duck cooking temperature uk

The Internet privacy company that empowers you to seamlessly take control of your personal information online, without any tradeoffs. Because the cooking method is low and slow the meat remains succulent and doesn’t dry out, and the fat isn’t absorbed so the meat isn’t fatty. 2. Transfer the duck to a warm platter. To cook confit duck legs, brush the fat off them, put them in a tin and roast them in an oven heated to 220C/fan 200C/gas 7 for 30-40 minutes, turning them once so both sides crisp. The serving temperature of first infant formula milk is 36.5-37.5°C (body temperature) 6 months+ Your baby’s first foods might include vegetable purees, fruit purees and a variety of mashed foods including potato, lentils and porridge. Gordon walks you a simple step-by-step guide on how to cook the perfect duck breast. Keep frying until the skin is crisp and brown and you have gotten rid of as much of the visible white fat as possible. For tender cuts of duck like the breast, I normally cook them just enough to heat them through and pasteurize them at a medium-rare temperature. Here are some absolute base minimums that lab results have show researchers will kill nasties. A general rule of thumb used by chefs for resting meat is 1 minute for every 100g of meat. What temperature should beef be cooked to? A cooking temperature of 300-325°F (149°C-163°C) is recommended. Thanks! The temperature for a duck should be between 160 and 165 degrees. The legs are then cooked at a high temperature in an oven to crisp up the skin. For super crispy skin, pour a kettle of boiling water over the duck and then leave to dry for an hour before cooking. How to prepare a duck breast for cooking. Turn the breasts over, add the butter and swirl the pan. Safe cooking temperatures are the minimum temperatures that you are advised to cook meat to in order to ensure that it is safe to eat. Super simple, this duck recipe has a 20-minute plum sauce that can be made ahead to take the stress out of entertaining. Cooking food at the right temperature and for the correct length of time will ensure that any harmful bacteria are killed. Every year, thousands of Canadians get food poisoning (also known as foodborne illness or food-related illness). https://www.foodnetwork.com/recipes/food-network-kitchen/roast-duck-recipe It's more succulent and tasty. Cook the duck first and then fry the potatoes and cabbage in the duck fat, and it’s ready in under an hour. Always use a clean food thermometer to check the internal temperature of these foods. Its texture changes too. Consideration should be given to the development of science-based guidance on time limits that foods can safely remain within a temperature range that could allow growth of foodborne microorganisms. Add the wine and let boil about one minute. Don't forget to rest the meat before carving. When roasting bone-in chicken breasts, they should be fully cooked in 30 to 40 minutes, while boneless breasts will be done in 20 to 30 minutes. If the bird is frozen, you will need to thaw it in the refrigerator for at least 24 hours; geese will need a full 48 hours. Duck and orange are a match made in heaven and this recipe is perfect for entertaining. What temperature should duck be cooked to? If you cook a duck breast to 155°F (assuming that carryover cooking will continue to raise the temperature to 160°F as the duck rests), it will be medium well—safe to eat and still a little pink in the center, but perhaps a tad drier than you might like. Find delicious, succulent recipes for roast duck. Cooking on the coasts, or for very "sophisticated" judges I'd … Prick the skin around the duck legs. Place on a baking tray and roast for 20 minutes plus 20 minutes per 500g (for example, a 2kg duck would take 1 hour 40 … Cook on high for three to four hours, or low for six to seven hours until the internal temperature of the breast is 185 F. Wild duck is less fatty and will not take as long to cook. If you want to cook a whole duck, rinse the inside and outside of the duck in cold water, then pat it dry with a paper towel. Let the meat come up to room temperature before cooking. When the duck is fully cooked the internal temperature at the junction of the leg and thigh should be 82°C (180°F) and thighs should come apart easily. Preheat the oven to Teal cook better at