antellis
Assistant Cook
- Joined
- Jul 10, 2011
- Messages
- 3
Hey guys,
I ate at a Thai restaurant recently and ordered 'golden noodle duck'. It was super crispy, all the easy through and didn't taste burnt or oily at all, served with a sweet plum sauce.
I've cooked lots with duck and usually go for medium inside and crispy skin, but how would you get the whole breast crisp and delicious without a horrible overcooked taste and texture?
Any ideas?
Thanks!
I ate at a Thai restaurant recently and ordered 'golden noodle duck'. It was super crispy, all the easy through and didn't taste burnt or oily at all, served with a sweet plum sauce.
I've cooked lots with duck and usually go for medium inside and crispy skin, but how would you get the whole breast crisp and delicious without a horrible overcooked taste and texture?
Any ideas?
Thanks!