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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 ...

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