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9

From Wikipedia magret refers to a specific breed (the Mulard, not to be confused with the Mallard): Magret refers specifically to the breast of a mulard or Barbary duck that has been force fed to produce foie gras. From dartagnan.com : Sometimes called “duck steak,” the magret (breast) of the Moulard duck is known for its rich flavor and dark ...


8

Let's do some physics again: All culinary aspects aside, a roast is a (more or less) solid "blob" with a certain mass and volume. To get the roast to the desired doneness, you want to reach a certain temperature at the center of the meat. The crucial properties are the thermal conductivity and thermal diffusivity of your meat or, very simply put, how fast ...


5

Yes, you can do that. Simply make sure that the duck isn't at room temperature for too long. 2 hours is the strict limit: you may wish to be more... sensible about it. I'd suggest slicing straight from the fridge, as it will not only be easier to get thin slices when the meat is firmer, but it will also de-chill quicker.


4

I suspect I should keep the same temperature but keep them in longer. No. The time it takes depends on the thickness of the largest piece of meat, not the total mass of meat. This is unlike the microwave oven, where the time does depend on the total mass, not just the thickness, because the microwave energy is a fixed unregulated amount and so more ...


3

If you have an RS232 scale you have a couple of very decent options for getting the data out of it. You could get an RS232 to USB adapter and write a script of some kind to request and pull the data - probably the easiest option - however it would not have network access, just access from the wired computer. If you genuinely want it to be on the LAN then I'd ...


3

What would a network-attached scale even do? You'd have to configure it to report to something, or have something else poll for it (and then you'd still have to configure it, either via DHCP, BOOTP or similar to set its IP address). It'd be a security nightmare, as it'd be like a network attached medical device (or old printer) that never gets updates to ...


3

In America that sauce is hoisin sauce or possibly (very much less likely) duck sauce or plum sauce. Any of these can be found for purchase easily, or they can be made from scratch.


2

In terms of food safety, temperature is the best and most reliable rule. 165F is good enough for duck, so yours is definitely all safe to eat. No need to pitch it, unless you think the texture is so bad you don't want to eat it. Pulling away from the bone definitely isn't a perfect food safety test. You'll definitely be able to get poultry to a safe ...


2

My grandson adores duck pancakes so I tend to buy Sweet Hoisen Sauce in a squeezy bottle from the Asian supermarket. However, assuming this isn't easily available you can take any shop bought Duck / Hoisen sauce and customise although they tend to be very strong. I find mixing in some runny honey works best to counteract the strength. Ideally, heat a ...


2

Okay, all these answers have strange spellings, it should be spelt Hoisin sauce, and should say 海鲜酱 on the bottle, it means "Seafood sauce" though contains no seafood, it's about 50% sugar. In Australia this is what you'll find in restaurants, and you'll be able to find the Lee Kum Kee brand at Chinese shops, and probably also in Coles: Actually, ...


1

It is true that traditionally Peking Duck is eaten with Hoison Sauce or Duck Sauce, however based on your description it doesn't sound like either of these. Hoisin Sauce is really thick, and Duck Sauce isn't a dark color. However I know that a lot of Chinese restaurants have special base brown sauce they use by combining (different ratios for different ...



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