Ace of Spades HQ

March 12, 2013

Duck!/Open Thread [CBD]
— Open Blogger

Roasting a duck can be messy, but it is definitely worth the trouble.

Posted by: Open Blogger at 07:07 AM | Comments (150)
Post contains 17 words, total size 1 kb.

1 duck

Posted by: ghostofhallelujah at March 12, 2013 07:08 AM (XvrTA)

2 Never tried duck.
Can you compare / contrast the taste and texture with chicken?

Posted by: Dastardly Dan at March 12, 2013 07:09 AM (2iVM3)

3 Duck is for the birds.

Posted by: dogfish at March 12, 2013 07:10 AM (N2yhW)

4 What the... did you cut that thing with a hedge trimmper?

Posted by: garrett at March 12, 2013 07:10 AM (zko4K)

5 Try duck wings! They're like chicken wings only way more delicious.

Posted by: GMan at March 12, 2013 07:11 AM (sxq57)

6 Trimmer, not trimmper.

Posted by: garrett at March 12, 2013 07:11 AM (zko4K)

7 And I cannot believe we're still losing good people by the handful in Afghanifuckinstan. 12 years. For what?

Posted by: soothsayer at March 12, 2013 07:12 AM (C0ttM)

8 Never tried duck. Can you compare / contrast the taste and texture with chicken? Posted by: Dastardly Dan at March 12, 2013 11:09 AM (2iVM3) difficult comparison, but if you must compare to chicken it would definitely be the dark meat. Duck has a richer flavor, but is more difficult to cook. I like it, but usually only eat in restaurants. Leave it to the pros.

Posted by: ghostofhallelujah at March 12, 2013 07:12 AM (XvrTA)

9 Duck is denser and oilier than chicken. Depending on diet, the bird can be gamy or fishy. Duck, duck, goose....just because...

Posted by: Sherry McEvil, Wilde Wrepublican Wench at March 12, 2013 07:12 AM (vRtsi)

10 Duck...and cover!

Posted by: Insomniac at March 12, 2013 07:13 AM (DrWcr)

11 Fuckin' MURDERER!!!

Posted by: Morissey at March 12, 2013 07:13 AM (fWAjv)

12 Roasting duck is comparable to a gang rape.

Posted by: Puffy Judd at March 12, 2013 07:13 AM (fWAjv)

Don't try this shit with a wild bird. Blech.

You want a nice, fat little farm duck for roasting.

Posted by: garrett at March 12, 2013 07:13 AM (RxVPS)

14 Duck is delicious. Peking duck is one of my favorite dishes.

Posted by: In Exile at March 12, 2013 07:15 AM (nu2jp)

15 Roasting duck is comparable to a gang rape. Posted by: Puffy Judd at March 12, 2013 11:13 AM (fWAjv) you've got my attention

Posted by: sandra fluke at March 12, 2013 07:15 AM (XvrTA)

16 as said above, duck is mostly dark meat and very fatty. I worked in a restaurant years ago and the chef made duck several times a month. Really good when properly done. Certainly worth trying once.

Posted by: mallfly at March 12, 2013 07:15 AM (bJm7W)

17 2 Never tried duck. Can you compare / contrast the taste and texture with chicken? Posted by: Dastardly Dan at March 12, 2013 11:09 AM (2iVM3) I'm thinking dark turkey meat, without any of the "dryness". I've never had tame duck, though. Everything I've eaten was compliments of my 870 Wingmaster. Cholesterol and #4 shot. Powerful combination.

Posted by: jwb7605 (Let It Burn) at March 12, 2013 07:15 AM (Qxe/p)

18 Roasting duck is comparable to a gang rape.

Posted by: Puffy Judd at March 12, 2013 11:13 AM (fWAjv)

If it was not wearing hijab it was asking for it!

Posted by: Imam with his wang out at March 12, 2013 07:16 AM (DrWcr)

19 That's deshhhpicable.

Posted by: Daffy Duck at March 12, 2013 07:16 AM (WQRyL)

20 Crispy duck skin is to die for.. not easy to get it right, though.

Posted by: Chi-Town Jerry at March 12, 2013 07:16 AM (f9c2L)

21 Can you compare / contrast the taste and texture with chicken?

Posted by: Dastardly Dan at March 12, 2013 11:09 AM (2iVM3)

Heavy and greasy.

Posted by: Vic at March 12, 2013 07:17 AM (53z96)

22 Cholesterol and #4 shot. Powerful combination.

Posted by: jwb7605 (Let It Burn) at March 12, 2013 11:15 AM (Qxe/p)

Mmmm...atherosclerosis and lead poisoning! Delicious!

Posted by: Insomniac at March 12, 2013 07:17 AM (DrWcr)

23 smoked duck is really good on a salad w/ a slightly sweet dressing

Posted by: sandra fluke at March 12, 2013 07:18 AM (XvrTA)

"Heavy and greasy."

