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<blockquote data-quote="Pbartender" data-source="post: 3193549" data-attributes="member: 7533">I cooked a duck this year -- without the goddamned orange sauce that everyone else always seems to insist on slathering over ducks -- primarily to avoid the months worth of leftovers that invariably result from cooking a whole turkey for just a family of four.&nbsp; We had wild rice, mashed potatoes, green bean casserole, sweet potatoes, homemade cranberry sauce, and fresh baked bread to go with it. Plus, we had three home made pies...&nbsp; cherry, apple and pumpkin.We're already almost finished wiht the leftovers...&nbsp; The duck and the sweetpotatoes were gone that night.&nbsp; Friday, I made tomato soup wiht wild rice for lunch.&nbsp; Yesterday for breakfast we had potato pancakes.&nbsp; That just leaves the green bean casserole and half a pie for tonight.I've never had a problem with dried out white meat on any kind of bird...&nbsp; The trick is to thoroughly baste the bird with a mixture of melted butter and its own dripping about every half hour.&nbsp; You end up with juicy meat and golden, crisp skin.&nbsp; And NEVER, EVER over-cook the bird...&nbsp; Base the time you eat dinner on when the bird comes out of the oven.&nbsp; Cook all the other dishes early, and keep them warm.&nbsp; Cooking the bird early, and leaving it &quot;warming&quot; in the oven while everything cooks is the quickest, easiest and most common way to dry out the meat.</blockquote>

[QUOTE="Pbartender, post: 3193549, member: 7533"] I cooked a duck this year -- without the goddamned orange sauce that everyone else always seems to insist on slathering over ducks -- primarily to avoid the months worth of leftovers that invariably result from cooking a whole turkey for just a family of four. We had wild rice, mashed potatoes, green bean casserole, sweet potatoes, homemade cranberry sauce, and fresh baked bread to go with it. Plus, we had three home made pies... cherry, apple and pumpkin. We're already almost finished wiht the leftovers... The duck and the sweetpotatoes were gone that night. Friday, I made tomato soup wiht wild rice for lunch. Yesterday for breakfast we had potato pancakes. That just leaves the green bean casserole and half a pie for tonight. I've never had a problem with dried out white meat on any kind of bird... The trick is to thoroughly baste the bird with a mixture of melted butter and its own dripping about every half hour. You end up with juicy meat and golden, crisp skin. And NEVER, EVER over-cook the bird... Base the time you eat dinner on when the bird comes out of the oven. Cook all the other dishes early, and keep them warm. Cooking the bird early, and leaving it "warming" in the oven while everything cooks is the quickest, easiest and most common way to dry out the meat. [/QUOTE]

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