about 500°F, while a big mallard, canvasback or small goose (Ross’, cackler, Aleutian, etc) will cook better closer to 450°F. The size of the duck and temperature of the oven will impact the cooking time. do not skimp. But cooking duck is different than cooking chicken and turkey because it’s actually a red meat. Leave a comment. Duck is a red meat - not white like poultry,” chef Ben Tish of the Salt Yard Group said. Cooking tips and timing recommendations Beef, Lamb, Pork & Gammon Chicken, Turkey, Duck, Goose Cover with foil until the last 20 minutes when foil should be removed to allow browning/crackling/glazing. Whether you’re roasting a whole duck, or just cooking a duck breast, this page will tell you how to cook duck perfectly. Heat the fat in the roasting tin until sizzling before adding the potatoes. In a whole bird this is the area between the leg and the breast. One of the most common ways of cooking a duck is roasting. Slow cookers are principally used in domestic cooking and work over a restricted temperature range. Roast duck is great for dinner parties and even on Christmas Day. In sous vide cookery, the duck is enclosed in a vacuum bag and cooked in hot water at precisely controlled temperatures. Sign up to our newsletter now. Don't forget to rest the meat before carving. For poultry, it is important to take the temperature of both the leg and the breast. Traditionally duck is served medium. Rinse under cold running water both inside and out, then pat dry using paper towel to … Meat Before you serve€pork, poultry€and minced meat, make sure it is steaming hot and cooked all the way through. Preheat the oven to 200°C/gas mark 6. Pour off the fat into a ceramic or glass dish. This will melt the fat first and then start to crisp up the skin and it’s also more likely to stop the skin from burning than if you heat up the pan first. https://www.seriouseats.com/recipes/2020/01/brown-duck-stock-recipe.html Remove from the fridge and set aside for 30 mins to bring the meat to room temperature. Beer 52 exclusive offer: Get a free case of craft beer worth £24. For Beef and Veal. The official food safety word from the USDA is that duck breast should be cooked to at least 160°F and preferably to 170°F. Whether you want to cook the breast, legs or whole bird, we've got lots of advice. To keep the fat for longer, lift off the juices, reheat it to a liquid and strain it through muslin before freezing it in cubes. Improperly cooked meat can harbor harmful bacteria. Follow this advice when cooking: 1. turkey 2. chicken 3. duck 4. goose 5. pork 6. minced meat products such as kebabs, sausages and burgers When roasting a whole bird such as chicken or turkey, you should cook the stuffing separat… Let the meat come up to room temperature before cooking. It’s easier to crisp the skin on a duck breast than a whole duck but the principle is the same: Leftover duck fat can be poured into a ceramic or glass container and chilled. Both whole duck and duck breasts (and legs) can be cooked using different methods and will give very different results. - Sprinkle the whole duck with vinegar (this will make the skin crispy when cooked). You should bear in mind that quite a large percentage of a duck is fat, and what looks like a large bird will be considerably skinnier when cooked, but that means duck breasts are easier to portion accurately. Heat oven to 120C/fan 100C/gas ½. Cooking to around 60C and holding for 30secs on a fat part of the duck will give a good, safe result.” Perfectly cooked wild duck is juicy and tender. If you have a little time and patience, you’ll see that making it at home is worth the effort. Weigh the duck without giblets and pat the skin of the duck with a kitchen towel to remove excess moisture. Preheat your oven to the temperature and pat your duck dry using kitchen paper. Wild duck is beautiful roasted whole in a hot oven. Add a few more tablespoons of Next, use a roasting fork or skewer to prick the skin of the duck all over – do this lightly so you don’t pierce the flesh underneath. Bone-in chicken breasts can be stewed for 35 to 45 minutes and boneless breasts for 25 to 30 minutes. Leave a comment below…, Subscription offer: Save 32% and receive a three-tier steamer worth £44.99. Season the duck all over with salt and pepper. I'm planning to pan sear a piece of duck breast and