Posted 13 Nov, 2004 at 19:47 by kael in /FoodDrink | Permanent link
Well, there are some interesting duck recipes at foodtv.ca. (Unfortunately, their site has a really messed up search, but try "duck roast")
The thing about duck is it's pretty fatty. No, fatter than that. The other thing about duck (and most poultry) when it comes to roasting, is that all the different meats cook at different rates. That's part of the reason there are so many recipes that talk about putting strips of bacon, or other types of fat over the breasts and wings of the bird, and why basting is something that people only really do during Thanks Giving.
The first thing I thought of was duck on a can, which is a nice variant of a truly American recipe, and would, I expect, work especially well with duck because the duck sitting vertically helps the fat run down the duck, and makes the skin crispier. It makes it even nicer if you rub the outside with some sort of fat (is soy margerine okay?), and then with a blend of spices (maybe some grated cardamom, cloves, and dried ginger). Check out this chicken-on-a-can recipe to get an idea for how to make duck on a can.
If you're interested in grilling or smoking at all, I highly recommend How to Grill!: The Complete Illustrated Book of Barbecue Techniques, unless you're a vegetarian, or you just like looking and cooking like you don't know what you're doing, in which case 75-90% of this book is wasted on you. This book is simply amazing, and I really ought to go into it at a later date, but if you have a double burner barbecue, or better yet, a smoker. The only thing it doesn't really get into (or if it does, I just haven't read it yet, which probably means I'm going blind) is smoked cheeses.
Yum. Mmmmmm. Mmmm.
Where was I? Oh yeah.
I'd consider trying mashed sweet potatoes and orange zest to go with it, sort of as a side. On an adventurous day, that would go with mint, otherwise I'd go with basil. No, I don't have a recipe for this, since I don't cook with recipes. Just get about 2 good sized sweet potatoes per person, soy milk (that's okay, right? If not, what about rice milk?) or vegetable broth, a zesting grater, an orange or two, and an appropriate fresh herbal additive.
If you're really desperate, I'll talk to Chef Dave, and see if he has any suggestions.