Planning to Retire Soon!

If you are planning to retire in the Philippines soon, I suggest you visit several excellent websites on pro's and cons of retiring in the Philippines. However if you want to retire in the provinces, where life is simple, standard of living cheaper, less traffic congestion and pollution, availability of fresh seafood and vegetables compared to the big cities, my island province is the place for you! If this is your first time in my site, welcome. Please do not forget to read the latest national and international news in the right side bar of this blog. Some of the photos and videos on this site, I do not own. However, I have no intention on the infringement of your copyrights. The photo above is the front yard of Chateau Du Mer-Our Retirement Home in Boac, Marinduque, Philippines

Wednesday, January 15, 2014

My Neighbor Gave Us a Roasted Duckling


The other day, our next door neighbor surprise us by giving a roasted duck in exchange for the 2 lb whole Dungeness crab that I gave her recently. I have never cook duck by rotisserie, so I have no idea how it taste. My neighbor has an expensive rotisserie set-up. She said it was not that hard, but required an overnight of brining. THE COOKED duck THAT SHE GAVE US WAS delicious.

I searched in the Internet how to cook duck by rotisserie and here is what I learned. The duck is better if you brine it overnight before cooking it. All sorts of flavor can be added by brining. Orange juice, tea, cider, beer, wine, soy sauce and many other liquids can be used to replace the water. Then add complimentary herbs and spices to create your own special flavor blend. For directions on how to brine a duck, check out: whatscookingamerica.net/Poultry/BriningPoultry.htm

Typically a 5-pound duck will cook in 1-1/2 to 2 hours. The internal temperature at the leg joint should reach 175 degrees F. Also, check to see if the leg joint is loose and tender and juices run clear.

If using a table top rotisserie, set heat to medium-low. If using a grill, heat grill to medium and place a drip pan under the duck to catch the rendered fat.

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