Chicken fat (shmaltz in yiddish) is delicious and more commonly extracted from older hens. When you retire your egg-layers to freezer camp, the neck and other skin will have more fat and can be similarly rendered.
My grandma taught me to always tuck the wings under the back, regardless of the type of bird. Imagine touching the back of your hand to your spine, as far up near your neck as possible. That's what you do with the wing, takes a second to visualize this and you might feel like you're going to break it off at first. This makes the bird look good on the serving platter, and most important it helps the wing cook at the same rate as the rest of the bird so it isn't all dried out.
I absolutely love duck. The first time I cooked one I was very disappointed at the tiny amount of breast meat, until I realized that the bird was upside down in the roasting pan. Ducks are greasy meat. I love greasy meat, which is why I love fish like Mackerel the most. The only ducks I raised were Muscovy and they were not oily at all. They say they are more like veal. I far prefer the Pekin duck.
The cooking portion is hysterical! My favorite line: "Maybe I need to write a cooking book...for the REST of us!" I think anyone that has tried to follow a recipe has felt that way at one time. Love the BURN it Up Cooking Show!
Okay, Mr. Smarty Pants Justin, you've gone and done it now! My local grocery store had grass fed, pasture raised ground beef on sale. First timer here! Yep, a GFPR virgin! BAM! Sooooo good! Wow! I cannot believe the difference! A thousand thanks! (BTW: I have had farm raised duck, not bad but not a huge fan. Maybe how it is cooked.)
Hi Folks, I love your videos and look forward to every episode. Today's was especially interesting cuz I love duck ! I am not a fan of white meat on chicken or turkey and only eat the dark meat which IMHO has so much more flavour and moist richness. That being said, I have been hoping to raise ducks for meat some day but I needed to see how a real person would do that. You have inspired me to believe I could do it, so next step is to scope out cost of supplies, feed etc and where to get ducklings in Nova Scotia. Maybe next spring I might try it. Wish me luck.
You gotta try Duck a l'Orange, too! Find a recipe you like -- some get very extravagant, and some remain more on the simple side. I think Mama Rhodes will like the ducks far more than she currently thinks. As an aside, did you know that beets and cabbage are wonderful side dishes with duck? Just look at those kids! They were in heaven in this video -- they loved it!!!
Arroz de pato is a traditional Portuguese dish. It can literally be translated to “duck rice”. INGREDIENTS 1 whole duck 1¼ cup extra long grain rice 2 onions 1 carrot , cut into very small cubes 3 cloves garlic , chopped 1 bay leaf ½ chouriço (Portuguese chorizo) ½ cup red wine 5 tablespoons olive oil Salt Pepper Place the duck in a pot. Add a half-onion, the bay leaf, red wine and a little salt. Cover with water and cook over medium heat for 1 hour 30 minutes, or, depending on the quality of the duck, until the meat begins to detach from the bones. If the cooking liquid evaporates too much, add boiling water. Remove the duck from the pot. Remove the skin and bones and chop the meat. Filter the cooking liquid and reserve it for cooking the rice. Finely chop the onion. Coarsely chop ¾ of the chorizo. In a large Dutch oven, heat the olive oil and sauté the onion, garlic, carrot and chopped chorizo. Sauté over medium heat until golden brown. Add the rice and fry for 1 minute, stirring constantly. Add 5 cups of reserved broth and cook for 10 minutes. Correct the seasoning if necessary. Add the meat and mix well. Preheat the oven to 350 F / 180 C. Pour the duck rice with the juice (if there is any left), in a large baking dish and smooth out the top. Garnish with the remaining chorizo slices and bake for 15 minutes or until the rice is golden brown. Serve very hot.
Good first try! There are a few good recipes for roasted duck on UA-cam. Watch a few and you’ll get it. ( No Chinese recipe. Too difficult ) From visual aspect it looked to me a little undercooked. Sorry, I always try to validate and be positive. Glad everyone liked it.. ( as a disclosure, I was a French classic cuisine chef in a previous life. ) It’s a great meat, let’s perfect the cooking of it. And people from all around you will come for the “Monthly Duck Night” I love to see you adventurous! Can’t wait for you to farm some quails ( roasted wrapped in bacon. )
You can stuff the neck like a sausage too and then poach before roasting. But you need to soak the neck for 12 hours first. It's also a great treat for dogs....
