duck should be drained of the grease, and then cooked to your desired likeness. grams always said that about ducks, and even squirrel, although fried squirrel was not unpleasant ... considering they are tree rats.

No experience. Never even heard of “inexpensive duck”. Is it actually related to the waterfowl? ;)

(Obviously I’m of no help but I can’t imagine your plan going wrong.)

It's domesticated, but actual whole duck. Sans head and feet. About 5 lbs. I've roasted one before. I usually pay more for chickens, but I do buy expensive chickens, so I guess “inexpensive” depends on your point of reference. As I said, I guessed that the ducks were originally going to high end restaurants, given the sale price. With the restaurants having been closed, and all.

Sounds fantastic. If you remove the skin and as much of the fat as possible, the crockpot might not get too greasy. Maybe skim off the fat periodically. I wouldn’t skimp on the veg and herbs, because I think you’ll end up with a divine duck stock. Yummy!

John HU Liu

Thanks, John! From the man who inflates ducks in his garage... I was wondering about doing it the way you just said, but didn't have the confidence to march on. I will do that! But maybe use something other than carrot tops, which can be too strong in stock. When I do chuck, I clear the aging veg from the fridge. Usually, half goes in the filled dish with the meat, and the rest, with the juice and whatever bits of meat fell off, gets turned into soup. So long as going forward doesn't have a Harpo wannabe honking at me, it's all good. :)

I think it sounds like a great idea. Can't wait to read the results! I'd cut off a lot of fat first - a hot, slippery duck would be tricky to hold while you drained off the fat.

Oh ho! I didn't think of that. This is where gadgets come in. I bet turkey lifters Would greatly aid removal of the bird from the tall, narrow pot. :) Thanks for bringing it to mind. The duck will be here this weekend.

^😂

Pekin is about 2.99lb and Buddhist HOFO is about 4.50lb. Of course about a pound of that is fat/skin on a 6lb bird. Worth rendering and crackling. Chicken is 4.50 to 5.50lb. Silly little wings are 2.99lb. Would rather have duck even without saving the fat.

I've never mastered duck any way but air dried and rotisserie on the grill. Over a pan of creamer potatoes.

Good point, John! Broken down puts it back in tongs land, The recipes (not very good) which I've seen probably use those big oval crockpots, or even roasters, for their whole ducks, and enchilada filling requires no beauty. I was thinking dump and go, lazy style, and reserving the giblets in the freezer with those from the previous duck. Rather than wrasslin’ with it, I will keep in mind that it would be easy to pop off the hind quarters, at least, even if I don't want to bother fully butcherIng it.

Sleevendog, that’s very interesting! These ducks are $15 flat for minimum 4 lb., which is up from the same price for minimum 5 lb., which probably reflects a new group. Or maybe sans giblets. No head or feet. And the last one was pretty lean for a duck. They're from a top, respected local grower of free-range, etc, birds.

I love duck!

I can get a whole frozen duck for around $20 here - around 4-5 pounds I think. roasting does make a mess in my oven, but I'm not sure I've ever had it any other way.

Stuff came up over the weekend, so today was duck day. I had an afternoon, in person meeting, so I was rushing the bird and veg into the slow cook. I've never broken down a duck before! I've bought parts from the butcher, and roasted whole, but I've never before dismembered a whole raw duck. The wings came off pretty easily, but popping the leg joints didn't make them easy to cut through. Taking them off did, however, make it easier to remove the skin. The membrane clings. I should have used a boning knife, but I had a nice sharp scimitar in my hand and it worked. The only issue is that the easiest path was through the meat, and then I had to rescue the bits of meat. In the end, I was really glad I only left the skin/fat on the wings, it came out so well.

I the bottom I used some flat leaf parsley that needed using, instead of my usual carrot tops. Also, carrots, spring onions, green garlic, chard, and celery. For braising liquid, I used a can of spicy V8 and half a cup of chicken cooking juice.

'T'ain't pretty but it tastes fantastic. I have to keep myself from picking at it. The veg are fantastic too. The juice has its duckness, but owes the most to the V8. ;) I'll probably add the duck juice and whatever veg doesn't go in the enchiladas to what comes similarly when I braise some chuck, to make soup.