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Guest
Guest
I've never tried duck so I got a 5 lbr for my son and myself. I've searched all topics until I got tired of reading to find any kind of std method for doing a duck.
I'm going to do an improvised honey brine as it is only one bird. I have read to brine the duck anywhere from 24hrs to 3 days. Seems like quite a spread.
My son got a bag of Satsumas for Christmas and I had planned on stuffing the duck with these. Should I just quarter them and stuff them? Or do I peel, separate sections an add them like that?
I also read about dip, dip, dip, sticking with toothpicks, etc. to help render the fat out of the bird. Breast up or down? Yada yada yada.
I can do butt, brisket, poultry, fish and the like, but this ultra fatty quacker has me a little perplexed.
Any help please /infopop/emoticons/icon_rolleyes.gif
I'm going to do an improvised honey brine as it is only one bird. I have read to brine the duck anywhere from 24hrs to 3 days. Seems like quite a spread.
My son got a bag of Satsumas for Christmas and I had planned on stuffing the duck with these. Should I just quarter them and stuff them? Or do I peel, separate sections an add them like that?
I also read about dip, dip, dip, sticking with toothpicks, etc. to help render the fat out of the bird. Breast up or down? Yada yada yada.
I can do butt, brisket, poultry, fish and the like, but this ultra fatty quacker has me a little perplexed.
Any help please /infopop/emoticons/icon_rolleyes.gif