Fan assisted oven Vs non fan - advice needed

[TheJimi]

Folks

Further to this thread here - http://www.pistonheads.com/gassing/topic.asp?h=0&a...

I have decided on this - http://www.jamieoliver.com/recipes/duck-recipes/ea...

(with parmentier potatoes rather than trad roast)

I did a trial run tonight at my own place, and the results where pretty good, so I'm pleased. The only problem is that I'll be doing the cooking at my Mum & Dad's place, and they've got a fan oven, whereas mine isn't.

What should I do to compensate for the fan? Reduce the temp or reduce the cooking time?

Experience & advice gratefully received


I should point out that tonight's effort wouldn't have been possible without the help of my (PH'er!) girlfriend

Edited by TheJimi on Saturday 14th December 22:56

[Bonefish Blues]

Usual approach is to crank the temp down by 10-20 degrees but keep the cooking time the same.

[Bill]

Normally you can just use the non-fan setting.

[grumbledoak]

Bonefish Blues said:

Usual approach is to crank the temp down by 10-20 degrees but keep the cooking time the same.

^^^ That, and forget pre-heating.

[Mobile Chicane]

Jamie doesn't specify this, but when cooking duck, you need to prick the skin all over well with a fork, so the fat can run out.

Also make sure the skin is dry when it goes in the oven.

[TheJimi]

Mobile Chicane said:

Jamie doesn't specify this, but when cooking duck, you need to prick the skin all over well with a fork, so the fat can run out.

Also make sure the skin is dry when it goes in the oven.

Aha!

I'm way ahead of you on the first point.

Last night my GF suggested we score only one side of the bird and leave the other side unscored, to experiment. Result was that the meat from the scored breast was more dry, whereas the unscored meat was nicely juicy.

[Mobile Chicane]

Prick, don't score.

[TheJimi]

You talkin' to me?