The Cookbook/Roast Duck - Revision history

wikademia>Wikademia: moved Beta:The Cookbook/Roast Duck to The Cookbook/Roast Duck over redirect

2009-07-05T04:49:01Z

moved Beta:The Cookbook/Roast Duck to The Cookbook/Roast Duck over redirect

← Older revision	Revision as of 04:49, 5 July 2009
(No difference)

wikademia>Wikademia: moved The Cookbook/Roast Duck to Beta:The Cookbook/Roast Duck

2009-06-12T08:08:59Z

moved The Cookbook/Roast Duck to Beta:The Cookbook/Roast Duck

← Older revision	Revision as of 08:08, 12 June 2009
(No difference)

wikademia>Wikademia: moved Cookbook:Roast Duck to The Cookbook/Roast Duck

2009-05-05T00:03:02Z

moved Cookbook:Roast Duck to The Cookbook/Roast Duck

← Older revision	Revision as of 00:03, 5 May 2009
(No difference)

wikademia>Wikademia at 00:02, 5 May 2009

2009-05-05T00:02:49Z

← Older revision		Revision as of 00:02, 5 May 2009
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	~~{{recipe}}~~

	Basic roast [[Cookbook:Duck\|duck]].		Basic roast [[Cookbook:Duck\|duck]].

wikademia>Wikademia: 5 revisions

2009-04-18T21:12:24Z

5 revisions

← Older revision	Revision as of 21:12, 18 April 2009
(No difference)

wikademia>Redlentil: /* Procedure */ corrected my error and paté

2006-12-31T20:33:20Z

Procedure: corrected my error and paté

← Older revision		Revision as of 20:33, 31 December 2006
Line 16:		Line 16:
	# Coat bird on all sides with butter-flavored spray and sprinkle salt and pepper lightly over the skin.		# Coat bird on all sides with butter-flavored spray and sprinkle salt and pepper lightly over the skin.
	# Place bird and vertical roaster into a large roasting pan (use a wire rack insert if you have one) and add 1/2 cup of water to the bottom of the pan.		# Place bird and vertical roaster into a large roasting pan (use a wire rack insert if you have one) and add 1/2 cup of water to the bottom of the pan.
	# Leave bird in oven for 30 minutes, then reduce heat to [[Oven temperatures\|325F]] until done. No need to prick skin or baste bird, as the fat slowly renders off leaving a wonderful crispy skin. Keep the bottom of the roasting pan covered with water to prevent smoking.		# Leave bird in oven for 30 minutes, then reduce heat to [[Cookbook:Oven temperatures\|325F]] until done. No need to prick skin or baste bird, as the fat slowly renders off leaving a wonderful crispy skin. Keep the bottom of the roasting pan covered with water to prevent smoking.
	# Pour off fat and save, reserving drippings and liquid from the roasting pan. (The fat and liver can be cooked together to make a very tasty ~~pate'~~ so don't throw any of it out!)		# Pour off fat and save, reserving drippings and liquid from the roasting pan. (The fat and liver can be cooked together to make a very tasty paté so don't throw any of it out!)

	[[Category:Duck recipes\|{{PAGENAME}}]]		[[Category:Duck recipes\|{{PAGENAME}}]]

wikademia>Redlentil: /* Procedure */ added link to oven tempratures

2006-12-31T20:31:38Z

Procedure: added link to oven tempratures

← Older revision		Revision as of 20:31, 31 December 2006
Line 9:		Line 9:

