|
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.htmlRoasted 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.
|
|