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Tuesday, December 1, 2009

Yule Recipes - The Duck

Tuesday, December 1, 2009
I know, I know Yule is like three weeks away but I am already thinking about what to cook. Earlier today I had a conversation with a coworker about a duck that I cooked a couple years back. Then it led into a conversation about ham and the different glazes that we had both used over the years.

So I figured to kick off this month's recipes I would start with the duck.

Duck tends to really greasy and who really wants to eat a greasy piece of meat. Even the least health conscious of us don't want to consume all of that.

To cut this grease down I first pierce the skin and underlying fat in multiple locations being careful to not pierce the meat. I then dip the raw bird in a pot of boiling water for around 10 to 15 seconds before I cook it. You will find that a large portion of the grease will now be in the pot.

I like the flavor of duck so I didn't prepare a marinade or even a sauce for the bird. But what I did do was fire up my charcoal grill and cooked the bird on indirect heat with a drip pan under it to catch whatever grease was left, to avoid flareups.

To make sure your duck is done you should roast it at 325 degrees for around 2 to 3 hours, reaching an internal temperature of 165 degrees.

Since I may wind up cooking another bird this year, I would be interested in hearing of any great glazes or sauces that you guys might have. So if you have one put in the comments.

Blessed Be!

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