If you poach then roast duck
![[Post New]](/jforum/templates/default/images/icon_minipost_new.gif){kind=icon}
Anonymous
|
I use the ina garden recipe and it’s lovely.
I really hate carving birds -I’m awful at it and struggle to manage the timing and getting hot sides in the table. So I’m thinking of quartering the bird after poaching, then crisping it that way. Any reason this won’t work? |
Anonymous
| Just be careful. Duck doesn’t have a lot of meat on it to start with, and it’s upset easy to over cook. Also, but quartering y8 may make it harder to carve. |