Urgent Cooking a Duck at the DBC: A Guide

[sandra foy]

Have anyone cook a duck in the DBC?

 

[Becca_in_MD]

Haven't done it. Don't see why not. I suggest elevating the duck on some veggies so that it doesn't sit in all of the fat. I would do it in the oven, not the microwave, if you want the skin crispy. I like to pierce the skin with a fork all over to help the fat get out. Haven't had duck in ages.

 

[sandra foy]

Thanks Becca,
I am thinking about having a duck for christmas dinner and yes I would do it in the oven.

 

[JAE]

I've never cooked duck. Sounds fancy! It took me a few seconds to figure out what DBC meant. Deep Covered Baker = DCB

 

[leftymac]

Duck really should have a crispy skin. I think it would be gross in the microwave.

 

[raebates]

We had duck last year for Christmas. We steamed it the night before, then roasted it that day. Delicious. Steaming it got rid of most of the fat. I just put water in the bottom of our Roasting Pan, put the duck on the rack, covered the whole thing with foil, and put it in the oven at 300 for about 1/2 hour. When I took it out I wrapped it immediately in the foil and placed it in the fridge.