Methinks he was asking @ the duck, not you, Vic...

(ducks... and rimshot)

Posted by: Jess1 at March 12, 2013 07:19 AM (lbiWb)

25 Best duck I ever had was in Munich at Kafer. They carve it at the table, and serve it in two courses, because the breast needs longer cooking than the leg or something like that. but if not that then Peking.

Posted by: scottst at March 12, 2013 07:19 AM (EMr2t)

26 Turducken!

Posted by: rickb223 at March 12, 2013 07:19 AM (GFM2b)

Mmmm...atherosclerosis and lead poisoning! Delicious!

Lead shot is illegal for hunting waterfowl these days. Non-toxic only.

Posted by: Grey Fox at March 12, 2013 07:19 AM (d1fAu)

28 Tastes like chicken.

Posted by: grease monkey at March 12, 2013 07:19 AM (VSWPU)

29 http://youtu.be/nJyUNmozcDw

Posted by: Anna Puma (+SmuD) at March 12, 2013 07:20 AM (kXwK3)

30 Tastes like chicken.

Beat me to it.

Posted by: eleven at March 12, 2013 07:20 AM (KXm42)

31 Roast duck breast tastes like roast beef. So much so that I didn't think it was worth the higher price the first and only time I had it in a restaurant.

Posted by: Mama AJ at March 12, 2013 07:20 AM (SUKHu)

32 Lead shot is illegal for hunting waterfowl these days. Non-toxic only.

Posted by: Grey Fox at March 12, 2013 11:19 AM (d1fAu)

Now where's the fun in that?

Posted by: Insomniac at March 12, 2013 07:21 AM (DrWcr)

33 Try Peking Duck. It is the national dish of China. The meat is eaten rolled in pancakes (thin, tortilla-like), with scallion, and hoisin sauce. Think barbecue and you won't be far off. It's delicious.

Posted by: USA at March 12, 2013 07:21 AM (RIg+t)

34 Roasting duck is comparable to a gang rape.

Naked meat baby.

Posted by: eleven at March 12, 2013 07:21 AM (KXm42)

35 Curse you that looks tasty!

Posted by: gigg at March 12, 2013 07:21 AM (41VCE)

36 but try not to think of Huey Phooey and Screwy, or what ever those three brats names were. Think of Moochelle and Bloomberg flying into a rage that you are eating something that's really unhealthy

Posted by: mallfly at March 12, 2013 07:21 AM (bJm7W)

37 smoked duck is really good on a salad w/ a slightly sweet dressing Tried smoking a duck once. It kept falling out of the papers & had hell keeping it lit.

Posted by: rickb223 at March 12, 2013 07:22 AM (GFM2b)

38 Rabbit is so much tassstier.

Posted by: D. Duck at March 12, 2013 07:22 AM (SO2Q8)

Duck confit. That's what you need to learn to make.

A good confit duck , some watercress and some camembert makes for an excellent savory crepe.

Posted by: garrett at March 12, 2013 07:22 AM (RxVPS)

40 god I love duck

Posted by: Jeanne of the North at March 12, 2013 07:22 AM (GdalM)

41 We have a couple of Chinese places around here that make some amazing roast duck and pork. Not greasy, juicy meat, crispy skin...oh man.

Posted by: DangerGirl at March 12, 2013 07:23 AM (LP0Fj)

42 Penguin practically tastes like chicken...

Posted by: mallfly at March 12, 2013 07:23 AM (bJm7W)

43 have i mentioned that i love duck dynasty? favorite show.....uncle si is the BEST

Posted by: phoenixgirl at March 12, 2013 07:23 AM (GVxQo)

#26,

Yes, indeed - I was surprised at how well it all works together, as I was convinced that it was just a bit of a joke/show...

Posted by: Jess1 at March 12, 2013 07:24 AM (lbiWb)

45 To me meat/salad is an either/or proposition.

Posted by: eleven at March 12, 2013 07:24 AM (KXm42)

46 Posted by: Morissey at March 12, 2013 11:13 AM (fWAjv)

Meat is Murder!

Tasty, tasty murder.

Posted by: CharlieBrown'sDildo at March 12, 2013 07:24 AM (3Mkrp)

47 Yes. Duck roast. I searched a while back to find the ideal way to roast a duck. With a combination of old traditional Chinese methods via the web and The Frugal Gourmet: China cookbook, I found this to work the best for me: 1) brine at least 2 hours in fridge 2) To reduce fat, there are 3 ways: a) steam the duck b) pour boiling water over the duck until skin becomes white c) poach the duck in boiling water until skin becomes white *I use c. 3) dry the duck completely for crispy skin 4) roast: filled with an onion and an asian spiced broth (broth, orange peel, 5-spice, anise flowers, sugar, soy miso, garlic, rice wine (I use sake)). Cook broth a few minutes, then let cool a bit before pouring into bird. *put whole onion in first, then lace (string/pins) up the bird with only a small hole to pour in the asian-infused broth. This steams and cooks the bird from the inside out. Awesome flavor. 5) baste with honey, rice vinegar and dried ginger Serve with plum sauce.

