Salmonsmoker
03-03-2001, 06:29 AM
Roasted Duck
As for recipe's - with duck there are two schools of thought. Most people want it cooked till it falls off the bone. Personally, I feel that the flavor and texture of the meat is vastly improved if served rare (while the meat and juices are still pink.)
If you prefer your duck well-done, then roasting is the way to go. If you have plucked and singed, the skin helps to keep the meat from drying out during the cooking process. If skined, you will need to completely cover the meat with strips of fatty bacon to accomplish the same purpose.
Either way, for well-done duck - roast it in a preheated, 350 degree oven for 20 to 30 minutes per pound of meat. The bacon eliminates the need to baste - however - a basting-mixture of equal parts of melted butter and Burgendy gives an excellent flavored to the meat.
If you want your roasted-duck to be rare, preheat oven to 500 degrees and roast the duck for 12 to 15 minutes per pound. At that temperature, you will need to baste the meat at 10 minute intervals or use a double layer of bacon to cover it.
As for a stuffing, equal quantities of chopped apple, onion and celery dusted with a little nutmeg makes a supurb stuffing. If used, you will need an additional 15 minutes on the roasting time.
Let us know how it works out.
ss
As for recipe's - with duck there are two schools of thought. Most people want it cooked till it falls off the bone. Personally, I feel that the flavor and texture of the meat is vastly improved if served rare (while the meat and juices are still pink.)
If you prefer your duck well-done, then roasting is the way to go. If you have plucked and singed, the skin helps to keep the meat from drying out during the cooking process. If skined, you will need to completely cover the meat with strips of fatty bacon to accomplish the same purpose.
Either way, for well-done duck - roast it in a preheated, 350 degree oven for 20 to 30 minutes per pound of meat. The bacon eliminates the need to baste - however - a basting-mixture of equal parts of melted butter and Burgendy gives an excellent flavored to the meat.
If you want your roasted-duck to be rare, preheat oven to 500 degrees and roast the duck for 12 to 15 minutes per pound. At that temperature, you will need to baste the meat at 10 minute intervals or use a double layer of bacon to cover it.
As for a stuffing, equal quantities of chopped apple, onion and celery dusted with a little nutmeg makes a supurb stuffing. If used, you will need an additional 15 minutes on the roasting time.
Let us know how it works out.
ss