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From: amcy@adelie.UUCP (Anthony Yeracaris)
Newsgroups: net.cooks
Subject: Re: DUCK !!!
Message-ID: <554@adelie.UUCP>
Date: Thu, 12-Dec-85 15:11:19 EST
Article-I.D.: adelie.554
Posted: Thu Dec 12 15:11:19 1985
Date-Received: Thu, 19-Dec-85 03:45:23 EST
References: <157@butler.UUCP> <1226@sdcsvax.UUCP> <132@rruxo.UUCP> <13696@rochester.UUCP>
Reply-To: amcy@adelie.UUCP (Anthony Yeracaris)
Organization: Adelie Corporation, Newtonville MA
Lines: 28

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. 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.  ...
>Nemo

Parboiling is one strategy, but if you buy a small  FRESHly-killed  duck
or  goose,  you  have  much less fat to worry about (besides the obvious
gastronomic advantages).  Or, if you are  stuck  with  a  fatty  sucker,
another  strategy is to "prick" it during roasting:  take a cooking fork
and literally prick the guy every so often in its  fattier  parts;  this
allows  the  fat to escape and drip into the pan.  Finally, if you STILL
have a lot of fat, scrape it off!  (It will be found under the skin.)

An excellent way to cook  duck  and  goose,  by  the  way,  is  over  an
(indirect) charcoal fire; we cooked two geese this way for Thanksgiving.
-- 
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