Roasted a duck today.
French style. I intend to do three more in different Chinese styles and maybe one more French - then move on to quail and pigeon.
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Easy crispy duck
Prep: Pour boiling water over duck in sink. Turn over, do it again. Salt/pepper/whatever to taste.
Run: Roast at 350 for 1 hour and 20 minutes (adjust to weight of duck as needed). Every twenty minutes, tilt duck up by neck to drain grease and then turn over (breast side up, then back side up, etc.) Test skin after last turnover and, only if needed, crank up heat to 450 for the last 10 minutes. |
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Re: Easy crispy duck
All you have to do is open Duck/Rabbit Season on Looney Tunes, and including Daffy, Bugs and Elmer in the episode.
And Shoot him now... or later... or when he gets home. Just be ready to be called "despicable". |
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Pretty similar to the procedure . . .
. . I've written up.
http://www.clovegard...d/bd_dkroast.html Going to need to do it again for pictures though - apparently there was a sort of waxy coating on the duck that turned black, and I want it to look better. |
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Typo
The duck you buy at the market, the Pekin Duck, was developed
Pekin -> Peking |
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Ok, which is it?
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The duck is officially Pekin.
The city was formerly Peking, and that's the name for the recipe, not the duck.
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I'd mention that on the page, then
Otherwise everyone else is going to think it's wrong, too.
--
Drew |