Posted by: beach duckling at March 12, 2013 07:24 AM (XYSwB)

2 -

If chickens didn't exist, I could understand trying to cook and eat duck, but since chickens DO exist, in my world ducks have no business landing on dinner plates.

Posted by: BurtTC at March 12, 2013 07:25 AM (TOk1P)

49 Wha?! No spatchcocking!?

Posted by: Tami[/i] at March 12, 2013 07:25 AM (X6akg)

50 Ja mon. You no get 'You smoke it! Ja, ja ja ja ja!'.

Posted by: The Rasta Gourmet at March 12, 2013 07:25 AM (VIEiv)

51 Meat is Murder! Tasty, tasty murder. Posted by: CharlieBrown'sDildo at March 12, 2013 11:24 AM (3Mkrp)

It's capital tasty murder when it comes with a Bearnaise and Potatoes Lyonaise.

Posted by: Sean Bannion at March 12, 2013 07:26 AM (sbV1u)

52 Heavy and greasy.

Posted by: Vic at March 12, 2013 11:17 AM (53z96)

Only when cooked incorrectly.

Posted by: CharlieBrown'sDildo at March 12, 2013 07:26 AM (3Mkrp)

53 Penguin practically tastes like chicken... Mmmmm. Clubbed baby seal sammiches & spotted owl wings!

Posted by: rickb223 at March 12, 2013 07:26 AM (GFM2b)

40 -

Loved that movie! Roddy McDowell was a hoot. Get it? A hoot!!

Posted by: BurtTC at March 12, 2013 07:26 AM (TOk1P)

55 Milquetoast. Cocooned. Naive. Weak minded. Detached. Easily distracted. Uneducated. Inexperienced. Suburban. WASP-Y to the point of self-parody. But enough about the demographics of conservative blogs, let's focus on the really small issues. Geez. In any event, obviously global geopolitical threat assessments are not really hot item topics on political blogs, given the demographics of political blogs, but especially by Reuters standards the following news article is worth a minute or two: http://news.yahoo.com/spy-agencies-cyber-attacks-top-current-threats-against-142835005.html

Posted by: Tsar Nicholas II at March 12, 2013 07:26 AM (r2PLg)

56 The NFL free agency period is like mass rape with signing bonuses.

Posted by: Lincolntf at March 12, 2013 07:28 AM (ZshNr)

57 I love duck. Haven't had it since I was a kid. But, where are the dumplings? Oh, you're making my mouth water.

Posted by: waldo truth at March 12, 2013 07:28 AM (3VhRQ)

58 In any event, obviously global geopolitical threat assessments are not really hot item topics on political blogs On smart military blogs, we would request nuking the offenders from orbit. Just to be sure.

Posted by: rickb223 at March 12, 2013 07:28 AM (GFM2b)

59 Posted by: Sean Bannion at March 12, 2013 11:26 AM (sbV1u)

There is a potato dish called Pommes de terre Sarladaise, which is potatoes cooked in duck fat until they are amazingly crispy. And then served with tons of garlic cooked in butter, because they wouldn't be rich enough with just one kind of fat.

Oh, and parsley because it is green and healthful!

Posted by: CharlieBrown'sDildo at March 12, 2013 07:29 AM (3Mkrp)

60 If chickens didn't exist, I could understand trying to cook and eat duck, but since chickens DO exist, in my world ducks have no business landing on dinner plates.

Like, why would someone order venison in a restaurant?

Posted by: eleven at March 12, 2013 07:29 AM (KXm42)

61 If Ashely Judds face could be compared to a game bird...it would be duck. However; even if prepared correctly; Ashely's face could not look as good as a well prepared duck can taste. So it's really not a fair comparrison for the duck.

Posted by: Walknot at March 12, 2013 07:29 AM (vo2je)

62 Has anyone here tried deep frying duck?

I have been cooking turkey this way for a number of years and been very happy with the results. I brine the bird overnight before cooking.

Posted by: Long Island at March 12, 2013 07:29 AM (hl8SI)

63 Fuck a duck.

Posted by: Fourth Virginia at March 12, 2013 07:29 AM (wbmaj)

64 @48: Agreed. I've never had duck that wasn't at least mildly unpleasant.

Posted by: Ian S. at March 12, 2013 07:29 AM (B/VB5)

65 Started cooking game for my kids early, so they would learn that animals are for eating. My oldest will order duck in any restaurant that has it.

Posted by: Empire of Jeff at March 12, 2013 07:30 AM (OMx3O)

66 By the way, that duck looks incredible! Yum!

Posted by: Walknot at March 12, 2013 07:30 AM (vo2je)

67 There is a potato dish called Pommes de terre Sarladaise, which is potatoes cooked in duck fat until they are amazingly crispy. French fries?

