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You usually have to go to a restaurant for a perfectly roasted duck, a moist juicy breast, fall-off-the-bone tender thighs and crispy skin.Tonight, we'll show you everything about making a great duck... without the Bill! Michael admits his duck walks a fine line between too fatty and too dry. He'll learn a Basic Roasted Duck and then turn that into Roast Duck Salad With Vanilla-Shallot Vinaigrette. And then a Duck and Mushroom Ragu. It's duck soup when Roasted Duck Stock turns into Duck Posole and Hot And Sour Soup. Tonight we'll use everything but the quack!
DUCK TIPS:
- Choose a duck little moisture, light colored skin and be plump but not too fat.
- Serving sizes can be tricky. Don't let the apparent size fool you--a duck has lots of fat and bone.
- One duck will usually serve two people.
Recipes featured on this episode:
Emeril's Basic Roasted Duck
Emeril's Roast Duck Salad With Greens and a Vanilla-Shallot Vinaigrette
Emeril's Duck and Mushroom Ragu With Polenta
Emeril's Hot and Sour Soup With Duck
Emeril's Duck Posole
Emeril's Duck Stock
Checkout the Planet Green Schedule to catch this episode of Emeril Green.