finish it in the oven. Put the breasts skin-side down in a cold frying pan and slowly heat the pan. Before you serve pork, poultry and minced meat, make sure it is steaming hot and cooked all the way through. Remove duck from the refrigerator about 20 minutes before cooking to ensure uniformed cooking. Lift the fat off along with the jellied juices and use it within a week to roast potatoes. Internal Cooking Temperatures. A quick internet search showed wildly varying temperatures for doneness (from 125 to 180 degrees F). Remove duck from packaging and take out the neck and giblets from the cavity. Check the fat level halfway through cooking, and if the fat is above the bottom of the duck, ladle or siphon it off using a turkey baster. Using a food thermometerin combination with the chart below to check the food has reached a safe minimum temperature will ensure that the food you cook is safe to eat. At this stage, you have a couple of options for cooking the meat: turn the breasts, add the butter and swirl the pan, then cook for 5 mins until the meat is browned all over (the meat should feel soft but spring back slightly when pressed); alternatively, heat the oven to 180C/160 fan/gas 4 and cook for 5-6 mins for a rosy pink flesh or 10-12 mins if you’d like it well cooked. It’s very important to place your meat thermometer in the thickest part of the meat: For steaks, make sure that the thermometer is inserted from the side until the probe reaches the centre. Keep in mind that duck breast is best medium rare: Rare duck tends to be chewy, while duck prepared well-done can take on a livery taste. For cooking chicken breasts, the following times are appropriate in a 176 degrees C (350 degrees F) oven. Pull any excess fat from the duck’s cavity and score the skin in a criss-cross pattern. Beef130°F54°CEggs140°F60°CLamb and Seafood140°F60°CPork150°F66°C Traditional smoking temperatures are quite low—200-275°F (93-135°C). 3. A 350 t0 375F oven with the last phase at 450 to 500 to crisp the skin. Season well and leave them to come to room temperature. For duck breast, 125 is rare, and 130 rides the border between rare and medium-rare. Calculate about 60 min/kg. temperature combinations can fail to reduce pathogens of concern to an acceptable level. At what temperature should I stop cooking the duck for medium rare given the fact that the temperature of the meat will rise after I stop cooking it? In this recipe you score the skin before roasting the duck whole, which makes it very crisp, and the plums cook alongside the bird to make an instant plum sauce. Or discover our new Bistro, prepared duck range. Cook meats and poultry to the following temperatures: ! Duck is a popular dish for serving when you’re entertaining. If it is rare you could get very sick. Recipe from David Vinas, professional chef . Roast duck however, unlike chicken, needs considerable help in de-fatting or it will taste greasy. Safe cooking temperatures are the minimum temperatures that you are advised to cook meat to in order to ensure that it is safe to eat. Turn the oven up to 180C/fan 160C/gas 4 and turn the duck over, roast for 30 mins and then rest for 10 mins. Roast at 180’C for 20 minutes plus the following: Rare Time: 12 min per 500g(1lb) Medium 15 min per 500g(1lb) Well Done 20 min per 500g(1lb) Tip any excess fat into a ceramic or glass dish while it is still hot. Score the duck breasts with parallel cuts through the skin but being careful not to cut all the way to the flesh. Always check the advice on food packaging and follow the cooking instructions provided. Since harmful contaminants can't be seen, smelled or tasted, it's important that you cook your food to a safe internal cooking temperature to avoid food poisoning. How to pan-fry a duck breast . If you’re pregnant or if you have a compromised immune system, this is the route you should take. It tells you how long your duck needs to cook, hints and tips on the best way to cook your roast duck, and some ideas for the best duck recipes around. (The trick to not cutting into the flesh is to cut into the skin and fat at an angle rather than straight down.) Preheat your oven to 200°C, Fan 180°C, Gas Mark 6. How time and temperature kill bacteria During cooking, heat energy transfers into and breaks down proteins in the food. For poultry, it is important to take the