SC - Determining Duck Doneness

[CBlackwill at aol.com]

In a message dated 4/23/00 7:24:03 PM Pacific Daylight Time, LrdRas at aol.com 
writes:

> Well done. In the last 3 restaurants that I worked at our roasted duck with 
>  cherry sauce was always well done. However, there does seem to be a 
tendency 
> 
>  in is the recent popularity of the old Nouveau cuisine and in fusion 
cooking 
> 
>  to undercook duck.
>  

The only time I, personally, will cook duck well done is when I have 
marinated it in cider or mead, and then spit roasted it.  I like the crackley 
skin when prepared this way.

Balthazar of Blackmoor

Words are Trains for moving past what realy has no Name.