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Tips on cooking a full duck?


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Tips on cooking a full duck?

RayPot | Dec 16, 2010 04:55 PM

So I'm cooking my first full duck this weekend (and it will be the first time I try duck). I just picked a full youngin' up from Whole Foods, and it weighs in at a solid 5 lbs. Right now I'm curing it for the next 3-4 days as advised by Alton Brown for a crunchier skin. However, I saved the spine which I cut entirely off, and my main question is to see if anyone has any good uses for it. I was planning on cooking that, and the rib cage after we're done eating the duck for a stock. Use the basic stock stuff, or should I go with something a little different with it being duck? Any other suggestions in regards to the entire process would be great. I was just planning on making a gravy with some of the duck fat after cooking it. Other then that, I just planned on roasting it in the oven with no other spices or anything... unless anyone has any recommendations.

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