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semi-boneless duck


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semi-boneless duck

Jase | Nov 2, 2005 04:12 PM

A relative passed off an excess vendor sample to me of what looks to be a semi-boneless duck that is in cry-ovac. Looks like something you would see in a buffet that is meant to be carved.

Any suggestions on what to do? I love duck and thought about just roasting it. But I've never used a commercial product such as this. I don't want it to go to waste by improper cooking.

How long should I cook it for and at what temp? Do I treat it like a regular whole bird? It doesn't look like it has as much fat, so do I not prick it all over like I would a regular duck?

Is there a better cooking method for this type of cut?

Help! Thanks in advance.

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