Comments on: Crispy Skinned Duck Magret with Asian sauce http://the-flying-chef.com/2007/09/crispy-skinned-duck-magret-with-asian-sauce/ Fri, 30 Mar 2012 17:46:37 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Laine Mezzina http://the-flying-chef.com/2007/09/crispy-skinned-duck-magret-with-asian-sauce/comment-page-1/#comment-358 Laine Mezzina Tue, 30 Nov 2010 20:00:08 +0000 http://thebestrecipes.wordpress.com/2007/09/30/crispy-skinned-duck-magret-with-asian-sauce/#comment-358 Awesome post! I don't know why Google doesn't make it easier to find this kind of stuff.... Keep it coming though! Awesome post! I don’t know why Google doesn’t make it easier to find this kind of stuff…. Keep it coming though!

]]> By: TheFlyingChef http://the-flying-chef.com/2007/09/crispy-skinned-duck-magret-with-asian-sauce/comment-page-1/#comment-297 TheFlyingChef Sun, 28 Mar 2010 23:59:42 +0000 http://thebestrecipes.wordpress.com/2007/09/30/crispy-skinned-duck-magret-with-asian-sauce/#comment-297 HI Linda Thanks so much for making one of my recipes and taking the time to leave a comment.. I appreciate it very much I am so glad you enjoyed the recipe as much as my family does. :) HI Linda

Thanks so much for making one of my recipes and taking the time to leave a comment.. I appreciate it very much
I am so glad you enjoyed the recipe as much as my family does. :)

]]> By: Linda http://the-flying-chef.com/2007/09/crispy-skinned-duck-magret-with-asian-sauce/comment-page-1/#comment-296 Linda Sun, 28 Mar 2010 14:52:43 +0000 http://thebestrecipes.wordpress.com/2007/09/30/crispy-skinned-duck-magret-with-asian-sauce/#comment-296 Amazing!! I love duck but rarely if ever cook it from scratch from fear of ruining it. Last night I prepared the magret and a leg from your recipe and I thought I was in a 5 star restaurant. The duck tuned out perfectly and the sauce was gorgeous. Thank you. This recipe now goes in my repetoire! Amazing!! I love duck but rarely if ever cook it from scratch from fear of ruining it. Last night I prepared the magret and a leg from your recipe and I thought I was in a 5 star restaurant. The duck tuned out perfectly and the sauce was gorgeous. Thank you. This recipe now goes in my repetoire!

]]> By: theflyingchef http://the-flying-chef.com/2007/09/crispy-skinned-duck-magret-with-asian-sauce/comment-page-1/#comment-11 theflyingchef Fri, 27 Mar 2009 15:44:11 +0000 http://thebestrecipes.wordpress.com/2007/09/30/crispy-skinned-duck-magret-with-asian-sauce/#comment-11 Hi Apprentice I am not sure what you mean on the bake or roast setting. I only have a fan forced setting or not fan forced. I do mine on non fan forced at 190 degrees Celsius. As far as cooking the duck goes it is supposed to be cooked still pink in the middle. Chicken rules do not apply.. It can be cooked rare, medium or well depending on your preference but like red meat it will get tougher if cooked more well done. We prefer our duck on the medium to medium rare side but you can cook it to your liking. Depending on how thick your breasts are 30-40 Min's should get it more well done. Hope that helps :) and have a great weekend.. Hi Apprentice

I am not sure what you mean on the bake or roast setting. I only have a fan forced setting or not fan forced. I do mine on non fan forced at 190 degrees Celsius.

As far as cooking the duck goes it is supposed to be cooked still pink in the middle. Chicken rules do not apply.. It can be cooked rare, medium or well depending on your preference but like red meat it will get tougher if cooked more well done.

We prefer our duck on the medium to medium rare side but you can cook it to your liking. Depending on how thick your breasts are 30-40 Min’s should get it more well done.

Hope that helps :) and have a great weekend..

]]> By: Apprentice http://the-flying-chef.com/2007/09/crispy-skinned-duck-magret-with-asian-sauce/comment-page-1/#comment-10 Apprentice Wed, 25 Mar 2009 20:14:49 +0000 http://thebestrecipes.wordpress.com/2007/09/30/crispy-skinned-duck-magret-with-asian-sauce/#comment-10 I had a follow-up questions. Which oven setting should one use? Bake or Roast? Also, after the 25 minutes of oven cooking, the duck still come out somewhat "juicy" (one could say bloody). Do poultry rules (no blood) apply to duck and need to make sure it's cook thoroughly? I had a follow-up questions. Which oven setting should one use? Bake or Roast?

Also, after the 25 minutes of oven cooking, the duck still come out somewhat “juicy” (one could say bloody). Do poultry rules (no blood) apply to duck and need to make sure it’s cook thoroughly?

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