I am cooking roasted duck but well need to transport it about 40 min. to Christmas eve dinner.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Lindsay-Jean is a Community Editor at Food52.
For a shorter trip, I would recommend Tom Hirschfeld's tip of keeping a turkey warm in cooler (http://food52.com/blog...) - but 40 minutes seems like a long trip, and would have me concerned from a food safety standpoint. Hopefully a food safety expert will weigh in, but if you can't cook it there, it seems like you might need to cook it, refrigerate it, and then reheat it at your destination.
As the bird flies. You will get there faster.
Merrill is a co-founder of Food52.
If you'll be taking the duck straight from the oven to the car and serving it soon after you arrive, you should be okay from a food safety standpoint. I'd try the cooler method, and then pop it back in a hot oven when you get to your destination for about 15 minutes to re-crisp the skin. Good luck!
Please enter a valid email address.
Well played. You deserve a cookie.
A cookie crust with a delicious secret.
The Scrappy Baking Trick That Takes the Cake (Well, Pie!)
How Often Should You Clean Your Sheets?
Great Gifts for Mom, Under $100
Save on Our Clever Italian Risotto Pan