How to cook duck

Can’t really help, but check if it’s a wild bird or not. The latter will have a lot more fat.

I looked at Great British Chefs. Their roasted duck does not appear to be bloody in the photo of it being carved. Method supplied for roasting if you Google the website.

Checkout recipes like this one for peking duck:
thehappyfoodie.co.uk/recipes/kenis-peking-duck/
I don’t use a glaze, just salt it and whack the heat up the end, I’ve been cooking this on Christmas Eve for 7/8 years. If you decide to use pancakes, Sainsbury's and Waitrose sell them. Enjoy.

If you cook it medium and rest it well
You will not have any bleeding.

If you over cook a duck it will be tough.

Have a look for a confit fuck recipe, produces a tender and tasty dish.

Prick it well before you roast it and the fat will be lovely for roast potatoes.

We like it well done too, watching Masterchef it often seemed to look nearly raw!

GrannyGravy13

If you cook it medium and rest it well
You will not have any bleeding.

If you over cook a duck it will be tough.

Have a look for a confit fuck recipe, produces a tender and tasty dish.

Yes, don't over-do it 🙂

GrannyGravy13

If you cook it medium and rest it well
You will not have any bleeding.

If you over cook a duck it will be tough.

Have a look for a confit fuck recipe, produces a tender and tasty dish.

Oh I am so sorry f* was of course meant to be duck 😱😱😱

ExDancer, do you know that the red liquid that runs from meat that hasn’t been rested isn’t blood? It’s myoglobin, though I can appreciate that you still don’t like the look of it!

I've cooked it a few times in the past. I do it in a similar way to chicken but put a rack in the roasting tin so it doesn't end up sitting in fat. You must prick the skin to let the fat run out (great for roasting potatoes). Mine has never been tough or bloody.
How to roast duck
www.google.com/amp/s/www.greatbritishchefs.com/how-to-cook/how-to-roast-duck/amp

GrannyGravy13

If you cook it medium and rest it well
You will not have any bleeding.

If you over cook a duck it will be tough.

Have a look for a confit fuck recipe, produces a tender and tasty dish.

Interesting GG13.. "Confit fuck".. I would like to read that recipe. I hope that was predicted txt GG13..😂

BTW don't let the Duck sit on its own fat, if should be on a rack to cook or make something out of tinfoil.

Still laughing 🤣

GrannyGravy thanks for making me howl with laughter. Confit duck will never be the same.

Oh dear, I completely missed that even though I read it and copied it.

A case of reading what you expect to be there, not what actually is 😂😂😂

Made laugh as well GrannyGravy I love confit of duck too.

Me too, thank you for that.
I've never heard of myoglobin, but even so its a silly phobia I have and thanks for not pointing out that I'm being totally stupid.
There's a lot to think about and a lot of recipes to read.

Ha ha. But seriously, confit of duck is the best way to cook it.

I couldn’t eat bloody duck, either, and I don’t care if I’m supposed to like it. Dh and I really enjoy the half ducks you can buy with Chinese pancakes - very well done in the oven and shredded with cucumber and spring onion batons in the pancakes. Very tasty!

Personally I would roast a ‘gift’ duck on a rack in the oven - a lot of fat comes out - have it very well done - and never mind if any foodie type turned their nose up.

If you have a meat thermometer, roast your duck until the internal temperature is 75°c at least. You shouldn't have pink meat then.
We love duck in our house and mine is always well done. I don't cover duck. I prick it well all over and salt it. I don't always cook it on a rack as we like gravy. I sit it in the roasting tin and pour about an inch of water around it. I check to see that the water hasn't all evaporated during cooking and top it up if needed.
It's a bit of a palaver separating the fat from the duck stock but worth it.