Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.2 9/18/84; site utflis.UUCP
Path: utzoo!utcsri!utai!utflis!chai
From: chai@utflis.UUCP (H. Chai)
Newsgroups: net.cooks
Subject: Re: DUCK !!!
Message-ID: <627@utflis.UUCP>
Date: Sun, 8-Dec-85 13:31:25 EST
Article-I.D.: utflis.627
Posted: Sun Dec  8 13:31:25 1985
Date-Received: Tue, 10-Dec-85 17:47:07 EST
References: <157@butler.UUCP> <1226@sdcsvax.UUCP> <132@rruxo.UUCP> <13696@rochester.UUCP>
Reply-To: chai@utflis.UUCP (H. Chai)
Organization: FLIS, University of Toronto
Lines: 18
Summary: 

In article <13696@rochester.UUCP> nemo@rochester.UUCP (Richard Newman-Wolfe) writes:
>>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. 
>>Vince Hatem 
>
>One trick I learned from a genuine French chef I worked with a few nights 
>was to parboil the bird for about 20 min.  

_Joy_of_Cooking_ recommands putting the duck/goose into a very hot (450 deg F)
oven for a few minutes and also pricking the skin with a fork to let most of the
fat run out.  They also recommand a roasting time of 20 min. to the pound.
(at 350 deg F).

-- 
Henry Chai, just a humble student at the 
Faculty of Library and Information Science, U of Toronto
{watmath,ihnp4,allegra}!utzoo!utflis!chai