Roasting more than one bird

[StangGT]

Christmas menu this year is roast duck. I'm doing the cooking, but I've never cooked more than one. We need 3!

Any tips on temps/cooking times? Or for that matter, tips on improving the flavour/doing the gravy?

Thanks!

[jonesyx]

• snigger*

[Ayahuasca]

You need two birds and three mates.

[Drive Blind]

[StangGT]

Oh FFS, grow up

[Pistom]

Yet another thread disappointment.

[covmutley]

Ayahuasca said:

You need two birds and three mates.

Or 5 mates to ensure airtight

[VinceFox]

CB!!

[StangGT]

So anyway, anyone know anything about cooking ducks?

[Ayahuasca]

They have to be well basted. Covered in baste.

[VinceFox]

Ayahuasca said:

They have to be well basted. Covered in baste.

The filthy strumpets.

[RizzoTheRat]

Try one in side the other. I did pheasant breasts in a chicken in a duck in a turkey last year, worked well.

3 in the same oven shouldn't take much longer than just doing one, use a thermometer and make sure it's over 74 degrees. They can rest out of the oven for a fair while with a bit of foil over them without getting cold if they're ready too soon.

Edited by RizzoTheRat on Wednesday 11th December 22:07

[covmutley]

RizzoTheRat said:

Try one in side the other. .

I like your style

[fttm]

Ayahuasca said:

They have to be well basted. Covered in baste.

Sounds like a job for Nigella

[sherman]

Put them in the same roasting dish if possible. It wont take any longer to cook the ducks than 1 duck plus if they are all together you will get loads of gravy.

[Mobile Chicane]

Try de-boning, rolling, and stuffing all three together:

http://www.youtube.com/watch?v=kAekQ5fzfGM

PS. Boning is easy. It might not be as neat or as fast as he's doing it here, but even the most cack-handed should be able to get a decent enough result with a sharp knife. Practice on a chicken first.

[Ayahuasca]

Mobile Chicane said:

Try de-boning, rolling, and stuffing all three together:

http://www.youtube.com/watch?v=kAekQ5fzfGM

PS. Boning is easy. It might not be as neat or as fast as he's doing it here, but even the most cack-handed should be able to get a decent enough result with a sharp knife. Practice on a chicken first.

You are pure filth!


Although the knife part sounds a bit rapey.

[StangGT]

Mobile Chicane said:

Try de-boning, rolling, and stuffing all three together:

http://www.youtube.com/watch?v=kAekQ5fzfGM

PS. Boning is easy. It might not be as neat or as fast as he's doing it here, but even the most cack-handed should be able to get a decent enough result with a sharp knife. Practice on a chicken first.

that is a cracking idea MC. deffo worth a look. Will save space in the oven for sure.