HOME > Chowhound > Home Cooking >

Discussion

Whole Duck

Just picked up your basic duck from Whole Foods. 5 lbs.

Any special recipes, sauces, sides or cooking techniques? It will be for New Years Day.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I made my first attempt at Peking duck for Christmas dinner this year and this tutorial from Serious Eats was really really helpful: http://www.seriouseats.com/2010/09/th...

    The technique is a great place to start, even if you want to go a completely different direction with the seasoning. Pulling the skin away from the meat so the fat has a place to escape and then scalding the skin to re-firm it was really effective (although my duck started to burn before all of the fat had rendered out).

    1. Thank you so much! I like the idea of the baking powder and then the boiling water rinse. I will try those techniques.

      Not sure how I want to go as far as seasoning - asian, or a fresh cherry/orange something. Sides -sticky rice or risotto or root vegetables roasted or mashed or duck fat fries or a bed or lentils..........

      1. I first found out about the Amazing Five Hour roast duck from this board, and while I've often considered it, Amanda Hesser's recipe from her future mother-in-law is what I make most of the time:

        http://www.nytimes.com/recipes/8013/g...

        It is not a great deal of work, requires not a lot of attention, and the resulting broth from the steaming stage is wonderful used to cook rice (as an accompaniment to the dinner). The only change I've made is I put little to no liquid in the roasting pan for the roasting stage. I've found that prevents the skin from crisping.

        1. My first (and only) duck was a fail. I pricked the skin but not enough, and it was a grease pit. However I have read here the 5 hour roast duck recipe is fantastic.

          1. I made the 5 hour roast duck for Christmas dinner and it was fabulous (and easy). I actually took it out after 4 hours and like that degree of tenderness and moistness (cooking longer results in a drier, but more tender bird according to the recipe).

            Good luck!