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I found this recipe on supertoinette . The name of the dish is "Carcasses de canards grillées" which translates to roasted duck carcasses. It states below the name that "These carcasses of roasted ducks are a specialty of the Southwest!" If you use Google, you can translate the page and get the recipe and instructions. This particular recipe uses ...


You cannot find the correct final internal temperature for a whole duck, because it doesn't exist. If you stop the cooking when the white meat is tender, you'll have very tough red meat. If you cook until the collagen is melted, you'll get very tough white meat. With whole birds, it is more popular to go the collagen route. Especially a duck, with its ...


Turducken, lessons learned. Deboning: I deboned a turkey, chicken and duck. The duck was very hard to do, small and lots of bones. The chicken was also not easy to debone. A lot of time was spent on deboning. I deboned from the breast forward, big mistake. When I removed the skewers, everything fell apart and did not present nicely. Make sure to ...


This is the sauce I use as an adaptation from years of research: 1 T. minced fresh ginger 1 T. minced fresh garlic 2 T. hoisin sauce* soy,chili,garlic,vinegar BBQ like sauce* 2 T. soy sauce 1 T. sesame oil 1 scallion minced 1/2 ts. vinegar 1/2 tsp. sugar Mix well, paint on pancake with scallion brush and add cucumber strip.

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