I was in Tesco's today and impulse bought a duck. I am worried this… - Sally's Journal
I was in Tesco's today and impulse bought a duck. I am worried this is because my subconscious was trying to impress Dave Holland with my l33t domestic skilz. Sadly, I have no l33t domestic skilz. But I do have a duck.
|Date:||March 25th, 2006 11:28 pm (UTC)|| |
Duck is simplicity itself. 40 mins at, oh, six or so and then two hours at two. All the l33t domestic skilz in the world won't do so well if they start with a carrot...
|Date:||March 26th, 2006 12:40 am (UTC)|| |
Prick the skin and rub it with salt and five-spice first.
This may sound funny - but I'd never imagined cooking something at two different temperatures before!
|Date:||March 26th, 2006 07:58 am (UTC)|| |
You cook things very very hot when you want them to be cripsy (chips, yorkshire puddings, crackling etc)
You cook things on a low heat when you want to make sure the middle is cooked before the outside is burnt (big lumps of meat, large cassaroles, baked potatoes etc)
So if you have a big lump of meat but you want the skin to go gloriously cripsy (duck, chicken, pork etc) you cook it very hot for a bit (to cook the skin), and then very low for much longer (to cook the meat).
Thankyou - that's well worth knowing!!!
Is there a reason why you don't cook it very low then very hot?
|Date:||March 26th, 2006 10:41 am (UTC)|| |
Because then the skin doesn't become nice and crisp, it goes all rubbery. My college catering service seem to have perfected this particular trick.
|Date:||March 28th, 2006 10:41 am (UTC)|| |
I feel I should point out for the record that it was Exceedingly Good Duck (TM).
oooh you know Dave Holland! Small world! *excitedbounce*
|Date:||March 26th, 2006 12:24 am (UTC)|| |
oooh! So he is! How long has be been lurking there, I wonder.
Many years back, I used to see him at the Round and at Gog Magog Molly every week. I'd guess he's still there, if you know him via folky connections. I'd quite lost contact with him (and many of of the rest of them). I've friended him now. :)
|Date:||March 26th, 2006 08:01 am (UTC)|| |
Well, he is well endowed with adorable children now, so he doesn't make it to the Round as much as would be nice, but he is around a fair bit, especially when there's music to be made. He was an absolute godsend when it came to making IVFDF work, doing possibly as much as me (and I was on the committeeee) and being prepaired to talk nonsense at me in the small hours until I was calm enough to sleep...
he is well endowed
with adorable children
that too ;-)
I knew I could feel my ears burning. Glad the duck was good. Thanks for the hints about temperatures - I might be brave enough to try cooking one now.
|Date:||March 28th, 2006 12:05 pm (UTC)|| |
Well endowed with burning ears, is that? :-)
As long as it's not burning duck!
|Date:||March 26th, 2006 03:56 pm (UTC)|| |
We know Dave Holland too - he was at UKUUG conferences last year and this, and works with Simon Fraser.
Unsurprisingly we talked a lot about BABIES over the conference dinner.
|Date:||April 9th, 2006 09:17 pm (UTC)|| |
Can I follow the trend and say that I know Dave too? :) And probably for longer than most of you (can anyone beat 1993??)!
|Date:||March 25th, 2006 11:47 pm (UTC)|| |
My dad says cook it following the instructions on the packaging, but remember to prick the surface all over about every 20 minutes. Also stand it on a rack above the roasting tray. Duck is lovely, but just remember to fat that runs out can also make the best roast spuds too.
Part boil the spuds, drain and then shake in the pan to rough the surface. Place in a roasting try. Not the duck roasting try. Then spoon 3 or 4 good spoonfuls of duck fat over. Place in the top of the over and move them around about every 30 mins. - Roast spuds to die for.
|Date:||March 26th, 2006 12:07 am (UTC)|| |
|Date:||March 26th, 2006 01:29 am (UTC)|| |
Gotta love ducks.
|Date:||March 26th, 2006 08:23 am (UTC)|| |
All I can do is refer you to robhu
's comment below.
|Date:||March 26th, 2006 11:15 am (UTC)|| |
Hooray for dromornithids l-)
|Date:||March 26th, 2006 02:51 am (UTC)|| |
Mmmm, duck! Now I'm craving duck, and its nearly 4am, bah!
Erm... for cooking or for use in the bath, dare I clarify?
|Date:||March 26th, 2006 09:11 am (UTC)|| |
Well, I imagine the best way to acquire l33t domestic skilz is by practising, so it ain't necessarily a bad way to go about it.
|Date:||March 26th, 2006 09:11 am (UTC)|| |
Asda's crispy duck from the faux Chinese section is actually pretty darn good (and cheap).
|Date:||March 27th, 2006 09:42 am (UTC)|| |
what's your email these days? i was going to reply to your question on my blog.
|Date:||March 27th, 2006 10:06 am (UTC)|| |
sac48 at cam dot ac dot uk
|Date:||March 27th, 2006 10:07 am (UTC)|| |
|Date:||April 1st, 2006 05:21 pm (UTC)|| |
when I did duck I cooked it at very hot for 40 mins only. No long cooking at merely warm. I wonder if its a different type of duck?