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From: vch@rruxo.UUCP (Kerro Panille)
Newsgroups: net.cooks
Subject: Re: DUCK !!!
Message-ID: <136@rruxo.UUCP>
Date: Sat, 14-Dec-85 17:11:35 EST
Article-I.D.: rruxo.136
Posted: Sat Dec 14 17:11:35 1985
Date-Received: Sun, 15-Dec-85 06:36:59 EST
References: <157@butler.UUCP> <1226@sdcsvax.UUCP> <132@rruxo.UUCP> <13696@rochester.UUCP>
Organization: Colony, Pandora
Lines: 34

>>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

That sounds like a good idea. I also heard that if you open up the skin near
the back of the bird, and slide your hands between the meat and the skin,
seperating the skin from the meat, that it helps the fat run off when it
melts.

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