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I bought a duck
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<blockquote data-quote="CaryP" data-source="post: 6726" data-attributes="member: 34"><p><strong>I bought a duck</strong></p><p></p><p>Rob,</p><p></p><p>There are a number of good cookbooks available by doing a search for "Cajun Cookbooks" I'd recommend "River Road Recipies" or "Who's Your Mama, Are You Catholic and Can You Make a Roux: The Sequel: A Cajun Family Cookbook" by Marcelle Bienvenu. I know Marcelle personally, and she's an excellent chef. She's had a couple of great restaurants. If you're not in the market for a cookbook, I will post a few good duck recipies tomorrow after copying some from my wife's cookbooks tonight. Corn is a great food that will fatten your duck up without giving it a "gamey" taste. If you need help in cleaning it after slaughter, I can help you with that too. I've cleaned thousands of ducks in my time. To post all the instructions would be long and probably gross out the more sensitive members here. If you're interested, I can give you may phone number through PM and we can arrange a call when you're ready to do this. After killing and dressing out the bird, it is critical to marinade it to get any gamey taste out of it and tenderize it for cooking. After that you just need to follow a good recipe. How do you plan to cook it? Oven roast, pot roast, cook it in a skillet, or did you have something else in mind? Are you planning on cooking the bird in whole, or were you planning on deboning it? All these questions need to be answered for the best recipe. I'm assuming that you bought a domesic duck. All of my experience is with wild game, but that shouldn't be any problem (a domestic duck).</p><p></p><p>Bon Appetit,</p><p></p><p>Cary</p></blockquote><p></p>
[QUOTE="CaryP, post: 6726, member: 34"] [b]I bought a duck[/b] Rob, There are a number of good cookbooks available by doing a search for "Cajun Cookbooks" I'd recommend "River Road Recipies" or "Who's Your Mama, Are You Catholic and Can You Make a Roux: The Sequel: A Cajun Family Cookbook" by Marcelle Bienvenu. I know Marcelle personally, and she's an excellent chef. She's had a couple of great restaurants. If you're not in the market for a cookbook, I will post a few good duck recipies tomorrow after copying some from my wife's cookbooks tonight. Corn is a great food that will fatten your duck up without giving it a "gamey" taste. If you need help in cleaning it after slaughter, I can help you with that too. I've cleaned thousands of ducks in my time. To post all the instructions would be long and probably gross out the more sensitive members here. If you're interested, I can give you may phone number through PM and we can arrange a call when you're ready to do this. After killing and dressing out the bird, it is critical to marinade it to get any gamey taste out of it and tenderize it for cooking. After that you just need to follow a good recipe. How do you plan to cook it? Oven roast, pot roast, cook it in a skillet, or did you have something else in mind? Are you planning on cooking the bird in whole, or were you planning on deboning it? All these questions need to be answered for the best recipe. I'm assuming that you bought a domesic duck. All of my experience is with wild game, but that shouldn't be any problem (a domestic duck). Bon Appetit, Cary [/QUOTE]
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