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.

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.

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.

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.

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

On Wed, 6 Nov 2019 09:45:22 -0800 (PST), Cindy Hamilton
> wrote:

>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

And yet you won't post your picture at the RFC Mugs because you weigh
350 pounds. You've obviously never eaten Lung Guyland duckling
because it offers about the same to eat as a rock cornish hen... a
brace of rock cornish hens (2) is barely an adult serving... there's a
reason at meat markets they are sold packaged by the pair... enough
for one normal adult, two young todlers, or one 350 pound female who
pretends to wear the same size as when she was 11 years old.

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.

I think a lot of confusion reigns due to different breeds of duck,
they really do differ when it comes to cooking.

On Wed, 6 Nov 2019 05:10:00 -0800 (PST), 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 wouldn't prick the skin all over - only needs to be done where the
fat is on the breast. You don't want nice juices leaking out
elsewhere.

On Wednesday, November 6, 2019 at 10:15:29 AM UTC-5, wrote:
> On Wed, 6 Nov 2019 05:10:00 -0800 (PST), 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 wouldn't prick the skin all over - only needs to be done where the
> fat is on the breast. You don't want nice juices leaking out
> elsewhere.

Actually, he only pricked the breast. That was my error. He did not S&P all over either, and only the breast. That was wrong, I think it should be S&P'd all over. You're correct about the pricking.
I did not care for his presentation. He had an oval platter, and put many many slices of orange around the outside of the platter. It was a waste of orange slices, and didn't look good to me. He also put bay leaves in between orange slices. He didn't cut up the duck at all. He topped the top of the duck with zested orange peel. Finely Jullianed. They were blanched off. I would have put the juliened ? spelling, I know, I would have put the julienned peel in the sauce.

On Wed, 6 Nov 2019 08:15:24 -0800 (PST), A Moose in Love
> wrote:

>On Wednesday, November 6, 2019 at 10:15:29 AM UTC-5, wrote:
>> On Wed, 6 Nov 2019 05:10:00 -0800 (PST), 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 wouldn't prick the skin all over - only needs to be done where the
>> fat is on the breast. You don't want nice juices leaking out
>> elsewhere.
>
>Actually, he only pricked the breast. That was my error. He did not S&P all over either, and only the breast. That was wrong, I think it should be S&P'd all over. You're correct about the pricking.
>I did not care for his presentation. He had an oval platter, and put many many slices of orange around the outside of the platter. It was a waste of orange slices, and didn't look good to me. He also put bay leaves in between orange slices. He didn't cut up the duck at all. He topped the top of the duck with zested orange peel. Finely Jullianed. They were blanched off. I would have put the juliened ? spelling, I know, I would have put the julienned peel in the sauce.

I got the tip to roast first 20 mins breast up then turn over from
Jamie Oliver and if I roast duck or goose again, will do so, it works
nicely.

The Jamie Oliver series on CBC at the moment has caught my attention,
he gives good tips. Another one was parchment paper. I use it
frequently because it saves cleaning the cooking dish, but I found it
pretty wilfull. He says take the piece you need, scrunch it under the
hot tap water and voila, obedient parchment paper, works beautifully.

wrote:
....
> The Jamie Oliver series on CBC at the moment has caught my attention,
> he gives good tips. Another one was parchment paper. I use it
> frequently because it saves cleaning the cooking dish, but I found it
> pretty wilfull. He says take the piece you need, scrunch it under the
> hot tap water and voila, obedient parchment paper, works beautifully.

you don't taste it in the food? i do. still i much
prefer it to aluminum foil.

for parchment paper if you need to stick it to something a
bit of water in the corners might work just as well as wetting
the whole sheet.

so far our primary use of parchment paper is for baking
cookies, so it doesn't get wet and is also coated with some
grease so i don't notice the taste of it in those.