Posted by: rickb223 at March 12, 2013 07:30 AM (GFM2b)

#63,

Howard the Duck...

Posted by: Jess1 at March 12, 2013 07:30 AM (lbiWb)

69 There is a potato dish called Pommes de terre Sarladaise, which is potatoes cooked in duck fat until they are amazingly crispy. And then served with tons of garlic cooked in butter, because they wouldn't be rich enough with just one kind of fat. Oh, and parsley because it is green and healthful! Posted by: CharlieBrown'sDildo at March 12, 2013 11:29 AM (3Mkrp)

If you're ever in DC, have dinner at the Blue Duck Tavern.

Yes...everything is cooked in duck fat.

Sweet, sweet, duck fat,

::: sigh :::

Posted by: Sean Bannion at March 12, 2013 07:30 AM (sbV1u)

70 Wha?! No spatchcocking!?

Posted by: Tami at March 12, 2013 11:25 AM (X6akg)

That's like mass rape!

Posted by: Ashley Judd at March 12, 2013 07:31 AM (DrWcr)

71 lincolntf, if she "can't" say no, walter madison says it's not rape...... http://tinyurl.com/asqqkcd

Posted by: phoenixgirl at March 12, 2013 07:31 AM (GVxQo)

72 "Open the fowls all down the back, and bone them; first the pigeon, then the partridge, cover them; then the fowl, then the goose, and then the turkey, which must be large; season them all well first and lay them in the crust, so as it will look only like a whole turkey; then have a hare already eased (skinned), and wipe with a clean cloth. Cut it to pieces; that it, joint it; season it, and lay is as close as you can on one side; on the other side woodcocks, moor game and what sort of wild fowl you can get." Turducken is for pussies.

Posted by: RWC at March 12, 2013 07:31 AM (fWAjv)

73 :::Like, why would someone order venison in a restaurant?:::: Because it's delicious.

Posted by: Empire of Jeff at March 12, 2013 07:31 AM (OMx3O)

74 Fuck a duck.

Posted by: Fourth Virginia at March 12, 2013 11:29 AM (wbmaj)

Please. I seriously need a break.

Posted by: The Chicken at March 12, 2013 07:31 AM (DrWcr)

75 Like, why would someone order venison in a restaurant?

Posted by: eleven at March 12, 2013 11:29 AM (KXm42)

Not sure this counts as venison but the best red meat I ever ate was reindeer served at a restaurant in Sweden.

Posted by: Long Island at March 12, 2013 07:31 AM (hl8SI)

76 Fuck a duck. Fuck you too.

Posted by: QaDaffy at March 12, 2013 07:32 AM (VIEiv)

There once was a man from Nantucket

Who decided for dinner he'd duck it

But his wife, a vegetarian

Was was being a contrarian

So he decided to not eat it but fuck it.

Posted by: polynikes at March 12, 2013 07:32 AM (m2CN7)

78 Turducken is for pussies. Posted by: RWC at March 12, 2013 11:31 AM (fWAjv) how? it keeps falling out......

Posted by: lena dunham at March 12, 2013 07:33 AM (GVxQo)

79 For a split second I read that as "Pommes de terre Sarlacc"...

Posted by: Jess1 at March 12, 2013 07:33 AM (lbiWb)

80 Not sure this counts as venison but the best red meat I ever ate was reindeer served at a restaurant in Sweden.

Posted by: Long Island at March 12, 2013 11:31 AM (hl8SI)

We're coming for you, motherf**ker.

Posted by: Blitzen, Comet, and Cupid at March 12, 2013 07:33 AM (DrWcr)

81 Not sure this counts as venison but the best red meat I ever ate was reindeer served at a restaurant in Sweden. Posted by: Long Island at March 12, 2013 11:31 AM (hl8SI)

Gersh gurndy morn-dee burn-dee, burn-dee, flip-flip-flip-flip-flip-flip-flip-flip-flip.

Posted by: Swedish Chef at March 12, 2013 07:33 AM (sbV1u)

60 -

I've never actually tried venison. My neighbor promised me some deer sausage this past season, but we haven't talked about it since. I think that's because he's a bad shot or something.

Posted by: BurtTC at March 12, 2013 07:34 AM (TOk1P)

83 I wanted to call the show 'Duck Die Nasty' but was outvoted.

Posted by: Uncle Si at March 12, 2013 07:34 AM (wIgpo)

84 Man that Lea Thompson was into some experimental stuff - Howard the Duck

Posted by: Anna Puma (+SmuD) at March 12, 2013 07:34 AM (kXwK3)

85 Eat more duck.

Posted by: Fourth Virginia at March 12, 2013 07:34 AM (wbmaj)

86 how? it keeps falling out...... Posted by: lena dunham at March 12, 2013 11:33 AM (GVxQo) Oh gawd *throws up in mouth a little*

Posted by: RWC at March 12, 2013 07:34 AM (fWAjv)

87 :::Not sure this counts as venison but the best red meat I ever ate was reindeer served at a restaurant in Sweden.:::: Caribou - you can get that up here in the fall. Delicious, but not as lean or densely grained as venison.

