Icarus's blog: "Hurts to watch."

To keep the needle in the cutting groove.
To keep the needle in the cutting groove.
To keep the needle in the-

Oh.
Right.

Duck.

375.
50 minutes.

165*? or was it 175*?
Either way I hit it
easilly.

Don't buy the hype about syphoning off the fat, or trussing and stuffing.

Take out the gizzard, Season the fucker. Roast the fucker. (Spatchcock as necessary.)
Let that fucker sit for at least ten minutes, and start carving.

Drain the fat into a jar while its still liquid but not scalding.

Pick the meat off the bone but do it half assed (you want some meat on the carcass still) and throw the carcass into a large stock pot, aromatics and herbs as you like, innards and neck as you like- I got about half a gallon of VERY thick stock doing so in just a couple hours.

So... now you've got a big pile of quacker meat
yum.
You can put it in fried rice, (in the duck fat of course) or eat it cold in a salad, or piping hot roasted.

...
but what you don't use immediately, pop it into the fridge. There's a lot of connective tissue, fat, and other proteins that can settle beautifully after a few hours in the fridge.

That's when we make canard au vin.
You can either do a quicky and buy a $6 bottle of red wine some pearl onions and garlic
fry the leftover duck in fat and pour on a cup or two of the wine as the meat starts to sizzle
cook down the wine a few minutes til the liquid has reduced and you're not noticing as much steam (don't do anything stupid like play with fire and alchohol vapor)
then pour on about 2-3 cups of the duck stock

warm it back up to a bubble
you should probably make some rice (seasoned wild rice would be best)
Season.
Serve.

It's a bit more like a thin stew than a fricase`.

Or...
What I'm going to do tomorrow (with chicken instead cuz I'm fresh out of duck)

is the traditional way
which is essentially the same process, but ... then you don't immediately eat it. You let it cool, then pop it in the fridge for a night to let the flavors really seep in.
In fact there are some people that leave the meat in the liquid raw and THEN stew, and THEN reduce the broth into a sauce.

But here's my theory.
I'm going to saute some onions and chicken filets warm up some wine and duck broth on the stove, cube the chicken and throw the whole affair into the warm liquid for a couple, then I'm going to put the pot in the fridge overnight.

Tomorrow
I'm going to put the pot on the stove until the chicken is warm, put it on a plate with some kind of starch, and reduce the liquid into a very, very thick syrupy reduction, add a couple pads of butter to get a good sheen and
consume.
Maybe even Jackson Pollack the sauce a bit.

No.
You can't have my fried rice recipe.

... oh fine.

-a tablespoon of organic peanut butter
-a dab of horseradish
-1/2 a tbl of unflavored yogurt
-a teaspoon of orange sauce
-salt pepper garlic
-1 egg
-1/3 of a cabbage, shredded
-a cup of long grain rice steamed and fluffed
-a light squeeze of hot sauce or an infantesimal amount of tahini paste

Now... you should really know what to do with all that

and the raw egg goes into the rice pre-beaten and whipped as it cooks in the hot rice.

It cooks it through- trust me. And if it doesn't you put that into a hot frying pan anyway.

The cabbage goes on after the whole affair is off heat.

Oh...
don't forget the duck... and the 1/2 tablespoon of duck fat (reinforcing my point about certain dishes- it REALLY doesn't matter what, but how)