Thread: DUCK! Breasts!
View Single Post
Old 11-22-2012, 11:30 PM   #17
somebody shut me the fark up.
buccaneer's Avatar
Join Date: 10-23-10
Location: Australia, West Coast

Originally Posted by gtr View Post
Looks great!

I've never cooked duck - what's good to know before cooking those critters?
Greg, I cook 'em like your wife does chicken or close.
They are fatty so I like to make sure they are suspended on a rack so the fat drains.
Dry salted skin and 400f, unlike chicken they must not be stuffed but rather leave the rear passage wide open so hot air flows inside
Herbs etc inside is fine.
I also never sauce it because the skin goes soggy instantly.
Flavors: citrus, star anise, cranberry , plum
If you're saucing your brisket, I bet you're still putting lolly water in your spirits..
buccaneer is offline   Reply With Quote

Thanks from: --->