01-22-2012 01:14 AM
01-22-2012 06:33 AM
I looove crispy duck skin. dipped in duck sauce. I'm just kidding. I like plum sauce.
I've never tried frying anything in duck fat. Does fried chicken taste even better when fried in duck fat? Pork and vegetable egg rolls must be heaven when fried in duck fat.
01-22-2012 12:11 PM
"Wild" Duck tastes like grass! the duck we by in stores can be traced back to a flock of ducks brought here
a century ago. to really get the best out of your Roast duck, "LIGHTLY" score the skin into the fat layer
NOT DOWN TO THE MEAT! and Boil , Yes Boil for 5-6 mins, to loosen the fat. remove, dry the bird
and roast, drawing off the fat as it accumulates in the roasting pan. depending on the size of the bird
the fat content can be as much as a qt. jar! Duck Fat, as with Chicken fat and "Properly" rendered Lard
Is actually lower in saturated Fats, and Colesterol that Butter, or Margerine, I'm not saying they are true "healthy"
Fats, But there is No Need to Fear them, as was once thought.
01-24-2012 02:30 AM
So I had some Peking Duck tonight. It was alright. Not that good because the skin wasn't as crispy as I desired but pretty good nonetheless.
01-24-2012 03:50 AM
01-24-2012 12:42 PM
I make duck A L'Orange. with my Rotsere(sic) it takes a while but the skin is crispy and has
a beautiful orange glaze!
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