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Anna N

Anna N

3 hours ago, jnash85 said:

I want to try the roasted duck from the Eleven Madison Park cookbook, but I would rather break the duck down prior to cooking. I have other plans for the legs, and I need to use the carcass for stock. The cookbook calls for trussing the duck, and cooking it in a 375F degree oven for 16 - 17 min. Should I have any issues doing the same thing but only roasting the breast on the bone? I don't want to sacrifice a duck just to find this out...

 I cannot imagine roasting a whole duck for only 16 or 17 minutes. I did a little googling and found this.  It suggests that that is an error in the first printing of the book. Maybe someone else can chime in here.   I have cooked a lot of ducks in my life but not at Eleven Madison Park. xD

 

I suppose I should get up off my aspidistra and look it up in the copy of the book that I have!  Soon. 

 

So the ducks are Muscovy and they are aged for up to 14 days.  The roasting directions in the copy I have are 375°F for eight minutes and then rotate the duck and return it to the oven for another 8-9 minutes. 

 

 Just doesn’t sound right to me. 

 

Here are instructions from some of  those who raise these ducks. 

 

 Good luck. Let us know what you do and what you find out. 

 

 

Anna N

Anna N

3 hours ago, jnash85 said:

I want to try the roasted duck from the Eleven Madison Park cookbook, but I would rather break the duck down prior to cooking. I have other plans for the legs, and I need to use the carcass for stock. The cookbook calls for trussing the duck, and cooking it in a 375F degree oven for 16 - 17 min. Should I have any issues doing the same thing but only roasting the breast on the bone? I don't want to sacrifice a duck just to find this out...

 I cannot imagine roasting a whole duck for only 16 or 17 minutes. I did a little googling and found this.  It suggests that that is an error in the first printing of the book. Maybe someone else can chime in here.   I have cooked a lot of ducks in my life but not at Eleven Madison Park. xD

 

I suppose I should get up off my aspidistra and look it up in the copy of the book that I have!  Soon. 

 

So the ducks are Muscovy and they are aged for up to 14 days.  The roasting directions in the copy I have are 375°F for eight minutes and then rotate the duck and return it to the oven for another 8-9 minutes. 

 

 Just doesn’t sound right to me. 

 

Here instructions for those who raise these ducks. 

 

 Good luck. Let us know what you do and what you find out. 

 

 

Anna N

Anna N

3 hours ago, jnash85 said:

I want to try the roasted duck from the Eleven Madison Park cookbook, but I would rather break the duck down prior to cooking. I have other plans for the legs, and I need to use the carcass for stock. The cookbook calls for trussing the duck, and cooking it in a 375F degree oven for 16 - 17 min. Should I have any issues doing the same thing but only roasting the breast on the bone? I don't want to sacrifice a duck just to find this out...

 I cannot imagine roasting a whole duck for only 16 or 17 minutes. I did a little googling and found this.  It suggests that that is an error in the first printing of the book. Maybe someone else can chime in here.   I have cooked a lot of ducks in my life but not at Eleven Madison Park. xD

 

I suppose I should get up off my aspidistra and look it up in the copy of the book that I have!  Soon. 

 

So the ducks are Muscovy and they are aged for up to 14 days.  The roasting directions in the copy I have are 375°F for eight minutes and then rotate the duck and return it to the oven for another 8-9 minutes. 

 

 Just doesn’t sound right to me. 

Anna N

Anna N

2 hours ago, jnash85 said:

I want to try the roasted duck from the Eleven Madison Park cookbook, but I would rather break the duck down prior to cooking. I have other plans for the legs, and I need to use the carcass for stock. The cookbook calls for trussing the duck, and cooking it in a 375F degree oven for 16 - 17 min. Should I have any issues doing the same thing but only roasting the breast on the bone? I don't want to sacrifice a duck just to find this out...

 I cannot imagine roasting a whole duck for only 16 or 17 minutes. I did a little googling and found this.  It suggests that that is an error in the first printing of the book. Maybe someone else can chime in here.   I have cooked a lot of ducks in my life but not at Eleven Madison Park. xD

 

I suppose I should get up off my aspidistra and look it up in the copy of tge that I have!  Soon. 

Anna N

Anna N

2 hours ago, jnash85 said:

I want to try the roasted duck from the Eleven Madison Park cookbook, but I would rather break the duck down prior to cooking. I have other plans for the legs, and I need to use the carcass for stock. The cookbook calls for trussing the duck, and cooking it in a 375F degree oven for 16 - 17 min. Should I have any issues doing the same thing but only roasting the breast on the bone? I don't want to sacrifice a duck just to find this out...

 I cannot imagine roasting a whole duck for only 16 or 17 minutes. I did a little googling and found this.  It suggests that that is an error in the first printing of the book. Maybe someone else can chime in here.   I have cooked a lot of ducks in my life but not at Eleven Madison Park. xD

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