hello everyone and welcome to my blog pls upboat subscribe today i poast roast duck.
is it OK? i had a balsamic vinegar and honey glaze and i tried to roast some veggies in the pan drippings while it was finishing but tbh i'd have been better off cooking them separately (oven was too high) the potatoes turned out real well tho.
i tried to post a bit earlier but 4chan was down.
here's what i eeted.
it's some horribly blistered vegetables (the taters were awesome tho and actually after reheating, cuz i ate b4 other ppl and the sprouts were ok when reheated) and a duck thigh and a few slices of the breast.
got any grapes?
and salad ^o^;
(homemade pickled cucumbers sliced thin, various colored tomatoes, spring mix, homemade shallot vinaigrette dressing, blue cheese crumbles)
>>3985361
got any glue??
here's what went into it... obv. a duck (bought frozen with an orange sauce packet that i didn't use wtf should i do with orange sauce thing??)
garlic, shallot, carrot, celery, potatoes, brussels sprouts, lemon, salt, vinegar and honey. and rosemary and thyme.
first thing u wanna do is dry the bird off very well and drain all the juice out, especially out of the cavity. keep the giblets and liver bcuz the liver is good on its own and the giblets can be used along with the bones to make stock (i am definitely making duck stock from this bird ofc.. for chickens i wait until i've had 2 or 3 before making stock but just one carcass is ok to make stock from w/ something i don't buy often)
then cut an x shaped pattern on the breasts, but don't cut through the skin cuz that will dry the meat out when it cooks.
OH i had the oven on 425 f. also let the bird sit out at room temp about an hour before putting it in. so it isn't too cold to cook evenly.
here's what i stuffed it with. i was hoping the garlic would be roasted enough that it would be spreadable on bread but it wasn't. that's ok i can finish roasting it another time.
so season the bird all over with salt and pepper (i used white pepper but u can use black, i like the earthiness and pungency of white pepper sometimes) and truss it. just go under the tail and over the legs, and then around and tie it up. the tail is a bit longer on ducks and i saw a few things saying to skewer the tail b4 but honestly i was able to just slip the tail into the knot around the ankles so it was ok.
oh and also the fatty parts around the cavity u should prick with a knife so the fat drains better.
u need a roasting pan with a wire rack... i started it breast side down, which is OK but that left lines on the breasts from the rack. the side facing up renders more fat and the breast side has more... so idk next time i'll probably flip more often and start breast side up, then down, then up again.
anyway i did about 40 minutes at 425f with 1/2 cup of water in the pan below the rack to start off..
my idea was to roast some veggies in a bit of the rendered fat (but save most of it) which i guess worked ok.
idk i don't feel like posting this thread still semi distracted.
anyway potatoes for 50 minutes at this temp work well... thermometer temp should be around 155-160 b4 ur done and also until the skin is where u want it. i would prefer a bit crispier and i wonder if i should have gone for a lower temp and longer time..
i cooked it about 50 minutes more, then 20 minutes, then made a glaze w/ a half cup of balsamic vinegar, 1/4 cup of honey and the juice of a lemon, heated and reduced until thick, and after brushing on the glaze cooked 10 more minutes, draining and reserving the fat each time (but not after applying glaze) so i can cook something else like potatoes or something in duck fat.
idk
thanks for reading.
also this one. out the oven after glazing.
thanks everyone!
i cant read lol
>>3985347
ahhaha lolo that looks yummy friend! but i kind of wory if dducke was hurt when they deaded it D: do u kno becuase BAVI tbh and idk if i cud condone eating bird ;_;
>>3985502
do u eat chicken? or turkeys? ffs ppl. it's a farm raised duck. ducks are very important tho
>>3985499
>99
nice dubs
also i forgot to mention that when u truss the bird u should tuck the wings behind, or alternately just cut the middle joint with shears. duck wings have even less meat on them than chicken wings but they're much longer... maybe best saved for stock.
