sf wrote in rec.food.cooking:

> On Sat, 19 Mar 2016 20:59:42 -0500, "cshenk" > wrote:
>
> > Hi folks,
> >
> > I make a duck every 6-8 weeks. I am making one tomorrow. We will
> > have a lot of meat leftover.
> >
> > The carcass will make soup along with some carrots and onions (I
> > have some celery as well) and we will eat some of it, but we
> > normally end up with too much meat and few variations in ideas for
> > it.
> >
> > This is a domestically raised duck so not lean and no wild game
> > taste to cover up.
> >
> > I can always use new ideas!
> >
> What does duck cost you back east and can you buy it fresh? Is it a
> common grocery store item or do you have to buy them frozen from an
> Asian market?

I can get them fresh but they tend to 15$ a lb here if so. Just not
the right part of the country. They seem to be farm raised mostly up
around New England-ish areas but this one comes from Indianna.

For price, I get them frozen at American Asian Grovery where a whole
duck (USA raised) is 14$

Here it is in the oven http://tinypic.com/r/28mph1j/9

Cant see much just now. It's smeared with a simply oyster sauce base.

I also have the giblets going in a pan with some pepper and rogan josh.
Plus made bread as normal. Gotta clean the stove top again but too
busy cooking right now.

http://tinypic.com/r/msd5ye/9

In an hour, we will reduce the temp to 275 and flip it breast up, then
reverse that in another hour. It may or may not want more oyster sauce
on flipping.

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