Good Eats just showed their “What’s up Duck?” episode again. I have it on tape, because if there’s anything I love, it’s a good duck dinner.
I tried out this recipe they portray and everything went swimmingly…(snerk, ahem)…until I got to the iron skillet in the 475 degree oven. I thought I followed the directions exactly as directed in the program, but the skin burnt clean off, leaving me with skinless duck, which is not just ducky, but sucky.
So what went wrong? I didn’t have any butter or oil in the skillet because Alton didn’t mention greasing the skillet, and it certainly seemed like a dry skillet in the show. Plus, if you did that whole testing the heat of the skillet with some water drops like Alton does, wouldn’t the grease fly around rather unnervingly? I know I didn’t mis-time the length in the oven because I use a stop watch to count off the minutes when I cook. Are you supposed to turn off the oven after it reaches 475? Because Alton doesn’t mention anything of the sort.
I’d like to try again, but I don’t want another skinless duck. Have any of you out there tried the duck recipe on this show? It was on Food Network an hour ago, so you’d know which one I’m talking about if you saw it.
Or perhaps does anyone know how to crisp the skin on a steamed duck without completely vaporizing it?