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Goner Message Board / Food & Drink / Cleaning a duck
Posted: Dec 31, 2005 4:03 am
 
Okay, I just bought two strapping young dead ducks from this asian supermarket. Plan to roast 'em on New Years Day. They've got the heads still attached and (I'm assuming) all the organs still inside. How the hell am I supposed to clean the guts out? I've never done this before. I want to leave the heads on so I can serve it 'Christmas Story' style and then lop the heads off with a big fuckin cleaver.
Posted: Dec 31, 2005 4:17 am
 
Once the feathers and down are removed, at the kitchen sink, or some other area that offers running water, make a crosswise cut just behind the breast. This will expose the gizzard, which should be saved. Then make a cut back to the tail and remove the little heart-shaped tail with a cross cut at the point where it joins the body.

Now you are ready to pull out the other organs, entrails, crop and larynx, and wash out the interior of the bird with cold, running water.

The bird can then be allowed to drain before being frozen, or at least refrigerated, in a leak-proof plastic bag or some other container. Little ducks--even wood ducks--fit nicely in a large sandwich bag. Mallards, blacks and many others will require larger bags.

Ducks may be frozen for later use, but once they are frozen they should be wrapped in two or three pages of newspaper and taped tightly to avoid freezer burn. I keep ducks in this manner for six months or longer.

To make the gizzard (the grinding mill of puddle ducks) edible, make a lengthwise cut to expose the sandpaper-like interior and pull off this tough surface under cold, running water. Hearts and liver may also be saved for use in gravy, or just for munching.

Now, clean up your mess and we will cook the duck.

If frozen, allow it to thaw in the frig. But, if you are in a rush, thawing a duck in a microwave (on defrost) will not make it unhappy.

When thawed--or nearly so--rub the exterior with olive oil. Then sprinkle it well with salt and pepper, inside and out.

Then, with an iron skillet coated liberally with olive oil or bacon fryings, sear the duck on all sides. This requires almost constant attention as the duck is turned with tongs, but it tends to seal in natural moisture.

Set oven at 350 degrees, and while it is pre-heating core an apple (skin on) and chop it into pieces. Skin an onion and chop it into pieces, and cut a strip of bacon into small pieces. Mix apple-onion-bacon mixture and salt and pepper it liberally. (Note: I like jowl bacon for this, but any bacon will be fine).

Stuff duck with apple-onion-bacon mixture and place it breast up in the skillet, or on a piece of foil large enough to seal the bird in the foil with a strip of bacon across the breast. It is good to have a skillet with cover, but a strip of foil will do the job of sealing in moisture. It is possible to bake more than one bird in each skillet or foil package if the package can be sealed to facilitate steam cooking.

Allow ducks to bake for 45 minutes or an hour (depending on size of the birds). Then remove skillet cover or cut away foil to expose birds to brown them under a broiler, or just in the oven, for a few minutes.

Allow birds to cool a few minutes before serving.


So there you have it--a well-cooked duck. But there is more.

When I cook any wild game or bird, I try to cook enough to have leftovers.

The excess meat is removed from the bones and stored in the frig, or frozen, in plastic sandwich bags that can be closed tightly to keep out air which tends to dry the meat.

Leftover meat can then be used for many dishes.

My favorites are duck fried rice or "skillequed" duck, both of which retains--or even adds--moisture to the meat. I am not so sure I invented duck fried rice, but I am quite certain that I authored "skillequing" leftover wild game and birds.

The fried rice recipe is simple. Just chop the leftover duck meat finely and use it as the meat in your favorite fried rice recipe. You can/should improvise, of course, using other items of your choice, including some wild rice.

Skillequing is more exact, but still open for an individual's innovative notions.

I start by skinning an onion and coring (skin on) a good cooking apple (an apple that does not become mush when exposed to heat). Both are sliced with their thick parts being roughly (one-fourth) of an inch thick.

I coat the bottom of an iron skillet with olive oil or bacon fryings (grease), add a cup of liquid (half wine, half water) and stir in the apple/onion slices along with a handful of wild mushrooms (domestic mushrooms are OK, fresh, frozen or dried).

After a few minutes I stir in good barbeque sauce (enough to suit my fancy), add half a cup of brown sugar, and finally the slices of pre-cooked duck (or any other game bird or animal . . . venison is excellent.

When the meat is hot it is time for din-din.

However, before I partake of this great dish, I usually remove it all from the skillet. With flour and milk in the skillet, I make a pan of gravy for a garnish (some nut meats, chopped green onions, or both, will kick the gravy up a notch or two).


FINISHED? Almost, but not quite. We still must deal with those gizzards, hearts, livers, and, in some cases, kidneys.

I keep a bag of these incidentals in the freezer. When I have enough for a "fry," I thaw and cut them into bite-size pieces. They then are sprinkled with salt and pepper, dredged in flour, and fried to a golden brown--to be served on toast or biscuits with gravy--a scrumptious dinner in itself.
Posted: Dec 31, 2005 5:43 am
 
wear latex gloves when you clean it
Posted: Dec 31, 2005 6:41 am
 
I will eat the ducks.
Posted: Jan 1, 2006 3:14 am
 
OK - first cut the ducks neck from the inside (leave the skin attacjed) and yank the neck and head off the duck. Check between the ducks legs if it's arsehole is still attached cut a circle around the anus and yank it out a bit (you should see the skin from the outside of the ducks rectum and the lower intestine - pull the detached arse/rectum about 6 inches out of the duck.

Go back to the neck and put a finger inside and pull the ducks lungs free from the rigcage - now back to the arse - with duck on its back put your hands inside the opening you cut - grab all the guts in one hand and pull them out.

Bon Appetite.
Posted: Jan 1, 2006 8:30 pm
 
Is them duck in the oven yet? I think I smell somethin' particularly savory. Enjoy, stupids!
Posted: Jan 1, 2006 9:38 pm
 
still waking up. I don't have any friggin latex gloves. And there's open wounds on my hands. Am I going to die? I sure hope so.
Posted: Jan 1, 2006 9:44 pm
 
also, what happens if I drink saline solution?
Posted: Jan 1, 2006 11:25 pm
 
They were already cleaned out! All this excitement for nothing.
Posted: Jan 1, 2006 11:29 pm
 
Gimme some skin!
Posted: Jan 2, 2006 12:00 am
 
Posted: Jan 2, 2006 12:33 am
 
I played "The Duck" by Earl Forest last night.

Them fuckers is ugly when raw. Commence to pretty-izing them!
Posted: Jan 2, 2006 1:32 am
 
still cookin!

anyone have suggestions for what to do with a cup of duck fat?
Posted: Jan 2, 2006 2:47 am
 
Fry some bidaydohs in it for breakfast. Like Hot Doug's Duck Fries I guess?
Posted: Jan 2, 2006 5:02 am
 
Well? Did you lop-off the heads yet?
Posted: Jan 2, 2006 5:05 am
 
nothing but duck fat and beer does not a happy stomach make.
Posted: Jan 2, 2006 4:53 pm
 
I feel great!

Duck fat fries! DFF! Or maybe duck fat hashbrowns.

I'm going to feed the ducks head to the neighbor's dog; and its feet to their child.
Posted: Jan 2, 2006 5:13 pm
 
I had to clean around fifty ducks for this banquet once. I can't even look at one now with out freaking out. I was coming down off acid when I went to work that morning, it was horrible.
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