songbird

On Wed, 6 Nov 2019 12:07:03 -0500, songbird >
wrote:

wrote:
>...
>> The Jamie Oliver series on CBC at the moment has caught my attention,
>> he gives good tips. Another one was parchment paper. I use it
>> frequently because it saves cleaning the cooking dish, but I found it
>> pretty wilfull. He says take the piece you need, scrunch it under the
>> hot tap water and voila, obedient parchment paper, works beautifully.
>
> you don't taste it in the food? i do. still i much
>prefer it to aluminum foil.
>
> for parchment paper if you need to stick it to something a
>bit of water in the corners might work just as well as wetting
>the whole sheet.
>
> so far our primary use of parchment paper is for baking
>cookies, so it doesn't get wet and is also coated with some
>grease so i don't notice the taste of it in those.
>
>
> songbird

No I have never noticed it pass along any flavour. I use it mainly to
do things like bake some chicken wings on a pizza pan and it saves
putting the pan in the dishwasher. I am sure you could wet it and
still bake cookies on it, you don't use it soaking wet, you just
scrunch it under hot running water and it become obedient

On Wed, 6 Nov 2019 05:10:00 -0800 (PST), 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.

People have problems cooking duck and yet can cook chicken OK?
??

On Wednesday, November 6, 2019 at 6:59:27 PM UTC-6, Jeßus wrote:
>
> People have problems cooking duck and yet can cook chicken OK?
> ??
>
I think it's due to fact that ducks have a LOT of fat under the skin whereas
a chicken does not.

On Wed, 6 Nov 2019 17:40:25 -0800 (PST), "
> wrote:

>On Wednesday, November 6, 2019 at 6:59:27 PM UTC-6, Jeßus wrote:
>>
>> People have problems cooking duck and yet can cook chicken OK?
>> ??
>>
>I think it's due to fact that ducks have a LOT of fat under the skin whereas
>a chicken does not.

That's true, but I always thought the greater amount of fat in duck
aided cooking? Duck fat is also *excellent* for roasting potatoes...

On Wednesday, November 6, 2019 at 8:40:30 PM UTC-5, wrote:
> On Wednesday, November 6, 2019 at 6:59:27 PM UTC-6, Jeßus wrote:
> >
> > People have problems cooking duck and yet can cook chicken OK?
> > ??
> >
> I think it's due to fact that ducks have a LOT of fat under the skin whereas
> a chicken does not.

It is fatty. Maybe that's why some people are turned off by their results.

On Thu, 7 Nov 2019 02:49:19 -0800 (PST), A Moose in Love
> wrote:

>On Wednesday, November 6, 2019 at 8:40:30 PM UTC-5, wrote:
>> On Wednesday, November 6, 2019 at 6:59:27 PM UTC-6, Jeßus wrote:
>> >
>> > People have problems cooking duck and yet can cook chicken OK?
>> > ??
>> >
>> I think it's due to fact that ducks have a LOT of fat under the skin whereas
>> a chicken does not.
>
>It is fatty. Maybe that's why some people are turned off by their results.

Put the duck on a rack, or drain the oil from the pan.

On Thursday, November 7, 2019 at 4:48:54 PM UTC-5, Jeßus wrote:
> On Thu, 7 Nov 2019 02:49:19 -0800 (PST), A Moose in Love
> > wrote:
>
> >On Wednesday, November 6, 2019 at 8:40:30 PM UTC-5, wrote:
> >> On Wednesday, November 6, 2019 at 6:59:27 PM UTC-6, Jeßus wrote:
> >> >
> >> > People have problems cooking duck and yet can cook chicken OK?
> >> > ??
> >> >
> >> I think it's due to fact that ducks have a LOT of fat under the skin whereas
> >> a chicken does not.
> >
> >It is fatty. Maybe that's why some people are turned off by their results.
>
> Put the duck on a rack, or drain the oil from the pan.

Some people may be put off by roast duck because they expect more from it. It's just a bird, different from chicken, but not really any better. It's just different.