1 hour ago, JoNorvelleWalker said:
The comments on that low temperature recipe were not so favorable. I have a duck in the refrigerator that was supposed to have been dinner yesterday. For better or worse I have to cook the duck in the next few days. While my primary interest is in the meat and skin I certainly hope not to waste the fat.
My current thinking is either to steam bake in the CSO (assuming the bird fits in the CSO, which at this point is not a given) or to spit roast on an open rotisserie with a pan underneath to collect the drippings.
I am open to further suggestions.
I have made that recipe many times and been very pleased with the results so I’m not sure what the issue might be.. It is certainly very well known and appears on many reputable sites.
I have serious doubts that the duck will fit (whole) in the CSO. They are longer than chickens by quite a bit.
I have done it in a closed rotisserie (think Ron Popeil) Very successfully but you certainly have to be aware in that case of stopping the rotisserie and pouring out the fat to avoid fires.
The other way is to simply roast it as you would a turkey or chicken. Like a turkey it suffers from likelihood of the breast drying out before the legs are completely cooked and duck breast is much better not overcooked.
You could also butcher it. Cook the legs separately from the breast and slow roast the carcass with the primary purpose of obtaining its fat which will still be quite a bit.