Posted by: Empire of Jeff at March 12, 2013 07:34 AM (OMx3O)

Open the fowls all down the back, and bone them

Heh heh heh...heh heh...heh heh heh!

Posted by: Beavis at March 12, 2013 07:34 AM (DrWcr)

89 If you ever see Caribou on a menu, order it.

Posted by: garrett at March 12, 2013 07:34 AM (RxVPS)

90 rwc sorry

Posted by: phoenixgirl at March 12, 2013 07:34 AM (GVxQo)

91 Not sure this counts as venison but the best red meat I ever ate was reindeer served at a restaurant in Sweden. Elk is not bad. As mild as beef. Very lean.

Posted by: rickb223 at March 12, 2013 07:34 AM (GFM2b)

75 -

You ate Rudolph.

Posted by: BurtTC at March 12, 2013 07:34 AM (TOk1P)

93 Pommes de terre Saarlac... when dinner has you over... for a thousand years.

Posted by: Anna Puma (+SmuD) at March 12, 2013 07:35 AM (kXwK3)

94 The secret to great Duck is to put more holes in the skin to render the fat, than the White House has used for the Benghazi cover up..

Posted by: Clemenza at March 12, 2013 07:35 AM (Snhap)

95 gah! Get out of my head EoJ.

Posted by: garrett at March 12, 2013 07:35 AM (RxVPS)

96 how? it keeps falling out...... Posted by: lena dunham at March 12, 2013 11:33 AM Thread. Winner.

Posted by: Ian S. at March 12, 2013 07:35 AM (B/VB5)

97 I had lamb or goat or whatever it was and that scared me away from anything like that.

I would eat a deer if I killed it, though.

Posted by: eleven at March 12, 2013 07:35 AM (KXm42)

98 When the global geopolitical threat of hordes of commie ducks invade we'll be able to dispatch their ranks with a greasy burp and a fart of satisfaction.

Posted by: Fritz at March 12, 2013 07:36 AM (WM+rJ)

99 Drew stomped the Duck.

Posted by: Tami[/i] at March 12, 2013 07:37 AM (X6akg)

100 Deck the halls with boughs of horry, ra ra ra ra ra, ra ra ra ra.
No, no, not 'ra ra ra ra', 'la la la la'! Try again.
Deck the halls with boughs of horry, ra ra ra ra ra, ra ra ra ra.
No, no! Sing something else.

Posted by: grease monkey at March 12, 2013 07:37 AM (VSWPU)

101 Meanwhile as the 12 Apostles of the Republican Party has supped with the chosen one, his minions from hell unleash their venom on the 12 who have possibly accepted the Silver from the Devil..

Posted by: Clemenza at March 12, 2013 07:37 AM (Snhap)

102 I've never actually tried venison. My neighbor promised me some deer sausage this past season, but we haven't talked about it since. I think that's because he's a bad shot or something. Posted by: BurtTC at March 12, 2013 11:34 AM (TOk1P) Fresh deer liver (a couple hours after the archery kill) over a campfire with onions, and cowboy coffee. LORD -- make me 20 years younger!

Posted by: jwb7605 (Let It Burn) at March 12, 2013 07:38 AM (Qxe/p)

103 I love cooking duck. Lay a fillet knife at a shallow angle and score the fat. A shallow cut about every half inch, then make crisscross cuts in the other direction. You can cut the duck up and steam it for about 45 minutes, then pan fry it to crisp the skin, or just roast it whole until its about medium to medium well. A brine in salt and orange juice works well. The rendered duck fat is perfect for roasted red potatoes or chard.

Posted by: Sardiver at March 12, 2013 07:38 AM (7A2Iv)

104 You ate Rudolph. Bambi's mom wasn't too bad.

Posted by: rickb223 at March 12, 2013 07:38 AM (GFM2b)

105 :::gah! Get out of my head EoJ. Posted by: garrett at March 12, 2013 11:35 AM (RxVPS)::: Sorry. ***pulls pants up, leaves***

Posted by: Empire of Jeff at March 12, 2013 07:38 AM (OMx3O)

106 Caribou - you can get that up here in the fall. Delicious, but not as lean or densely grained as venison. Hey, let's throw some Caribou on the barbie.

Posted by: QaDaffy at March 12, 2013 07:38 AM (VIEiv)

107 It's kind of funny, although I am not a hunter I have deer, caribou, moose and bison in my freezer. I fish so I have lots of salmon, halibut and ling cod along with it. One of the perks of putting up with this state.

