In the middle of all the stuff that went on this week, I decided to roast a duck. (Btw, thanks for supporting the cooking class venture because one sold out in less than 36 hours and the other is a third full!) Back to the duck. If you’ve been hanging out with me on VWK long enough, you may know that I have a thing for Chinese duck. I buy it at Asian markets and make it at home. Peking, Sichuan, Cantonese duck, I’ve prepared them. For years I assumed that you could only get great whole ducks at Asian markets but lately, they’ve been sad, scrawny specimens crammed into the butcher case or frozen. I’ve tried Mary’s ducks from California but the butchering isn’t great for my purposes. Recently I took a chance by purchasing a duck at Costco.
People on Instagram told me that they’d not seen duck at their local Costco. I don’t know why because the ones I see in Santa Cruz are Maple Leaf Farms, raised in Indiana. They are priced at $2.99 per pound. (Ducks eat a lot, a farmer told me.) No head or feet. In the duck cavity you get an unskinned neck, liver and giblet. It’ a plump nice duck, even though I couldn’t see it because it’s packaged in white plastic (think old fashioned Cornish game hens and turkeys).
How to go the DIY route to roasting your own Chinese-style duck? On Facebook, David asked for a blow-by-blow description; ducks are funny to photograph. I won’t go into too much detail in this post, but here are photos for you to (hopefully) learn from and go at it yourself with a Costco duck.
Note: If you buy your duck from an Asian market and is fresh, use it within 2 days of purchase. Thaw it in the fridge, otherwise. Chop off the head and feet. The Costco duck comes already trimmed and mine had a 1-week shelf life when I purchased it so I kept it in my fridge.