Chowhound Presents: Table Talk with Nicole Plue, Director of Pastry Arts at SF Cooking School

Home Cooking

tough, chewy duck...how do you avoid this? or fix this?

Share:

Home Cooking 17

tough, chewy duck...how do you avoid this? or fix this?

phoenikia | Dec 25, 2009 05:00 PM

I've always been succesful with roast ducks in the past, but my duck tonight turned out tough. Something I didn't discover until we had some difficulty carving it, and then when i took my first bite.

It was a big duck- 7 lbs. Not sure if it was tough because it was old? Or maybe a male duck?

I used this recipe:
http://www.foodnetwork.com/recipes/ro...

and the duck was beautiful. Not greasy, just super chewy, esp. the leg meat. The meat was still juicy, and appeared to be cooked just right.

I found one of Bittman's articles, suggesting that you braise in sauerkraut after roasting the duck.

Does anyone else have any ideas for ways to avoid/combat tough, chewy duck?

Want to stay up to date with this post?

Feedback