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Posted: 11/6/2009 1:57 PM

#295479

	Funkinslick

	Member

Total Posts:1
Last Post:11/6/2009
Member Since:11/6/2009

Subject: Brining duck

Hi! I have a few questions about brining and cooking a whole duck. First, the brining section of this website only mentions pork, chicken and turkey. Do I want to brine my duck? And if so, how much salt with how much water for how long for a 5 pound duck? Second, what do I want the internal temperature to be? I found the article on this site explaining that duck tastes better when cooked to around 140. Does this also apply to whole ducks? And should I take this temp. in the breast or the leg? I do plan on smoking this duck on a charcoal grill so any other tips you may have for that would also be great. Thanks for the help!!!

Posted: 11/6/2009 2:58 PM

#295480

	tim

	Member

Total Posts:5328
Last Post:11/20/2009
Member Since:6/27/2003

Funk,

Even though it is poultry. duck is the other red meat. It has more than adequate intermuscular fat and an adequate fat cap to keep duck moist through all types of cooking. For the same reason we don't bring a porterhouse steak, do not brine your duck.

Duck breast is very tender and is wonderful served rare, 125 - 130. With its fat level, it does not toughen when cooked well done. Duck thighs/legs are very tough and must be cooked to make them tender. Many recipes take the internal temp to 200 degrees.

I prefer to deconstruct duck to take advantage of the best attributes of each cut. The breast is wonderful when cold smoked and then seared to keep the meat rare. The thigh/leg portion is best cooked slowly (as in confit) to fully denature the proteins without drying out the meat. You may also want to separate the carcass for soup/stock. The skin is wonderful when roasted to crackin's.

Good luck with your duck.

Tim

Posted: 11/6/2009 4:22 PM

#295488

	2cool4MN

	Member

Total Posts:846
Last Post:11/16/2009
Member Since:10/31/2006

has anyone done duck confit?
would it be best to start off with a whole duck to render the fat first and then make the confit the next go round?
another cooking mag i get featured duck and goose for christmans dinner and i'm intrigued. i have always dont prime rib, but would love to try a goose or duck....and then get the fat!

Posted: 11/6/2009 7:08 PM

#295496

	Paul Kierstead

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Total Posts:1128
Last Post:11/13/2009
Member Since:8/15/2006

I've made duck confit. A duck *may* provide enough fat for confit depending on the particular duck breed, etc.; some are significantly fattier then others. However you don't want to use roast duck fat for this purpose, you want very clear duck fat that has never been heated very hot. When it solidifies, it will be white or faintly yellow. You can take the skin and fat bits, put them in a sauce pan with a splash of water (1/4 cup is commonly given) to prevent excess heat in the first while and set it over very low heat until the fat all renders out (this will take quite a while).

I use a combination of fat I've rendered myself and fat I purchase at local specialty shops; it pays to call around, prices vary wildly. The only duck that is commonly available around here is a variant of the Pekin Duck, which is relatively small and low in fat (for duck, that is), although our finest local raiser has Barbarie ducks, but is quite a drive to get them.

PK

Posted: 11/6/2009 7:14 PM

#295498

	Paul Kierstead

	Member

Total Posts:1128
Last Post:11/13/2009
Member Since:8/15/2006

I should add, you can always top up with a little canola or pork fat if necessary.

Posted: 11/7/2009 10:38 AM

#295527

	tim

	Member

Total Posts:5328
Last Post:11/20/2009
Member Since:6/27/2003

2Cool,

I've done confit many times. You have to start with the fat. You may use pork fat or olive oil but nice duck fat is the best.

Cook's has a wonderful innovative recipe for duck confit that was developed by Kenji Alt for their simplified cassoulet. French Pork and White Bean Casserole (Cassoulet) with Duck Confit

Good luck with your confit.

Tim

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