Post by blackcrowheart on Dec 4, 2005 17:45:15 GMT -5
RecipeSource: A Simplified Peking Duck
www.recipesource.com/main-dishes/meat/poultry/duck/peking1.html
Roasted duck
Here is how I roast duck, and it works for wild as
well as domestic. My Gramma taught me this one:
put a cake cooling rack in your roaster, mix mustard
and brown sugar into a paste, rub into skin. Cook
covered about 3/4s of the total cooking time, then
check and see if the bottom of the pan is full of
grease, if so drain. Return duck to cake cooler and
rub again with mustard/brn sugar mix, finish roasting
uncovered.
The mustard/brn sugar mix adds a complementary flavour
AND leeches out the excess grease!
Another is Maple syrup mixed with dry mustard.
www.recipesource.com/main-dishes/meat/poultry/duck/peking1.html
Roasted duck
Here is how I roast duck, and it works for wild as
well as domestic. My Gramma taught me this one:
put a cake cooling rack in your roaster, mix mustard
and brown sugar into a paste, rub into skin. Cook
covered about 3/4s of the total cooking time, then
check and see if the bottom of the pan is full of
grease, if so drain. Return duck to cake cooler and
rub again with mustard/brn sugar mix, finish roasting
uncovered.
The mustard/brn sugar mix adds a complementary flavour
AND leeches out the excess grease!
Another is Maple syrup mixed with dry mustard.