I have a question about the recipe "Slow Roast Duck" from Merrill Stubbs. I have a Muscovy duck which tends to have less fat than the more common Pekin duck. Do I need to adjust this recipe at all?
Since the recipe has you removing it every half hour to re-pierce the skin I think you will be able to determine when it is starting to get done. During hour two I would decide if it is time to crank up the heat and let it crisp or let it keep cooking depending on how the fat on the bird looks. But I have only cooked duck quarters never a whole duck.
Please enter a valid email address.
Well played. You deserve a cookie.
And saved a life.
Life Saving Shortbread
How Do You Feel About Haggis?
A Magic House for Growing Plants
The Illustrated Biographies of 16 1/2 Desserts
Gifts as Unique as Snowflakes
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.