Caught my first couple of ducks... From the store
It's something I want to get into but will have to do with just practice cooking for now.
Tell me duck hunters (and eaters) how do you cook 'em?
Hardcast wrote:A bit of stuffing, then wrapped in Alfoil goes all right.
I have 'slow cooked' a few over the years, meat falls off the bone.
ailar wrote:I get the Chinese guy at the restaurant who knows what' he's doing to 'peking' it
Lorgar wrote:The trick is the skin... I put the duck in the oven on fan-forced for 3-4 hours at a real low temp like 50-60 degrees to dry out the skin and lose some of the excess moisture. You can feel the skin get real papery and the meat doesn't cook at all.