klwalton? kightp? <lj site="li

[serene]

Okay, so here's the plan for the (six-pound) duckling so far:

It's on a little rack inside my glass baking dish. I plan to roast it, unstuffed, breast-side-up, for 2-2.5 hours or so (I may have a meat thermometer around here -- if so, do you pull it based on temperature, looks, or some combination?). Should I put water in the dish so the fat doesn't burn up? Am I right to leave the stuffing out of the bird so it doesn't contaminate the fat? Can you tell I want to get some usable duck fat out of this process?

Comments

[berkeleyfarm.livejournal.com]

Duck cooking advice: drain the fat frequently. They have a lot of it

I'd use a thermometer for doneness.

I'd not stuff the bird - it would be very fatty.

[serenejournal.livejournal.com]

What temp on the doneness, please, O Most Benevolent Foodie?

[klwalton.livejournal.com]

165 in the thigh meat. I'd take it out at 160, cover with a bit of foil and let stand for at least 15 minutes. There will be carryover, and the internal temp will reach at least 165.

Also agree with drain the fat regularly. It's pretty amazing how much fat comes from one of those things ;):). Don't forget to prick the skin well with a fork before roasting (try to avoid also piercing the meat, but piercing the skin will help with getting the fat from the bird).

Dinner sounds yum!