CARB FREE COOKING

četvrtak, 10.11.2011.

ROAST DUCK COOKING TIMES : COOKING TIMES


Roast Duck Cooking Times : Cooking Classes In New Hampshire



Roast Duck Cooking Times





roast duck cooking times






    cooking times
  • Fish is naturally tender, requiring short cooking times at high temperatures. Allow 10 minutes per inch of thickness (at the thickest part) for fresh fish, 20 minutes per inch for frozen fish.





    roast
  • (meat) cooked by dry heat in an oven

  • a piece of meat roasted or for roasting and of a size for slicing into more than one portion

  • A cut of meat that has been roasted or that is intended for roasting

  • A dish or meal of roasted food

  • The process of roasting something, esp. coffee, or the result of this

  • cook with dry heat, usually in an oven; "roast the turkey"





    duck
  • A waterbird with a broad blunt bill, short legs, webbed feet, and a waddling gait

  • small wild or domesticated web-footed broad-billed swimming bird usually having a depressed body and short legs

  • (cricket) a score of nothing by a batsman

  • Such a bird as food

  • A pure white thin-shelled bivalve mollusk found off the Atlantic coasts of America

  • to move (the head or body) quickly downwards or away; "Before he could duck, another stone struck him"











Honey Glazed Roast Duck




Honey Glazed Roast Duck





English duck crown is one of the best produces in the UK. It's a great alternative to the old roast chicken. Here's a simple recipe for honey glazed roast duck...

1. using fingers, separate the skin from the underlying flesh

2. marinate the duck in soya sauce, honey, cloves, star anise for 3 hours

3. drain excess liquid off of duck

4. roast duck at 220C in the oven until skin starts to tighten & turns light brown

5. reduce heat to 180 until cooked (if you like the duck medium rare/pink then stop when it releases a lot of liquid)

6. glaze the duck with honey

7. turn oven to 220C and use the fan function and cook until skin is crispy

8. let the duck rest for 16 minutes before serving!











My First Roast Duck




My First Roast Duck





Simple. Salt. Pepper. Soy Sauce to glaze the skin. Heat. It turned out well for my fir

Simple. Salt. Pepper. Soy Sauce to glaze the skin. Heat. It turned out well for my first time, though I did have a bit of a problem carving the thing. The duck's breastbone was somewhat flattened and bumpy and there are no excuses for the legs and wings... I just screwed them up.

Simple. Salt. Pepper. Soy Sauce to glaze the skin. Heat. It turned out well for my first time, though I did have a bit of a problem carving the thing. The duck's breastbone was somewhat flattened and bumpy and there are no excuses for the legs and wings... I just screwed them up. They still tasted great though!









roast duck cooking times







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