I have a half duck thawing--any suggestions welcome

[joneschick]

probably keep it fairly simple. Daughter #2 wants to make another special dinner. :hi:

[yellerpup]

1. Duck Glazed w/Honey and Lavender

I made a whole duck with this and it was fantastic. It's really simple and the color of the duck is deep caramel to mahogany and really crisp when it's finished.

http://www.recipezaar.com/recipe/Duck-Glazed-With-Honey-and-Lavender-Or-Herbes-De-Provence-88731

Another of my favorite duck recipes is a duck taco. Bake the duck until it's falling off the bone, then serve in a crispy tortilla (or won ton wrapper) with salsa cruda, guacamole cream, and a spot of crema. Rich, but good.

[joneschick]

2. simple & mouthwatering!

I'm sensing a trip to Penzeys this afternoon. thanks! :hi:

[hippywife]

3. This one was very tasty and easy.

http://myhusbandcooks.wordpress.com/2006/11/17/look-away-daffy-asian-inspired-roasted-duck/

I didn't do the injection part and I bought some plum sauce to mix with the injection ingredients instead of hoisin and used it to baste with. It was delish!

Enjoy your dinner. :hi:

[Warpy]

4. Whatever you do, pour that duck fat off after the first hour

cool it, and save it. There is nothing like duck fat for sauteed potatoes, seasoning veggies, and everything else you can think of. That duck fat is pure gold.

I always waited to season the bird until the fat had rendered off after the first hour, then it was either smoked in a wok or glazed with something sweet. Even apricot jelly will do in a pinch if you don't want to fuss.

Just save the fat.

I never knew how much I'd miss it until I moved to a part of the country where you just never find duck, not even frozen.

[joneschick]

5. I can't think of the Yiddish word for duck fat.....

of course the fat will be saved! wouldn't think of anything else. maybe I'll make a nice potato kugel:hi:

[Warpy]

6. Gense schmalz is the word for all sorts of rendered fat

and I'm not aware there's much differentiation. Kaschke is duck, so maybe it's kaschke shmalz.

For all intents and purposes, though, schmalz is schmalz.

[joneschick]

7. schmalz. that's the word I couldn't find in my pretty little head!

:hi:

[elleng]

8. 'Schmalz is Schmalz!'

:hug:

[Tab]

9. Probably too late, but

carve the damned thing first, before cooking it. They're a bitch to carve. There's a reason restaurants serve either half a duck or just the breast meat.

Hope it came out okay. I love duck when it's done correctly. Mmmmm...

[Inchworm]

10. Ducks make jelly

Or so I'm told ;)

:silly: