I hung a duck in the oven.

kuan

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I hung a duck in the oven. 450F until 180F internal temperature.

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I used one of these hooks. I started a hole in the neckbone with a paring knife first.

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kuan

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mike9 mike9 It was fantastic. Just like the duck you get at the Asian deli but no juices were left in the duck. I must not have tied the bottom well enough. I scrubbed the skin with kosher salt, blanched and shocked the duck in cornstarch/water/mollases/honey/dark soy twice. Inside I had whole spice, cinnamon, star anise, whole black peppercorn/orange peel/stick onion/ginger But I could not separate the skin. Next time I will securely sew up the bottom and maybe cook it until 17F0F.
 
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Nice - I made a Peking Duck once when I had an empty fridge at my disposal. It's lot of work, but worth it if you have to time.
 
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OT but what kind of oven is that which doesn't burn drippings in the pan though sitting on what I thought should be a very hot surface?
 

kuan

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I had to add water to the pan so the drippings would not burn. There is a lot of fat, I would estimate 3/4 cup for a 4 lb duck.

cheflayne cheflayne no, store bought Maple Farms.
 
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Double or even triple up on the pans and that will insulate the bottoms very well. Also another variation of this, I typically roast split breasts on a grate place over a round oven pan. I first crimp a layer of foil over and push a depression in it. The drippings collect and reduce some, but not dry up and burn.
 

kuan

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Ooh thanks for the tip. I'll try that the next time.
 
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A rack/grate on your oven bottom would help too.

I've designed oven apparatus for controlling/eliminating bottom-burning in the oven, for a number of uses. Eventually I'll likely have some items made for myself, but so far none of my inventions over the years have made me money. Still working on the next Pet Rock idea. ;-)~
 
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