Thanks for this; I'm a huge fan of high-roast, spatchcocked chicken and was looking to do the same for duck & goose. Nice to see it turns out well. And the butternut squash was a nice bonus!
Thanks for watching! Try it with turkey too. It saves sooooo much time. I haven’t tried cooking a goose yet. Are they only in specialty shops? It’s something i only see in cooking videos.
@@Indo_chef Yep, I do this with turkey when I'm too lazy to fry it. Whole Foods typically carries duck year 'round and goose around the holidays. It's a dark meat, much like duck; if you like duck, you'll like goose.
@@Indo_chef yes but the point is to have it render and flow out over the skin to make it crispier during roasting. yes it's not necessary but it's an easy step that elevates the texture of the dish
Not yet. I’d have to test with a normal quality duck from superstore. This one was a specialty duck. Maybe I’ll do a series to create all the dishes for traditional peking duck.
I always intend to make broth, but then i get too tired 😝 Update to the roasting: go with 45 minutes and check temp. An hour can get dicey with it getting overdone.
Best duck video yet! 😋
Thanks! I rarely make duck. I’m due for making another one.
Thanks for this; I'm a huge fan of high-roast, spatchcocked chicken and was looking to do the same for duck & goose. Nice to see it turns out well. And the butternut squash was a nice bonus!
Thanks for watching! Try it with turkey too. It saves sooooo much time. I haven’t tried cooking a goose yet. Are they only in specialty shops? It’s something i only see in cooking videos.
@@Indo_chef Yep, I do this with turkey when I'm too lazy to fry it. Whole Foods typically carries duck year 'round and goose around the holidays. It's a dark meat, much like duck; if you like duck, you'll like goose.
@asdisskagen6487 i’m too scared of starting a fire to fry a turkey. I need to find a goose now 😃
On to it!!
It’s officially Christmas season. Time to get fat!!! 😃
You cook it for an hour on 400, is the oven on fan or just over/under heat?
The convection fan was on. For juicier wings you can take off 10 minutes.
No punctures on the skin?
No need to. The fat just runs out.
@@Indo_chef yes but the point is to have it render and flow out over the skin to make it crispier during roasting. yes it's not necessary but it's an easy step that elevates the texture of the dish
@drumbum7999 different pokes for different folks 😜
Have you ever made Peking duck?
Not yet. I’d have to test with a normal quality duck from superstore. This one was a specialty duck. Maybe I’ll do a series to create all the dishes for traditional peking duck.
Have a duck in the freezer and will make this for sure. Save the bones for broth.
I always intend to make broth, but then i get too tired 😝 Update to the roasting: go with 45 minutes and check temp. An hour can get dicey with it getting overdone.
@@Indo_chef appreciated, thanks
Fantastic, basically 1 ingredient and technique! Criminally low views!
Thanks. All my views are criminally low for my long videos.
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You have absolutely no idea what you are doing.
Thanks. Merry Christmas!
Great video. Massive respect for responding to such negativity with kindness! God bless you, friend. Merry Christmas.
Thank you, and very merry Christmas to you too 🎄
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