Comments on: Roasted Duck with Sour Cherry Glaze a la Marketman

By: sister

sister — Mon, 11 Jan 2010 23:13:39 +0000

Angela, which state are you in? Even in NYC the highest price I’ve seen for sour cherries is $5./lb and only available in July. I think $5. is pretty steep specially when they are 30 cents a lb. in Michigan where they are canned for pie filling.

By: mommy

mommy — Mon, 11 Jan 2010 18:15:32 +0000

Hi MM, the roasted duck looks so yummy. I was wondering if you could give us tips on how to prepare duck soup from leftover bones of peking duck or any duck for that matter. Thanks and Happy new year!

By: Betchay

Betchay — Mon, 11 Jan 2010 05:41:18 +0000

off topic—-Happy Birthday BettyQ! We’re both capricorns pala! May you have many more!

By: Gej

Gej — Sun, 10 Jan 2010 22:23:13 +0000

Thanks Marketman. Hopefully there should be no problem raising the Pekin Duck locally. With the price the imported ones currently fetch, it’s sure worth a try.
Thanks Millet. Looks like a muscovy duck you had. With an expensive diet – ha ha!
I have a friend who raises ducks on used grain gathered from nearby restaurants – for free of course. Better find out what kind of duck he has – too big to be muscovy, I think.

By: k. ramos

k. ramos — Sun, 10 Jan 2010 19:00:37 +0000

Did you use the hair dryer again, MM? :D

By: millet

millet — Sun, 10 Jan 2010 14:35:20 +0000

Gej, i have no idea. it grew from an easter sunday duckling, feeding on all everything in the garden, and when it was big enough, my helper hauled it off to the chopping block. we had a running joke about how we did not need to season it anymore, since it had eaten all of the tarragon, basil, mint, chives and lemon balm in the herb garden during its short life.

By: Marketman

Marketman — Sun, 10 Jan 2010 12:33:00 +0000

Gej, I was referring to a type of duck, here, or otherwise referred to as a Long Island Duck...

By: Gej

Gej — Sun, 10 Jan 2010 12:27:47 +0000

Thanks Marketman. Really nice post .

Millet, what was the native duck you tried roasting? Muskovy? Big with a somewhat long neck or a short one?

Is Peking duck a method of preparing duck or a type of duck?

By: millet

millet — Sun, 10 Jan 2010 07:10:10 +0000

that’s a mean-looking duck! tried roasting a native duck once —bad idea. i guess the native ones are only good for adobo.

By: Angela

Angela — Sun, 10 Jan 2010 04:22:27 +0000

That’s a mighty fine looking duck, MM.

I finally bit the bullet and ordered several Montmorency cherry trees (sour cherries) to plant in the spring. I love sour cherries and spend a fortune on them every summer at the farmers markets ($11/lb. was the cheapest I could find; I usually purchase 5-8 lbs at each weekly visit. Ouch!!). It’ll take a couple of years for them to be productive fruit bearers, but boy, have I got plans. Sour cherry preserves, maraschino cherries, . . .