>>3985535
o.o
>>3985497
looks like shit
>>3985560
s-sorry. actually it doesn't? the part i feel silliest about is starting it breast side down, which left those horizontal marks cuz of the grate for the roasting pan.
post ur roast birds that are more appetizing.
i think it looks about right???
or ok. i don't expect u to be a cook. show me what a proper roast duck looks like? that's what i should be asking.
anyhow. i think it's OK and was good enough to post. sorry if it wasn't up to anon's standards. :/
>>3985347
New blog poast
Yesssss!!!
>>3985393
>>3985401
>>3985347
>>3985497
>>3985502
BANTI tbh
>>3985535
>do u eat chicken? or turkeys?
no vegetarian tbch but i eat sushi sometimes tbh xDDDDD (guilty pleasure) but i feel bad for ducke :( i just hope it had a fun and nice life and im glad u use all of the ducke and dont waste it like the indian ppl with the feathers in ther hair did with buffalo. the other day tbph and to be frank i slipped and ate pepperoni pizza, so i dont blame u. but i hope that ducke you eat didnt ever go on /b/ or nything
you killed your pet duck :S
is it true lolo keeler her pet duck?
LOLO DID 911
>>3985643
THIS
>>3985632
no lolos a nice friend dont make accusations kthanxbai and deal w/ it btw
hi lolo
LOLO DID 9/11
fanastico! I don't see why this wouldn't work for turkey. I didn' thanksgiving, so I was gonna do one myself.
Thanks LoLo, I'm gonna save thread and try it!
much love.
>>3985347
That looks gud plated tbh id eat it
>>3985699
y u want chicken backyard?
it is to KILL AND EET IT? VWHAT KIND ISOF LOVE IS THAT LOL O
*cries *
where's the feathers
LOLO DID 911
File: 20151209_144707.jpg (1.58 MB, 1920x2560)
1.58 MB
tell me the duck story! LoLo 12/09/15(Wed)20:19:17 No.3985347â–¶>>3985502 >>3985579 >>3985595 >>3985767
hello everyone and welcome to my blog pls upboat subscribe today i poast roast duck.
is it OK? i had a balsamic vinegar and honey glaze and i tried to roast some veggies in the pan drippings while it was finishing but tbh i'd have been better off cooking them separately (oven was too high) the potatoes turned out real well tho.
i tried to post a bit earlier but 4chan was down.
>>
LoLo 12/09/15(Wed)20:22:02 No.3985354â–¶
File: 20151209_150311.jpg (1.91 MB, 1920x2560)
1.91 MB
here's what i eeted.
it's some horribly blistered vegetables (the taters were awesome tho and actually after reheating, cuz i ate b4 other ppl and the sprouts were ok when reheated) and a duck thigh and a few slices of the breast.
>>
Anonymous 12/09/15(Wed)20:23:49 No.3985361â–¶>>3985373
got any grapes?
>>
LoLo 12/09/15(Wed)20:24:11 No.3985363â–¶
LoLo 12/09/15(Wed)20:30:45 No.3985393â–¶>>3985595
File: 20151209_110501.jpg (1.4 MB, 1920x2560)
1.4 MB
first thing u wanna do is dry the bird off very well and drain all the juice out, especially out of the cavity. keep the giblets and liver bcuz the liver is good on its own and the giblets can be used along with the bones to make stock (i am definitely making duck stock from this bird ofc.. for chickens i wait until i've had 2 or 3 before making stock but just one carcass is ok to make stock from w/ something i don't buy often)
>>
LoLo 12/09/15(Wed)20:33:05 No.3985401â–¶>>3985595
File: 20151209_111232.jpg (1.3 MB, 1920x2560)
1.3 MB
then cut an x shaped pattern on the breasts, but don't cut through the skin cuz that will dry the meat out when it cooks.
OH i had the oven on 425 f. also let the bird sit out at room temp about an hour before putting it in. so it isn't too cold to cook evenly.
