FOOD Duck - an encore
- Thread starter Dennis Olson
- Start date
The problem is that when I roast the duck, it just doesn’t create enough drippings in the pan. Only about 1 cup worth. I was going to create a chicken stock, then drop the duck in along with celery, onions, garlic and poultry seasoning, and boil it for 6 hours or so (or until it falls off the bone.) What should I do to get the gravy base that I want? I’m Very open to suggestions.
Rags, they’ll restock in a week or so, for Christmas.
West
Senior
Add 1/4 cup of flour then water as to keep it at the right thickness. While mixing around boil temperatures, important to keep your left hand on your hip while constantly mixing.
I’m not trying to make gravy in this step, but rather the broth base. I want to portion it into freezer bags (2C to a portion) and freeze. Then make gravy “on demand”.
ShadowMan
Designated Grumpy Old Fart
We had grilled duck breasts this Thanksgiving.....AWESOME!! Had never had duck before, very surprised how good it is. Didn't do anything fancy just salt & pepper and properly grilled...YUM YUM!! Have two more frozen duck breasts in the freezer. Going to put duck on our larder/prep menu. In the little local grocery store here they have a pretty gnarly selection of weird stuff for the rich valley folks that come up to the mountain to their vacation homes and Duck Fat is part of that selection along with whole and half frozen duck.
West
Senior
Night Owl
Veteran Member
Bake your duck and boil your bones and some skin w/ 6qts water….there is plenty for 2 large soups recipes, because the broth is so strong you add 1/2 water to bone broth each batch and stillhave plenty for 2 sandwich bags of gravy, you will add water to gravy broth w/your flour of corn starch.
I was thinking a gallon of liquid max. Why roast the duck first instead of just tossing it into the base like you’d do a ham hock?
Geschmeckt
I don’t understand
Why would boiling it in a broth be inferior to roasting first?
= Flavor, tastes good.
I used to do a fair amount of duck and goose hunting in and near Horicon Marsh in Wisconsin.
For ducks we would typically take out a canoe along with a dozen or so decoys. I remember bagging American Widgeon, Mallard, and Wood Ducks. The wild ducks were rather scrawny without a lot of fat. I would grill them with bacon strips on top.
The Canada Geese were either bagged from the canoe or we would rent a blind near Horicon Marsh. I upgraded to a 3-1/2" 10 gauge Browning BPS (Browning Pump Shotgun) when I had goose tags.
Wild goose are much, much more lean than domestic goose. Wild goose meat is very red compared to domestic goose.
Wild goose cooks up almost like beef. I would either grill or smoke the wild goose and then use it for hearty stews.
For Christmas I would often order a fresh domestic goose from a local butcher. The smaller domestic organic geese were better than the giant farm raised monsters.
For ducks we would typically take out a canoe along with a dozen or so decoys. I remember bagging American Widgeon, Mallard, and Wood Ducks. The wild ducks were rather scrawny without a lot of fat. I would grill them with bacon strips on top.
The Canada Geese were either bagged from the canoe or we would rent a blind near Horicon Marsh. I upgraded to a 3-1/2" 10 gauge Browning BPS (Browning Pump Shotgun) when I had goose tags.
Wild goose are much, much more lean than domestic goose. Wild goose meat is very red compared to domestic goose.
Wild goose cooks up almost like beef. I would either grill or smoke the wild goose and then use it for hearty stews.
For Christmas I would often order a fresh domestic goose from a local butcher. The smaller domestic organic geese were better than the giant farm raised monsters.
Try it and see.
But duck ain't cheap. Don't try it! If you were trying to make soup, and had lots of veggies to add flavor, sure... simmer raw parts. For chicken soup, that makes a pale gold, delicately flavored soup.
Roast the chicken first, and it becomes a bold, deeply flavored soup... deep golden, with a much more complex flavor.
Well, that flavor (is that what they call umami?) Is what gravy depends on. Any imitation or substitution just doesn't cut it.
You need to pierce the duck all over, roast it on a rack until golden brown or darker. If you are actually just after gravy, spatchcock the thing, roast it skin down *in* the fat, ladleing the fat off so you aren't actually frying the duck... you are just creating more of the crispy brown bits that add so much flavor.
Summerthyme
Last edited:
Yup
Roast (400-450) for 20ish minutes or sear it in a hot pan first.
