Thread: Peacock

Any dry fleshed game birds are best cooked in oven bags. The slight pressure inside a tied bag forces moisture in rather than letting it boil out of the meat. Don't tie the bag tight enough to be totally sealed or it may split. The only problem with cooking in a bag is that there is no colour on the bird. To get around this roll the bird around in a hot frypan with some clarified butter an oil to colour up first. With Breast fillets pluck before breasting then place them skin side down in the pan to colour them before oven bag cooking. As a reference, a duck needs three hours in a bag at 140 /50 with an apple up his bum.