G
Guest
Guest
HI all
I've got duck legs which I'd like roast perfectly (!!) this evening. What's the best oven temperature to use? Should I sear the skin first then roast? Or cook slowly first then sear before serving? What internal temperature should I be aiming at for med-rare. The duck legs are for guests, so ideally I'd like to cook in advance, rest at room temp and then re-heat at the last moment ... can this be done? My oven can be switched between fan forced or not - I'm thinking the fan would be best for crispy skin, but suggestions here would be great too.
Many thanks for any hints!
JG
I've got duck legs which I'd like roast perfectly (!!) this evening. What's the best oven temperature to use? Should I sear the skin first then roast? Or cook slowly first then sear before serving? What internal temperature should I be aiming at for med-rare. The duck legs are for guests, so ideally I'd like to cook in advance, rest at room temp and then re-heat at the last moment ... can this be done? My oven can be switched between fan forced or not - I'm thinking the fan would be best for crispy skin, but suggestions here would be great too.
Many thanks for any hints!
JG