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Thread: Roasted whole bird

  1. #1
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    Default Roasted whole bird

    I have a couple of nicely plucked Specs from last season that I’m looking to roast. Generally I just breast them out. (I know I’m a savage)

    I have done a few roasted big ducks many years ago, but I just didn’t hit it out of the park.

    What is your go to for roasting a whole bird? Looking to roast one of these up in the near future.

  2. #2
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    Just cook the breasts on the grill and braise down the thighs.
    Edit to add, I have never cooked specks but this would be what I would do.
    Last edited by willk; 02-08-2024 at 01:47 PM.
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  3. #3
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    https://www.instagram.com/reel/CiF-5...lkZjh1ZzRldDBs

    I really want to try this recipe with a speck.
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  4. #4
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    Specks are at the top of the heap where Geese are concerned. Season inside and out with well with Tony C's or similar, chunk peeled potatoes, chopped onions , couple cloves of garlic, mushrooms if desired, maybe some parsnips or carrots. Maybe a cup or two of Chicken broth . Dutch oven with lid on , 300 degrees and time. Three hours or so. Pull a leg to make sure it's done.

    Make some gravy with the liquid.
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  5. #5
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    Quote Originally Posted by Buckin Bronco View Post
    https://www.instagram.com/reel/CiF-5...lkZjh1ZzRldDBs

    I really want to try this recipe with a speck.
    Now that looks interesting, I have a mess of legs sealed up too, they just don't have skin on them. I was saving them for another recipe I saw on another duckin' forum. I'll try to see if I can track that one down.

  6. #6
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    This will sound like sacrilege and maybe it is, but i've had good luck doing whole birds in the air frier. The skin crisps up great and the meat is a perfect medium rare. Wood ducks 8-9 minutes, mallards a few more. Butter and season the skin and stuff cavity with whatever you wish.

  7. #7
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  8. #8
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    Quote Originally Posted by whistlinwingswilly View Post
    This will sound like sacrilege and maybe it is, but i've had good luck doing whole birds in the air frier. The skin crisps up great and the meat is a perfect medium rare. Wood ducks 8-9 minutes, mallards a few more. Butter and season the skin and stuff cavity with whatever you wish.
    I've seen some pretty neat things cooked in the air fryer. I'd like to give that one a shot next year with a whole teal.

    Have you tried just doing a breast in the air fryer? I have quite a few breasts with skin on them sealed up.

  9. #9
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    Best way to do breast with skin on is in a cast iron pan for a minute a side like you’re searing a steak.


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  10. #10
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    But to answer your question no i haven’t


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  11. #11
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    Quote Originally Posted by willk View Post
    Just cook the breasts on the grill and braise down the thighs.
    Edit to add, I have never cooked specks but this would be what I would do.
    This is what I've gone to for all puddlers. Legs and thighs simmered until you can pick them, use the stock in your gumbo when you add the meat back in. No help on specks though.

  12. #12
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    Quote Originally Posted by whistlinwingswilly View Post
    Best way to do breast with skin on is in a cast iron pan for a minute a side like you’re searing a steak.


    Sent from my iPhone using Tapatalk
    I agree. That is how I do most of mine with skin on. I was just curious if you ever tried the air fryer. I still might just try it with a couple of breast for what the heck.

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