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Anonymous10/18/25, 14:22No.21664353
Let's cook a duck
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Anon10/18/25, 14:24No.21664358
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Anon10/18/25, 14:27No.21664361
Yesterday I made duck stock, seared the breasts, and confit the thigh/leg for another day. I love duck so much it's unreal
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Anon10/18/25, 14:30No.21664370
Seasonings: salt, pepper, majoram and cloves
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Anon10/18/25, 14:31No.21664373
will you leave all the feather stubs in?
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Anon10/18/25, 14:44No.21664399
Added all the seasonings and lots of butter
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Anon10/18/25, 14:50No.21664404
Rubbed with spices on both sides, now in the cooking dish
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Anon10/18/25, 15:09No.21664425
Stuff the duck with apples
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Anon10/18/25, 15:11No.21664428
Tie it up nicely
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Anon10/18/25, 15:15No.21664432
With the leftover apples, I cut them up a bit, dropped some majoram and a splash of water and let it braise on low heat
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Anon10/18/25, 15:16No.21664434
Into the oven she goes
200C
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Anon10/18/25, 16:17No.21664512
Looking good after an hour!
I basted it, covered with aluminum foil and in for the last half an hour
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Anon10/18/25, 16:51No.21664555
And done.
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Anon10/18/25, 16:57No.21664558
Holy delish!
Half a duck today, other half tomorrow.
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Anon10/18/25, 21:56No.21665101
Skin isn’t crispy large deposits of unrefined fat beneath surface. You can’t cook a duck like a chicken.