It's so true when cooking with alcohol that you partake too early and not only is the turkey done, but so are you done, and may be a turkey. LOL
My last big dinner was sherry duck - 2 cups of sherry, but I drank the remainder of the bottle throughout the day. It was all good though, I had help with the cooking part.
Quoting: redlicorice not paid up 1284555 lol...I can hold my own honey. It's cool I snack on the platters and stuff so I don't get too bad lol. I have never made a sherry duck. I have heard of that before. I had duck once in this really fancy restaurant. Do you have a recipe you can share with me?
Quoting: Angelseverywhere Well I first bought a bottle of fine Canadian sherry....mmmm tasty, then the duck. Word to the wise, buy two or more frozen ducks, there is not much meat on them.
Put the ducks in the fridge to defrost, when they are "almost" defrosted, stab them 15-20 times all over so the marinade can penetrate into the meat.
Marinade: 1 cup sherry, 3 tablespoons olive oil - don't add salt because the sherry has all the salt you need - marinade overnight or longer.
Remove ducks from marinade, then discard that marinade.
Make another marinate of 1 cup sherry/3 tablespoons olive oil.
Cut up onions, carrot and celery - place inside duck along with some newly made marinade.
Mix oregano, rosemary (optional - I find rosemary too strong), pepper, and parsley in olive oil and rub the outside of the duck very well.
Put duck(s) in roasting pan(s) and add remaining sherry/oil mixture.
Cook ducks first in 475 oven to get it going for 20 minutes - reduce heat to 350 F - cook as per your oven or follow rule 30 minutes per 1/2 pound of meat. Baste often.
My duck (around 4 pounds) was ready in 3.5 hours - so I just reduced the oven heat to 195 F and left it there for another 40 minutes. It was not dried out.
It's easier than this post looks.