Dutch-oven duck
2017-02-26
Boiling is generally used for older and tougher animals that won't get tender enough if you roast or stew them. Boiling is the only thing left to make something edible and enjoyable with these birds. Do not waste a young animal on this. A fryer tastes so much better than this.
Duck tastes sweeter than chicken. This recipe enhances that sweetness by braising the duck in fruit juice with carrots and sweet peas.
When you are boiling these birds, you are also making duck soup at the same time. While making soup may not the most important consideration, it should be an important one. Duck soup is delicious. I used the leftovers from this meal (carcass, bones and cooking liquid) and the remaining vegetables to make a sweet dessert soup.
Pic1:
Dutch-oven duck, potatoes, peas & carrotsPic2: the soup
INGREDIENTS
This is what you need for 4 servings:
- 1 older Pekin duck 4+ lbs
-
1 qt fruit juice of choice
I used a mango juice cocktail - 2 lb peas & carrots mix
- 5 medium potatoes
- S&P
Directions
Pic3: Dutch ovenPic4: all done
Pic5: making soup
- Preheat the oven to 325 ºF.
- Place the duck in a Dutch oven.
- Pour the juice, add vegetables, S&P to taste. (Pic3)
- Cover and cook in the oven at 325º F for at least 3 hrs. or until tender.
- Remove from the oven. (Pic4)
- Carve the duck and serve. (Pic1) Enjoy. (Pic1)
Serving suggestion:
- roast or broil the parted duck for better color and flavor. See: roasted soup duck.
The soup:
- Combine the cooking liquid, the carcass and leftovers. (Pic5)
- Add water, vegetables, S&P to taste.
- Bring to a boil and simmer 2-3 hrs.
-
Optional:
- For firmer vegetables, add them 15-30 minutes before serving.
- Refrigerate to remove the duck fat before serving.
- Serve warm with crackers (Pic2) or chilled.