Planning to Visit the Philippines Soon?
There are hundreds of tourists attractions in the Philippines. But as a lover of the Island of Marinduque (Home of the Morions and Heart of the Philippines), I am indeed partial to its beauty, charm and its friendly and hospitable residents. Therefore, help me achieve my dream of seeing this island becomes a world tourist destination, by telling all your friends and relatives about this site. Welcome, to you all, new readers and faithful followers of this site! The photo above is Poctoy White Beach in Torrijos, Marinduque with beautiful and majestic Mt Malindig in the background. Some of the photos and videos on this site, I do not own. However, I have no intention on infringing your copyrights. Please do not forget to read the latest National and International news in the right side bar of this blog!
Wednesday, January 15, 2014
My Neighbor Gave Us a Roasted Duckling
The other day, our next door neighbor surprise us by giving a roasted duck in exchange for the 2 lb whole Dungeness crab that I gave her recently. I have never cook duck by rotisserie, so I have no idea how it taste. My neighbor has an expensive rotisserie set-up. She said it was not that hard, but required an overnight of brining. THE COOKED duck THAT SHE GAVE US WAS delicious.
I searched in the Internet how to cook duck by rotisserie and here is what I learned. The duck is better if you brine it overnight before cooking it. All sorts of flavor can be added by brining. Orange juice, tea, cider, beer, wine, soy sauce and many other liquids can be used to replace the water. Then add complimentary herbs and spices to create your own special flavor blend. For directions on how to brine a duck, check out: whatscookingamerica.net/Poultry/BriningPoultry.htm
Typically a 5-pound duck will cook in 1-1/2 to 2 hours. The internal temperature at the leg joint should reach 175 degrees F. Also, check to see if the leg joint is loose and tender and juices run clear.
If using a table top rotisserie, set heat to medium-low. If using a grill, heat grill to medium and place a drip pan under the duck to catch the rendered fat.