Easy crispy duck

Post #310,160 by Silverlock 6/26/09 6:05:36 AM Reply	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.
Post #310,162 by folkert 6/26/09 8:05:48 AM Reply	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".
Post #310,167 by Andrew Grygus 6/26/09 10:12:04 AM Reply	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.
Post #311,068 by crazy 7/15/09 1:45:39 PM Reply	Typo The duck you buy at the market, the Pekin Duck, was developed Pekin -> Peking
Post #311,069 by crazy 7/15/09 1:54:21 PM Reply	Ok, which is it? Peking or Pekin? You have lots of missing Gs here. http://www.clovegard...gred/bd_duck.html
Post #311,070 by Andrew Grygus 7/15/09 1:59:59 PM Reply	The duck is officially Pekin. The city was formerly Peking, and that's the name for the recipe, not the duck.
Post #311,075 by drook 7/15/09 2:54:54 PM Reply	I'd mention that on the page, then Otherwise everyone else is going to think it's wrong, too. -- Drew

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