OT - the heck with Xmas - who's is getting ready for Thanksgiving

Be kind to your web-footed friends, cause a duck may be somebody's mother---

The easiest way to get that nice, crispy skin is to leave the duck overnight in the 'fridge uncovered. It's basically the principle they use for Peking Duck. Then roast as usual, preferably on a rack and voila, nice crispy skin. Don't forget the sage and onion stuffing lol

But there, I should shut up before it is said that I am moaning again.

Yeah, sweetie pie, I remember that one to... used to sing it in Girl Guides in England as a kid! Taught it to my Scottish Junior Scouts when we lived there, and I wan the Grand Poobah! (Version I heard was brother, and a kiss in the dark!)

Not moaning, but definitely reminiscing. When I did duck when the EMIL was alive, I remember I stabbed the skin several times,, so the fat underneath would run into the pan, under the rack!

Don't stab all over the duck, just lightly in the breast where all water birds have a heavy fat layer for warmth. Use a carving fork and maybe pierce about a 1/16th of an inch, not too deep, you don't want to go further in than the fat.

I am not going to cook a duck this weekend, I am not going to cook a duck this weekend..........................................

Drooling. I had goose once in Germany and I'd love to have that. Sadly, according to DH both are too fatty and off the menu. Not that the kids would eat it anyway.

Cheryl

Cooked correctly (on a rack allowing breast fat to drain away) goose/duck are not really fatty. You should quietly cook one and serve.

Years ago I decided to have a Michaelmas Goose because the neighbour and I myself recalled such feasts. To accommodate David and his (the neighbours wife) who maintained they were too fatty, I cooked a piece of beef for them. Tony and I were livid because they decided to 'try' the goose and then proceeded to eat what we felt was too much of it !

I haven't cooked a duck for approximately 35 years and you can bet the farm I'm not going to cook a duck for the next 35 years.

Twouldn't do if we all liked the same things !

All the more ducks for Sheena.

Add to that the boredom factor and you get the formula for our "discussions" here on RCTN. lol

Yeppers, going to get them all in a row !

Tut tut my dear !

I find that if you prick the skin to release the fact, both duck and goose can be leaner that beef! My neighbor had never had duck, and I'd never had chitlins or stewed greens. She was braver than I was and ate the duck. Once I found out what chitlins were, I decided to be a coward and not eat them. Boiled pork intestines, anyone? buurgh.

I have never had chitlins but would try them, many things made from offal are really tasty.

Chitilins used to be very popular here in Uk when I was a child. The larger intestine used to be called Hodge when boiled. The intestines were also used as sausage skins. I remember it used to be a big event in the village I lived in when a pig was killed at this time of the year. The only thing wasted was its squeal. The event used to take place in the yard of the Public House and quite a few of the villagers used to attend, hoping to get some morsel of food. Shirley

In message , fran writes

What did they grind up for filler ?

Looove chicken feet (that's my Chinese side) and that concoction would be aspic jelly, though I doubt she was using gelatin in it, the calves feet alone would make traditional aspic. Takes skill to make a nice clear aspic, when all is finished you have to float egg whites on top to pick up any sediment.

I think you're right and gelatin would definitely have been a no no. At that time I doubt very much whether kosher gelatin was readily available so I suppose it was the concoction that made it gelatinous. I do remember that it was clear and I think she used to put slices of carrot and hard boiled eggs into it, but I'm not really sure if that's 100% correct. Personally I thought it tasted gross and smelled even worse.