On Wednesday, November 6, 2019 at 11:59:27 AM UTC-5, Sheldon wrote:
> On Wed, 6 Nov 2019 09:25:15 -0500, Dave Smith
> > wrote:
>
> >On 2019-11-06 8:19 a.m., A Moose in Love wrote:
> >> On Wednesday, November 6, 2019 at 8:10:05 AM UTC-5, A Moose in Love
> >> wrote:
> >>> Some people, the odd ducks seem to have problems roasting duck. I
> >>> don't get it, but this morning on TLN, Canadian Stefano made a
> >>> roast duck. Once again he showed how simple it is. He even
> >>> mentioned that it's as easy as roasting a chicken. Stuff with half
> >>> an orange and some thyme sprigs. Prick skin and salt and pepper
> >>> all around. Put duck(average supermarket size it looked like)in a
> >>> preheated 400F oven for 2 hours. Case closed.
> >>
> >> I forgot to mention, put duck on a rack when putting in roasting pan.
> >> Also the duck is roasted uncovered. A nice looking skin.
> >>
> >
> >Make it a nice high rack, because there will be a lot of fat. Have you
> >ever watched a duck cooking? You can actually see it shrinking.
> >
> >The first time my mother cooked a duck she had only bought one duck for
> >four adults. She thought that it looked big enough. She had no idea that
> >it would shrink so much.
>
> One Lung Guyland duckling barely feeds one adult.... it's mostly fat
> and bone.

One adult that eats like a stevedore. A duck breast is enough for me.

Cindy H amilton