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+-- Thread: deboning a duck (/showthread.php?tid=81693)
deboning a duck - mjkcooking - 05-07-2009
I have a recipe from a Chinese Cooking class - years ago
where you debone the duck - but you don't make any cuts on the duck
and I believe the instructor used a pair of sissors ? (any reason you
couldn't split and then debone it and lance it back up? )
Anyone have any knowledge on this one? - its then stuffed and steamed
and then fried.
marye
Marye
Re: deboning a duck - Lorraine - 05-07-2009
I think the reasoning behind not breaking the skin, is that you don't want any of the juices to leach out.
Re: deboning a duck - cjs - 05-07-2009
I've never done a duck, Marye, had to do some poultry in school. "lance it back up?" - did you mean 'lace'? How wet is the stuffing, might have trouble with leaking.
Take pictures and tell us all about it!