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Join date : 2011-09-23
Location : Blackpool
Make sure it's cooked properly and let it stand for ten mins before carving.
Cook on 220c for the first 10 mins, until the skin is golden then turn down to 180c.
Turn the duck over every 20 mins so that it cooks evenly.
I cooked an 1855g for 1.5 hrs this afternoon and have just finnished my lunch.
It was nice and tender and the skin was crispy.
Bye the way... I stuffed it with chestnut and cranberry stuffing.
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Join date : 2011-01-22
Location : Birmingham, England
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Join date : 2011-03-22