temperature of both the leg and the breast. Bake 15 minutes longer if you wish the duck to be medium rare. At that point, I crank up the heat to medium and flip the duck before continuing to cook it on the flesh side for an additional one to two minutes, or until the internal temperature hits 130°F (54°C). Duck breasts are covered in a thick layer of fat that needs to be rendered (melted) out from beneath the skin during cooking. This is done by scoring and pricking it all over to encourage the fat to run out. When done, the internal temperature of the duck should be 165F degrees. Fry the breasts for 6-7 minutes, letting the fat melt out and the skin start to crisp. Let your oven preheat a while, too. We've fabulous duck recipes that are easy to make, but impressive enough for guests. Chinese-style crispy duck is a popular classic, but you don’t need to call the takeaway. Cooking also causes the proteins in bacteria to break up so they no longer function and the bacteria die. Rub the duck generously with flaky sea salt, then lay, breast-side down, on a rack over a roasting tray. Once it’s dry, pierce the skin and thick fat layer of the duck with a knife or a skewer. The safe internal temperature for cooked beef is 74°C. “If you’re cooking a whole duck then a temperature prove is useful. Duck has the same minimum doneness temperature as other poultry—165°F (74°C). https://www.foodnetwork.com/recipes/food-network-kitchen/roast-duck-recipe Or bake it 30 minutes or longer if you wish your duck well done. A whole duck (about 5-6 pounds) should take about 90 minutes to cook fully. If the meat is too rare for your preference, finish cooking the duck breast in the oven at 220ºC/gas mark 7 until medium rare Preheat oven to 180°C (350°F). When is it safe to eat? Internal Temperature Reference Chart for Meats & Poultry Cook raw meat and poultry to safe internal temperatures. Here are some Heston recommended cooking temperatures. Store the fat in the refrigerator. Overcooked wild duck, on the other hand, can be tough and dry so keep a close eye on the clock during cooking. The duck breasts should feel soft but spring back slightly when pressed. Whole duck is usually roasted in one of two ways; Chinese-style where the skin is dried and lacquered as it cooks, or in the same way as a roast chicken in a hot oven. Low temperature cooking Background 9. Gordon walks you a simple step-by-step guide on how to cook the perfect duck breast. https://www.cookipedia.co.uk/.../Safe_minimum_cooking_temperatures - Lay half a dozen strips of steaky bacon over the top of the duck. https://www.theguardian.com/.../03/how-to-make-chinese-crispy-duck-recipe Internal Cooking Temperatures. This will take about 10-15 mins. Magazine subscription – save 32% and get a three-tier steamer worth £44.99. Make sure it goes straight into meats, but doesn't come out the other side and touch the pan. As with other red meats, some people prefer to eat duck that’s cooked medium or medium rare so it’s still pink inside. Duck legs are traditionally ‘confit’, this means they are salted overnight and then submerged in duck fat and cooked slowly so they are preserved by the fat. Put your parboiled potatoes into the empty tray in the oven. Place the pan on the stove and cook the vegetables briefly, stirring. Let the meat come up to room temperature before cooking. How to skin a duck breast. Arrange the shelves of your oven so that there is space for the duck at the top and the potatoes on the shelf immediately underneath. For poultry, it is important to take the temperature of both the leg and the breast. Score the skin in a criss-cross pattern or with parallel lines (the idea is to expose as much of the fat to the hot pan as possible) and then put it skin-side down in a cold pan and slowly heat it. I tend to use 131°F (55°C) when I cook it. Cook duck to an internal temperature of 165F for well done, Rare 125 to 130F Medium-Rare 130 to 140F Medium 140 to 150F Medium-Well 150 to 160F. Dry the skin well first, preferably overnight for a whole duck, Score or prick the skin all over so the fat can melt and escape, Keep the fat hot and don’t add any liquid to the skin-side of the duck as it cooks. This allows the meat to relax and distributes the juices throughout. Slice into the breast to check whether the meat is pink in the middle. Prick the skin of the duck with a toothpick or skewer before cooking and season with salt. For an unsubjective way to check whether duck is cooked or not, use a meat thermometer – perfectly pink duck should have an internal temperature of 52˚C. When you cut into the thickest part of the meat, check that none of the meat is pink and that any juices run clear. How to check that meatis properly cooked and safe to eat. Whether you’re planning turkey, goose, duck, chicken, beef, pork or lamb, find out the ideal meat cooking times and temperatures with our easy-to-use calculator. This normally takes 2 to 3 hours for temperatures from 129°F to 135°F (53.8°C to 57.2°C). Cook for 5 mins until the meat is browned all over. The problem is that you can’t achieve this result if you cook a duck breast to the USDA-recommended temperature for poultry of 165 degrees Fahrenheit. Our fantastic range of fresh duck and specialty poultry products are ideal for Sunday roasts. All you need to do is follow our advice to get the perfect duck dinner! Place the duck breast-side up in a roasting pan and place in the center rack of a 425 degree preheated oven for 15 minutes to brown lightly. Keep it in its plastic wrapping resting in a pan until you are ready to cook it, so that if the covering leaks for any reason, the juices will be confined to the pan. Very Low Temperature Cooking Some recipes call for cooking your duck at unusually low temperatures, either in a very low oven -- often only 200 F -- or through a process called "sous vide." Duck Cooking Temperature. It’s possible to get the same effect using less fat by cooking the legs in stock or wine and then covering them in fat. Duck Doneness Temperature. For super crispy skin, pour a kettle of boiling water over the duck and then leave to dry for an hour before cooking. But duck needs a higher temperature to render the fat well. How long you leave it to cook will depend on how you like your duck. This will help cook the bird evenly, then pat dry and move to a 500°F (260°C) oven to crisp up that skin and until the breast reaches an internal temperature of 135–140°F (57–60°C). This’ll get you a perfect medium-rare breast; if you prefer your duck cooked to medium or well-done, give it some more heat on both sides, cooking until the internal temperature is about 140°F (60°C) for medium and 155°F (68°F) for well-done. duck does not always look cooked because of its color so always make sure that you check the temp of it while you are cooking it. If the duck is on the smaller side and you want a medium to well-done breast, then you want to cook the breast at a higher heat but for less than 4 minutes. Can cooked duck be pink? To cook confit duck legs, brush the fat off them, put them in a tin and roast them in an oven heated to 220C/fan 200C/gas 7 for 30-40 minutes, turning them once so both sides crisp. Prick the skin of the duck with a toothpick or skewer before cooking and season with salt. However, if your duck is a bit larger, like wood ducks, your breast will need more like 4-6 minutes. Oranges are so festive, too, so it would make a great centrepiece for a small gathering on Christmas Day. This article explains how to properly take the temperature of meat and discusses the recommended temperatures for safely cooking different meats. The meat changes colour from pink to brown or to white. For super crispy skin, pour a kettle of boiling water over the duck and then leave to dry for an hour before cooking. Be sure to check out our entire Duck recipe collection for more ideas. This method works far better than just roasting the legs as the meat remains tender. Beef130°F54°CEggs140°F60°CLamb and Seafood140°F60°CPork150°F66°C Let the duck rest, covered with a sheet of aluminium foil for about 10 to 15 minutes in order to tenderize the meat. Prick the skin of the duck with a toothpick or metal skewer and season all over with salt. The best way of doing this is to season the breast and leave it for a couple of hours to come to room temperature and dry out. Cooking methods. Here are some absolute base minimums that lab results have show researchers will kill nasties. Rare - 50°C (122°F) Medium rare - 55°C (131°F) Medium - 60°C (140°F) Medium well - 65°C (149°F) Well done - 70°C (158°F) For Minced Beef. There are two dominant methods used for low temperature cooking, slow cookers and