• Decrease font size
  • Return font size to normal
  • Increase font size
U.S. Department of Health and Human Services

Food

  • Print
  • Share
  • E-mail

Reducing Risk Factors in Retail and Food Service: Maricopa County, Arizona Environmental Health Division - Roasted Duck

FDA/CFSAN is posting this document as a service to viewers of the November 30, 2006 satellite broadcast:
"Reducing Risk Factors in Retail and Food Service".

Maricopa County, Arizona Environmental Health Division

Roasted Duck

View video on the web
Download video

Transcript:

Roasted duck, otherwise known as Peking duck, dates as far back to the 10th century when it was prepared as a special dish for Northern Chinese Royalty.

Preparation of roasted duck begins with thawing under cold running water. The duck should be completely submerged and the exposed portions of the thawed duck should not be above 41°F for longer than four hours.

After the ducks have been allowed to thaw, the feet and wings are removed.

Then they are set aside briefly for further preparation.

The ducks are stuffed with a unique sauce and a blend of spices.

They are then pinned closed with a large stainless steel needle.

A stainless steel hook is driven through the neck of the duck to allow for hanging and to facilitate further preparation.

While the ducks were being thawed and stuffed, two pots of boiling liquids were prepared. One containing water and the other containing a solution of sugar water.

The ducks are dipped into boiling water and then followed by a dip in a to a solution of boiling sugar water .

The ducks are then hung to dry in the walk-in cooler, allowing the sugars to harden on the skin.

It is important to remember that the preparation the time, from when the ducks were thawed until the time they were properly cooled, shall not exceed four hours. At the end of four hours, the temperature of the ducks should be at 41°F or less.

(It should be noted that thawing under refrigeration may reduce the amount of time the duck spends in the temperature danger zone.)

The following day the ducks are re-moved from the walk-in cooler and cooked in a specialized oven.

Remember the proper cooking temperature for roasted ducks as minimum should be 165°F for 15 seconds.

The ducks are re-moved from the oven and put into the display case for sale. Remember the minimum hot holding temperature is 130°F.

If a traditional holding method is used, such as in a window display without temperature control, a time as a control policy is necessary.

Before implementing such a policy, please involve your local regulator regarding proper documentation and holding times.

(When using time as a control, the product should be marked to indicate a four-hour time limit, beginning when the product falls below 130°F. This product should also be discarded at the end of four hours.)

Let's review the critical control points in this process:

Ensure that the entire thawing to cooling preparation step is conducted in four hours or less resulting in a final temperature of 41°F.

Cooking the roasted duck to 165°F for 15 seconds.

For time as a control, discard any remaining product after four hours.


  Download video stream (24 Mb) for use offline.

Note: Although the file linked here is compressed to the maximum capability of standard compression software, it is to be understood that video is inherently a very data-intensive medium. Therefore, this file is large (24 Megabytes) and will take a long time to download over a dial-up connection.