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From: vch@rruxo.UUCP (Kerro Panille)
Newsgroups: net.cooks
Subject: Re: DUCK !!!
Message-ID: <132@rruxo.UUCP>
Date: Tue, 3-Dec-85 14:17:19 EST
Article-I.D.: rruxo.132
Posted: Tue Dec  3 14:17:19 1985
Date-Received: Thu, 5-Dec-85 05:27:30 EST
References: <157@butler.UUCP> <1226@sdcsvax.UUCP>
Organization: Colony, Pandora
Lines: 27

>Put it in a roasting rack and stick it in the oven.  (was preheated to 500)
>After 10 minutes, turn the temperature down to 375 and
>about 1/2 hour later (depends a whole lot on your oven and the
>size of the duck!) you'll have a nicely cooked pink duck.  Let
>it go a little longer if you want.

40 min. duck?? That doesn't seem quite long enough. Any recipie I've ever seen
requires over two hours in the oven, with 15 mins or so at 500 to crisp it up.

The first time I made duck, I undercooked it. You could see the layers of fat
under the skin. GROSS! The idea of cooking the duck for 2-3 hours is to melt
all of that fat. Those little suckers are VERY fatty. Most resturants cook
them ahead of time, and crisp them before serving. (My brother's a chef - that's
where I get my info from)

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