Posted by: Bosk at March 12, 2013 07:38 AM (n2K+4)

108 3 dead in Prowler crash near Spokane By Joshua Stewart - Staff Writer Posted : Monday Mar 11, 2013 13:26:57 EDT Three people were killed in a training flight after an E/A-6B Prowler crashed into a wooded area 50 miles west-southwest of Spokane, Wash. Black Hawk crash kills 5 troops in Kandahar By Heidi Vogt - The Associated Press Posted : Tuesday Mar 12, 2013 6:07:59 EDT KABUL, Afghanistan Â— A helicopter crash in southern Afghanistan has killed five American service members, officials said Tuesday. Monday nightÂ’s crash brought the total number of U.S. troops killed that day to seven, making it the deadliest day for U.S. forces so far this year. Two U.S. special operations forces were gunned down hours earlier in an insider attack by an Afghan policeman in eastern Afghanistan. 2 Air Force pilots killed in helicopter crash Lt.-Col. Noam Ron, 49, and Maj. Erez Flekser, 31, killed in helicopter crash near Kibbutz Revadim. Air Force officials believe crash caused by technical fault Neri Brenner Latest Update: 03.12.13, 12:31 / Israel News Two Air Force pilots, Lieutenant-Colonel Noam Ron, 49, from Oranit and Major Erez Flekser, 31, from Herzliya, were killed in a helicopter crash in the Revadim area south of Gedera on Tuesday. Contact with the Cobra helicopter was lost on Monday night prompting IDF forces to launch a search. Air Force Commander Major-General Amir Eshel ordered the establishment of a military commission of inquiry. The victims' families have been notified. For Democracies that are willing to fight for their Freedoms, Freedom is never Free.

Posted by: Nevergiveup at March 12, 2013 07:39 AM (9Bj8R)

109 Not sure this counts as venison but the best red meat I ever ate was reindeer served at a restaurant in Sweden. Elk is not bad. As mild as beef. Very lean. Posted by: rickb223 at March 12, 2013 11:34 AM (GFM2b) I love ostrich. And now is the time on Sprockets when I tell the story about being at the local farmer's market where I was buying ostrich and some mewling quim was nattering on about how great it was to only eat local and I dead panned a reply about enjoying buying native NC ostrich. I thought the vendor was going to choke to death trying not to laugh. Crappity. Now I want ostrich for dinner.

Posted by: alexthechick - SMOD. Now with extra taunting. at March 12, 2013 07:39 AM (VtjlW)

110 Duck = Too greasy and meh. Goose = Way too greasy and meh. Venison = With right recipe, makes awesome chili. Add some sausage. Killer.

Posted by: 98ZJUSMC Waiting for the Sun at March 12, 2013 07:39 AM (6NmQ4)

111 Ling Cod is awesome.

Posted by: garrett at March 12, 2013 07:39 AM (RxVPS)

112 Yes. I even bought home a reindeer pelt for my son. They sell'em in the airport. He was about 10 at the time and very happy with his gift. When he saw the pelt his comment was, "I thought you were get me some wooden toy.This is so much better" Bottom line ... Boys like dead animal skins more than well crafted wooden toys.

Posted by: Long Island at March 12, 2013 07:39 AM (hl8SI)

113 "Homeless, hungry residents of a Shreveport area rescue mission have been denied the opportunity for nutritious meals after an official of the state Department of Health & Hospitals ordered the mission to destroy an estimated 1,600 pounds of deer meat donated to the facility by hunters." And the hungry and homeless thank you. dear overseers.

Posted by: RWC at March 12, 2013 07:39 AM (fWAjv)

114

So; Lena D., Sandra F., and Puff Facey are all walking into a bar with a duck...

Posted by: Jess1 at March 12, 2013 07:39 AM (lbiWb)

115 I deep fry duck every Christmas. Have to prick the skin and steam (I will try poaching next year) to get some of the fat out. I do this the day before and then letthe duck dry in the fridge. Next day, season and drop into hot oil. It fries really fast in the deep-fryer, it'll float in about 5 minutes, keep it in until it gets golden brown. My kids love it. Leftovers go terrific in crepes.

Posted by: redneckprof at March 12, 2013 07:40 AM (bqiRE)

116 @ 107 your an Alaskan Eh?

Posted by: Clemenza at March 12, 2013 07:40 AM (Snhap)

117 I've eaten Caribou Barbie. Does that count?

Posted by: Ken at March 12, 2013 07:40 AM (m2CN7)

118 Once you've gone fowl, you'll never go fair again

Posted by: Howard D. at March 12, 2013 07:41 AM (SO2Q8)

119 116. Used to think I was. Na, I just live here.

Posted by: Bosk at March 12, 2013 07:41 AM (n2K+4)

120 And you want lean? Try bison.

Posted by: Bosk at March 12, 2013 07:42 AM (n2K+4)

121 I deep fry duck every Christmas. Have to prick the skin and steam (I will try poaching next year) to get some of the fat out. I do this the day before and then letthe duck dry in the fridge. Next day, season and drop into hot oil. It fries really fast in the deep-fryer, it'll float in about 5 minutes, keep it in until it gets golden brown. My kids love it. Leftovers go terrific in crepes.

