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"It is what the title suggests… Wish we had a food forum. I badly cooked my first duck (my oven is a pile of shit and I’m not good at cooking but I do my best!) The muscle is over cooked so I’ve been told via a photo, it’s very hard to get off the bone but I can manage it cave man style… The fat is not rendered at all… I have tried pan frying the fat both on high heat and low heat and it just crisps the outer layer of skin a bit I tried microwaving it and the fat was still minging… I’m not binning it - I’m going to eat this fucker! But I’d like advice - any way to post humously render the fat down without deep frying the fucker? I have a breast and a leg left. Two experiments so far neither of which worked. "maybe its an eider..... Down not meant to be eaten just get under it  | |||
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"Slow cooker melts the fat off" Won’t this really overcook the already overcooked muscle though? Or will it still be fine x | |||
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"Slow cooker melts the fat off Won’t this really overcook the already overcooked muscle though? Or will it still be fine x " oooh, maybe, all I know is, you can put the cheapest fattiest meat in the slow cooker & it comes out beautifully, but that’s from raw, I’ve not recooked meat in there | |||
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"Slow cooker melts the fat off Won’t this really overcook the already overcooked muscle though? Or will it still be fine x oooh, maybe, all I know is, you can put the cheapest fattiest meat in the slow cooker & it comes out beautifully, but that’s from raw, I’ve not recooked meat in there" Yea - I agree on the raw but I’m trying to salvage something already cooked arg ?? I don’t want to admit defeat heheh | |||
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"Slow cooker melts the fat off Won’t this really overcook the already overcooked muscle though? Or will it still be fine x oooh, maybe, all I know is, you can put the cheapest fattiest meat in the slow cooker & it comes out beautifully, but that’s from raw, I’ve not recooked meat in there Yea - I agree on the raw but I’m trying to salvage something already cooked arg ?? I don’t want to admit defeat heheh" I'm not sure a slow cooker will get hot enough to render the fat in this state. If you want to render the fat out, take a knife to heavily score the fat in a diamond pattern then put on a hot pan, skin side down. The fat should render down quite quickly. | |||
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"Slow cooker melts the fat off Won’t this really overcook the already overcooked muscle though? Or will it still be fine x oooh, maybe, all I know is, you can put the cheapest fattiest meat in the slow cooker & it comes out beautifully, but that’s from raw, I’ve not recooked meat in there Yea - I agree on the raw but I’m trying to salvage something already cooked arg ?? I don’t want to admit defeat heheh I'm not sure a slow cooker will get hot enough to render the fat in this state. If you want to render the fat out, take a knife to heavily score the fat in a diamond pattern then put on a hot pan, skin side down. The fat should render down quite quickly. " Okay!! Thank you. I will do this! It was scored before the oven but my oven was not enough - I’m going to go carve that fucker up and hope for the best! | |||
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"The fibre of any meat will tense and harden as it cooks (I know this is a sex site but enough of the f'nar f'nar lads!). Beyond this stage, the fibres will start to break down so tenderises in the slow-cook way. If with liquid, then it's stewing, but without liquid you need the fat to render into the meat, otherwise it'll dry out. Never microwave meat to "cook" it. As suggested, score the skin and fat, sprinkle a little salt and pepper on the skin and put it in a medium oven (190c) for 15 to 20 minutes. The fat should render into the meat and crispen the skin." The image I currently have in my head of this poor duck is along the lines of the episode of father Ted where he tried tapping out a minor dent on a car with a hammer. I’m imagining Ted looking at the charred remains of the duck, saying “I thought I had it there a minute ago” | |||
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"The fibre of any meat will tense and harden as it cooks (I know this is a sex site but enough of the f'nar f'nar lads!). Beyond this stage, the fibres will start to break down so tenderises in the slow-cook way. If with liquid, then it's stewing, but without liquid you need the fat to render into the meat, otherwise it'll dry out. Never microwave meat to "cook" it. As suggested, score the skin and fat, sprinkle a little salt and pepper on the skin and put it in a medium oven (190c) for 15 to 20 minutes. The fat should render into the meat and crispen the skin." It’s already overcooked - this will only further cook the muscle meat won’t it??? | |||
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"The fibre of any meat will tense and harden as it cooks (I know this is a sex site but enough of the f'nar f'nar lads!). Beyond this stage, the fibres will start to break down so tenderises in the slow-cook way. If with liquid, then it's stewing, but without liquid you need the fat to render into the meat, otherwise it'll dry out. Never microwave meat to "cook" it. As suggested, score the skin and fat, sprinkle a little salt and pepper on the skin and put it in a medium oven (190c) for 15 to 20 minutes. The fat should render into the meat and crispen the skin. The image I currently have in my head of this poor duck is along the lines of the episode of father Ted where he tried tapping out a minor dent on a car with a hammer. I’m imagining Ted looking at the charred remains of the duck, saying “I thought I had it there a minute ago” " My thoughts exactly… haha fucking duck | |||
