Anybody got a recipe for roast duck with raspberry sauce?

[+ Funguy]

I haven't had this for a while - had it a few years ago in Guatemala, of all places!  And just had a taste for it.  Really crispy skin, luscious raspberry sauce.

BTW - the restaurants in Antigua, Guatemala put our restaurants to shame and for pennies.

[Rudynate]

That's one of my favorite complaints - you can't get a nice roast duck in a restaurant anymore.  Time was when it was a common menu item - half of a crispy roast duck with orange or cherry or plum or some sauce like that. It disappeared after nouvelle cuisine became a thing.  I have tried to roast a duck a couple times, but haven't been successful.

[pubic_assistance]

Roasting a duck at home is a bit of a messy game. They're a fatty bird

 

[samhexum]

21 minutes ago, Rudynate said:

 I have tried to roast a duck a couple times, but haven't been successful.

 

19 minutes ago, pubic_assistance said:

Roasting a duck at home is a bit of a messy game. They're a fatty bird

[samhexum]

2 hours ago, Rudynate said:

I have tried to roast a duck a couple times, but haven't been successful.

 

2 hours ago, pubic_assistance said:

Roasting a duck at home is a bit of a messy game. They're a fatty bird

Martha explains the benefits of a Jaccard tool to perforate duck skin. Scoring or using a Jaccard tool helps to release the fat during pan searing.

 

Martha Stewart and Hao Jiang Tian and his wife Martha make Peking duck with green onions, cucumber and hoisin sauce.

 

 

[MikeBiDude]

5 hours ago, pubic_assistance said:

Roasting a duck at home is a bit of a messy game. They're a fatty bird

 

Not as bad as a goose!!

[mike carey]

20 minutes ago, MikeBiDude said:

Not as bad as a goose!!

So saying the link between cooking one's goose and ensuring failure is apt?

(I still have memories of my 1979 Christmas attempt.)

[pubic_assistance]

7 hours ago, mike carey said:

So saying the link between cooking one's goose and ensuring failure is apt?

(I still have memories of my 1979 Christmas attempt.)

When I was a little kid back in PA, my Pennsylvania Deitsch relatives used to serve roast goose at Christmas celebrations. It was delicious but a bit greasy. I remember that only the older generation knew how to cook it. Once they passed that was the end of that tradition and we always had Christmas ham after that.

[samhexum]

8 hours ago, MikeBiDude said:

Not as bad as a goose!!

 

8 hours ago, mike carey said:

So saying the link between cooking one's goose and ensuring failure is apt?

(I still have memories of my 1979 Christmas attempt.)

 

1 hour ago, pubic_assistance said:

When I was a little kid back in PA, my Pennsylvania Deitsch relatives used to serve roast goose at Christmas celebrations. It was delicious but a bit greasy. I remember that only the older generation knew how to cook it. Once they passed that was the end of that tradition and we always had Christmas ham after that.

[MikeBiDude]

I’m dry aging 3 ducks, 2 for a friend and one for me for Christmas.

 

[MikeBiDude]

2 hours ago, pubic_assistance said:

When I was a little kid back in PA, my Pennsylvania Deitsch relatives used to serve roast goose at Christmas celebrations. It was delicious but a bit greasy. I remember that only the older generation knew how to cook it. Once they passed that was the end of that tradition and we always had Christmas ham after that.

I was in Salzburg, Austria for a visit many years ago, and it was game and goose festival week of some sort. I went to a really nice restaurant that had a special Chef’s choice 4-5 course of goose. Goose soup, pate, roast goose etc., I don’t remember all the courses. But it was all delicious, and the roast goose as the main entree was perfect!

[pubic_assistance]

20 minutes ago, MikeBiDude said:

. I went to a really nice restaurant that had a special Chef’s choice 4-5 course of goose. Goose soup, pate, roast goose etc.,

Sounds 😋 delicious. I am envious of that meal.

[Rudynate]

4 hours ago, pubic_assistance said:

When I was a little kid back in PA, my Pennsylvania Deitsch relatives used to serve roast goose at Christmas celebrations. It was delicious but a bit greasy. I remember that only the older generation knew how to cook it. Once they passed that was the end of that tradition and we always had Christmas ham after that.

Long ago,  I worked in a pushy French restaurant. They always had goose on the menu on Christmas Eve and New Year's Eve.  Somehow, they knew how to cook it. It was very good - moist, tender, with a full beefy flavor.

[pubic_assistance]

I think a commercial kitchen with lots of help to clean is more conducive to cooking Goose. My relatives had old farm style kitchens that weren't pretty but you could hose down after a big meal.

[samhexum]

1 minute ago, pubic_assistance said:

My relatives had old farm style kitchens that weren't pretty but you could hose down after a big meal.

You probably had some cousins about whom you could say the same thing.

[pubic_assistance]

Just now, samhexum said:

You probably had some cousins about whom you could say the same thing.

I had one cousin who I used to hose but he was really, really pretty.

[MikeBiDude]

My dry aged duck, roasted a l’orange. Really good, dry aging shrinks them a bit, but meat flavor intense and the crispy skin is beyond good.

 

 

[pubic_assistance]

Looks delicious 😋  *enjoy*

[MikeBiDude]

1 hour ago, pubic_assistance said:

Looks delicious 😋  *enjoy*

Duck fried rice tonight with leftovers!

[pubic_assistance]

28 minutes ago, MikeBiDude said:

Duck fried rice tonight with leftovers!

Sounds good

I also love Thai duck salad.

Another good use of leftover roast duck

Edited December 24, 2024 by pubic_assistance
grammar