S
Steve Pope
Guest
Have a five-pound duck on hand.
One issue with roasting a duck is that if you cook it long
enough that the leg meat is done, then the breast is overdone
(assuming you like rare-ish duck breast).
The solution according to Elizabeth David is to roast it
until the breast is cooked to the desired state, eat the
breast, and then re-roast it to cook the rest of the duck.
But I'd rather cook this rather large bird all at once.
So my plan is to take the duck out of the refrigerator a
couple hours ahead of time, and keep an ice pack pressed
against the breast. That way, the breast will maybe not have
been overcooked when the legs reach temperature.
Does this sound sensible? Has anyone ever tried this?
Steve
One issue with roasting a duck is that if you cook it long
enough that the leg meat is done, then the breast is overdone
(assuming you like rare-ish duck breast).
The solution according to Elizabeth David is to roast it
until the breast is cooked to the desired state, eat the
breast, and then re-roast it to cook the rest of the duck.
But I'd rather cook this rather large bird all at once.
So my plan is to take the duck out of the refrigerator a
couple hours ahead of time, and keep an ice pack pressed
against the breast. That way, the breast will maybe not have
been overcooked when the legs reach temperature.
Does this sound sensible? Has anyone ever tried this?
Steve