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"Make a curry from the bits of the duck that you haven’t already destroyed " I was thinking of shredding it and eating with plum sauce in pancakes | |||
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"Make a curry from the bits of the duck that you haven’t already destroyed " I would but I can’t get the fucking meat off the bones unless I just grab it and eat it like Henry the 8th | |||
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"The fibre of any meat will tense and harden as it cooks (I know this is a sex site but enough of the f'nar f'nar lads!). Beyond this stage, the fibres will start to break down so tenderises in the slow-cook way. If with liquid, then it's stewing, but without liquid you need the fat to render into the meat, otherwise it'll dry out. Never microwave meat to "cook" it. As suggested, score the skin and fat, sprinkle a little salt and pepper on the skin and put it in a medium oven (190c) for 15 to 20 minutes. The fat should render into the meat and crispen the skin. It’s already overcooked - this will only further cook the muscle meat won’t it??? " You could make a gravy/jus and shred the duck meat into it. Depending on if you have flavoured the duck, making a port jus could work. | |||
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then it ain’t worth having lol | |||
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"Did you have that for breakfast?" I did yes… after a coffee with clotted cream in first however  | |||
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"May I suggest cutting the skin and fat off the meat, then oven cooking that separately to render and crispen. Then use the melted fat as the basis for a gravy. Then plate up the now duck crackling with the meat and some side dish and the duck gravy" Hopefully I’ll never get duck this fucked up again as I doubt I’ll ever buy it again unless someone else cooks it coz this was a Pile of shit! But if I do - I’ll try this. It was very hard to get the meat off the bone! So I just hacked at it and pan fried it and smashed its back doors in | |||
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"Duck can really vary in quality too. Occasionally it's so tough nobody could save it" Okay!! Maybe this has also been a factor! Because I followed all the instructions for the best roasted duck but higher the temp by 20c as my oven is shit and I actually pulled it out 20 mins earlier than estimated time… fat not cooked at all! Meat looked cooked but still had blood in places, temperature was 76c so definitely cooked BUT TOUGH AS OLD BOOTS!!!! | |||
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"Boil and make duck soup" or just boil a rabbit  | |||
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"Boil and make duck soup or just boil a rabbit "How would boiling a rabbit make duck soup ? | |||
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"Boil and make duck soup or just boil a rabbit
How would boiling a rabbit make duck soup ?"If you accidentally throw the stock at someone you have to shout "Duck! Soup"... | |||
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"Boil and make duck soup or just boil a rabbit
How would boiling a rabbit make duck soup ?
If you accidentally throw the stock at someone you have to shout "Duck! Soup"..."That went over my head | |||
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"Boil and make duck soup or just boil a rabbit
How would boiling a rabbit make duck soup ?
If you accidentally throw the stock at someone you have to shout "Duck! Soup"...
That went over my head "Thank goodness  | |||
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"Boil and make duck soup or just boil a rabbit
How would boiling a rabbit make duck soup ?
If you accidentally throw the stock at someone you have to shout "Duck! Soup"..." | |||
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"If it’s not CrispyDuck then it ain’t worth having lol"My duck Pad Kraprow is absolutely banging. | |||
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" My duck Pad Kraprow is absolutely banging." As banging as Bang Bang duck ? | |||
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"Boil and make duck soup or just boil a rabbit
How would boiling a rabbit make duck soup ?
If you accidentally throw the stock at someone you have to shout "Duck! Soup"..."lol | |||
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"Did you have that for breakfast? I did yes… after a coffee with clotted cream in first however "What a mighty fine breakfast that is | |||
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"May I suggest cutting the skin and fat off the meat, then oven cooking that separately to render and crispen. Then use the melted fat as the basis for a gravy. Then plate up the now duck crackling with the meat and some side dish and the duck gravy Hopefully I’ll never get duck this fucked up again as I doubt I’ll ever buy it again unless someone else cooks it coz this was a Pile of shit! But if I do - I’ll try this. It was very hard to get the meat off the bone! So I just hacked at it and pan fried it and smashed its back doors in " | |||
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"Boil and make duck soupor just boil a rabbit "Bugs n daffy: Duck season Wabbit season Duck season Wabbit season Duck season Wabbit season Wabbit season Duck season- kaboom | |||
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" My duck Pad Kraprow is absolutely banging. As banging as Bang Bang duck ? " Better... | |||
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"Did you have that for breakfast? I did yes… after a coffee with clotted cream in first however
What a mighty fine breakfast that is "As my Nan used to say “there’s nought as queer as folk” 
Tomorrow’s breakfast will be chicken wings or pork belly - haven’t decided yet. | |||
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