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From: vch@rruxo.UUCP (V. Hatem)
Newsgroups: net.cooks
Subject: Re: roasting a duck...
Message-ID: <176@rruxo.UUCP>
Date: Thu, 11-Apr-85 10:54:18 EST
Article-I.D.: rruxo.176
Posted: Thu Apr 11 10:54:18 1985
Date-Received: Sat, 13-Apr-85 03:23:22 EST
Organization: Bell Communications Research, Piscataway N.J.
Lines: 34

My brother (the chef) once inparted upon me the secret to making duck 
resturant-style. Since I've seen so many notes on net.cooks lately about
how to get a duck crispy (like it should be) I thought that I'd give you
a chef's secret!

What you have to do is with your hands lift the skin away from the duck,
this is so the fat has someplace to go as it melts,
ie.: shove your hands between the flesh and the skin, using your fingers
to seperate them. Then you roast, as usual, for 3 hours or so. (I know it
sounds long, but you have to let the fat soften and melt) After the roasting
is done, and just before serving, split the duck in half, (the usual portion)
cram under it what you like (stuffing, rice, etc.) and BROIL the duck halves
until very crispy.

Works perfect every time...

(watch out you don't burn it though...)

enjoy it,

Vince Hatem
Bell Communications Research
rruxo!vch

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| The assumption that a whole system can be made to work better through an   |
| assault on its conscious elements betrays a dangerous ignorance. This      |
| has often been the ignorant approach of those who call themselves	     |
| scientists and technologists.	                                             | 
|					-The Butlerian Jihad		     |
|					 by Harq al-Ada			     |
| (Children of Dune, by Frank Herbert, p395)                                 |
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