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Help with cooking Duck
Posted on 1/7/14 at 12:56 pm
Posted on 1/7/14 at 12:56 pm
So I have been cooking duck for a couple of years making gravys and baking them in the oven for 3 hours. The duck is always very tender but it seems like the skin is chewy and kinda rubbery.
Is there any way to keep that tenderness of cooking it in the gravy but also getting the skin crispy?
Is there any way to keep that tenderness of cooking it in the gravy but also getting the skin crispy?
2
Posted on 1/7/14 at 12:56 pm to aduran5
Wild or tame?
Posted on 1/7/14 at 1:02 pm to aduran5
Try turning your oven up high (425-450 or so) for the first couple minutes right when you put the duck in. Then turn it back down to finish him. I find when doing this it helps crisp the skin.
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