The duck has boiled water poured over the skin to tighten it. The skin is punctured repeatedly to drain fat, without poking the meat.
* orange zest
* half an orange for the cavity
* half an onion for the cavity
* crushed garlic
* heavy thyme
* olive oil
All that rubbed inside and out.
The salad is from Taste of Philly across the street and I must say it's very good.
When I saw the title I was thinking: "Where did he get maple leaves this time of year and who knew they were good for cooking..."
ReplyDeleteStill, looks like a success.
As for dry ice (which is why you bought these ducks in the first place) I see it for sale in some supermarkets. They have a specialty ice chest for it usually. You should be able to get it.
I hope that this means you have licked the flu.
ReplyDeleteOn second thought, don't lick the flu.
Just get better.