"HOW DO YA FLIP A DUCK?" LOL (I was waiting for a punch..) I ate duck once and did not like it. It was certainly not so finely prepared ! Watching you cut it up at Gma's house made me want to give it another shot!! Glad to see you, gma and The Beautiful One are all feeling better!!
I had always heard duck was grease but heard no one complain of it just said how good it was. I hope Sow the land was watching they said they needed Duck receipts.. God bless.
Duck FAT IS THE BEST!!!! Better than bacon fat! The first time I cooked duck, it was OK, the second time....ewwww. But now I am a PRO at cooking duck and it's my favorite...and goose...goose is like the steak of poultry, IMHO Roasted duck is NOT my favorite, fried is best...
I think wild duck may be a little tough. I can see breast muscles would be more developed from flight. Maybe thats what aroon is more familiar with. Idk. Im just guessing.
Hey Justin and Rebecca the youtube link I posted in the comments below is another recipe for roast duck and it's super tasty and if you guys do the recipe you guys should let me know in the comments below on what you and the family thinks cause it's been my all time favorite recipe
How do you flip a Duck ?
Tell it jokes till it quacks up .
Chicken fat (shmaltz in yiddish) is delicious and more commonly extracted from older hens. When you retire your egg-layers to freezer camp, the neck and other skin will have more fat and can be similarly rendered.
My grandma taught me to always tuck the wings under the back, regardless of the type of bird. Imagine touching the back of your hand to your spine, as far up near your neck as possible. That's what you do with the wing, takes a second to visualize this and you might feel like you're going to break it off at first. This makes the bird look good on the serving platter, and most important it helps the wing cook at the same rate as the rest of the bird so it isn't all dried out.
Justin, you had me laughing so many times during the "Burn it up cooking show. We need burn it up shirts with the grill on fire.
I absolutely love duck.
The first time I cooked one I was very disappointed at the tiny amount of breast meat, until I realized that the bird was upside down in the roasting pan.
Ducks are greasy meat. I love greasy meat, which is why I love fish like Mackerel the most.
The only ducks I raised were Muscovy and they were not oily at all. They say they are more like veal.
I far prefer the Pekin duck.
Duck fat roasted potatoes. Yum
You should Do The Duck in Your Smoker
Brine it Over Night
Pro Tip Shove Onions in Whole into the Duck Cavity also the Lemons
Watch out, Jamie Oliver- Justin Rhodes is Burnin’ It Up!
It's almost a guarentee that when people say they don't like duck it's because it has been overcooked
The cooking portion is hysterical! My favorite line: "Maybe I need to write a cooking book...for the REST of us!" I think anyone that has tried to follow a recipe has felt that way at one time. Love the BURN it Up Cooking Show!
Ya'll need to raise a few muscovy ducks. The meat tastes like steak/veal...very much a red meat. Very different than other ducks.
Please, please, please, sharpen your knives. You will not have to work so hard to lightly score the skin.
You can render chicken fat from skins as well. In Jewish cooking, it is known as schmaltz.
Okay, Mr. Smarty Pants Justin, you've gone and done it now! My local grocery store had grass fed, pasture raised ground beef on sale. First timer here! Yep, a GFPR virgin! BAM! Sooooo good! Wow! I cannot believe the difference! A thousand thanks!
(BTW: I have had farm raised duck, not bad but not a huge fan. Maybe how it is cooked.)
I'm starting to like this "Burn It Up" cooking show. LOL You are a HOOT!! Duck is tasty for sure!
Try putting the duck skins in the oven to brown and crisp.
Duck with a blackberry reduction, magnifico!
A quick trick for duck cooking. You can precook it in a pressure cooker and then smoke it. You can make the whole cooking much faster.
