paprika curry duck


The local walmart is selling factory-farmed Pekin duck this time of year. Those are all very young animals, good for fryers.

I hardly ever roast those whole for the two of us. I prefer to part the duck and roast only the legs and wings. (Pic4) The carcass (Pic5) will be used to make soup and the breast fillts will be seared like a steak. That way, I get at least 3 meals out of each duck. :-) 


This is what you need for 4 servings:

  • 1 young duck, 5-6 lbs.
    = up to 16 weeks old
  • S&P spices of choice.
    I used paprika and curry.
Pic1: paprika curry duck


Pic2: wings and legs ...
Pic3: ... with spices
Pic4: all done


Pic5: the carcass for soup
Pic6: don't throw that away
Pic7: duck stock and fat

Don't throw away the drippings. (Pic6+7) Collect them and use them in other recipes.