I have prepared many ducks with my slow roast method,5-6 hours at 275. Even though the meat pulled away from the leg,carving felt like wrestling an old bird. It was tough and sinewy and the only edible parts were the breasts. Which I removed and served with a shallot port sauce. All the previous ducks I’ve ordered have been succulent and tender. This was similar to eating wild fowl,not much flesh and chewing becomes a chore. So disappointing since I usually order a few for Christmas.
*From USWM: Thank you for your honest feedback. Our whole duck is very popular and generally a much loved product. A credit has been returned to you. Please note we suggest reducing the cooking time, cook on a rack in a covered pan, remove cover during the last 30 minutes +/- for best results.
From:
Kathleen
|
Date:
12/1/2018 1:30 AM
I have prepared many ducks with my slow roast method,5-6 hours at 275. Even though the meat pulled away from the leg,carving felt like wrestling an old bird. It was tough and sinewy and the only edible parts were the breasts. Which I removed and served with a shallot port sauce. All the previous ducks I’ve ordered have been succulent and tender. This was similar to eating wild fowl,not much flesh and chewing becomes a chore. So disappointing since I usually order a few for Christmas.
*From USWM: Thank you for your honest feedback. Our whole duck is very popular and generally a much loved product. A credit has been returned to you. Please note we suggest reducing the cooking time, cook on a rack in a covered pan, remove cover during the last 30 minutes +/- for best results.
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