A question about a recipe: Slow Roast Duck

inpatskitchen added almost 2 years ago

I'm not sure if Merrill would agree, but I make a slow roasted chicken that cooks for about 5 hours and I think if it were the size of your duck I would cut back the cooking time by about 30 to 45 minutes.

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Merrill is a co-founder of Food52.

added almost 2 years ago

Sorry, somehow I missed this question! It may be too late, but I'd agree with inpatskitchen.

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Sam1148 added almost 2 years ago

Be sure and crisp the skin well..to get the mallard reaction.

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Summer of Eggplant added almost 2 years ago

Nope, duck is still in the freezer. Thanks for all of the help. I'll put it on next week's menu!

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Sam1148 added almost 2 years ago

Be sure and save the duck fat that renders off. It's perfect for fries.

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Summer of Eggplant added almost 2 years ago

Oh I save it. And I sauté blanched green beans with sliced chestnuts in it. Great for a Thanksgiving side dish. And I do love the French fries in it. I'll add we have purchased duck fat before and rendered it but it's not as flavorful as coming straight off a bird cooking.

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