Roasting duck

[maxd]

Hi. I need some advice on cooking times for duck. I'm roasting 2 ducks (5 lbs each) in a fan oven. I know that it'll take longer to cook 2 than it would to cook 1 but how much longer?

Thanks

[hammerman]

Make sure you roast your duck on a trivet or raised up off the roasting dish...the amount of fat they produce is amaizing.

Don't waste the fat though....use it for your roast spuds...along with goose fat, it's the best !!!

[nickmo]

And remember to make a confit from whatever of the meat may be left and top with the fat - keeps for upto 4 months. - Simply fill airtight glass storage jars with the meat with some bay leaves, peppercorns, thyme and top up with fat, and leave to cool before sealing. Use hot or cold when you like.

And how about making up a duck pate by simply blitzing the offcuts with a little seasoning and fat, top off with the fat to seal and enjoy later.

And are you stuffing the birds - allow a bit longer to make sure the stuffing is throughly cooked if so - say about an extra 15 mins or so.

Try a duck flavoured dressing for salad leaves - a little fat, white wine vinegar (in about 3 or 4 to 1 proportion) touch of dijon or whole grain mustard, salt pepper. Whizz together and dress some fresh leaves - excellent for the BBQ side.

[maxd]

Thanks for the anwers guys, I'l be following all your advice! I like the sound of the duck dressing.