Quote Originally Posted by Sir C View Post
Yes, I am firmly of that view with all poultry and fowl. (Do fowls count as poultry?) I confess, however, that this extremely slow 110 degree roast yielded moist, yielding breasts and sumptuous, tender legs. The duck wasn't bad either.
But what of the skin? Can you get a good crisp skin at that temperature or do you have to whack the heat up at the end as you do with pork to get crackling?