Genealogy Forum UK

I have never cooked one before

anyone know the times per 1lb
and any accompaniments
beside a sick bag.....before anyone says it!

do I cover it with foil

how do I cook it
is it like cooking a chicken

You have to be careful with duck janet.
A lot of excess fat.If i were you i'd stick to what you do best!! Chinese!!
but if you do insist on trying then...
Preheat the oven to 375°F (190°C).
Remove any excess fat from around the neck and body.Rinse it thoroughly inside and out under the tap and pat it dry with a paper towel.
Pierce the skin all over,a cocktail stick will do.Rub salt and pepper into the skin of the duck inside and out and then put the duck on a rack on top of a roasting try in the oven.Remember Breast side up
Oh nearly forgot pour a few cups of boiling water over the duck and into the roasting tray before placing in the oven.
Roast for up to 3hrs or until no fat remains and the skin is crispy brown.
Don't forget to turn the duck every 30 minutes and basting with the juices.
Once it's cooked it's important to let the critter rest for a bit before carving.
Smakkelijk eten!!

Thanks for that Robert!
on the Grolsh already !

Northern Lass wrote:Thanks for that Robert!
on the Grolsh already !

you cant say that

peterd wrote:

Northern Lass wrote:Thanks for that Robert!
on the Grolsh already !

you cant say that

You can't say that!!!

I'm envious already - I love roast duck.
This year we're having goose. Never had that before - brother in law's doing it on his BBQ!

snoopysue wrote:This year we're having goose. Never had that before - brother in law's doing it on his BBQ!

I didn't know that was possible!
My husband once insisted that we wpuld cook goose at his parents house while his mum and sisters went to church... what we didn't know was that you should empty the oven tray of fat at regular intervals! By the time the goose was roasted the whole house stank of burning fat. I can't imagine how that works ona barbeque so please post and say how it was.

My husband is off to New Mexico tomorrow (no, he has not packed yet) and supposed to arrive back breakfast time on the 24th - main meal here being evening of the 24th. I'm not at all convinced he will make it

gardener wrote:

snoopysue wrote:This year we're having goose. Never had that before - brother in law's doing it on his BBQ!

I didn't know that was possible!
My husband once insisted that we wpuld cook goose at his parents house while his mum and sisters went to church... what we didn't know was that you should empty the oven tray of fat at regular intervals! By the time the goose was roasted the whole house stank of burning fat. I can't imagine how that works ona barbeque so please post and say how it was.

My husband is off to New Mexico tomorrow (no, he has not packed yet) and supposed to arrive back breakfast time on the 24th - main meal here being evening of the 24th. I'm not at all convinced he will make it

You can do it on a Weber or similar (one with a lid), it works like an oven then. You put the bird in a roasting tin, so there are juices for the gravy too. My brother in law is a Weber fanatic so he has at least three different BBQ's. You need to know what you're doing as it'll take longer in cold weather - so a meat themometer is a good idea!

Just had an idea Snoopysur - here the most common meal on the 24th is smoked loin of pork serve with caramel-coated potatoes. You have those in Denmark don't you? Can you think of some vegetarian alternative to smoked pork to serve with them? I can't think what would stand up to that sweetness. Oh, and nothing too complicated as I have enough to do

gardener wrote:Just had an idea Snoopysur - here the most common meal on the 24th is smoked loin of pork serve with caramel-coated potatoes. You have those in Denmark don't you? Can you think of some vegetarian alternative to smoked pork to serve with them? I can't think what would stand up to that sweetness. Oh, and nothing too complicated as I have enough to do

yes we do eat caramel potatoes. What about some vegetarian meatballs (frikadeller), those could be made ahead of time and frozen! There aren't many vegetarians in Denmark so my collegues couldn't really help. I suppose a nut roast sort of thing would be good as well.

http://www.veganfamily.co.uk/yule.html#lucy

try this?!

reporting back....the duck was C**p

rubbery
not enuff meat
and never again!!

duck is off the menu!

Northern Lass wrote:reporting back....the duck was C**p

rubbery
not enuff meat
and never again!!

duck is off the menu!

Only duck I really enjoy is the crispy variety at the Chung Ying

Just had an invitation to dinner - chicken cooked in tomato and basil with rice - Yummmm

Northern Lass wrote:reporting back....the duck was C**p

rubbery
not enuff meat
and never again!!

duck is off the menu!

Nothing to do with the chef of course!

I dont really like it myself.
Jo

snoopysue wrote:I'm envious already - I love roast duck.
This year we're having goose. Never had that before - brother in law's doing it on his BBQ!

I thought Goose was the tradition to eat at Christmas?
Never eaten it mind.
Jo