@@Dadsthatcook Thank you ! 💚 I left it uncovered. It's driving my daughter nuts to have meat uncovered in the fridge; I let her know I think it's supposed to be for this recipe. 😊 I'll bake it later today. Thanks, again. 💛
Well no, they have the same amount of sodium in them, but one tablespoon of kosher takes up more space than one tablespoon of table salt. If you go by weight - same amount of sodium
Can you explain further how the temperatures for the thigh and breasts even out? I like the coloring of the breasts that you've cooked but I'm concerned that the legs will be undercooked (most recipes I've seen say to aim for 170 degrees?) Also, what's your opinion on scoring or poking to render out the fat? Thanks!
Get the duck to 165* put the probe in the breast and check the thighs with another probe to find it's temp... if the breast is at 165* your legs and thighs should be close. Also, good Idea to leave the duck out for 1-2 hours before putting it in the oven, helps cook evenly! Scoring is good to do as well, that way your duck won't turn into a ball you.... Cheers and thanks for watching!
Ya worried about the same thing, cooking perfect breasts yes but leg meat that rosy is going to be tricky getting off the bone nicely, no one wants to see bloody raw bones. Anyway going to try this. In fact I've got the duck in the oven right now. No ways I can rest the duck for 1-2hrs my lot will order delivery hamburgers LOL. I can rest it as long as it takes to make the potato crockets and sauce, then bung it back in while I do the greens. I didn't have any beer, no one here drinks it so I used a fairly sweet berry cider. Wondering if I shouldn't have just used citrus for the acidity, beer is alo a bit neutral for duck. Fingers crawsed. My duck was from frozen but thats all they have in this country/city/town. From previous attempts it's always tougher than a rugby ball. Wondering if hanging or ageing the duck in the cooler isn't a good idea? Get the enzymes going?
I stopped doing all that hanging and drying and voodoo on my duck and pork belly. Just cook it to colour then lower it then grill baby grill watch it closely to not brun it it happens quickly to crisp the skin.
The shot you saw that looked diamond cut was just the duck laying on the grate and it made it look like it was cut... It was never cut or scored. But thanks for watching... This was an edited version of our full episode with Michael... Roast Duck Dinner... has several recipes in it.. th-cam.com/video/pp31hII86rk/w-d-xo.html
Thank you for sharing it looks so delicious I'll make it two of them for Christmas
Enjoy
you dry it in fridge to get crispy skin, then you beer the skin right before oven😅
It worked!!
❤❤ looks good need to try .
You should!
Awesome thank you
Than you for watching!!
After you salt it the day before do you leave it covered or uncovered in the refrigerator?
Uncovered
how long do u let the duck rest before putting it in the final time
1 hour… dadsthatcook.com/blogs/recipes/famous-roast-duck?_pos=1&_psq=duck&_ss=e&_v=1.0
Question. How do you let the duck rest before broiling?
Also, did you guys add any other spices? Or is it just garlic, shallots and beer? Thx
Leave it out for 1 hour to get to room temp before cooking!
Do you cover the duck after salting to refrigerate ?
No... Here is the recipe: dadsthatcook.com/blogs/recipes/famous-roast-duck
Thanks for watching!
@@Dadsthatcook
Thank you ! 💚
I left it uncovered.
It's driving my daughter nuts to have meat uncovered in the fridge;
I let her know I think it's supposed to be for this recipe. 😊
I'll bake it later today.
Thanks, again. 💛
I hope it turned out great! Cheers
How do you beal with the smock from the fat burning in the plate below?
Drip pan with a little water in the pan will reduce the smoke if there is any.
Nice gentlemen.
Thank you kindly
Mmm ahhh 😋😋 👏🏻👏🏻
Thanks for watching!! Cheers Jason
What did you serve on the side?
Yorkshire pudding, Israeli Salad, Tomato Soup, Mochi Cake!!
@@Dadsthatcook
Y To the U to the M
Can we use anything othet then beer ? non alcoholic substitute?
Absolutely… try a non alcoholic beer with it. O’Douls or Heineken have nonalcoholic beers…
Why are we adding moisture before cooking if we just spent a day drying it out?
The salt drys out the skin so you can get that crispy skin you want... the beer makes it moist inside so the duck meat is moist!
LOVE WATCHING YOU COOK!!AWESOME!!
Thank you so much!!
Could you use sea salt if you don't have kosher. My duck is 5 lbs how much salt should I use and also thank you! Merry Xmas to the both of you.
You could be use a lot less salt… sea salt has a lot of sodium in it. If possible buy some kosher salt you’ll be happier!
Cheers
Well no, they have the same amount of sodium in them, but one tablespoon of kosher takes up more space than one tablespoon of table salt. If you go by weight - same amount of sodium
Never tried doing duck at home, this may just change my mind!
SJFTV worth trying to see if you like it!! It was good...
Looks good what was paired with it for sides
Yorkshire Pudding, Israeli Salad, Tomato Soup and Mochi Cake...
dadsthatcook.com/dads/beer-roasted-duck-yorkshire-pudding-israeli-salad-tomato-soup-and-mochi-cake-with-michael-chang/
🙏
Thanks for watching
Can you explain further how the temperatures for the thigh and breasts even out? I like the coloring of the breasts that you've cooked but I'm concerned that the legs will be undercooked (most recipes I've seen say to aim for 170 degrees?) Also, what's your opinion on scoring or poking to render out the fat? Thanks!
Get the duck to 165* put the probe in the breast and check the thighs with another probe to find it's temp... if the breast is at 165* your legs and thighs should be close. Also, good Idea to leave the duck out for 1-2 hours before putting it in the oven, helps cook evenly! Scoring is good to do as well, that way your duck won't turn into a ball you.... Cheers and thanks for watching!
Ducks and geese carry far fewer illnesses than chicken and turkey, you can eat ducks and geese rare, so long as they are coming from reputable sources
Ya worried about the same thing, cooking perfect breasts yes but leg meat that rosy is going to be tricky getting off the bone nicely, no one wants to see bloody raw bones. Anyway going to try this. In fact I've got the duck in the oven right now. No ways I can rest the duck for 1-2hrs my lot will order delivery hamburgers LOL. I can rest it as long as it takes to make the potato crockets and sauce, then bung it back in while I do the greens. I didn't have any beer, no one here drinks it so I used a fairly sweet berry cider. Wondering if I shouldn't have just used citrus for the acidity, beer is alo a bit neutral for duck. Fingers crawsed. My duck was from frozen but thats all they have in this country/city/town. From previous attempts it's always tougher than a rugby ball. Wondering if hanging or ageing the duck in the cooler isn't a good idea? Get the enzymes going?
It looks good but where is the seasoning?
dadsthatcook.com/blogs/recipes/famous-roast-duck
Looks raw inside, or is this the normal cooked duck colour?
That's what it's supposed to look like.. kinda pink!
I stopped doing all that hanging and drying and voodoo on my duck and pork belly. Just cook it to colour then lower it then grill baby grill watch it closely to not brun it it happens quickly to crisp the skin.
Coolio!! Cheers Jason
Super edited. One shot shows the duck scored diamond. But then the next shot, its not
The shot you saw that looked diamond cut was just the duck laying on the grate and it made it look like it was cut... It was never cut or scored. But thanks for watching... This was an edited version of our full episode with Michael... Roast Duck Dinner... has several recipes in it.. th-cam.com/video/pp31hII86rk/w-d-xo.html
Roast duck recipe:
Put in oven,
Cook,
Turn up oven,
Cook a little more….
Thanks
You’re welcome! Now you know how to use an oven!! lol… read the recipe, it’s more complicated than that!