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firefleye · 06-12-2009, 10:40 PM

I know this is an old post but I have to put my 2 cents in here.

I would skip the steaming bit and roast the duck at 450 deg for 1/2 hour to crisp the skin, then turn the oven down to 325 deg to let it finish cooking. This will keep the duck from drying out.

Good quality duck breast can be served medium rare. The legs need more time to cook though.

06-12-2009, 10:40 PM	#2 (permalink)
firefleye Junior Member Join Date: Sep 2008 Posts: 13	I know this is an old post but I have to put my 2 cents in here. I would skip the steaming bit and roast the duck at 450 deg for 1/2 hour to crisp the skin, then turn the oven down to 325 deg to let it finish cooking. This will keep the duck from drying out. Good quality duck breast can be served medium rare. The legs need more time to cook though.