	== Procedure ==		== Procedure ==
	# Preheat oven to 450F.		# Preheat oven to [[Cookbook:Oven temperatures\|450F]].
	# Rinse and wipe duckling, removing giblets.		# Rinse and wipe duckling, removing giblets.
	# Set bird aside in an airy place to allow the skin to dry.		# Set bird aside in an airy place to allow the skin to dry.
Line 16:		Line 16:
	# Coat bird on all sides with butter-flavored spray and sprinkle salt and pepper lightly over the skin.		# Coat bird on all sides with butter-flavored spray and sprinkle salt and pepper lightly over the skin.
	# Place bird and vertical roaster into a large roasting pan (use a wire rack insert if you have one) and add 1/2 cup of water to the bottom of the pan.		# Place bird and vertical roaster into a large roasting pan (use a wire rack insert if you have one) and add 1/2 cup of water to the bottom of the pan.
	# Leave bird in oven for 30 minutes, then reduce heat to ~~325~~[[~~Cookbook:F~~\|F]] until done. No need to prick skin or baste bird, as the fat slowly renders off leaving a wonderful crispy skin. Keep the bottom of the roasting pan covered with water to prevent smoking.		# Leave bird in oven for 30 minutes, then reduce heat to [[Oven temperatures\|325F]] until done. No need to prick skin or baste bird, as the fat slowly renders off leaving a wonderful crispy skin. Keep the bottom of the roasting pan covered with water to prevent smoking.
	# Pour off fat and save, reserving drippings and liquid from the roasting pan. (The fat and liver can be cooked together to make a very tasty pate' so don't throw any of it out!)		# Pour off fat and save, reserving drippings and liquid from the roasting pan. (The fat and liver can be cooked together to make a very tasty pate' so don't throw any of it out!)

	[[Category:Duck recipes\|{{PAGENAME}}]]		[[Category:Duck recipes\|{{PAGENAME}}]]

wikademia>Redlentil: /* Ingredients */ added metric equivalent

2006-12-31T20:29:35Z

Ingredients: added metric equivalent

← Older revision		Revision as of 20:29, 31 December 2006
Line 4:		Line 4:

	== Ingredients ==		== Ingredients ==
	* 1 young duckling (3-6 lbs)		* 1 young duckling (3-6 lbs, 1 1/2 - 3 kg)
	* salt and pepper		* salt and pepper
	* Butter flavored nonstick spray		* Butter flavored nonstick spray

wikademia>Herbythyme: a cats

2006-11-02T18:07:58Z

a cats

← Older revision		Revision as of 18:07, 2 November 2006
Line 19:		Line 19:
	# Pour off fat and save, reserving drippings and liquid from the roasting pan. (The fat and liver can be cooked together to make a very tasty pate' so don't throw any of it out!)		# Pour off fat and save, reserving drippings and liquid from the roasting pan. (The fat and liver can be cooked together to make a very tasty pate' so don't throw any of it out!)

	[[Category:Duck recipes]]		[[Category:Duck recipes\|{{PAGENAME}}]]

wikademia>Kellen: move from Cookbook:Duck, cleanup

2006-07-24T22:55:08Z

move from Cookbook:Duck, cleanup

New page

{{recipe}}

Basic roast [[Cookbook:Duck|duck]].

== Ingredients ==
* 1 young duckling (3-6 lbs)
* salt and pepper
* Butter flavored nonstick spray

== Procedure ==
# Preheat oven to 450F.
# Rinse and wipe duckling, removing giblets.
# Set bird aside in an airy place to allow the skin to dry.
# Rub inside cavity with salt and pepper.
# Insert vertical oven roaster (used for "beer can chicken") into bird and prop it upright.
# Coat bird on all sides with butter-flavored spray and sprinkle salt and pepper lightly over the skin.
# Place bird and vertical roaster into a large roasting pan (use a wire rack insert if you have one) and add 1/2 cup of water to the bottom of the pan.
# Leave bird in oven for 30 minutes, then reduce heat to 325[[Cookbook:F|F]] until done. No need to prick skin or baste bird, as the fat slowly renders off leaving a wonderful crispy skin. Keep the bottom of the roasting pan covered with water to prevent smoking.
# Pour off fat and save, reserving drippings and liquid from the roasting pan. (The fat and liver can be cooked together to make a very tasty pate' so don't throw any of it out!)

[[Category:Duck recipes]]