My Doomed Duck

I am a big fan of duck. I am more than comfortable searing up a duck breast and coaxing out all that quack fat to reveal crispy, crackling skin. So, I thought it was time for me to tackle the whole bird.

EPIC FAILURE! UGH! It sure seemed like a good idea at the time.

whole duck

I put birdie on a vertical beer can chicken roaster. My theory? Birdie will roast standing up, the fat will drip away and we shall be left with beautifully lacquered, crunchy skin and tender meat, right?

Wrong. Although the duck did look delicious, I clearly roasted him too long at too high a temperature. The fat didn’t get the chance to render properly so we were left with piles of greasy, gooey duck meat. Now my house smells like old duck. It may be awhile before I attempt this again. Ah well, at least we had good wine.

cooked duck

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s