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Wed, 9 Feb 2005 23:12:44 +0000 |
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On Feb 08, 2005, at 2:42 pm, Michael Raiti wrote:
> When I cook goose or duck I poke many times with a fork. As it cooks
> the fat is released. The meat comes out somewhat lean but tender.
> When I pour off the fat there must be about 2 cups worth.
Lol- this is exactly what I try to avoid! I eat duck because it is so
high in fat, and I don't want to waste a drop! I've got cooking duck
legs down to an art now, so they are just done through but very little
fat has been released. Some runs out, but I cook my veg in the same
pot and that soaks some up. The rest becomes a sort of sauce. I heard
a rumour that if you have a whole duck, plunging it in boiling water
tightens the skin and retains even more of the fat.
Ashley
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