Crispy duck,
Well my housemate is cooking it but he's never done it before so I'll probably be heavily involved.
(PsychoChomp, Fri 19 Mar 2010, 10:54, 4 replies, latest was 16 years ago)

p.s. that's the nicest thing I've seen you cook on your food blog.

(PsychoChomp, Fri 19 Mar 2010, 10:57, Reply)

Thanks !

( G/PP 💩💩💩💩💩&#128, Fri 19 Mar 2010, 11:09, Reply)

Do you reckon you could just pinch a duck from the local pond?

Or does it have to be a special crispy duck?
( Naked Ape call me Caitlyn, Fri 19 Mar 2010, 11:06, Reply)

I suppose you could however I generally buy my food from shops.

(PsychoChomp, Fri 19 Mar 2010, 11:07, Reply)

and where do you think they get theirs from?

(bamboozled Can hear you getting fatter, Fri 19 Mar 2010, 11:08, Reply)

Farms, they don't steal them from ponds.

(PsychoChomp, Fri 19 Mar 2010, 11:09, Reply)

thats what they tell you

(bamboozled Can hear you getting fatter, Fri 19 Mar 2010, 11:10, Reply)

one made of crisps?

(bamboozled Can hear you getting fatter, Fri 19 Mar 2010, 11:07, Reply)

I stole a chinese goose from the park once, for Crimbo dinner.
It tasted all the better, for being free.
(Bear Pookie The Frankly Challenged. Halloween is coming to town., Fri 19 Mar 2010, 11:11, Reply)

I did read somewhere that river ducks don't taste so good.
This is either down to their diet or the local authorities trying to stop the chavs murdering birds down at the river.
( Noeli overtheshoulderboulderholderthingstraplatchboobs, Fri 19 Mar 2010, 11:28, Reply)

Mmmm, crispy duck.
Don't let him buy the pancakes, you gots to make 'em.
(wellgroomedwookiee is a filthy-minded hobgoblin, Fri 19 Mar 2010, 11:10, Reply)

Buying them from a chinese supermarket,
so that's sort of a compromise there.
(PsychoChomp, Fri 19 Mar 2010, 11:11, Reply)

Still rubbish, I'm afraid.

(wellgroomedwookiee is a filthy-minded hobgoblin, Fri 19 Mar 2010, 11:19, Reply)

Is he deep-frying it ala what they do at the Chinese resturants?
I cook duck legs quite a bit, well, at least once every couple of months, and the trick to getting them crispy (with suculent meat) is to score the fat, salt it, seal it, bake it... but when you do bake it, loads of fat will leak out, empty it out every 15 minutes or soo.
( G/PP 💩💩💩💩💩&#128, Fri 19 Mar 2010, 11:11, Reply)

Nah, boiling then something then roasting I think, I haven't read the recipe yet.

(PsychoChomp, Fri 19 Mar 2010, 11:13, Reply)

when i've done crispy peking duck
I've done the pour boiling water over it method, then dry it out and glaze it with honey and soy repeatedly, then roast the hell out of it.

it's worked rather well each time.

making the pancakes is good too.
( Vipros. clever got me this far, then tricky got me in, Fri 19 Mar 2010, 11:18, Reply)

then
keep the duck fat for roast potatoes
(lkjshaglkasjdhglkhjz lkcvl; g;aodh;owih, Fri 19 Mar 2010, 11:41, Reply)

Yeah', don't waste it, but don't let the duck sit in it.

( G/PP 💩💩💩💩💩&#128, Fri 19 Mar 2010, 11:50, Reply)

you should really cook a duck on a rack above the bottom of the roasting tin
so that doesn't happen
( Vipros. clever got me this far, then tricky got me in, Fri 19 Mar 2010, 11:54, Reply)