On 2016-03-20 1:20 PM, cshenk wrote:

>> I have sworn off cooking duck. Only one time has it not been a
>> failure. It has been relegated to being a restaurant meal.
>
> Ah sorry. Duck is a bit special in how you have to cook it. Lower
> temp after fir5st hour for example and start breast down then flip,
> reduce temp to 275, wait an hour then flip (same temp), then add more
> sauce if needed (depends on what you did), flip and another hour. When
> it seems almost don, final flip to breast up then uncover. May want to
> high sear that last bit at 400F.
>
> A duck has to be raised out of it's fat when cooking. Hence the
> picture showing it in the oven. I'll make another picture of the rack
> base later when I can (it's obviously in use right now). This one is
> the flat rack that holds the duck about 1.5 inches above the glass
> bottom pan. I have another that is V shaped and makes flipping easier.
>
> If you coooked one like a chicken, sitting in it's fat, that is what
> went wrong. Also, though I have never done it, apparently duck can be
> very tough if cooked at too high a heat?
>

I have always done it on a rack. Of all times I have done duck, only one
was not a disappointment or utter failure.