Afrikaans Afrikaans Albanian Albanian Amharic Amharic Arabic Arabic Armenian Armenian Azerbaijani Azerbaijani Basque Basque Belarusian Belarusian Bengali Bengali Bosnian Bosnian Bulgarian Bulgarian Catalan Catalan Cebuano Cebuano Chichewa Chichewa Chinese (Simplified) Chinese (Simplified) Chinese (Traditional) Chinese (Traditional) Corsican Corsican Croatian Croatian Czech Czech Danish Danish Dutch Dutch English English Esperanto Esperanto Estonian Estonian Filipino Filipino Finnish Finnish French French Frisian Frisian Galician Galician Georgian Georgian German German Greek Greek Gujarati Gujarati Haitian Creole Haitian Creole Hausa Hausa Hawaiian Hawaiian Hebrew Hebrew Hindi Hindi Hmong Hmong Hungarian Hungarian Icelandic Icelandic Igbo Igbo Indonesian Indonesian Irish Irish Italian Italian Japanese Japanese Javanese Javanese Kannada Kannada Kazakh Kazakh Khmer Khmer Korean Korean Kurdish (Kurmanji) Kurdish (Kurmanji) Kyrgyz Kyrgyz Lao Lao Latin Latin Latvian Latvian Lithuanian Lithuanian Luxembourgish Luxembourgish Macedonian Macedonian Malagasy Malagasy Malay Malay Malayalam Malayalam Maltese Maltese Maori Maori Marathi Marathi Mongolian Mongolian Myanmar (Burmese) Myanmar (Burmese) Nepali Nepali Norwegian Norwegian Pashto Pashto Persian Persian Polish Polish Portuguese Portuguese Punjabi Punjabi Romanian Romanian Russian Russian Samoan Samoan Scottish Gaelic Scottish Gaelic Serbian Serbian Sesotho Sesotho Shona Shona Sindhi Sindhi Sinhala Sinhala Slovak Slovak Slovenian Slovenian Somali Somali Spanish Spanish Sundanese Sundanese Swahili Swahili Swedish Swedish Tajik Tajik Tamil Tamil Telugu Telugu Thai Thai Turkish Turkish Ukrainian Ukrainian Urdu Urdu Uzbek Uzbek Vietnamese Vietnamese Welsh Welsh Xhosa Xhosa Yiddish Yiddish Yoruba Yoruba Zulu Zulu

/td>

 

 

Article Navigation

Back To Main Page


 

Click Here for more articles

Google
How to Cook a Really Crispy Duck or Chicken
by: Hans Dekker
How to Cook a real Crispy Duck

If you’re like me you love the skin on the outside of duck, if it’s crispy. The texture of the meal can totally be changed with a crispy skin.

The secret is to make sure the duck is scored across the front and salted heavily.

This helps dry up the skin and makes for a super crispy skin. You will not be the only one that enjoys this Crispy Duck Recipe, but everyone else at your dinner table.

Take the duck that you’re going to use for your main dish make slits in the breast with a knife and poke with a fork. Salt the breast heavily use your discretion and taste. You can use this method for any recipe you can think of.

Just use the cooking instructions from the recipe you are using. Place the bird breast down on the baking pan and cook like that for about ¾ of the total time that the recipe says to cook it for, making sure to drain the fat from the bird, usually by sticking it with a fork under the wings and legs.

During the last ¼ of the cooking use the broil on the oven to finish cooking up the breast. This should make the skin crispy while the duck is still moist. Since this way of cooking can be used for almost any recipe for crispy duck recipe you have, it gives you more choices for the texture you want to use for your meal.

Cooking is all about mixing things up and building your own ways of cooking and recipes.

Also since you are slitting only the fatty layer of the bird you can use that to tuck away some hidden seasoning. Try tucking your favorite herbs into the slits under the skin, as the fat melts away it’ll trickle down and out of the bird but first it’ll seep into the meat.

This can add a new dimension to the meat, making it even more succulent. Taking these tips you should be able to use your imagination to come up with many more combos. With crispy duck recipes you can add extra flavors and also add a whole new texture to the dish.

Use these two together to try out new things, using the crispy skin to add texture to an otherwise smooth meal. So the next meals with duck you cook try out some of these combos, just using your taste and imagination. There are thousands of recipes in books and the internet to mix and match with.

About the author:
Hans is author of Steaks, Seafood and
Barbeque Recipes
at http://www.steaks-guide.com


Circulated by Article Emporium

 



©2005 - All Rights Reserved