[Shane R]

This is how I prepared my Christmas duck. It turned out tender and flavorful.
1 duck (giblets are not used in this preparation)
1 can of fruity red, orange, or pink pop
1 orange, halved horizontally
1 bunch of spring onions, just the white ends
2 bay leaves
All-purpose poultry seasoning

Blanch the duck in a stock pot until the water starts to develop scum (about 4 minutes)
Set the duck aside for a few minutes.

Prep the crockpot. Pour in the can of pop (I used Faygo peach). Add the orange halves (I found these fit best under the thighs) and bay leaves. Set the crockpot to high.

Prep the duck. Season liberally with the poultry seasoning inside and out. Stuff as many Spring onions as you can fit in the cavity. Give the seasoning a couple of minutes to adhere.

Now lay the duck in the crockpot breast side down. Give it 3 hours on high.

Remove the duck and allow it to drain a couple of minutes. Remove the spring onions from the cavity. Now put it in an air fryer, breast side up, for 7-8 minutes at 375. Or, if you don't have an air fryer, broil for probably 4-5 minutes. We're trying to crisp up the skin. This could probably be accomplished pan frying but that would definitely be the hard way.

 

[Two knots]

Where are the pics of this delicious sounding dish?

 

[Shane R]

 

[Wooleybooger]

Two Knot can only read pictures. Can't read words.
Ducking and running here.
I've only eaten duck once. A wild duck and I got several shot in one bite. Wasn't fun.

 

[Shane R]

Two Knot can only read pictures. Can't read words.
Ducking and running here.
I've only eaten duck once. A wild duck and I got several shot in one bite. Wasn't fun.

My grandmother made a Christmas goose one year. It was still carrying a fair amount of her brother's steel shot in it. I used to bird hunt but haven't in nearly a decade. The last time I went was a chartered dove hunt on a private ranch down around Kingsville, TX in 2015.

 

[Roll_Bones]

Blanch the duck in a stock pot until the water starts to develop scum (about 4 minutes)
Set the duck aside for a few minutes.

I am doing this today with virtually any braised meat. I submerge the meat in cold water and bring to a boil. I then allow it simmer for about 5 minutes. At this point I remove the meat and pour out all the water. I also rinse the meat as well. Then I return the meat to the pot and start all over again with the dish. I started doing this years ago and got the idea from the Frugal Gourmet. (Jeff Smith).
Most all meat and fowl does result in a scum that should or could be removed This practice alleviates skimming off.
Seems to result in a much cleaner result and a clearer broth. I especially like to do this with smoked ham hocks or smoked turkey for soups.
I find this extra step well worth it.

My grandmother made a Christmas goose one year. It was still carrying a fair amount of her brother's steel shot in it. I used to bird hunt but haven't in nearly a decade. The last time I went was a chartered dove hunt on a private ranch down around Kingsville, TX in 2015.

I had some dove breast wrapped with bacon grilled one time. It was excellent.
I like quail too. I cannot get wild quail so I buy butterflied (spatchcocked) frozen in the store. Its very good. Hard to find them not seasoned though. I rather do the seasoning myself.

 

[Two knots]

View attachment 190

Looks delicious. ☹

 

[PickyPrincess]

I would have never thought to use a crockpot for a duck!