Posted by: redneckprof at March 12, 2013 11:40 AM (bqiRE)

Thanks. I will trying this. So do not brine duck poach or steam? To believe it or not there is still 1 or 2 duck farms still operating on Long Island. I tried a freshly killed duck once that was horrible.

Posted by: Long Island at March 12, 2013 07:45 AM (hl8SI)

122 And you want lean? Try bison. Posted by: Bosk at March 12, 2013 11:42 AM (n2K+4) i think i had that at disney world

Posted by: Nevergiveup at March 12, 2013 07:47 AM (9Bj8R)

123 And you want lean? Try bison. Makes for a very dry burger. Too lean.

Posted by: rickb223 at March 12, 2013 07:48 AM (GFM2b)

124 123 And you want lean? Try bison. Makes for a very dry burger. Too lean. Posted by: rickb223 at March 12, 2013 11:48 AM (GFM2b) I used to buy it instead of regular hamburger (and I prefer 93% lean hamburger). Then it got popular, by which I mean expensive.

Posted by: jwb7605 (Let It Burn) at March 12, 2013 07:50 AM (Qxe/p)

125 Duck fat is good for seasoning vegetables for oven roasting. Melted & mixed with apple cider or red wine vinegar in equal amounts, you toss the vegetables - potatoes, carrots, zuchinni, turnips, etc. in the mix and drain. Roast in the oven until crispy on the outside and tender inside. Salt & pepper & serve. I have a friend who owns a restaurant and I asked him for some duck fat to do some oven roasted potatoes. I was looking for about a cup or so of fat. He gave me three pounds of the finest duck fat I ever saw. I used about six ounces for my potato dish and I have the remainder in the freezer. For a single guy on a diet, this duck fat will outlast me - I am 74. Try using duck fat, it gives an interesting taste to most oven roasted vegetables.

Posted by: Michael M. Keohane at March 12, 2013 07:51 AM (DLn8y)

126

>>Department of Health & Hospitals ordered the mission to destroy an estimated 1,600 pounds of deer meat

Oh, that's not going to go over well,

Oh, look, that didn't go over well:

>>Â“There is not ever going to be in Louisiana another situation that has happened that weÂ’ve seen unfold over the last couple of weeks here in Shreveport and Bossier,Â” said District 8 state Rep. Jeff Thompson. Â“WeÂ’re never going to have another situation where these peopleÂ’s work, devotion, and people who spend their time trying to bear the burden of others are going to go for naught.Â”

>>Frost Farms donated 1,400 pounds of chicken to replace the meat that was destroyed by the DHH. Vendal Fairchild, president of the Louisiana CattlemenÂ’s Association, also wrote a check for $750 to aid in the recovery of the food wasted.

Good people.

Shreveport Times article

Posted by: Mama AJ at March 12, 2013 07:51 AM (SUKHu)

127

Can you compare / contrast the taste and texture with chicken?

Posted by: Dastardly Dan at March 12, 2013 11:09 AM (2iVM3)

Heavy and greasy.

Posted by: Vic at March 12, 2013 11:17 AM (53z96)

Actually, Vic, that sounds more like Moochelle.

Posted by: Mary Poppins' Practically Perfect Piercing at March 12, 2013 07:52 AM (zF6Iw)

128 For Democracies that are willing to fight for their Freedoms, Freedom is never Free. Posted by: Nevergiveup

So true.

I read this morning about 100 rioting youts in Brooklyn. Apparently a 16 year old pulled a gun on a cop and was shot to death by the cop. So of course their was a huge riot with store windows smashed, etc.

Meanwhile we have troops who are fighting and dying. Its a crazy world.

Ok carry on with your duck talk.

Posted by: Cheri at March 12, 2013 07:53 AM (EAgmr)

129 The pellets are just seasoning.

Posted by: The Jackhole at March 12, 2013 07:54 AM (nTgAI)

130 A friend shot a wild turkey. Worst meat ever.

Posted by: Cheri at March 12, 2013 07:55 AM (EAgmr)

131

Stupid Joke :

Do you like duck meat ?

Well duck on down ! ( points at package )

Posted by: The Jackhole at March 12, 2013 07:57 AM (nTgAI)

132 Duck, duck, goose.

Posted by: Bosk at March 12, 2013 07:59 AM (n2K+4)

133
Ling Cod is awesome.

Posted by: garrett at March 12, 2013 11:39 AM (RxVPS)

Commie.

Posted by: Pollock Liberation Army at March 12, 2013 07:59 AM (TIIx5)

134 Frog legs taste exactly like half chicken half fish. Weird.

Posted by: eleven at March 12, 2013 08:02 AM (KXm42)

135 If you don't like duck, you don't know how to cook it. And as stated, rendered duck fat rules for sauteeing. Duck confit? my favorite.

OF course, I'm a chef in my offline life.

