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.
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.