Product of Australia, Sizes may vary between states. May contain traces of duck
Luv A Duck Frozen Whole Duck - 2.1kg $14 ($6.67 Per Kg) @ Coles
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you would hope so, if you're buying 2kg worth of it
Sadly there are people out that you just wonder how they manage through life without knowing such dificult concepts like 'frozen whole duck' might actually contain duck. Preposterous notion I know.
Uterly ridiculous. Its absolutely absurd. Frozen whole duck contains duck. Who came up with that?
Whats next? are they going to tell me that kfc fried chicken might actually contain chicken?
Chill mate. I’m pretty sure it is a joke
@NonSense: I am sure it is a joke but I have seen peanut butter jars with label with a similar warning. May contain peanuts. You really have to tell people this?
@xoom: This is CYA* principle.
*CYA= Cover your arse.
There will always be some idiot who would be trying to sue you.
Ducking awesome!
Also always see these specials going on. Are these ducks any good? Big Peking Duck fan, but don't I'd be able to replicate at home.
Anyone have alternative recipe ideas?I wonder if it’s crisp up nice in an air fryer. Also love Peking Duk
nope. it will just taste baked. you really need to dry up the skin overnight.
Yeah I made the mistake of trying this and it did NOT work well.
Duck needs to be prepared very well for roasting. It's quite a bit of work from what I've seen but well worth it.
How big is your air fryer? These aren't small.
Don’t have one… yet. Eyeing off the XXL Philips. But yeah I didn’t pay attention to the size lol.
don't think*
I low n slow smoke them in an orange maple glaze with quartered oranges inserted in their rear.
It is amazing.
that's kinda what I was thinking. Had something like in Europe once where it was a German-Asian fusion restaurant that had a roasted Orange Duck Curry (more like a reduction) and it was probably one of the top 10 dishes I had in my life. Will definitely need to give it a go and would love a recipe if you have one
Mmmm what temp do you smoke at? Doesn't the skin get rubbery if cooked at low temps or do you just blast it with high heat at the end to crisp it up?
it's all in the prep- trick is to dry it up overnight in the fridge first to dry up the skin after rubbing the marinade. alternatively, use hair dryer to dry up the skin but it's not that hygienic
Bunnings heat gun, outside
Sounds like you are forming a pellicle, a bit like you do with brining salmon leaving it to dry and form a tacky layer overnight before cooking.
Yeah buy a plump cooked one hanging from the window
The skills needed to produce a wholesome tasty cooked duck are not worth acquiring when we are blessed with great Chinese food shops.
I agree whole heartedly with this. Not worth learning the fine art of cooking peking duck if you are just going to have it a few times a year.
Better just enjoy the fruits of the labour of those who mastered this skill.
I bought one of these last time this deal was on, still in the freezer.
Glad this reminded me to get it out to cook up this weekend.
tastes like chicken
actually it's a blend of chicken and beef,
It's hard to compare the taste to anything else. Tastes different to chicken and turkey. I wouldn't say it tastes like beef. Not gamey like rabbit.
Tastes like duck…..
(Probably the brown flesh of chicken would be the closest).
[While mentioning rabbit, some butchers are selling these for $75 each!!!!! - no longer a poor mans food]
aren't rabbits considered fast food? If you eat duck breast right way, it's a bit like beef and chicken. Just like a tendered beef steak
it would say the gameyness is closer to lamb. Its got a bit of beef's texture, but yeah youre right its got a very unique taste
Can cook on a rotisserie/spit if you have one (not enough space using air fryer rotisserie, unless yours is approaching oven size).
My best experience so far has been to keep things simple. Crisp/brown outside at around 200C for 45 - 60 minutes. Then a further 45 mins or so until internal temp is around 75C).
Catch the oil/dripping that comes out while cooking, and baste duck using this at regular intervals. Outside prep salt and Italian spice. Let it rest covered in foil for 30 mins or so when cooked. You can try stuffing with lemon grass if you have some.
There is no exact science. Peking Duck sounds nice, but haven't tried making that yet.
Have tried these Coles ones before and nice (usually around 19 - 21 dollars i think). Have also tried the Aldi one that was also $14 about a month or so ago - the Aldi one was not frozen.
I've cooked one of these on a spit before. Turned out awful. Taste, colour, more bone than meat. Perhaps its a case of me being a shit cook, however I have cooked over a dozen different cuts/types of meat on the same spit and they all turned out great.
From now on i'll track down an asian take away with ducks hanging in the window for my duck cravings.There isn’t a fancy way to cook duck. It is usually just a simple spice rub on the skin.
The important thing is to ensure that the skin is really really dry before the roasting starts, and to have a way to use a roasting tray to keep it dry while roasting.
I have cooked it many times, roasted or braised in dark soy sauce
I didn't dry it out in the fridge overnight or anything like that. Pretty much unwrapped it, s+p the skin, and spun it over lump charcoal alongside a chook. Chicken came out amazing, perfect colour and juicy. Duck ended up going a greyish colour with some parts burnt.
@Tool: You do not need to baste the duck while roasting.
Try this the next time.
Wash and pat try with paper towel
Make cuts in the skin. Dont cut too deep into the flesh
Rub salt generously over the skin
Rub a spice mix (I use grounded dry roasted cumin coriander seeds mustard seeds and 5 spices)Leave it to dry in the fridge.
Preheat the oven to 190c and roast for 35 min per kgAs I mention before. DRY THE SKINNNNNN
Thanks Op bought 5
I love buying a whole duck, and portion it up. Take the marylands pieces and do 36 hour sous vide duck (serious eats style). Use the duck breast for red duck curry. Put the rest of the carcass into the instant pot for duck stock. Once stock, made render the skin pieces down for confit for potatoes later. None of the above is particulary hard but it's an awesome way to use the whole animal.
“Coles” Fresh whole duck is only $9.50 a kilo this week. Is it from the same processor?
There are times I really wish I had a chest freezer. This is one of them.
Duck is not something I cook often as the cost of f***king up is too high. But for this price I am happy to do trial and error.
I once slow roasted a duck for 3 hr. It was awful. All the fat had dripped out leaving soft but very dry meat.
I had a very nice duck dish at Bang Pop @ South Wharf DFO (Melb) that I tried to replicate. All I know is it was first cooked in a master stock, then probably deep fried and served with some broccolini.
I used the Chin chin duck recipe below as a base for the master stock (no whisky) then used the air fryer to crisp it up. The crisping part wasnt great as I burnt some bits like the wings, but the legs were good. I would do this at 170-180C in air fryer. 200C resulted in uneven browning. If you dont want a soy flavoured duck, I am thinking one could poach it in a simple stock till soft, then crisp it up in oven or air fryer.
https://www.broadsheet.com.au/sydney/food-and-drink/article/…
I do Luv A Dck… especially a Whole Dck
Can I make peking duck with this?
Good luck finding these , went to 4 coles stores last time they were 50%
Off and all sold out
Ask for a raincheck.
Buy as many as you like for the same 50% off price when back in stock.I asked last time and they said they don’t do rain checks anymore
For two years.
Went to a store today there was half a freezer full of them.
How To Make a Duck Salad:
Step 1 - Assemble the salad
Step 2 - Give the salad to the duck.
…
Ducks are awesome. Don't eat them.
I think the greatest magicians in the world are pigs. They can turn lettuce into bacon.
I suppose turning salad into duck is also pretty good.
Hahahahahahaha
Time for nanjing duck and 3 cup duck
???