| cenorthamerica@yahoo.com |
I have a 5 lb. frozen duckling I would like to bake in the over. I will
defrost it and follow the cooking time but I only have a ceramic/pyrex
dish to cook it in. It's big enough to hold the duckling. Will this be
ok or must I use a pan? Also, I do not have a meat thermometer ( I know
I have to get one). How do I know for sure that it is fully cooked? Is
there a way to check?
|
|
|
| Bronwyn |
The dish should be fine. If you can elevate the bird slightly in the
dish (rack) that will let the fat flow out easily. Don't forget to
prick the skin well with a sharp instrument. Half way thru cooking it
might be an idea to take it out of the oven and empty the fat from the
dish as it creates unnecessary splattering in the oven. (if you wanted
some natural gravy, at this point you could put a cup of water or wine
or stock in the dish and/or a few carrots/onion/celery mix. ) Follow
the cooking time and then piece the bird at the top of the thigh and if
the juices run clear (not pink) it will be cooked. If the bird seems to
be browning too much, cover the breast with a square of foil.
Cheers
Bronwyn
|
|
|
|
