roast duck without the fat
From robertg 16 years ago
- 90 minutes to make
- Serves 3
trims the fat using the sauna method (my term for it)
Ingredients
- 1 duck-pekin duck - aka - long iland-the only ducks in supermarkets shopping list
How to make it
- any fat that is not directly above meat or bone should be trimmed away.pull back neck skin and trim all fat on under side of skin to expose back of wing joint
- reserve neck and giblets for soup
- set V rack in a high-sided roaster pan and put duck on it breast side up.add water to just below duck. bring to a boil over high heat, cover pan thightly with foil or pan cover, adjust heat to medium-to maintain a steady boil.add more hot water if needed and steam until skin has pulled away on at least one leg.
- for a very moist ,tender meat and slightly crisp skin ,steam for about 40 minutes
- for a dencer and more crisp skin, steam for 10 minutes longer
- transfer duck to a carving board and let cool till you can handle with ease
- adjust oven rack to bottom position and heat to 425*F.
- cut wings away at joint
- cut leg/thigh at joint making sure to include the meaty oyster from the back
- using a paring knife and your fingers peel the breast meat off carcass
- season both sides of duck with salt and pepper
- place skin side down on a lightly greased roasting pan
- roast, carefully pouring off fat if more than 2 Tbs.accumulate until skin on breast is a rich brown and crispy,about 25 minutes
- transfer breast to platter and cover to keep warm
- pour off any fat in pan and turn over leg/thigh and wings,continue to bake for 15-20 minutes more, again pour off any fat,return breasts to pan and coat both sides of duck pieces with glaze and roast till hot and richly colored-3-4 minutes
- serve immediately
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- a 4-4 1/2# duck will have about 2#'s of fat.
People Who Like This Dish 6
- DaleInCO Centennial, CO
- merlin San Francisco, CA
- tilgidh Blackshear, GA
- sitbynellie Glasgow, GB
- chefelaine Muskoka, CANA
- spicey571 Greenville, SC
- pleclare Framingham, MA
- robertg MO
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The Rating
Reviewed by 4 people-
I can see that it is well worth the effort. The only draw back about cooking duck is all the fat. I only wish that Fanny Farmer mentioned something like this. See there, just goes to show that you do learn something new everyday.
Thank you...more
tilgidh
in Blackshear loved it
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You get a high five from this kid too, Robertg --- many people won't even TRY duck, mainly because it usually swims in fat.
Your recipe offers a wonderful, HEALTHIER variation, and this is a keeper in my kitchen! Thank you, and may God bless :+D
chefelaine
in Muskoka loved it
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Yes. I too have been fearful of the deadly but delicious duck fat. I will try this method. Thanks. BTW. I know duck fat is a gourmet item. I suppose the fat could be saved for other uses. Any ideas?
merlin
in San Francisco loved it
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