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Roast Duck/temperature question


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Roast Duck/temperature question

Westy | Oct 15, 2003 10:16 AM

I am going to roast a duck this weekend. The recipe is Cantonese Duck from Ken Hom's BBC book (scalding the outside first with hot water, putting an internal marinade in cavity, sealing it, then roasting over a bit of water). Can anyone tell me what the internal temperature ought to be for a duck? I'd rather not botch a good day of cooking with an undercooked duck).Thanks in advance.

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