valuable freezer space.

    1 Reply
    1. re: jeremyn

      well, i go along with this partly. i'd thaw 'em, cut 'em up, make confit from the legs/thighs and stock from the wings and carcass. i'd pan fry the breasts--but right away. i wouldn't refreeze them. the confit will keep for quite a while without freezing so there's no worry about having back to back duck meals.

      the confit legs would make a dandy start to a cassoulet.

    2. search for an article in the NYT archives from a few years ago by Amanda Hesser about different ways to cook duck. I love the article and my favorite method is to put the whole duck n the oven on low for 3-4 hours, which renders the fat, then finish at high heat to crisp the skin. The NYT is still free online, at least for now.

      OR, send them to me.

      2 Replies
      1. re: cocktailhour

        lol - I would have gladly sent them down to you if you hadn't told me about the NYT article... I think this is it..

        http://www.nytimes.com/2000/01/19/din...

        now I am inspired.

        1. re: Apple

          darn! But that article is so wonderful to read, and yes that's the one.

      2. Canard a la orange is classic.

        1. this is how I always cook them; really really terrific.

          The Amazing Five Hour Roast Duck
          http://www.globalgourmet.com/food/spe...

          1. I second jeremyn's thoughts - and you get 4 separate wonderful elements from the two birds.
            -duck stock takes things you'd use chicken stock in, and elevates them to another level of deliciousness!
            -you can use the duck fat as you'd use butter - to fry an egg, to saute greens (so yummy), etc. Once you start with this, you will want to have some in your refrig at all times.
            -jeremyn, do you use the wings for something other than stock? i'm curious... I've just thrown them into the pot.
            yum! enjoy them...

            2 Replies
            1. re: lodgegirl

              Normally I would throw them in with the stock, but I froze them this time because I want to try frying them like chicken wings.

              1. re: jeremyn

                I would love to know how that goes. Would be a nice variant for next super bowl! thanks...