I want to have duck for dinner on xmas with some friends. How best to cook it, since its not as easy as chckn?!
Answers: Don't eat the ducks, go to the lake and feed them.
Ask the people you buy it from, the best way to cook it.
Don't have duck. Go Vegetarian. All animals raised and slaughtered for human consumption suffer at some point during this process. Many animals are slaughtered while fully conscious. Help animals, the environment and yourself. Go Vegetarian. Visit these sites for more information:
tryveg.com
chooseveg.com
goveg.com
maketheconnection.co.nr
Its as easy as chicken really, I think.
I have to divulge my fav recipe for duck again. Salt and pepper the inside and outside of the duck. Then, cut up an apple and an orange into bite sized chunks. Chop up some garlic and ginger and mix that together with the apple and orange and stuff that inside the duck. You're not going to eat this stuffing, its just for the flavor. Most ducks cook for about 2 hours. I have one of those roasting racks I sit the duck on so it cannot swim in its own fat. Because we want the skin nice and crispy. Mix up some hoisin, soy sauce and sambal oelek (chili paste) and brush it on the duck in the last half hour of cooking a few times.
Your duck will be a huge hit and people will be like "wow, theres a party in my mouth" hehehe.
Good Luck with the Duck :)
roasted peaking style with skin
2 (5 to 5 1/2 pounds each) ducks, innards and wing tips removed
6 quarts chicken broth
Kosher salt
1 teaspoon freshly ground black pepper
Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.
Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.