As mentioned last post, I tried a duck for Thanksgiving. Lila summed it up with “It’s okay Dad, but it’s not appealing.”
I could not fit the bird into the crock pot, so my Plan A was foiled. Instead I roasted it in the oven. I applied poultry seasoning and tucked onion and apple chunks inside before putting it into the oven.
What about the fat? The infamous problem with duck is the layer of fat under the skin of the duck. I poked holes in the skin so the fat would drain out during roasting. This certainly helped and the skin was actually very nice, golden and crispy. There were still some unappealing sections of fat, although they were easy to separate from the meat.
I’ve never had duck before, and the taste and texture was unexpected. It wasn’t bad, and the overall dinner was great.
Against the advice of Adam, I am going to attempt to cook a small turkey in my crock pot for Thanksgiving.
It’s just me, Lila, and Eva, so we don’t need a big bird.
If I can’t get it to fit in the crock pot I reserve the right to abort to Plan B, which is to put the bird in the regular old oven. But that isn’t as interesting.
On a side note, I’ll bet the frozen chickens feel like rejects this time of year. Poor little birds.
Happy Thanksgiving everyone!
Update, 10:47 PM
The smallest turkey at the store was 10 pounds! That’s four more pounds than I dare to try to fit into the crock pot. So, while I nearly decided to find the biggest crock pot ever, I decided instead to get a 5 pound duck.
Oh yes, the game’s afoot now. Plus, the bill was less that than of a 10 pound turkey. 😉