Anyone have a good duck recipe?

"nFamousCJ - Keeper of Stringbean, Gengars and a Deezul" (nfamouscj) 07/07/2015 at 19:26 • Filed to: None

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The flock was only about 7 nuggets and 1 momma a few weeks ago. Apparently momma is pretty gracious as she’s adopted... quite a few more. (She was warning them with the occasional *wenk* as they were nipping at my boots) We’re up to well over 30.

jkm7680 > nFamousCJ - Keeper of Stringbean, Gengars and a Deezul 07/07/2015 at 19:30

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Send kitteh out there!

Party-vi > nFamousCJ - Keeper of Stringbean, Gengars and a Deezul 07/07/2015 at 19:31

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ALL I SEE ARE DINNERS AND PILLOWS

jkm7680 > Party-vi 07/07/2015 at 19:33

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But don’t get carried away and eat your pillow! And sleep on your dinner! AHOH gAWD WHAT I HAVE DONE.

Arch Duke Maxyenko, Shit Talk Extraordinaire > Party-vi 07/07/2015 at 19:34

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wunderwagen wants a longer roof > Party-vi 07/07/2015 at 19:35

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BUT I LOVE DUCKS! DON’T EAT THEM!

Laird Andrew Neby Bradleigh > nFamousCJ - Keeper of Stringbean, Gengars and a Deezul 07/07/2015 at 19:38

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Sure.. do NOT overcook them.. they taste like liver if you do.

nFamousCJ - Keeper of Stringbean, Gengars and a Deezul > jkm7680 07/07/2015 at 19:38

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He was at the window ready to attack. But I’m not sure he’d know what to do if he got one. Last thing I need is to finish off one of them since he only knew how to mame it.

desertdog5051 > nFamousCJ - Keeper of Stringbean, Gengars and a Deezul 07/07/2015 at 19:43

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Holy duck shit! Your lawn area must be rough to walk in. Bet that was a Kodak Moment when they were all downy and cute.

norskracer98-ExploringTheOutback > nFamousCJ - Keeper of Stringbean, Gengars and a Deezul 07/07/2015 at 19:45

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I see not a single male there. Interesting...

nFamousCJ - Keeper of Stringbean, Gengars and a Deezul > norskracer98-ExploringTheOutback 07/07/2015 at 19:54

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They’re still too young. Look for the purple stripe on the wing. In a few weeks they’ll get they’re green.

nFamousCJ - Keeper of Stringbean, Gengars and a Deezul > desertdog5051 07/07/2015 at 19:58

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Surprisingly no poops. Not sure where or how but the sidewalks are all clear. The geese on the other hand... Giant green caterpillars everywhere.

But so cute

norskracer98-ExploringTheOutback > nFamousCJ - Keeper of Stringbean, Gengars and a Deezul 07/07/2015 at 19:58

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>Likes ducks
>doesn’t even know this

>I’m a horrible duck person

nFamousCJ - Keeper of Stringbean, Gengars and a Deezul > norskracer98-ExploringTheOutback 07/07/2015 at 20:02

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I only noticed it when they were trying to climb in my lap. I had to look it up online. The girls really get no love. All brown and boring where as the guys get the cool green AND purple wing stripe

Luke's Dad Sold His 2000TL To Get a Sienna > nFamousCJ - Keeper of Stringbean, Gengars and a Deezul 07/07/2015 at 20:04

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I NEED TO GO GET MYSELF A TON OF DUCKS. THAT’S SO ADORABLE

Party-vi > Arch Duke Maxyenko, Shit Talk Extraordinaire 07/07/2015 at 20:19

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THANK YOU FOR THE BAKING SHEET COOKIE MAN I SHALL NOW COOK ZE DUCKIES.

LSXforYourSuperCar > nFamousCJ - Keeper of Stringbean, Gengars and a Deezul 07/07/2015 at 20:37

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LIVING DINOSAURS!

ttyymmnn > nFamousCJ - Keeper of Stringbean, Gengars and a Deezul 07/07/2015 at 20:44

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Required reading.

macanamera > nFamousCJ - Keeper of Stringbean, Gengars and a Deezul 07/07/2015 at 20:51

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Are you Karl, King Of Ducks?

nFamousCJ - Keeper of Stringbean, Gengars and a Deezul > ttyymmnn 07/07/2015 at 21:04

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I see dinner with nugget appetizer

orcim > nFamousCJ - Keeper of Stringbean, Gengars and a Deezul 07/08/2015 at 06:20

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Owner of ducks, geese, goats, pigs, rabbits here. (Yes, I’ve learned how to eat them all. Working on supporting a cow. It’s just a celebration of my omnivore heritage, even if I only eat meat 3 times a week.)

Free rangers or cage fed? The free type can pick up stuff from their environment (which is good) but end up tasting a little gamey. My strat? Harvest, clean, and then use a liberal amount of baking soda all over the carcass (don’t be shy). Let it sit for a few mins, rinse off and then bag into the fridge.

At that point, you’re free to find the most delicious sounding recipe on the internet to prepare said bird. That “gamey” taste, assuming it has one, should be gone.

X37.9XXS > nFamousCJ - Keeper of Stringbean, Gengars and a Deezul 07/08/2015 at 09:38

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You knew that someone had to do it

Ingredients

!!! UNKNOWN CONTENT TYPE !!!

1 Pekin duckling (Long Island), about 5 pounds

Six 1 by 3-inch strips orange zest

1 small onion, halved

Kosher salt and freshly ground black pepper

1 1/2 tablespoons unsulfured molasses

1 1/2 tablespoons honey

1/4 teaspoon coriander seeds, lightly crushed

8 whole black peppercorns, lightly crushed

2 tablespoons fresh orange juice

2 tablespoons balsamic vinegar

2 large garlic cloves, crushed and peeled

Directions

A day before roasting, remove the giblets and neck from the cavity of the bird and discard. If necessary pluck any stray pinfeathers off the duck with tweezers. Trim the neck flap and excess fat from around the cavity. Rinse and dry the bird well. Set the duck on a rack on a baking sheet, and refrigerate, uncovered, for 24 hours.

Heat the oven to 300 degrees F. Pierce the duck’s skin all over (including the back), every 1/2-inch, with a skewer or small knife. Season the cavity with salt and pepper and stuff with 3 strips of the orange zest and the onion. Set the duck on a rack in a roasting pan, and pour a cup of water in the pan. Roast the bird for 3 hours, removing the duck from the oven every hour to prick the skin again.

Meanwhile, make the glaze: Combine the remaining orange zest, molasses, honey, coriander, pepper, orange juice, vinegar, and garlic in a small saucepan. Heat, stirring, over medium-high heat until warm. Remove glaze from the heat and set it aside at room temperature while the duck cooks.

Remove the duck from the oven and carefully, pour off the excess fat from the pan. (If desired reserve this fat for frying potatoes or wilting greens.) Raise the oven temperature to 450 degree F. Return the duck to the oven and roast until crisp and brown, about 30 minutes more.

Let the duck rest at room temperature for 10 minutes before carving. Brush the duck’s skin with glaze 4 to 5 five times during the resting period. Carve the duck and transfer pieces to warm serving platter. Serve the remaining glaze at the table to drizzle over the duck, if desired.

nFamousCJ - Keeper of Stringbean, Gengars and a Deezul > X37.9XXS 07/08/2015 at 09:41

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Ever see how they de-feather the ducks for mass production? It’s pretty wild but simplistically ingenious. YouTube it.