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Never home cooked one before. looking at you

Never home cooked one before. @engrish_is_hard looking at you

(post is archived)

[–] • 3 pts (edited )
  • coat the breasts with sea salt and bay leaves
  • put in fridge for 24 hours
  • rinse them well (to remove the salt) with cold water
  • dry them well with paper towel
  • put them (skin up) in pot over a bed of unpeeled garlic cloves and olive oil
  • slow cook (lid on at 150ºC/302*F) for 2 hours
  • add diced potatoes and peeled chestnuts
  • add crushed black peppercorn
  • slow cook for another 30~45 minutes
  • grill the skin in oven until crusty
  • if you don't want diced potatoes, simply serve with a side of creamy parmesan mashed potatoes (add a little sauce and chestnuts/garlic from the bottom of the pot)

Enjoy with a nice White Chardonnays.

[–] • 1 pt

Oooo. Do you leave Bay leaves on?

[–] • 0 pt

you just leave a few (4~5) in the olive oil

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Sweet. I'm stealing one from my temporary job at a kosher warehouse. Company isn't Jewish, but somehow kikes will get fucked over

[–] • 0 pt

hahahahahahahahaa check my reply brah

[–] • 2 pts
[–] • 1 pt

Do I need 5 spice? Can I make it?

[–] • 0 pt

, you bastard!!!

[–] • 1 pt

My wife cooked duck a few years back. Looked up a ritzy recipe and spent HOURS preparing the orange glaze only to finish it, taste it and ultimately scream “WTF!! It’s just fucking marmalade!!!!”. She has never cooked duck since.

[–] • 0 pt

Duck masala or curry is nice.

[–] • 1 pt

I like Indian but wanna go western on this

[+] [deleted] • 0 pt
[–] • 0 pt

Domestic or wild duck?

[–] • 0 pt

Domestic

[–] • 0 pt

Sorry, can't help you with those.

[–] • 0 pt

Gosh dang duck is good. If only it wasn't so expensive in the US.

[–] • 0 pt

That's why I'm stealing it from my temp kosher warehouse job

[–] • 0 pt

Duck is GREASY. So you need to cook it with that knowledge. If you roast it use a broiling tray. You can make it savory or sweet, fried(greasy) or roasted, etc. You tell me how you want it to be and I'll give you a way to cook it.

[–] • 1 pt

Pan fry. Can demp and save fat

[–] • 0 pt

Pan fry with breading or bare? Savory or sweet?

If you want savory I would grill them in a pan 8-20 minutes depending on size and bone in or not(if bone in simmer covered with some white wine) , chop up mushrooms and onions and let them Sautee in the duck fat, top the breasts and cover with havarti with dill and tarragon and thyme. I'd serve it with couscous or maybe rife pilaf(a dryer base side that complements the juiciness)