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> Duck?, Duck in orange sauce?
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barddas 
Posted: 06-Nov-2003, 11:22 AM
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QUOTE (Shadows @ Nov 6 2003, 11:48 AM)
QUOTE (barddas @ Nov 6 2003, 10:43 AM)
MMM. how I love duck!  All of these recipes sound SO delicious.  I normally grill/ smoke my ducks. I normally use hickory, and lots of herbs and spice. I always make it in the Autumn, and winter.
I will some recipes later....

You want a smoked duck to kill for try using Applewood or Alder!!!! wink.gif

MMM sounds really good Shadows! I'm sure the fruit aroma *IS* to die for. Thanks mate


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barddas 
Posted: 06-Nov-2003, 11:23 AM
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QUOTE (Shadows @ Nov 6 2003, 11:52 AM)
Leftovers Ahh!

I make what I call roadkill stew when using any leftovers from frig or freezer!!

As long as it is not green or growing hair it goes in the pot and cooks all day; no one has yet figured out what is in this famous stew! LOL!!! laugh.gif wink.gif And it all disappears in one day!

My Grandma calls that "mustgo" ...

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Willow 
Posted: 06-Nov-2003, 05:22 PM
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QUOTE (Elspeth @ Nov 6 2003, 09:38 AM)
Thanks, this sounds fun. And I'm not telling my husband either. Otherwise I will be posting a question as to the best way to prepare leftover duck. laugh.gif

The problem with not telling them...they will notice when they cut into into it - the meat is much darker than chicken or turkey - almost a brown when cooked. smile.gif
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RavenWing 
Posted: 07-Nov-2003, 09:04 AM
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I have never had duck. I hear is is pretty greasy.


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barddas 
Posted: 07-Nov-2003, 09:09 AM
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QUOTE (RavenWing @ Nov 7 2003, 10:04 AM)
I have never had duck.  I hear is is pretty greasy.

It is dark meat. So the fat content is a higher. BUt, if you put it on a roasting rack most drips off. And if you grill it it runs off anyway. You just need to tend the grill a little more to keep the grease fire from roaring.... wink.gif
But personally I love duck. There is a fondue resturant about 30 minutes north of me. They have duck on the menu. Really good cooked in the wine and herb fondue mixture you cook it in at your table.....MMMmmmm

Now I'm hungry and I've only been up for an hour...

This post has been edited by barddas on 07-Nov-2003, 09:11 AM
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RavenWing 
Posted: 07-Nov-2003, 09:12 AM
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I probably wouldn't like it then. I don't like dark meat.
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Catriona 
Posted: 07-Nov-2003, 12:00 PM
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As long as you allow the 'fat' to escape during the cooking period, it doesn't taste 'fatty' merely juicy!

And, that's another reason the French invented the l'orange sauce and au cerise (cherries) sauce to 'cut' the fattiness of the duck.

When prepared well, duck is a really nice meat.

My family traditionally ate either duck or goose for Christmas lunch - not turkey. My husband are family not so keen and so now we alternate goose and turkey..... Luckily for them, this is a 'turkey' year. In fact, I am going to a local turkey farmer to order it tomorrow. If I leave it any later, he'd probably not have any left of the size I want - his birds are so popular biggrin.gif
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RavenWing 
Posted: 14-Nov-2003, 06:04 PM
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Well, I will try anything once. Thanks.
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