Artificial intelligent assistant

Please explain how to cook a muscovy duck the easy & simplest way

all right well welcome to another episode of cooking with Matt and Doug yeah nice my assistant now this is uh another ridiculously short how-to coke addict video and this one is another this one I'm using the cruel runnings chicken seasoning now I know it says chicken but you can use it on Doc and it tastes perfect you just got to be careful you don't put too much on because it does have a salt content and you can make a little too salty now what that I'm cooking here today is a five point eight pound Muskoka Drake this guy is actually big enough if I wanted to debone them I could actually get some whopper rod nice breasts steaks off of them and you know a nice set of back and legs but I'm gonna roast them up because I don't have time to screw around cooking today and I'm gonna throw them the oven on a timer so you take the now the secret wood duck is to take him out the night before and just thaw him out on the counter from frozen now he right now he's still really cold and we're gonna just cover him with this spice and like is you got to be this one here I find that if you put a little too much I accidentally put once I put too much on and it did how it was a little salty and I didn't I'm not a big salt fan so so but this it does taste really good on the on the dock and it works on ruined ducks that works on Peking ducks I just happened that I took out a really big duck last night because 5.8 pounds is a big duck no there and that's all you do you just put them on like dog that's it's so simple it's ridiculous like I said guys cooking duck I cut cook the log of duck all right okay and we throw them inside the roasting pan and once again you get them in a roasting pan and I'll just show you like it's just a hanger that I made that lifts out the the great so it's about two inches off the bottom and that's just so that it doesn't sit in the drippings and I'm going to put him in the oven and I'll this guy will need to be cooked for three hours and 40 minutes at 325 degrees and I will flip him in the last hour I will flip them once and I will show you the end result of what he looks like tonight when I take him out and he'll be all crispy and the skin will be just tasty and he'll be a nummy numbers when I'm hungry tonight because I've got a big day ahead of me so we're gonna throw them in the oven here and breast side down and he's gonna sit in there all day like right now it's 11:30 and the ovens gonna turn on at 4:00 and Aelita roughly about quarter date tonight and this is some goose eggs and I'm boiling up for Doug because they were unfertile from the hatchery they were they were duds they Mother Nature to meet on that one the bugs getting that tonight alright there's 40 minutes left to on this Chuck I'm flipping it and in 40 minutes for now I'll be eating okay duck is done and I'm really hungry actually oh just look at the hot water whoa you have no idea how good that is it's just too bad on the internet you can't have taste or vision okay so this is the the trick that I have so that I can have fresh duck two nights in a row is I take this duck and like right now I cut the the breasts off and it's red hot right now so and then you got it the sooner you do this the better so that it stops cooking because what you want to do is you want to chill this off really fast I'll show you what I do warm alright so then you take and you pili look at that which comes right off that's a serious chunk of breast meat now what you do is I prefer to eat the breast the second night the reason is is because it's the easiest to reheat what I do is because I save the rendered fat from the duck is tomorrow night what I'll do is I will butter on the back of this I will take and I will just cover it in duck fat and then I will reheat it on a cookie sheet in the toaster oven for 12 to 15 minutes face down so that the skin gets crispy now there's tomorrow night's supper which is actually a makeup supper now sealing it in the plastic right now like this and putting in the fridge is you will get it will stay moist and I will eat this tonight right now there's the back the burn leg is the back the neck here the wings this is a nice size Muscovy I'm really hungry too because I was working all day in the garden and that's it guys so that is and that skin is so tasty it's like when it is crispy like this you have no idea anyway that's my supper tonight along with some roasted vegetables and that's how easy it is to cook duck like it is as easy as chicken and tomorrow night I will have that breast with a little bit of you know like I said duck fat on the back of it reheat it for 12 - 8 15 minutes in the toaster oven at 350 it will absorb the fat back into the meat the meat will be juicy the skin will be crispy and you'll swear that I just cook roasted duck tomorrow night that's it

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