I hung a duck in the oven.

Discussion in 'Food & Cooking' started by kuan, Apr 7, 2019.

  1. kuan

    kuan Moderator Staff Member

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    I hung a duck in the oven. 450F until 180F internal temperature.

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    I used one of these hooks. I started a hole in the neckbone with a paring knife first.

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  2. brianshaw

    brianshaw

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    Cool!
     
  3. mike9

    mike9

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    How was the texture?
     
  4. kuan

    kuan Moderator Staff Member

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    @mike9 It was fantastic. Just like the duck you get at the Asian deli but no juices were left in the duck. I must not have tied the bottom well enough. I scrubbed the skin with kosher salt, blanched and shocked the duck in cornstarch/water/mollases/honey/dark soy twice. Inside I had whole spice, cinnamon, star anise, whole black peppercorn/orange peel/stick onion/ginger But I could not separate the skin. Next time I will securely sew up the bottom and maybe cook it until 17F0F.
     
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  5. mike9

    mike9

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    Nice - I made a Peking Duck once when I had an empty fridge at my disposal. It's lot of work, but worth it if you have to time.
     
  6. THE Markow House

    THE Markow House

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    Fell over laughing at the title
     
  7. cheflayne

    cheflayne

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    Thank god it wasn't just me. I had all sorts of wisenheimer thoughts running through my head. :~)

    Beautiful job kuan. I love duck and it really got my taste buds going. Was it a wild duck?
     
  8. rick alan

    rick alan

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    OT but what kind of oven is that which doesn't burn drippings in the pan though sitting on what I thought should be a very hot surface?
     
  9. millionsknives

    millionsknives

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    How much fat does a duck drip? I want to try this on my smoker but I dont want to clean up so much grease.
     
  10. kuan

    kuan Moderator Staff Member

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    I had to add water to the pan so the drippings would not burn. There is a lot of fat, I would estimate 3/4 cup for a 4 lb duck.

    @cheflayne no, store bought Maple Farms.
     
  11. rick alan

    rick alan

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    Double or even triple up on the pans and that will insulate the bottoms very well. Also another variation of this, I typically roast split breasts on a grate place over a round oven pan. I first crimp a layer of foil over and push a depression in it. The drippings collect and reduce some, but not dry up and burn.
     
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  12. kuan

    kuan Moderator Staff Member

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    Ooh thanks for the tip. I'll try that the next time.
     
  13. rick alan

    rick alan

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    A rack/grate on your oven bottom would help too.

    I've designed oven apparatus for controlling/eliminating bottom-burning in the oven, for a number of uses. Eventually I'll likely have some items made for myself, but so far none of my inventions over the years have made me money. Still working on the next Pet Rock idea. ;-)~