I have a huge duck in my freezer. What the feck am i supposed to do with it? (it is dead and has been plucked by the way)

[NewspiritsFromOldghosts]

All i can think of is duck a l'orange but i hate savoury recipes with fruit eg pork with apricots etc etc.

Help me if you can, i want to use it on Sunday, i will be feeding 6 people and would like to do something with the left overs if possible.

just roast it with potatoes and other root veg and make some fantastic gravy.

simple but fecking delicious

I had to do a double take on your thread title. I thought it said "I have a huge dick in my freezer". In my defense I've just come from thread talking about clitoral erections so....... anyway moving on, I would have suggested a cherry sauce but as you aren't keen on fruit with your duck that's a non-starter.

I can't think of anything else right now. Have you had a look at the BBC recipe website?

i would just roast it. but beware duck doesn't usually have a huge amount of meat on it. it'll need to be bloody massive to feed 6

at huge dick. No love, he went to work this morning.

If i roast it will there be loads of fat? Also, how would you make a fantastic gravy for it?

Will have a look at the bbc website as well.

Tis ginormous TIY. I may have to buy a double width range cooker just to fit it in....

When roasting I usually pour the fat off regularly. That way it doesn't sort of fry and you get some crispy juicy bits in the pan for gravy.

To get the skin really crispy chinese style you need to do something with boiling water which you could look up.

I always salt the skin as well.

brilliant tip about pourin off the fat. Thankyou.

Ooh thanks newspirits that made me feel all warm

aww. s'ok.

pouring not pourin. FGS.

I do a lovely Nigel Slater recipe - sliced onions (3 large) softened in butter over a low heat until soft and golden, par boil loads of floury potatoes, keep half for roasties, roughly break up half with a fork, mix in with that the onions, seasonings, bay leaves and (I think) rosemary and stuff inside the duck cavity. Roast for however long (am at work so no idea I'm afraid) and when you've spooned off the duck fat use that for the roasties. Towards the end add a wine glass of marsala over the duck. Make a gravy with the juices in the pan scraping up the tasty bits, a bit of flour and some decent stock (chicken) and some more marsala. Serve the duck with the potato stuffing, roasties and the gravy and whatever veggies takes your fancy.

However it would need to be a bloody big duck to feed 6. Is it a mutant duck?

with duck i tend to do that nigella gravy that she shows in her xmas show..... it's got lots of subtle spices in it. do you have the giblets? if you do you can make the stock with them the day before and it'll taste divine.

here is the gravy recipe

It is glowing in the dark CDL so it could be

Honestly it is massive. Am a bit now, could tesco have sold me a swan on the sly?

Thanks everyone, the nigel slater thing sounds lovely and i'll take a look at the gravy as well.

Reminds me of a time my DB was working in Currys and a guy was buying an upright freezer and the requirements were, 'to hang a goat in'

Sorry, just thought I'd share! Good luck with the duck!