Hi Folks,
I love your videos and look forward to every episode. Today's was especially interesting cuz I love duck ! I am not a fan of white meat on chicken or turkey and only eat the dark meat which IMHO has so much more flavour and moist richness. That being said, I have been hoping to raise ducks for meat some day but I needed to see how a real person would do that. You have inspired me to believe I could do it, so next step is to scope out cost of supplies, feed etc and where to get ducklings in Nova Scotia. Maybe next spring I might try it. Wish me luck.
You gotta try Duck a l'Orange, too! Find a recipe you like -- some get very extravagant, and some remain more on the simple side. I think Mama Rhodes will like the ducks far more than she currently thinks. As an aside, did you know that beets and cabbage are wonderful side dishes with duck? Just look at those kids! They were in heaven in this video -- they loved it!!!
Arroz de pato is a traditional Portuguese dish. It can literally be translated to “duck rice”.
INGREDIENTS
1 whole duck
1¼ cup extra long grain rice
2 onions
1 carrot , cut into very small cubes
3 cloves garlic , chopped
1 bay leaf
½ chouriço (Portuguese chorizo)
½ cup red wine
5 tablespoons olive oil
Salt
Pepper
Place the duck in a pot. Add a half-onion, the bay leaf, red wine and a little salt.
Cover with water and cook over medium heat for 1 hour 30 minutes, or, depending on the quality of the duck, until the meat begins to detach from the bones. If the cooking liquid evaporates too much, add boiling water.
Remove the duck from the pot. Remove the skin and bones and chop the meat.
Filter the cooking liquid and reserve it for cooking the rice.
Finely chop the onion.
Coarsely chop ¾ of the chorizo.
In a large Dutch oven, heat the olive oil and sauté the onion, garlic, carrot and chopped chorizo.
Sauté over medium heat until golden brown.
Add the rice and fry for 1 minute, stirring constantly.
Add 5 cups of reserved broth and cook for 10 minutes.
Correct the seasoning if necessary.
Add the meat and mix well.
Preheat the oven to 350 F / 180 C.
Pour the duck rice with the juice (if there is any left), in a large baking dish and smooth out the top.
Garnish with the remaining chorizo slices and bake for 15 minutes or until the rice is golden brown.
Serve very hot.
Lovingly home grown tastes alot different than ducks fleeing for their lives (adrenaline) from hunters! Yum!
A crock pot works great for rendering fat. I use it all the time for that.
I use the cook in bag to cook my duck so good. Especially with black current jam / sauce.
Justin try a turkey roasting oven bag on the duck it a game changer!!
We are loving the burn it up cooking show 🤣 you tying the duck up was so funny 😆
Poking the skin is to create small holes that will let the fat escape. The more fat that escapes the crispier skin
You fold the wings to the back , they stay put by themselves. 😁
Good first try!
There are a few good recipes for roasted duck on UA-cam.
Watch a few and you’ll get it. ( No Chinese recipe. Too difficult )
From visual aspect it looked to me a little undercooked.
Sorry, I always try to validate and be positive.
Glad everyone liked it..
( as a disclosure, I was a French classic cuisine chef in a previous life. )
It’s a great meat, let’s perfect the cooking of it. And people from all around you will come for the “Monthly Duck Night”
I love to see you adventurous!
Can’t wait for you to farm some quails ( roasted wrapped in bacon. )
It would really be tender in the INSTA POT! Then brown it in the oven! Yummy
Crispy duck skin is so yummy
uncoated paperclips are perfect to hook wings and legs. Almost mandatory in a rotisserie
Please Justin, sharpen your knives or get better ones, that lemon looked way too hard to cut.
Now I want duck for Christmas.
😶 you're hilarious 🤣 😂 😆. I love when you cook! The kids are so cute! Nice Job! (I showed my mom!)
Yup! Duck over chicken anytime.
Do you have a cost per pound breakdown on this Justin?
First clue it’s a duck it’s twice as long and the wings are huge compared to chicken...lol
It's great when you make fish.
You can stuff the neck like a sausage too and then poach before roasting. But you need to soak the neck for 12 hours first.
It's also a great treat for dogs....
Never have had duck but that looked scrumptious!
We have Christmas duck every year, also. That looks sooooo good!! Might have to raise pekin ducks next year.
try smoking a duck. I had smoked duck nachos and they were amazing!
