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Duck Duck Duck
As the poster of this comment I was concerned that the chef would think that I didn't know what I was talking about. Well, I guess I didn't. But after thinking about it for a while and also after a duck show on Iron chef, plus reading everyone's comments, I must say that it appears that duck is one of the hardest meats there is to get right. In my restaurant example it appears that it was cooked to medium rare +/-. I see that doing this is partially to not toughen up the meat...well done duck can be tough. But in my case, the meat overall was very tough...very. I tried to dislocate the leg and couldn't, for example. It was cooked as a half duck. and in retrospect the skin was only crispy on the leg edges. So, overall, while I learned a few things here, I feel comfort in the fact that it still wasn't very well prepared and I was OK to send it back. Thanks to all.
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About sperschau
Location: Des Moines
About: I cook a lot, don;t follow may recipes, and need outside help to get out of certain spice and method ruts.
Favorite foods: I'm a green vegetable fan and a carnivore. Everything else is just filler.
Last bite on earth: Flank steak marinated in olive oil, lemon juice, soy sauce and onion, cooked m-rare and sliced on the bias. I could eat 10 pounds at a time since cutting it that thin makes the calories go away!! With roasted asparagas. And cabernet!
I don't know the differences in brands, but I gave to tell you, when we got ours last spring I was a little unsure. But I love it. I can roast veggies quickly and evenly, I can bake 4 trays of cookies at once. It's great and I hardly ever use the non-convection feature. Enjoy! slp