sf wrote in rec.food.cooking:

> On Mon, 06 Oct 2014 17:41:49 -0500, "cshenk" > wrote:
>
> >
> > MMMMM----- Recipe via Meal-Master (tm) v8.05
> >
> > Title: Xxcarol's Simply Ducky
> > Categories: Xxcarol, Duck
> > Yield: 6 Servings
> >
> > 1 ea Whole dressed Duck, 4lbs
> > 1/3 c Jufran brand banana sauce
> > 1/3 c Thai 'Hot-Sweet' sauce
> > 1/4 c Datu Puti brand soy sauce
> > 1 ea Large white onion, 'sweet'
> >
> > I've been wanting to cook a Duck since I was in college but my
> > skills at the start when I moved out from home were not up to
> > that and the price was beyond college student means. For years
> > though it's been in the back of my mind as a 'wanna try that'.
> >
> <snip>
> >
> > Perfection for a family where we all love dark meat <grin> and
> > white meat gets used mostly in chicken salad. I said 'feeds 6'
> > above as an estimate but we don't eat that much meat so for us,
> > it would be more like 10 servings. There's plenty of drippings
> > and fat rendered out which is currently smothering the leftovers
> > in a sort of 'confit' type of arrangement. There's a perfect
> > duck carcass in the freezer awaiting being made into duck soup.
> >
> > The giblets went into a pot of water with just chinese 5 spice
> > added and the broth has Don in rapures.
> >
> > We served it with sticky rice and green beans. The onion got all
> > eaten up as a side nosh.
> >
> So glad it worked out for you, is your oven a mess or did you manage
> to keep the grease splattering down somehow?
>
> One of these days, I will buy a frozen duck to cook. I plan to break
> down the carcass into breasts and saute them to med. rare (my favorite
> way for duck) for dinner and confit the leg/thigh joints. I'll render
> the skin I take off the various parts to use for the confit and make
> duck stock with everything else, but have no idea what I'd do with it.

Hi, had it in a covered pan so no oven splatter.

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