decoying mad Posted February 16, 2010 Report Share Posted February 16, 2010 as above how long do they take and do you wrap them in tin foil? Quote Link to comment Share on other sites More sharing options...
christy Posted February 16, 2010 Report Share Posted February 16, 2010 I put them on a rack (no foil) so they don't drown in their own fat. Put a tray underneath to catch it. Erm about 1 hour 15 mins seems to do it for me. Don't want to over cook em. Quote Link to comment Share on other sites More sharing options...
Paul@Ribchester Posted February 16, 2010 Report Share Posted February 16, 2010 I usually wrap in foil and cook at about 120 degrees for 3 hours or so until the meat is falling off the bone. Paul. Quote Link to comment Share on other sites More sharing options...
gottsy boy Posted February 16, 2010 Report Share Posted February 16, 2010 if they are teal, i wouldn't cook them for more than 30 min i like them still a bit pink.. mallard longer prob 1 hour. no foil just in a tray with a **** of butter on top.. Quote Link to comment Share on other sites More sharing options...
John_R Posted February 16, 2010 Report Share Posted February 16, 2010 Yep, all depends of what kind/size of duck. Do put it on a rack and collect the fat. Save it for making delicious roast potatoes. Quote Link to comment Share on other sites More sharing options...
henry d Posted February 16, 2010 Report Share Posted February 16, 2010 No tin foil, 20 mins for Teal and 40 for Mallard, leave to rest for 10 minutes losely covered with foil and then get stuck in. Quote Link to comment Share on other sites More sharing options...
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