Quote:
Originally Posted by Ray
Why you peel the skin off? If you brown dat good, it tastes good.
If you cook a tough duck with the skin on, then you didn't cook it right.
I hate tough dry duck meat.
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I just skin the duck instead of plucking it, it's much easier and faster to me. I don't have anything against the skin. I just think with the skin on, you are looking at at least another 2 hours of cooking vs not having it on. IMO, it isn't that much better with the skin on to justify that much longer. Cause I'm like u Ray, nothing worse than serving up a big plate of ducks and gravy and the meat be like rubber.