The meat looks REALLY good cooked that way. My goal this weekend is to have crispy skin on the duck I plan to cook. Doesn't slow cooking take away from having crispy skin? Please let me know a.s.a.p. Thanks so much. Great video!
Thanks! Of course it takes longer for the skin to crisp up but as long as you flip it back onto its back and hour or two before it’s done it should crisp up nicely.
I started to watch your video until you removed the best food - the fat. That turned me off. Nutritional value of the duck is in the fat. The delivery is painfully slow.
Take the fat, giblets, neck, a little onion, carrot, celery and some spices/herbs boil to make a stock. Then add pan drippings and some roux. Perfect gravy for duck and some dumplings. Also, how about you produce a video of your duck recipe. Your comment was painfully slow and non-productive.
Wow such a great cook and such a delieious meal
Thanks 😊
The meat looks REALLY good cooked that way. My goal this weekend is to have crispy skin on the duck I plan to cook. Doesn't slow cooking take away from having crispy skin? Please let me know a.s.a.p. Thanks so much. Great video!
Thanks! Of course it takes longer for the skin to crisp up but as long as you flip it back onto its back and hour or two before it’s done it should crisp up nicely.
Krass man mach so weiter
Danke Bro 😎 😍
Auf jeden Fall
😍😎😍
😎😍😎
I started to watch your video until you removed the best food - the fat. That turned me off. Nutritional value of the duck is in the fat.
The delivery is painfully slow.
Take the fat, giblets, neck, a little onion, carrot, celery and some spices/herbs boil to make a stock. Then add pan drippings and some roux. Perfect gravy for duck and some dumplings. Also, how about you produce a video of your duck recipe. Your comment was painfully slow and non-productive.
I will keep it next time 😍