🔕 🔔

My Basket ()

All questions

Best way to cook a duck?

I was just gifted a beautiful duck that was just processed yesterday. I've never cooked one before and I want to make the most of it, so here's my question: should I roast it whole or should I butcher it and cook it piecemeal? Confit the legs, grill the beast? I'm excited! I'm texting you aargersi!

asked by arielleclementine almost 3 years ago
5 answers 689 views
609271d6 306e 4b3e 8479 9d404fb84e73  moi 1

QueenSashy is a trusted home cook.

added almost 3 years ago

You can certainly do both... It depends on what you like better and the occasion. I find that cooking different pieces individually brings the best out of different parts, but there is a lot of charm in making the whole bird. At the end it is really up to you...

34b35e7d 9f0b 412e bbb2 00e0498f86d5  2016 10 06 19 40 38
added almost 3 years ago

Merrill's slow roasted duck is excellent, but we also love taking whole ducks apart and cooking them in various ways. The breasts are great smoked or grilled, and definitely confit the legs (and wings!). Anything else can (and should!) go into a stock pot :) Also, we made this last year for Christmas dinner, and it was AMAZING. http://www.foodandwine...

34b35e7d 9f0b 412e bbb2 00e0498f86d5  2016 10 06 19 40 38
added almost 3 years ago

Gah, doesn't like the link, I guess! Anyway, Paula Wolfert's Slow-Cooked Duck with Green Olives and Herbes de Provence is what I was trying to link out to. Amazing dish, and easy enough that we did it with a newborn at home!

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added almost 3 years ago

How fun for you!! I haven't made Merrill's slow roasted duck, but it looks amazing. It's definitely the recipe I'll go to when I cook a duck.

3fdd943e 2b86 46c7 b573 b038b89b9d6f  henrykiss
added almost 3 years ago

Thank you all so much! I think I'm leaning towards Merrill's recipe, but will report back! Will definitely try to capture as much fat as possible for cooking potatoes, and definitely duck stock. Much to think about!

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.