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Plucked mallard recipe?
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<blockquote data-quote="SDMF" data-source="post: 233077" data-attributes="member: 412"><p>Cook-in bags are great for keeping things moist. A person can always cut the bag open and fire up the broiler burner to finish crisping the skin.</p><p></p><p>Another trick to keep thing moist is to make lots of extra stuffing. Obviously stuff the cavity, but, also lay a bed of stuffing in the bottom as well as packing the stuffing completely around the duck (or chicken, or turkey). Again, a person can crisp up the skin @ the end.</p><p></p><p>i would consider a meat thermometer as an indespensible tool until you have a repeatable result you’re happy with.</p></blockquote><p></p>
[QUOTE="SDMF, post: 233077, member: 412"] Cook-in bags are great for keeping things moist. A person can always cut the bag open and fire up the broiler burner to finish crisping the skin. Another trick to keep thing moist is to make lots of extra stuffing. Obviously stuff the cavity, but, also lay a bed of stuffing in the bottom as well as packing the stuffing completely around the duck (or chicken, or turkey). Again, a person can crisp up the skin @ the end. i would consider a meat thermometer as an indespensible tool until you have a repeatable result you’re happy with. [/QUOTE]
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