Toss in 2 oz of cognac, mire poix and water and you will have a nice stock. for rice, stuffing soups!!! I have recipes for days Justin!
Tuck up that flap on the bottom btw the legs👍good job!
"HOW DO YA FLIP A DUCK?" LOL (I was waiting for a punch..)
I ate duck once and did not like it. It was certainly not so finely prepared ! Watching you cut it up at Gma's house made me want to give it another shot!! Glad to see you, gma and The Beautiful One are all feeling better!!
I’ve never had domestic duck before, but grilled wild duck is great just don’t over cook it
You can tuck the last joint of wing under the armpit, and it will hold itself to bird. Just tuck it in like a baby! lol
I had always heard duck was grease but heard no one complain of it just said how good it was. I hope Sow the land was watching they said they needed Duck receipts.. God bless.
Cook a duck just like a chicken but duct needs to be closer to medium to medium rare to be really good.
Congrats on the win with the duck
Very nice video, just saw duck eggs for sale here in Connecticut, one dollar per egg!
New adventure. Fri duck liver slices in duck fat. Remember not to salt it until it’s well done.
Duck confit is wonderful
Looks great. I’m not fond of the taste of duck, but many people love it.
Hahahaha they didnt tell us how to flip it...... get a fork lift, chain fall, excavator..... oh just pick it up and flip it over yea that works hahaha
Please do a similar taste test with goose! I have never eaten goose, however wanted to. 😊 Yes, we eat duck often, & like to better an chicken.
That Duck looks delicious 😋👍
Duck FAT IS THE BEST!!!! Better than bacon fat! The first time I cooked duck, it was OK, the second time....ewwww. But now I am a PRO at cooking duck and it's my favorite...and goose...goose is like the steak of poultry, IMHO Roasted duck is NOT my favorite, fried is best...
Justin you should smoke the next duck.🦆
love this video, have to try this recipe! Thank you!
just poke all over with a fork, it allows the fat to come out, goose is the same but much fattier x
I guess its in how its cooked because the 2 times I've tried it wasnt good..
It looked delicious for sure..well done.
Have a good evening 🌻🌻🌻
lol you need to watch a video on how to tie up poultry with twine🤣
Nicely done! I might follow your recipe!
If you go looking for duck fat it’s expensive!
Duck fat is my favorite!!
The duck looked so good. Yum
I love duck but havent had it in over 40 years ..:(
Good job Justin!
Roasted duck is delicious.
12:42 to 12:47 is called "peeking" duck. Sorry, but I'm a bit off my meds tonight. Lol.
Looks delicious!
Nice video, was waiting to see after the duck fat jar was refrigerated how much fat there would be.
spatchcock it just like a chicken and roast it bruh
Awesome and a good 👨🍳, God bless
I think wild duck may be a little tough. I can see breast muscles would be more developed from flight. Maybe thats what aroon is more familiar with. Idk. Im just guessing.
Great guys a new meat in the holler!
Did you say somewhere what breed these ducks are? Thank you!
Did y'all get a new stove? I thought your stove was gas.
Great for baking!!!
So fun!
Dude, try KETO. You're half way there. Super low inflammation. Eat all the duck and olive oil and nuts.
Mmmm. Looks tasty.
It is so loud music today.
Goose is even greasier but yum
Way to go now i want to eat me some duck yum yum 😋
Normally you'd tuck the wings behind the upper back of the bird
in a crock pot cook all day long and skin the fat to keep
I love duck!!!!
It looked good
Duck 🦆 is delicious 😋
I have a hard time with bird fat. Texture and taste is very different then red meat imo.
I have had Duck,and I really did not care for it,
No copious amount of butter on the duck?
Awesome
Hey Justin and Rebecca the youtube link I posted in the comments below is another recipe for roast duck and it's super tasty and if you guys do the recipe you guys should let me know in the comments below on what you and the family thinks cause it's been my all time favorite recipe
The first time I cooked a duck it didn't look as good as your duck.
Am I this early?
I love duck breast.
Duck is greesy dark meat.