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Cooked our first two Ducks.

WillieWillie Posts: 132
edited 5:13PM in EggHead Forum
We just wanted to say thanks to Fishlessman, and DJM 5 x 9 for their helpfull suggestions re cooking the ducks. They were so very good, moist with crispy skin. We no longer have to visit a Chinese store to get them. Many thanks for your help. Willie.

Comments

  • Willie,
    congrats....how did you do it? thyanks,

  • djm5x9djm5x9 Posts: 1,342
    Willie:[p]You are most welcome! Remember, a duck is really a light weight flying pig and you need to cook it just like pork for the purpose of rendering fat. Turning up the heat as the cook completes will crispin the skin.

  • nodock,
    Sorry to be so late in answering, we cooked at 220* for five and a half hours, on a raised grid. We put five spice powder and soy rub on the duck.Moist and crispy, sure will do duck again. Willie

  • WillieWillie Posts: 132
    djm5x9,
    Hi, we love your description of duck, and take your advice,thanks, Willie

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