>>
LoLo 12/09/15(Wed)20:34:50 No.3985412â–¶
File: 20151209_111403.jpg (1.23 MB, 1920x2560)
1.23 MB
here's what i stuffed it with. i was hoping the garlic would be roasted enough that it would be spreadable on bread but it wasn't. that's ok i can finish roasting it another time.
LoLo 12/09/15(Wed)20:38:03 No.3985425â–¶
File: 20151209_113006.jpg (1.34 MB, 1920x2560)
1.34 MB
so season the bird all over with salt and pepper (i used white pepper but u can use black, i like the earthiness and pungency of white pepper sometimes) and truss it. just go under the tail and over the legs, and then around and tie it up. the tail is a bit longer on ducks and i saw a few things saying to skewer the tail b4 but honestly i was able to just slip the tail into the knot around the ankles so it was ok.
oh and also the fatty parts around the cavity u should prick with a knife so the fat drains better.
>>
LoLo 12/09/15(Wed)20:54:04 No.3985491â–¶
File: 20151209_123435.jpg (1.33 MB, 1920x2560)
1.33 MB
u need a roasting pan with a wire rack... i started it breast side down, which is OK but that left lines on the breasts from the rack. the side facing up renders more fat and the breast side has more... so idk next time i'll probably flip more often and start breast side up, then down, then up again.
anyway i did about 40 minutes at 425f with 1/2 cup of water in the pan below the rack to start off..
my idea was to roast some veggies in a bit of the rendered fat (but save most of it) which i guess worked ok.
idk i don't feel like posting this thread still semi distracted.
anyway potatoes for 50 minutes at this temp work well... thermometer temp should be around 155-160 b4 ur done and also until the skin is where u want it. i would prefer a bit crispier and i wonder if i should have gone for a lower temp and longer time..
i cooked it about 50 minutes more, then 20 minutes, then made a glaze w/ a half cup of balsamic vinegar, 1/4 cup of honey and the juice of a lemon, heated and reduced until thick, and after brushing on the glaze cooked 10 more minutes, draining and reserving the fat each time (but not after applying glaze) so i can cook something else like potatoes or something in duck fat.
idk
thanks for reading.
>>
LoLo
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File: 20151209_144707.jpg (1.58 MB, 1920x2560)
1.58 MB
tell me the duck story! LoLo 12/09/15(Wed)20:19:17 No.3985347â–¶>>3985502 >>3985579 >>3985595 >>3985767
LOLO DID 911
All trademarks and copyrights on this page are owned by their respective parties. Images uploaded are the responsibility of the Poster. Comments are owned by the Poster.
>>3985347
get it?
>>3985347
>>3985573
>>3985491
you said breast 2 times
hhhhehehee
Good job LoLo, I used to pick at your messy plating and fuzzy pictures but this looks really excellent. You are a very good chef but I'd like to see more of your body in the pictures please. Perhaps just a hip or part of your clothes or your [boiler]hands[/boiler]
>>3985347
Seconding the above post, but I suggest boobs in the pic.
>>3985347
.
>>3986094
this tbh or even a side boob, all this talk of breats is makeing me horney
lolo we love you
>>3985347
.
mfw duck slowly dies because it breaths water and it is in air
hahahahahaha it is so funny beacause it is normal (normies REEEEEEE GET OUT REEEEEEEE) n then we eet it HA HA
BUT IT DIES GET IT LOL DIES
WHERE THE FUCK DID THE STOVE COME FROM?
>>3985347
????
>>3985347
>>3986166
>66
good dubs.
sorry everyone i was sleeping
>>3986470
im glad ur bavi too :D wud u consider myself a friend, I consider u one
>>3986472
"i am glad you are birds are very important too"
"would you consider myself a friend"
gavin bby, i don't mean to be rude but... u diden eben got skol.
>>3986476
now I seen everything
roast that bird LoLomeme to wash your hands and keep hydrated
>>3986485
Nice dubs
thanks LoLo
>>3986476
;_; tbch
>>3987176
lol KERBLOINK
>>3986476
Im still your friend tho even if u say things mean and untrue like that (;_;)>
