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My Duck Was YUMMY! :)

Discussion in 'Food Forum' started by Shoeless, Dec 25, 2003.

  1. Shoeless

    Shoeless Gun Totin' Girl

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    Nov 25, 2001
    Planet Earth
    Well I am pleased to announce that my very first foray into roasting duck went well! :) The only thing I might do differently next time is to let cook untented for a lot longer so the skin gets really dark brown instead of just golden brown.

    Also, because I rubbed it with a mix of Kosher salt, poultry seasoning, black pepper and ginger, my gravy ended up being super salty. How can I fix that without rinsing the salt mix off the duck before roasting?

    Thanks,
    Shoeless
     
  2. norm357

    norm357

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    Feb 20, 2003
    Whew you said duck! I thought you said......errrr never mind, glad you enjoyed it.;f
     


  3. MrsKitty

    MrsKitty

    18,802
    31
    Mar 23, 2003
    >^..^<
    Won't a potato soak up salt?

    Maybe drop chunks of it in and let it soak the salt up for a little while over low heat then scoop it out and toss it.

    Anybody know if that would work?


    So you had Duck Luck;)
     
  4. Shoeless

    Shoeless Gun Totin' Girl

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    Nov 25, 2001
    Planet Earth
    Yes, Misskitty I have done that before. I was just hoping to not have to alter the gravy, but rather nip the saltiness in the bud, as it were.

    Potatoes will also help absorb that nasty "scorch" flavor if you burn something. My nanny taught me that. :)

    Shoeless
     
  5. rhikdavis

    rhikdavis U.S. Veteran

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    Jul 22, 2002
    In Remembrance
    Put the salt on first....rinse...then put the other stuff on it.
     
  6. MrsKitty

    MrsKitty

    18,802
    31
    Mar 23, 2003
    >^..^<
    Shoeless,

    Does your poultry seasoning have salt in it? Or MSG? If so, try a salt-free one. If not, cut back on the salt and add more seasoning/spices.

    I wonder what a tad of sugar would do? I would cut the salt content necessary and help with browning...but I wonder about taste? Can you eat sugar? Is it you that is a diabetic? I know somebody is...

    Is duck naturally salty? I am a deprived kitty and never have tried it so I wonder if it could be adding to the salt issue too.

    We'll figure this out by the time you do another duck;f

    I didn't know a 'tater would work for repairing scorched stuff too! Thanks! Making a mental note right now...

    MissKitty
     
  7. Glockerel

    Glockerel Got Mojo?

    To cut the saltiness and to brown the skin more, use sugar. A sugar containing liquid like natural maple syrup or chinese hoisin sauce would be great.
     
  8. Shoeless

    Shoeless Gun Totin' Girl

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    Nov 25, 2001
    Planet Earth
    The recipe I used (and other people I talked to in advance who cook duck) said to rub it with Kosher salt and spices. Nobody ever mentioned rinsing that stuff off before cooking...

    Misskitty, no, duck isn't naturally salty, it was the Kosher salt rub that I put on it a few hours in advance. And, interestingly, the duck itself wasn't salty - it was perfectly seasoned, but not salty. I guess because the salt was on the outside and ran off into the pan as the fat rendered out. Oh, and you MUST try duck sometime. It is wonderful. I'm thinking that next Christmas I might do a goose instead! YUM!

    Shoeless
     
  9. BTW: That's how I cooked it my first time out.


    I reccommend 1st timers for cooking ducks to try a halved duck first before going full turkey and cooking a complete duckling.

    Most place that have fresh ducks ( Peking or Muscovies ) will sell you a half at a higher price per lb but it is a good way to learn duck.
     
  10. Mild Bill

    Mild Bill Millennium Member

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    Oct 18, 1999
    Tampa, Florida
    Funny, I'm pitching the idea of doing two at once and noway's tellin' you to get 1/2!

    ;a

    No doubt he's in much better shape than I am!

    ;c
     
  11. The Pontificator

    The Pontificator Angry Samoan

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    Sep 18, 2000
    Grumpyville
    My best friend has a entire "entourage" of ducks (mallards) which she feeds corn twice a day.

    Hmmmm...;N
     
  12. Shoeless

    Shoeless Gun Totin' Girl

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    Nov 25, 2001
    Planet Earth
    MildBill, I did brine my Thanksgiving turkey and it did keep it fairly moist. I even considered brining this duck but then didn't. I will next time!

    I pricked the skin several times during the cooking with a fork to render out the fat. It mostly worked, but I shouldn't have tented the duck so soon because I wanted the skin to be crispier.

    Live and learn. Next time it will be even better!

    Shoeless
     
  13. Mild Bill

    Mild Bill Millennium Member

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    Oct 18, 1999
    Tampa, Florida
    ;f That's what I say everytime I cook anything, almost...
    Drives my wife crazy!