Duck carving

[Tab]

I have had a truly excellent (close-your-eyes-omg-this-is-so-damned-good) duck once - in a restaurant in Tennessee, and two damned-close in restaurants nearby, but that's been it (aside from an excellent chinese one in Chinatown) - the rest of the time it's dry and uneventful, so about 10 years ago I decided to start experimenting with cooking duck myself.

I'm okay at it, not where I want to be, but I only take a crack at it once or twice a year. So far it's been Pekin ducks, but I want to special-order a Muscovy and see if it's much better.

At any rate, to make a long story short, when I first started I foolishly figured it would carve up somewhat in the same way as a chicken or a turkey.

Wrong, wrong, wrong. I now know why restaurants either serve you the breast meat by itself, or a half duck. It's because to carve a duck into parts, particularly after it's cooked, is just asking for trouble.

At least, for me, inveterate chicken and turkey carver.

Any trade secrets to carving up a duck post-cooking (or even pre-cooking)? Or is take-the-breast or split-in-half the only sane options?

Kinda like carving a mango, just not as juicy.

- Tab

[Shakespeare]

1. Folks I post with on a homesteading board swear by Rouens.

Tasty duckies, they apparently are. You'll probably have the best luck going through a local butcher to find them; let us know if you do, and if they live up to the rep.

I LOOOOOOVE duck!

[calico1]

2. Check out this site:

http://www.cherryvalley.co.uk/docs/abc_guide/carving_cooked.htm

I have a duck in my freezer. Still haven't worked up the never to cook it because though I am a pretty good cook, I've never cooked a duck before. How did you make yours?

[Tab]

3. Very interesting

My searches for "duck carving" got me no end of sites on making wooden duck decoys :)

Apparently, though, minimal damage is the watchword - you can't do like a chicken. But that helps a lot - thanks!

[Warpy]

4. Here ya go

http://www.cherryvalley.co.uk/docs/abc_guide/carving_cooked.htm

On Edit: found a slightly different one: http://www.deliaonline.com/cookery-school/how-to/how-to-carve-a-duck,33,AR.html

[GoneOffShore]

5. Take a look at Julia Child's books

or Larousse Gastronomique or Joy of Cooking.

Just about all of them give you carving instructions.

As to cooking ducks:

Try piercing the skin all over, grind a lot of black pepper all over the duck and put into the fridge uncovered for a day or two - this will give you a very nice crispy skin.

Check out the above mentioned books for exact cooking temps and times.

Or you can always forgo the whole duck carcass thing and buy magret (duck breast) from D'Artagnan. Here in Philly Super Fresh carries them and I would guess that Wegmans do as well. Expect to pay around 15 dollars a pound, but a half pound magret is plenty for two people.

Season it, cut a criss cross pattern in the skin, cook skin side down in a cast iron skillet over medium heat for 8 minutes, then turn it over and cook another 4 minutes. Pour the fat off as it cooks but save it for potatoes or mushrooms or whatever (duck fat is actually good for you).

Let it rest in a 250 deg oven for 5 minutes then slice it thinly and serve with lentils or green beans or salad or potatoes. It will be rare to medium rare - which is ok for duck. Tasty too.

[Tab]

6. Now I'm hungry for duck!

Mmm, mmm! :9