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2 ducks and a chicken

JM3
JM3 Posts: 272
edited November -0001 in EggHead Forum
I put 2 ducks on at 200 at noon and I'll be spatchcocking a chicken tonight. We are having a homeschool group over for an early Thanksgiving meal tonight. If my wife had let me get the extra large I would have been able to do the 22 pound turkey. For now though, it is in the over.
The last time I cooked duck I wasn't able to get the skin as crispy as I would have liked. I scored the skin this time. I'll see if that helps render it better.
I'm also putting on some ABTs after I pull off the ducks to share with the adults :-) I put them together last night. Cream cheese, Raging River, garlic, pork BBQ stuffing in those jalapenos. Can't wait.[p]Thanks to all the veterans out there.[p]John
West Point Class of 1992
US Army 1992-1998

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Comments

  • Pigasso
    Pigasso Posts: 111
    JM3,there was an article in Cooks Illustrated some time ago where they recommended pricking the skin of the duck (or goose) all over, immersing the fowl in boiling water and then placing the duck in the refrigerator for a day or two. The result was a super crispy skin and little fat. I'll see if I can find it for you.[p]
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