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What should I do with these duck parts?

I'm roasting a duck tonight. I've never done this before- wish me luck. What should I do with the innards? I've got a neck, some gizzardy bits and a liver to contend with.

Thanks.

Nancy asked in Meat about 1 year ago | Report

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4 Answers

  • Image00666_small
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    Pan-fry the liver and deepfry the gizzards. Yum. Yeah, I'm from the South.

    I guess you could also stew the gizzards with the neck for additional flavor. Or check out these suggestions.

    But definitely pan-fry the liver. Aw yeah.

    kitschnsync answered in Meat about 1 year ago | Report
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  • Tumblr_leinmgsqic1qg3q4go1_500_small
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    omigosh! First, use the drippings and the gizzard, etc. to make gravy. Brown them, deglaze with a bit of white wine, add herbs, let boil, add a bit of flour to some cold water to dissolve, then whisk into the gravy, then add some more chicken or whateveter stock and let it boil down to a thick, wonderful gravy! Salt/pepper it at the end.

    Then, save EVERYTHING - stick it in a ziplock bag and put it in the freezer. Save your next chicken or whatever the same way until you have three carcasses - then make stock! ROugh chop an onion, two sticks celery, two carrots (you'll throw those away), and fill the pot with water - let boil/simmer for a couple hours, then cool, toss the bones, etc. into the yard waste, and then you can freeze your stock - in ziplock (lay them flat in a pile in the freezer, then you can break them apart easily for soups, etc.

    Shannon Borg answered in Meat about 1 year ago | Report
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  • Cateyes_small
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    Make a pate. Look up some recipes online -- any recipes for handling chicken, turkey, goose, or duck will do you fine. Typically you pan fry whatever you've got, strip any bones out, and then throw the whole mess into a Cuisinart, with ground pepper, maybe some thyme, or anything else that sounds good. Mash the paste into a ramekin, serve with toasted baguette and apricot or fig jam as an appetizer.

    MyrnaMinkoff answered in Meat about 1 year ago | Report
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  • Nose_small
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    You can do the same thing you'd do with turkey and roast the gizzards inside the duck and then chop up the innards and make them into stuffing, or scramble them with eggs, or pan fry them with some potatoes. The neck is really great to put into soup along with the bones from the duck (after you're done roasting them). And give me the liver.

    Julia Wayne answered in Meat about 1 year ago | Report
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