A question about non-electric roasters.

[polkanut]

I recently purchased some free-range ducks, and would like to oven roast them some Sunday for dinner.  My question is this:  Does or has anyone on this site use/used a double wall roaster?  I have 2 which are branded "Savory & Savory Jr.", and the other 2 are not.  I know that they will get a bird done a bit faster than say a Lisk roaster would, but I'm a bit gun shy.  Please help me guys.  I've included a link so you can see what type of pan I'm talking about.  I'm planning on using my Savory Jr. like the one pictured in the link.

 

 

[this post was last edited: 1/9/2013-07:16]

http://www.rubylane.com/item/95984-11686/Savory-Jr-Black-Speckled-Double

 

[maytagbear]

Some questions, Tim--

Have you roasted duck before? I take it that you know to monitor the roasting, and remove rendered fat several times?

Do you have an instant-reading thermometer? I believe strongly in instant reading thermometers for food safety, especially roasting.

Here's my limit? Shortcoming? I have never roasted in a covered roaster, so I can't really advise further. My Ma believed in open pan roasting, and so do I. However, I have had wonderful meals from covered roasters.

Lawrence/Maytagbear

 

[mixfinder]

Roaster

A good roaster isn't too high walled that it blocks heat, it should be able to stand a little burner time for browning, deglazing and making gravy.  It should have a domed, tight fitting lid for the times braising is necessary.  Given the size of duck it will cook so fast its sacrilage to buy a roaster just for that.  I like Magelite, Wagner Ware and other aluminum, heavy gauge and smooth bottom varieties.  Pierce the skin of the duck in several places and the fat with render off but ducks can't hold a candle to goose with it comes to gross amounts of fat.  Remember wild game is muscly so you have to make your choice going in hot and fast or slow and low.  Some people eat duck rare and I am not of them.

 

[rp2813]

When I first met Dave he had one of those same Savory roasters.  It was mainly a decorative piece in his rustic kitchen motif and eventually he gave it away to a collector friend. 

 

IIRC, the Savory has a concave bottom so might not lend itself to activity on a stove top.

 

We have a Magnalite 12" covered roaster that we got for maybe $20 at an estate sale over 25 years ago.  It appeared to have never been used and we haven't used it much either.  In my recent cruising of ebay to try and get a value for my GE roaster oven, I happened across a listing for one of the Magnalites.  Starting bid was 99c so I decided just for kicks to put it on my "watch" list.  After sitting at $8 and change for a few days, suddenly today as a result of a bidding war it's at $153.00!   That was both shocking and satisfying.

 

[polkanut]

Lawrence & Kelly,

Lawrence,

I've never roasted a duck or goose before, and that's why I'm hesitant about the whole thing.  My mom has 2 of the large size roasters, but not a small one like ours.  She told me to just roast it until it's done.  Smart aleck! 

 

Kelly,

I already have the Savory Jr. roaster like the one in the link.  I found it at an estate sale a couple years ago for $2.00.  It is a medium thickness pan.  I was planning to roast it unstuffed.  Would it be best to set it on a rack, or just set it on the bottom of the pan?  Breast up or down?

 

Keep the tips coming guys.

 

Ralph,

Magnalite, and Savory roasters can fetch big prices on Fleabay.  One of the roasters mom has was found across the street from my grandparents waiting for the garbage man.  The other was 1 of 2 bought by my great-grandmother in 1917 for the double wedding of 2 of my great-aunts.

 

 

[maytagbear]

Go to the public library

and get Barbara Kafka's Roasting, A Simple Art. Or the 75th anniversary Joy of Cooking. Different approaches, but both work. Current editor of Joy is Ethan Becker, Irma Rombauer's grandson. Ethan is a noted sportsman and game hunter.....

L/Mb

 

[whirlcool]

A few years ago we had a Christmas dinner party and cooked a goose as the main course. We used the same techniques as you would for roasting a turkey and it came out just as good. Just make sure the temperature reaches 165F before serving.

 

[mixfinder]

Look at the Rack on That One

I would for sure use a rack.  I would roast uncovered, breast down, untrussed.  Season with salt and pepper, fresh ginger with Italian paresley in the cavity does wonders for mitigating an off taste.  There is very little meat on a duck so it will cook quickly.  Take it out the day before and dry it well, then rub the surface with baking soda.  This will make the skin crisp and let it stand in a cool place until roasting.  Start the oven high for 15 minutes and then drop the temperature to 325 and roast till a meat thermometer reads 170.  Let it stand for 20 minutes It should be done in the area of an hour.  The drippings don't make ideal gravy but a sauce bar la Duc would be swell.  (brown sauce with mustard and currant jelly)  If you want really crispy skin place the duck breast side up under the broiler until the skin bubbles and browns.

 

[polkanut]

Kelly,

In your post above you mentioned an off-taste, did you mean wild ducks, or farm raised as well?  What about using a poultry seasoning?

 

[davey7]

I just roasted a turkey with orange, lemon and onion in the cavity, something like that might work well with duck as well, mightn't it?

 

[countryguy]

For 2 weeks every October my dad would go to Manitoba and Saskatchewan to go duck hunting. So we had duck in our house on a regular basis. It was delicious. My mom roasted it in some kind of sauce made with beer and I don't know what else. She also stuffed some lemon wedges inside. I have some of her cook books so I'll look to see if I can find the recipe.

Gary