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weinoo

weinoo

8 hours ago, Hassouni said:

The ducks were very well done but not dry at all.

 

This is my point with duck exactly...to those who say you can't have a roast duck and properly cooked breast and leg meat, it all depends on how you both cook your duck and like your duck. When I (too often) see chefs and home cooks alike serving blood rare duck breast, I want to tell them that fire was invented for a reason.

 

8 hours ago, Hassouni said:

I tried rendering the trimmed skin and excess fat and got about a pint, but I burnt it and threw it out. Shame

 

I don't know if you did, but next time start the skin and excess fat in a pot of water and let it cook really slow. You should be able to get there before it burns.

 

 

weinoo

weinoo

8 hours ago, Hassouni said:

The ducks were very well done but not dry at all.

 

This is my point with duck exactly...to those who say you can't have a roast duck and properly cooked breast and leg meat, it all depends on how you like your duck. When I (too often) see chefs and home cooks alike serving blood rare duck breast, I want to tell them that fire was invented for a reason.

 

8 hours ago, Hassouni said:

I tried rendering the trimmed skin and excess fat and got about a pint, but I burnt it and threw it out. Shame

 

I don't know if you did, but next time start the skin and excess fat in a pot of water and let it cook really slow. You should be able to get there before it burns.

 

 

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