"Graeme...in London" > wrote:
> > wrote in message
> [ . . . ]
> Nick, I see a flaw in this method. If I cook skin on duck breasts, I find
> it important to pan fry them briefly prior to "baking" for a couple of
> reasons. Firstly by pan frying the skin side, you can crisp the skin,
> which will never be achieved in such a short cooking time in the oven.
> Secondly, pan frying will render a lot of fat that won't render in 10
> minutes in the oven (admittedly, mallard, if wild will not have as much
> fat as a reared duck), and thirdly, pan frying will also seal in the
> juices, which the above recipe makes no mention of.
>
> Just my 2 pence worth.
>
Duly noted. And worth every pence of it! Thanks, Haggis breath ! ! !

--
Nick. To find out more about helping with tsunami relief, go to the web
site of the Center for International Disaster Information
http://www.cidi.org/
Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.