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Found this hiding at in a freezer at the shops
( not a big fan of frozen meats but unless I got to the park with a big knife this will have to do )

This will be tomorrow nights dinner and I've eaten duck 🦆 never cooked 1 . Would the theory be just treat it like chicken ( temps)

And just allow a bit more time as it's bigger and has more fat ??

Any tips or tricks ppl would be grate

Tonight I'm doing Pichana


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What say you?     @pbe gummi bear    @inkaddictedchef1

You'll want to prick the skin carefully (you don't want to puncture the meat beneath the skin and fat) with the tip of a steak knife or something similar so fat can drain out as it renders while the duck cooks otherwise the duck will be extremely greasy/fatty.  I've cooked my ducks on the rotisserie to about 170 and they've been good.

Lightning's advice is sound. You can also loosen the skin from the fat and meat by sliding your hands/fingers/butter knife carefully in between them. Rendered fat will also drain much better if you cook it vertically, that's part of the reason why Chinese roast duck is hung. Serious eats has some good advice for cooking Peking style duck but it might be too late to start that process for dinner tonight.

Did I miss the post on the Pichana???

Nevermind I found it :D

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Quote from: Lightning on February 03, 2018, 07:13:34 AM
You'll want to prick the skin carefully (you don't want to puncture the meat beneath the skin and fat) with the tip of a steak knife or something similar so fat can drain out as it renders while the duck cooks otherwise the duck will be extremely greasy/fatty.  I've cooked my ducks on the rotisserie to about 170 and they've been good.

Cheers advice taken


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Ok I'm excited about this 1

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So just hit the outside with salt and pepper

Up the bum two oranges squeezed and half a lemon , going to to a marmalade/honey orange glaze near the end

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And going to try some duck fat  toties

And some skillet veg


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I wish u cud post videos, I'm dying to lift the lid ( but won't ) the sound of the fat is mad glad I slapped a tray in
It smells insane


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Ok if a chicken shagged a pig duck is the result and I've done the math it wouldn't work the other way round . I don't understand why duck is so under rated its b e a utifull

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Was a touch down!!


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That duck and duck fat skillet looks sooooooooooooooooooo good!!

That looks like it was an excellent meal. What did you do for the gravy?

Quote from: pbe gummi bear on February 03, 2018, 08:17:17 AM
Rendered fat will also drain much better if you cook it vertically, that's part of the reason why Chinese roast duck is hung. Serious eats has some good advice for cooking Peking style duck but it might be too late to start that process for dinner tonight.

Thanks for posting that.  I took a good long read and I think I'll be trying that recipe very soon.

That all looks incredible. Duck is basically unheard of in my neck of the woods. I need to try it sometime.


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