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Squeamish? Duck! Don't Look! Gross! (pix heavy)

dcarch7 d c f l a s h 7 @ y a h o o . c o m

15 years ago

As I said in the other thread that I needed more wild rice for some dishes I want to try out. I am thinking of duck and wild rice.

It seems reasonable that, wild rice is an aquatic grass, and duck is an aquatic fowl, I think they will pair very well.

Duck is delicious the many ways you make it. There are many classic recipes for making ducks. I have done most typical duck recipes. Duck a l'Orange, Peking duck --------.

However, to me, duck has many parts, each part require a different way of cooking to make the best of it.

The skin, the breast meat, the legs, feet, wings, liver, guts, bones --------.

It took me a little while; I finally was able to get a whole duck. I mean WHOLE duck (everything minus feathers).

For the many dishes I will be making, here is how I completely deconstructed the duck.

http://www.youtube.com/watch?v=LeD4O7EDGFk

dcarch

Here is a link that might be useful: Detaching skin

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Comments (7)

lsr2002
15 years ago
I'm waiting for Episode 2! And waiting to see what you do with the skin(and the rest of the parts). You are certainly skilled, I would have had a duck explosion.

Lee
punamytsike
15 years ago
What did you do to make the bony thing into nice plump thing and why?
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John Liu
15 years ago
I think dcarch used compressed air to inflate the duck skin, separating it from the flesh. This is a technique used in Chinese cooking, e.g. Beijing roast duck, although I imagine it is usually done with a bicycle pump and a needle such as used to inflate a basketball. Just my guess.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
15 years ago
Posted by lsr2002 "I'm waiting for Episode 2! And waiting to see what you do with the skin(and the rest of the parts). You are certainly skilled, I would have had a duck explosion. Lee"

I will have a few dishes made the next few days. This method of using compressed air to detach the skin completely in one piece is basically what they do for making Peking Duck with the fantastic crispy skin.

Posted by punamytsike "What did you do to make the bony thing into nice plump thing and why?"

A very good question.

Because the breast meat and the leg meat require different cooking time otherwise the breast meat will get tough and the tough leg meat will not get tender. It is difficult to have all the fat rendered and the skin made crispy without completely overcooking the meat if the skin is on the duck. By cleanly remove all the meat from the bones, you can have a beautiful duck stock made from the bones.

This way you will also have all the priced duck fat collected.

dcarch
dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
15 years ago
John, you and I posted at the same time. :-)

Yes, a bicycle pump will work. Also, true, mouth-to-mouth can be done (how they did it in the old days).

dcarch
punamytsike
15 years ago
Very cool. I learned something new today thanks to you, DCArch and JohnLiu.
John Liu
15 years ago
Mouth to mouth - okay, that is gross ;-)

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