OmManiPadmeOmelet wrote:

>
> >
> > Thanks, but I have tried duck at least a dozen times and every one of them
> > was a
> > failure. I had given up on them a long time ago, but something possessed me
> > to give
> > it one more try, and that one was the biggest failure of all. The skin turned
> > out
> > like a neoprene wet suit. I did prick the skin all over. Sadly, duck as been
> > relegated to one of those dishes to be ordered in a restaurant because I
> > cannot do
> > it at home :-(
> >
>
> That's a shame...
> How have you been cooking it?
>

I am testing my memory. It has been about 5 years since I swore off cooking duck. I
used to prick the skin all over, stick some sliced orange inside, cook it at about
350F. My earliest attempts weren't great, and they got worse and worse. I am not
incompetent in the kitchen. I can do all sorts of other roasts, fry, stir fry,
braise, bake, do jams and jellies. Duck is the only think that has always flopped.