Recipe

Roast Duck Without The Fat Recipe

	Robertg / All my dishes 9 months, 1 week ago trims the fat using the sauna method (my term for it) Prep:20m Cook:90m Servings:3	Robertg
	low fat duck

Does this look good? Yeah! / Nope

Fans

chefelaine

tilgidh

Ingredients

1 duck-pekin duck - aka - long iland-the only ducks in supermarkets

Directions

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

a 4-4 1/2# duck will have about 2#'s of fat.

Recent Gawkers

chefelai

tilgidh

denice

robertg

rkusnowo

tonydog8

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Comments

tilgidh 1 month, 2 weeks ago said:
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 very much for this information. I promise to make good use of it!

Oh yeah *5* here

Tilgidh

chefelaine 1 month, 1 week ago said:
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

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