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    Catrin's Avatar
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    Duck Duck Duck question :)

    Primal Fuel
    I found a recipe here for crispy duck that I am considering making for my family when I go home for the holiday. I figure if I volunteer to make the meat part of the meal then at least I know where THAT came from...and I don't much care for turkey.

    Is a 4.25 pound duck enough for 3 adults? I am thinking it might not be so I might take a ham instead but I wanted to ask the question. I've never cooked, or eaten, duck before and it looks pretty small to me. I might want to keep it for ME I don't have a good idea how much meat a duck of that size produces. I would LOVE to take a goose instead, but that is well outside of my budget.

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    JoanieL's Avatar
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    My only experience is with duck legs. A lot of (fanfreakintastic) fat is rendered down when you cook duck, so I don't know how much of a whole bird would be left.

    Hopefully someone will know more.

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    sounds about the same size as a med chicken so based on that?... seems it would be ok for 4 smaller portion sized (this coming from someone who eats 1/2 a roast chicken with ease)
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    Duck has a lot more fat than chicken though, I think that just to be safe I will get a ham from Whole Foods and save the duck for me. My family would think me very odd to want to save the fat and bones anyway...

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    JoanieL's Avatar
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    Quote Originally Posted by Catrin View Post
    save the duck for me.
    I actually wanted to post that, but thought you would think I wasn't taking your question seriously. I'd keep that duck and probably get two meals out of it and then cook everything I made for the next week in the rendered fat. Seriously, I have a container of duck fat in my fridge and I even reheated salmon in it the other night. My neighbor eats the stuff right off a spoon.

    If I thought it would work in Bulletproof coffee, I'd even use it in that, but it keeps a bit of the meaty taste.

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    It will be enough for three people but do not expect leftovers and prepare some side dishes so you and your guests can fill up.

    Red cabbage with apple and raisin - Morrisons - I love this but my version also has mustard seeds and red wine (in addition to red wine vinegar). A bit on the sweet side (it's not so good without the sugar, actually) but decidedly delicious.

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    Catrin's Avatar
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    I appreciate the comments, thanks! I am still leaning to leaving the duck in my freezer for New Years, and taking either a small ham or pick up three cornish hens from Whole Foods and cooking that instead.

    The red cabbage recipe looks pretty good! I don't typically eat raisins, but I bet dried cherries would be quite good in this recipe.

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    When cooking duck, my rule is always 1/2 duck per person.

    Especially when doing a recipe like crispy duck where the whole thing will be completely cooked and rendered.

    Often I cook breasts separately and rare (I LOVE rare duck breast)... then use the quarters for long cooks and remaining carcass for stock.
    I do love my ducks.
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    May I ask what you all think is a good per pound price for a whole duck? Just breasts? Just legs? Any and all help would be appreciated. Thanx!

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    I think that will be fine for 3 people. Plenty of veg etc though! I usually do 2 x duck for 6 and it is enough. Rarely much left over though! And the bones make a wonderful stock.

    I tend to roast long and slow, (2.5 - 3 hours) on a medium heat, to render the fat out - which is super to use later for roasting potatoes etc. If you prick the skin all over in many places with a skewer or fork, especially underneath where you can see fatty deposits, it helps the fat to run out. I have a large roasting tin with a fitted rack which allows the two ducks to sit suspended above the fat which is draining out - adding some boiling water to the tin periodically helps prevent the fat from burning, which can spoil it for cooking with later.

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