Comments on: A Christmas Eve story

By: Robert (French recipe author)

Robert (French recipe author) — Thu, 28 Dec 2006 22:31:15 +0000

As you are new to cooking ducks, a couple of tips:
- If you wrap the duck well in foil, it will come out much moister. We often cook ducks and find this makes a big difference.
- The foil will also help reduce splattering onto the oven walls
- Save the duck fat (after running it through a coffee filter). It is great for cooking and for braising meats (e.g. a leg of lamb)
- If you do a goose, it is much the same as a duck, except larger so takes longer to cook. Nothing beats goose fat for braising meats.

By: Connie

Connie — Thu, 28 Dec 2006 12:59:33 +0000

Doddie, I have another duck in the freezer for New Year’s Eve. And I bought a roasting pan yesterday. I can save the duck fat hehehe Thanks.

By: Doddie from Korea

Doddie from Korea — Wed, 27 Dec 2006 10:13:27 +0000

Connie,

Too bad you couldn’t save the duck fat. It’s the best to season food like frites, braised bok choy, roasted artichokes, etc…

Doddie