Put a bit of oil in the pan and get it hot, almost frying hot.
Flip that bird around in it, allow it to stick a little bit.
The browned goodies (fond) in the pan will blow off as soon as you add some liquid or dump you veggies in to clarify. (deglazing the pan)
Roast (400-450) for 20ish minutes or sear it in a hot pan first.
Put a bit of oil in the pan and get it hot, almost frying hot.
Flip that bird around in it, allow it to stick a little bit.
The browned goodies (fond) in the pan will blow off as soon as you add some liquid or dump you veggies in to clarify. (deglazing the pan)
Okay, you people have convinced me. I’m going to roast this duck before tossing it into a pot of broth. Not going to stuff it though.
I hate you people. I made stuffing and stuffed it (again). I wanted the conditions to be identical to last time.
Buncha damn INTJs…..
Buncha damn INTJs…..
Yes, the wonderful rich crispy flavor!! Some turkey recipes call for stuffing butter under the breast skin before roasting (and of course lots of basting). That should help increase the amount and flavor of the drippings.
Ragnarok
On and On, South of Heaven
Just don’t go quackers over it…..
Card, know that ducks have a very thick layer of fat under the skin, which needs to render down. That was my one mistake Thursday; I forgot that, so the skin wasn’t crispy.
tiredude
Veteran Member
i have been around and around...... lots of mileage..... but i dont think I have or remember 'duck gravy'..... is this that special that I need to seek it out?
I don’t know how to answer that. One makes turkey gravy from pan drippings. One makes duck gravy the same way. If youve never had it, it’s your loss.
bracketquant
Veteran Member
Try this stuffing recipe, just use smaller portions...
rt 1:36
View: https://www.youtube.com/watch?v=bKf7AUlmAok
rt 1:36
Duck is out, extra stuffing is in for 45 mins.
I enjoyed the first one. This one will be boiled down for gravy broth base. I’ll toss the whole bird in after I cut it up. Add a gallon of water, chicken boullion, onions, celery, garlic and assorted spices. Then cook down for several hours and remove the bones and gristle. I’ll dice the meat up small and put it back in. Then portion out 2C portions and freeze them.
tiredude
Veteran Member
weve never done duck.... the only duck Ive had was my buddies grilling the breast wrapped in bacon.... all the rest was thrown away......seemed like a terrible waste.....maybe one day I will try it.......
AlfaMan
Has No Life - Lives on TB
LOVE good quail. Quail in a lemon butter sauce is a slice of heavenly food on earth. Used to be a hotel in Albany, GA, that was their specialty. Delightful cuisine!
West
Senior
For me it's pheasant and or grouse strips, a slice of heavenly food indeed!
Found a deer steak that was lost in the freezer...since 2010.
Pulled it out to thaw, figured it would be something to make the dog's food a little more interesting.
Cut off a coupla slices from and threw it in a pan to test cook.
First taste was perfectly fine.
Sliced the rest of it in 3/8" strips, like stir fry. Shook a little Slap Ya Momma on it.
A little peanut oil in the pan and then seared it, making some good stickies on the bottom of the pan but not smoking (burned).
Pulled it out and dumped in about a third cup of chopped onion.
By the time they were caramelized, the fond was off the pan and they were a nice, rich brown.
Cheated and dumped in a can of HEB, Creme of Jalapeno soup.
Put the deer back in and let it idle for a bit.
Rice and dark brown gravy that would make any Coonass happy.
The dogs got some vienna sausages in their food.
Pulled it out to thaw, figured it would be something to make the dog's food a little more interesting.
Cut off a coupla slices from and threw it in a pan to test cook.
First taste was perfectly fine.
Sliced the rest of it in 3/8" strips, like stir fry. Shook a little Slap Ya Momma on it.
A little peanut oil in the pan and then seared it, making some good stickies on the bottom of the pan but not smoking (burned).
Pulled it out and dumped in about a third cup of chopped onion.
By the time they were caramelized, the fond was off the pan and they were a nice, rich brown.
Cheated and dumped in a can of HEB, Creme of Jalapeno soup.
Put the deer back in and let it idle for a bit.
Rice and dark brown gravy that would make any Coonass happy.
The dogs got some vienna sausages in their food.
Did the dogs like it?
That's cruel and unusual.Edited post for that detail.
Especially after they smelled the food cooking