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

[rsc.livejournal.com]

Although, as it turned out, the thermometer said it was done when it pretty clearly was not. It eventually came out after 2½ hours; it probably was ready earlier, but it tasted fine and wasn't dried out. (I basted it a few times with the pan drippings. Oh, and we did stuff it. Yes, the stuffing was fatty, and very good.)

[serenejournal.livejournal.com]

Same here (thermometer said done when it was still a little bloody in spots; didn't dry out despite cooking longer than that).

Glad yours turned out well, too!