AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING AND CAMPING FORUM

AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING AND CAMPING FORUM
https://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl Camp Oven & Outdoor Cooking >> Camp Ovens & Related Equipment >> Harding Oven https://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=1198378439 Message started by poddy dodger on Dec 23^rd, 2007 at 12:53pm

Title: Harding Oven
Post by poddy dodger on Dec 23^rd, 2007 at 12:53pm

Just getting prepared to cook a duck on Christmas day and deciding whether the 12" oven is big enough or to use the 13" Harding. I've never really taken notice before how thick the walls of the 13" oven are so I measured them, 9mm would you believe ?

pd

Title: Re: Harding Oven
Post by mikel on Dec 23^rd, 2007 at 1:49pm

Geeze, PD, thats a very small duck you are a cookin'
I would be usin much larger, dont forget a decent height trivet under, that old grease bag is going to release some!
But whatever way PD, have a very good Christmas dinner, dont ferget to include a nice beverage to assist the old digetive juices and will see you around the traps in '08.
The same goes to all the other contributors on this great site, a Very Happy Christmas and a bountiful CO cooking 2008.
mikel

Title: Re: Harding Oven
Post by poddy dodger on Dec 23^rd, 2007 at 3:19pm

Thanks mikel, all my best wishes to you and your missus, and the same to all others who contribute here. May you all cook up many a CO feast in '08. I will, I'm retiring and going to cook and camp or is it the other way around ?
I will take your tip and use an extra high trivet with my duck, it is an 18, 1.8 kilo and fits easily into the 13" pot, do the roast veggies separately MMMmmmm. Have several nice reds and whites awaiting and I don't have to drive home !!!

pd

Title: Re: Harding Oven
Post by murray on Dec 27^th, 2007 at 6:13am

PD
How did the duck turn out?
As Mikel said ducks can be very fatty.
I prick the skin the all over and pour boiling water over the duck before baking and this makes the skin nice and crisp.

Muzz

Title: Re: Harding Oven
Post by poddy dodger on Dec 27^th, 2007 at 8:39am

G'day Muzz, the duck was good for a change. As you say, very fatty so I used a high trivet and pricked him well before putting him in the pot, turned out pretty good though. Not as much meat as a chook of the same weight and twice the price but it was Christmas.
I baked the veggies in the inside oven after par-boiling them, beetroot, parsnip, pumpkin, sweet potato and potato, the family was very impressed.

pd

Title: Re: Harding Oven
Post by murray on Dec 28^th, 2007 at 5:36am

PD
Baking beetroot, do you peal them or leave the skin on? can't say I have ever tried them that way, pot hole said ask PD the best way of baking them.
Muzz

Title: Re: Harding Oven
Post by poddy dodger on Dec 28^th, 2007 at 7:14am

Beetroot. Maybe others do 'em differently but I top, tail and peel em, par boil them separately from the spuds as they bleed then bake them in with all the other vegies. Pumpkin I put in later as it doesn't take as long, leave the skin on, I wipe olive oil over everything.

Hot oven with plenty of coals on top to brown them and make them crisp.

pd

Title: Re: Harding Oven
Post by murray on Dec 28^th, 2007 at 10:08am

Thanks PD
That is definitely the way to cook pumpkin. Next baked dinner beetroot is on the menu.
Muzz