Posted by: paintyourjackwagon at March 12, 2013 08:02 AM (W7Y0R)

136 Call me a sentimental sap, but I just can't eat a duck. It would be like eating horse. I just have this thing about ducks. Years ago, I was being treated to dinner at a very expensive Chinese restaurant and decided to try Peking Duck, since I'd heard about that dish all my life. It was tasty enough, but I felt bad for weeks afterward for having actually EATEN a precious little duck. Never again!

Posted by: Kathy from Kansas at March 12, 2013 08:04 AM (F0o5k)

137 AFLAC

Posted by: The Jackhole at March 12, 2013 08:06 AM (nTgAI)

138 Jesus, what a bunch of picky eaters. You people eat like liberals.
Learn to cook FFS. And to the happy few, thanks for the recipes (pronounced "receets" in Free America). Couple things there I just might try.

For a beginner, try roasting duck with a "scrapper" dressing. That's leftover lettuce shreds, celery, onion, citrus fruit -- things with tubes in them. The dressing absorbs the excess interior fat that can't drip off in the pan, and you throw the dressing away. Works for wild goose too. Start with a small one.

That duck fat is supposed to be really good for you. Like, God's-gift good. You can cook chicken or turkey in it and it makes it taste like something for a goddamn change. Now get your nose out of the air and straight to bed without supper.

Posted by: comatus at March 12, 2013 08:09 AM (qaVK+)

139 I enjoy Peking Duck and I've cooked duck at home. It just never turns out as well as when it's done in a restaurant. I don't feel sad about eating duck, but I did have an adorable rabbit once and I don't think I could choke down rabbit unless there was nothing else to eat.

Posted by: FenelonSpoke at March 12, 2013 08:09 AM (g7q64)

140

I watched the procession of steps in the preparation of pressed duck for the table next to us in the Mandarin Hotel in Hong Kong.

As the diners bought and sold freighters over the meal, the duck was brought out live prior to strangulation and at every stage of the preparation. The duck press was at least 3 feet tall.

Quite a production.

Posted by: jwest at March 12, 2013 08:12 AM (u2a4R)

141 134 Frog legs taste exactly like half chicken half fish. Weird. Posted by: eleven at March 12, 2013 12:02 PM (KXm42) We had a restaurant here that had all you can eat frog legs. Never tried them. I frickin' hate frogs.

Posted by: RWC at March 12, 2013 08:17 AM (fWAjv)

142 I gave up duck hinting because I only harvest what I eat. I've tried it every way to Sunday and I still don't like it. I mean even deep fried for heaven's sake! . You should be able to deep fry a shoe and have it taste good. Not su much with duck.

Posted by: Minnfidel at March 12, 2013 08:20 AM (nyrYd)

143 All I could eat turned out to be two.

Posted by: eleven at March 12, 2013 08:21 AM (KXm42)

144 hunting that is. Never Duck "hinted".

Posted by: Minnfidel at March 12, 2013 08:22 AM (nyrYd)

145 Who kills a one-legged duck?

Posted by: bocephus at March 12, 2013 08:58 AM (3Crtn)

146 My wife, born in Hungary, makes the best roasted duck. Garlic and paprika spread liberally on the skin before roasting. The secret: after normal roasting time, roast at very high temperature for 5-7 minutes. It crisps the skin and bakes out some of the fat/grease.

Posted by: Zoltan at March 12, 2013 09:04 AM (LV+DE)

147 get duck.
hit duck hard.
put duck in fire.
eat duck.

good recipey. use many times. like duck.

Posted by: Storm Saxon's Gall Bladder at March 12, 2013 09:14 AM (2igOw)

148 Having worked as a chef for several years and having eaten all kinds of weird stuff, now I'm always a bit amused at what people find too weird to eat... I can understand (sort of) if you don't want to try my poached pig brains or pan fried sweetbreads (a.k.a. veal pancreas), but duck? If you can't even try duck, you might as well turn in your carnivore card. Besides, that beef tenderloin that your beloved filet mignon comes from? That's the muscle that sits right next to the rectum and helps push the shit out of the cow. A frog's leg doesn't sound nearly as gross as that, does it? I am of the firm belief that animals are put on this earth to be consumed by us, and you don't know what's worth eating until you've tried it all at least once, right?

Posted by: Om nom nom at March 12, 2013 09:53 AM (z83l4)

149

Smoked a duck a while back, it was good, but not as much meat as a chicken and difficult to carve.

I kept a tupperware container full of duck fat that I keep in the freezer. Use a tablespoon instead of oil for pan-frying steaks, cooking eggs, or any other time you would use fat in a skillet.

Awesome.

Posted by: egd at March 12, 2013 10:16 AM (XVGEg)

150 If you've got leftovers, make duck & apricot chowder. Just like New England clam chowder but use duck meat and add some apricot jam to taste. Works even better with pheasant.

Posted by: chris at March 12, 2013 07:50 PM (9AKdR)

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