How to Cook a real Crispy Duck
If you're like me you love the skin on the outside of duck, if
it's crispy. The texture of the meal can totally be changed with
a crispy skin.
The secret is to make sure the duck is scored across the front
and salted heavily.
This helps dry up the skin and makes for a super crispy skin.
You will not be the only one that enjoys this Crispy Duck
Recipe, but everyone else at your dinner table. Take the duck
that you're going to use for your main dish make slits in the
breast with a knife and poke with a fork. Salt the breast
heavily use your discretion and taste. You can use this method
for any recipe you can think of.
Just use the cooking instructions from the recipe you are using.
Place the bird breast down on the baking pan and cook like that
for about ¾ of the total time that the recipe says to cook it
for, making sure to drain the fat from the bird, usually by
sticking it with a fork under the wings and legs.
During the last ¼ of the cooking use the broil on the oven to
finish cooking up the breast. This should make the skin crispy
while the duck is still moist. Since this way of cooking can be
used for almost any recipe for crispy duck recipe you have, it
gives you more choices for the texture you want to use for your
meal.
Cooking is all about mixing things up and building your own ways
of cooking and recipes.
Also since you are slitting only the fatty layer of the bird you
can use that to tuck away some hidden seasoning. Try tucking
your favorite herbs into the slits under the skin, as the fat
melts away it'll trickle down and out of the bird but first
it'll seep into the meat.
This can add a new dimension to the meat, making it even more
succulent. Taking these tips you should be able to use your
imagination to come up with many more combos. With crispy duck
recipes you can add extra flavors and also add a whole new
texture to the dish.
Use these two together to try out new things, using the crispy
skin to add texture to an otherwise smooth meal. So the next
meals with duck you cook try out some of these combos, just
using your taste and imagination. There are thousands of recipes
in books and the internet to mix and match with.
About the author:
Hans is author of
Steaks, Seafood and Barbeque Recipes at
http://www.steaks-guide.com
