Summary
Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
Meanwhile, in a very large stockpot that can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.When the ducks are fin- ished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 3- inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.ROAST DUCK 2 (5 to 5 1/2 pounds each) ducks, innards and wing tips removed 6 quarts chicken broth Kosher salt 1 teaspoon freshly ground black pepper Unwrap the ducks and allow them to sit at room temperature for 20 minutes. When the ducks are fin- ished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 3- inch roasting pan.See the full content of this document
Extract
Talking Schop! Duck, Duck...Goose!
Happy holidays! With Christmas only a week away, I am sure you have begun thinking about what to serve on your holiday table. I have been doing the same, though I started in November. To be exac...
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