In article >,
Dave Smith > wrote:

> 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.
>
>
>

It's _got_ to be on a raised rack, above the fat that cooks out.
I think that is the secret.

And I never stick stuff under the skin! I may use some dried orange peel
as top sprinkling, but basically I treat duck the same as chicken roast.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson