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

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

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

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