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Path: utzoo!linus!decvax!decwrl!pyramid!ut-sally!seismo!rochester!nemo
From: nemo@rochester.UUCP (Wolfe)
Newsgroups: net.cooks
Subject: Re: DUCK !!!
Message-ID: <13696@rochester.UUCP>
Date: Thu, 5-Dec-85 09:30:55 EST
Article-I.D.: rocheste.13696
Posted: Thu Dec  5 09:30:55 1985
Date-Received: Sat, 7-Dec-85 16:31:58 EST
References: <157@butler.UUCP> <1226@sdcsvax.UUCP> <132@rruxo.UUCP>
Reply-To: nemo@rochester.UUCP (Richard Newman-Wolfe)
Organization: U. of Rochester, CS Dept.
Lines: 23
Summary: Give that duck fat back to the duck and ...

>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)
>Vince Hatem 

Duck (and goose etc.) are fatty.  One trick I learned from a genuine French
chef I worked with a few nights (only way I could afford good eats in 
college was by barter) was to parboil the bird for about 20 min.  She
halved them first, but I think that was only because 1/2 duck was a 
serving.  Drop the bird in violently boiling water and a large amount of
the fat will melt and rise to the top.  Remove and let dry in air before
roasting.  You can refridgerate to store at this point.  Roasting time is
cut to about 1/2 hour or so in a hot oven.
Nemo
-- 
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