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how to roast a duck?


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#31 Wilfrid

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Posted 14 April 2019 - 12:46 AM

As an undergraduate, I subsisted on Bernard Matthews Turkey Roasts. Days of mock protein, with little risk of anything resembling turkey meat. With the money saved I would buy venison burgers from the butcher around the corner. (This is all true.)

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#32 mongo_jones

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Posted 14 April 2019 - 04:57 PM

the duck's in the oven and hopefully about 45 minutes away from being done. i started at 300 and after an hour raised it to 325. at the 2-2:15 mark i will raise it to 425.

 

well, even if the duck doesn't turn out optimally, i can report that the kerala style gravy i've made with the neck, wingtips and giblets is very good indeed.


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current restaurant review: house of curry (sri lankan in rosemount, mn)

 

current whisky review: glen ord 28

 

current recipe: white bean curry with green peppers

 

 

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#33 mongo_jones

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Posted 14 April 2019 - 06:43 PM

well, this did not suck. thank you all for the guidance.

 

D4Im22wWkAIoaoU.jpg

 

1 hour at 300f. 1 hour at 325. 20 minutes at 425. 15 minutes rest.

 

but boy, do i suck at carving roast duck.


my annoying opinions: whisky, food and occasional cultural commentary

 

current restaurant review: house of curry (sri lankan in rosemount, mn)

 

current whisky review: glen ord 28

 

current recipe: white bean curry with green peppers

 

 

facts are meaningless. you could use facts to prove anything that's even remotely true!
~homer simpson


 


#34 Wilfrid

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Posted 14 April 2019 - 06:58 PM

Looks great.

#35 joethefoodie

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Posted 14 April 2019 - 09:45 PM

Good job! Now I want duck for dinner.



#36 Anthony Bonner

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Posted 15 April 2019 - 12:54 AM

Looks great, hope it was great

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#37 Sneakeater

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Posted 15 April 2019 - 01:16 AM

Was there more Mongo Pudding for dessert?


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#38 mongo_jones

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Posted 15 April 2019 - 02:29 AM

it was good. notes for next time: 1) be a little more liberal with the spice rub; 2) maybe go the whole first two hours at 325 and then 425 for 10 minutes. this because i think more fat could have rendered/the skin been even crispier.

 

tomorrow: roast duck soup with the carcass and the meat picked off it.


my annoying opinions: whisky, food and occasional cultural commentary

 

current restaurant review: house of curry (sri lankan in rosemount, mn)

 

current whisky review: glen ord 28

 

current recipe: white bean curry with green peppers

 

 

facts are meaningless. you could use facts to prove anything that's even remotely true!
~homer simpson


 


#39 Orik

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Posted 15 April 2019 - 02:49 AM

Don't fear the recipe, broil till the skin explodes.

Carving is mostly about good knives and practice on generic turkey rabbits.
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#40 mongo_jones

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Posted 15 April 2019 - 03:16 AM

i have good knives (misono in this case); but i don't have much experience. turkey breast is easier on account of the size.


my annoying opinions: whisky, food and occasional cultural commentary

 

current restaurant review: house of curry (sri lankan in rosemount, mn)

 

current whisky review: glen ord 28

 

current recipe: white bean curry with green peppers

 

 

facts are meaningless. you could use facts to prove anything that's even remotely true!
~homer simpson


 


#41 joethefoodie

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Posted 15 April 2019 - 12:50 PM

2) maybe go the whole first two hours at 325 and then 425 for 10 minutes. this because i think more fat could have rendered/the skin been even crispier.

 

tomorrow: roast duck soup with the carcass and the meat picked off it.

Or even a little longer (2.5 hours) at the lower temp...either way should work, as does the broiling till the skin explodes, but then you're probably making even more of a mess inside that oven!

 

Love duck soup.