So now I am really off on Thursday to Paris. I just wanted to thank all of you who have posted info.

That's right Joe and don't look at me!!

Why, I'm just a lowly Long Island Ducky sans a pedigree, hee-hee-hee!!! Who would want me???!

I despise those high flutin' French canards that think they are better than me! So go ahead and eat THEM! They think they're hot stuff but I'm meatier!! - Oooops!

You're not hungry now, are you????!

 
I love the idea of roasting just the breast. I don't have much luck iwth whole duck--overcooked

breasts and undercooked legs.

This would leave the legs for confit.

AND I BET IT WOULD EVEN WORK WITH FLORIDA DUCK!

 
Yep, that's the idea smileys/smile.gif

That's what we used to do all the time in one of the restaurants I worked at in Québec. We'd get the ducks, bone 'em, make stock with the carcasses, render the fat, which we'd use to confit the legs. Then we'd use some of the fat to panfry the breasts.

Duck confit on a spinach salad with raspberry vinaigrette and pine nuts, not too bad smileys/smile.gif

 
JOe have you tried whole duck on the rotiss? With a short cooking time ours are

very successful, moist, and the 2 of us put away one birdie.

(only when Martha and Henry aren't watching)

 
I don't use the one in my oven since the oil is so generous, but the upright grill on the Q is ideal

Often with a little smoke.

 
Yum. I think we're kindred spirits. Here is my recipe for Duck Salad

WARM DUCK SALAD WITH ASIAN VINAIGRETTE

Boneless duck breasts with skin: 1 breast per person for a main course, or 1 per two people for a starter
Salt and pepper
Salad greens (lettuce with radicchio and Belgian endive is a nice combination).
Julia’s Sweet and Sour Dressing, below

Score the skin of the duck breasts with a sharp knife. Heat an iron skillet over medium heat. Lay the duck breast in the pan, skin side down. Cook for 10-15 minutes, until the skin is crisp and brown and most of its fat is rendered. Spoon excess fat out of the pan; season the flesh side of the duck with salt and pepper, and turn. Season the skin side with salt and pepper. Cook until medium-rare. (Cut into one to check). Let sit at least 10 minutes.

Toss the salad greens with just enough dressing to coat lightly. Taste and season greens with salt and pepper if necessary. Arrange salad on plates or on a platter.

Slice the duck crosswise into thin slices. Arrange over the salad. Drizzle with a little more dressing.

SWEET AND SOUR DRESSING
(Asian Vinaigrette)
from The Way to Cook by Julia Child

for about 3/4 cup

1-1/2 Tbs. finely minced shallots or scallions
2 Tbs. freshly squeezed lemon juice
1 Tbs. wine vinegar or raspberry vinegar
1 Tbs. Dijon mustard
1 Tbs. Chinese plum sauce
1/2 cup light virgin olive oil
Droplets of dark sesame oil
Salt and freshly ground pepper

Whisk together the shallots or scallions, lemon juice, vinegar, mustard, and plum sauce in a small bowl. By droplets, to make an emulsion, whisk in the olive oil. Season to taste with sesame oil, salt and pepper. (If made ahead, cover and set aside at room temperature. Stir up if necessary before using.)

Variations:

PORK TENDERLOIN SALAD:

Cut pork tenderloin into medallions and sauté; toss with Asian dressing and serve as for the duck salad.

COLD PORK, DUCK, OR CHICKEN SALAD:

Marinate sliced leftover roast pork, duck or chicken in a little of the dressing. Serve on salad.

BELGIAN ENDIVE HORS D’OEUVRES

Separate the endive into spears. Serve with the Asian vinaigrette as a dipping sauce.

 
Joe, Thx for the salad dressing rec. Always looking for something new. Will be making it tonight!

 
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