3 bird roast

Discussion in 'Food & Cooking' started by pmash, Dec 23, 2010.

  1. pmash

    pmash

    Messages:
    12
    Likes Received:
    10
    Hello everyone,

    I am cooking a 4lb 3-bird roast-Pheasant, duck, quail-for New Year. I usually roast to an internal temp of 165 with no problem. However, the last time I made it became tough. I only let it rest for 5 minutes. Should I have let it rest longer??

    input appreciated

    Thanks

    For those interested serving with:

    port reduction sauce

    sauteed wildmushrooms and chestnuts

    roasted carrots and brussel sprouts
     
  2. french fries

    french fries

    Messages:
    5,218
    Likes Received:
    327
    Exp:
    At home cook
    5mn sounds too short, yes, but I don't think that accounts for the toughness. You probably cooked it too long? With the carry over cooking, you can take it out of the oven before it reaches the target temp, and let it rest... maybe about 15-20mn for 4lbs?
     
    Last edited: Dec 23, 2010
  3. pmash

    pmash

    Messages:
    12
    Likes Received:
    10
    ah Thanks I did begin to pull it out of the oven when the internal temp alarm rang at 165. so perhapes I should set alarm for 158 or 160.

    Thank you kindly