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How to Cook a Really Crispy Duck or
If youíre like me you love the skin on the outside of duck,
if itís crispy. The texture of the meal can totally be changed with a crispy
The secret is to make sure the duck is scored across the
front and salted heavily.
This helps dry up the skin and makes for a super crispy skin.
You will not be the only one that enjoys this Crispy Duck Recipe, but everyone
else at your dinner table.
Take the duck that youíre going to use for your main dish
make slits in the breast with a knife and poke with a fork. Salt the breast
heavily use your discretion and taste. You can use this method for any recipe
you can think of.
Just use the cooking instructions from the recipe you are
using. Place the bird breast down on the baking pan and cook like that for about
ĺ of the total time that the recipe says to cook it for, making sure to drain
the fat from the bird, usually by sticking it with a fork under the wings and
During the last ľ of the cooking use the broil on the oven to
finish cooking up the breast. This should make the skin crispy while the duck is
still moist. Since this way of cooking can be used for almost any recipe for
crispy duck recipe you have, it gives you more choices for the texture you want
to use for your meal.
Cooking is all about mixing things up and building your own
ways of cooking and recipes.
Also since you are slitting only the fatty layer of the bird
you can use that to tuck away some hidden seasoning. Try tucking your favorite
herbs into the slits under the skin, as the fat melts away itíll trickle down
and out of the bird but first itíll seep into the meat.
This can add a new dimension to the meat, making it even more
succulent. Taking these tips you should be able to use your imagination to come
up with many more combos. With crispy duck recipes you can add extra flavors and
also add a whole new texture to the dish.
Use these two together to try out new things, using the
crispy skin to add texture to an otherwise smooth meal. So the next meals with
duck you cook try out some of these combos, just using your taste and
imagination. There are thousands of recipes in books and the internet to mix and
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Hans is author of Steaks, Seafood and Barbeque