Removing Giblets & Cooking a Christmas Duck Recipe

Video Transcript

My name is Brandon Sarkis on behalf of Expert Village. Today, I am going to show you how to roast a traditional Christmas duck with red currant jelly sauce. Alright so, our duck is our pan ready to go. I'm just going to take a very small tip knife. As such, and just perforate the skin. Careful not to cut your strings though. You'll be really mad at yourself if you do that. We're not trying to go more than, you know, just a little bit. But, just to prick the skin a few times, it will keep the skin. It'll also help the fat get out. It'll keep the skin from getting really dry. Cause if this way if the fat escapes, it escapes onto the skin. And, by doing that it helps moisten the skin. Also, helps the steam escape too. So. There we go that should be good. And, we've poked our duck well enough at this point. Do a couple over here. Here we go, so that's that. Like I said, you only want to go about, you know, that far in at the most. So, just like couple, just to pierce the skin. So, now our oven is at 425. So what we're going to do now is we're going to thrown it in the oven at 425 for about 15 minutes just to crisp up the outside. And then, while it's still in the oven, we're going to turn our heat down. So, I'll come back in a second. So, into the oven we go. What's we're going to do with these parts, you can do whatever you want with them. I know a lot of people eat them. You can make gravy out of them. You can make sausage with them. You can grind them up to a sausage meat. You can make soup out of them, you can also throw them in the trash, which is what I am plan on doing. So, knowing that, these aren't entered into the recipes. Some people actually stuff these back inside the bird when you cook it, I don't. I stuff it with onions, so. Fair enough, with that being said, that's your options as far as giblet's go.

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