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Old 04-22-2006, 05:58 PM   #1
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Roast Duckling

i have this duckling i'm roasting. advice? thanks!

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Old 04-22-2006, 07:14 PM   #2
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Are you roasting it right now? Or is this a future meal?

And are you looking for actual roasting method advice, or sauces/sides, etc.?
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Old 04-22-2006, 09:48 PM   #3
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It is a "whatever" post. NOt interesting.
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Old 05-08-2006, 12:52 PM   #4
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When you roast a duck make sure you put it on a rack since they are very greasy. This allows the grease to fall through to the bottom of the pan.
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Old 05-08-2006, 01:07 PM   #5
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Actually, these days the only way I roast a duck is on my indoor rotisserie. No smoke, no greasy spattering, & a juicy, crisp-skinned, nearly fat-free bird. WONDERFUL!!! Don't know how I managed all these years without it. I'm only sad that it's not quite wide/long enough to do a goose.

If you are roasting one in a conventional oven, I suggest you consult Julia Child's The Way To Cook & follow her steam-roasting method. I use it every Xmas to do the holiday roast goose, & just like rotisserie cooking, you end up with a juicy, crisp-skinned, nearly fat-free bird.
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Old 05-09-2006, 08:24 AM   #6
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Quote:
Originally Posted by Gretchen
It is a "whatever" post. NOt interesting.
Grethen, please check your private messages.
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Old 05-09-2006, 09:03 AM   #7
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we always roasted duck or goose by pricking the fat pockets and draining the fat (nicely rendered, and usable for other dishes!) we emptied the roaster twice for a duck three times for a goose. we also basted the bird with vodka to help act as an astringent. beautifully browned and crispy.
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