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.Yeah... ducks just aren't meaty.
Dennis, what are you doing for pan droppings for your gravy? Boiled duck broth alone (starting with a raw duck) will not give you the results you are hoping for.
Summerthyme
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.
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.
GeschmecktI 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
Why would boiling it in a broth be inferior to roasting first?
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.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
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 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?
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.......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.
Had quail once, sans potatoe.
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!
Did the dogs like it?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.
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.
Did the dogs like it?
That's cruel and unusual.Edited post for that detail.