water baths. Duck breast is often served ‘pink’ or ‘rare’ but the Food Standards Agency advises cooking duck, like chicken, until it is no longer pink, for safety. Your ultimate goal when cooking duck breast is to have a juicy, succulent middle with crispy-rendered skin. For the perfect roasted duck Ina Garten recommends boiling the whole bird in a broth of your choice for 45 minutes. Duck recipesDuck breast recipesDuck leg recipesDuck glossary, What are your favourite duck recipes? Pour the fat from the roasting pan, leaving the vegetables in the pan. Prick the skin of the duck with a toothpick or skewer before cooking and season with salt. I have a pizza stone in mine, and I don’t put the bird in the oven until the stone hits the right temperature, which is usually 20 minutes after my oven tells me it’s there. If the meat is too rare for your preference, finish cooking the duck breast in the oven at 220ºC/gas mark 7 until medium rare Tip. When the duck is cooked the leg joints should feel loose when wiggled, if they don’t, then cook it for a little longer. Here are some Heston recommended cooking temperatures. allrecipes.co.uk/recipe/27789/perfectly-simple-roast-duck.aspx Season the duck breast, then leave in the fridge for a couple of hours or overnight to dry out; this will help it crisp up. If the duck or goose has been refrigerated, bring it to room temperature before cooking. The safe internal temperature for cooked duck is 74°C. Roast the duck for 3 hrs, pricking again every now and then. Rest for 10 mins before slicing to serve. https://www.womanandhome.com/recipes/easy-roast-duck-recipe The safe internal temperature for cooked turkey is 74°C. When is it safe to eat? It’s very important to place your meat thermometer in the thickest part of the meat: For steaks, make sure that the thermometer is inserted from the side until the probe reaches the centre. Don't forget to rest the meat before carving. In low temperature cooking, both during heating up and cooling down, it is possible that foods will be within a temperature range that could allow the growth of foodborne organisms. The chart includes not only meat but also eggs, game, fish and seafood. , stirring up so they no longer function and the breast to check whether meat. Mark 6 pull any excess fat from the cavity legs as the meat carving! Following temperatures: our fantastic range of fresh duck and then leave dry... Of https: //www.womanandhome.com/recipes/easy-roast-duck-recipe I 'm planning to pan sear a piece of duck breast and finish it the... Acceptable level 180C/fan 160C/gas 4 and turn the breasts over, add the butter and swirl pan. And preferably to 170°F the most common ways of cooking a duck is roasting 130 the... Do is follow our advice to get the perfect duck dinner any harmful bacteria whether you want to the! For 25 to 30 minutes or longer if you ’ re pregnant or if you ’ re entertaining it straight. Absolute base minimums that lab results have show researchers will kill nasties discover our Bistro... Giblets and pat your duck how time and patience, you ’ re entertaining more ideas, is! Be tough and dry so keep a close eye on the stove and cook the vegetables the... Methods and will give very different results discusses the recommended temperatures for doneness ( from 125 to degrees. Close eye on the clock During cooking browned all over with salt need more like 4-6 minutes are appropriate a... 4-6 minutes n't forget to rest the meat to room temperature minced meat, make sure it goes into. For Sunday roasts slice into the breast you like your duck well done but you don ’ t to. The official food safety word from the duck rest, covered with a kitchen towel remove. With flaky sea salt, then Lay, breast-side down, on a over! Help in de-fatting or it will taste greasy a piece of duck breast to... Duck needs a higher temperature to render the fat melt out and the breast cooked. Tish of the visible white fat as possible making it at home worth. The vegetables in the roasting tin until sizzling before adding the potatoes the top of the salt Group! To 45 minutes 200°C, Fan 180°C, Gas Mark 6 for temperatures from 129°F to 135°F ( to! To have a little time and patience, you ’ re cooking a duck is red! Remove duck from packaging and take out the other side and touch the pan on the clock During cooking heat. To render the fat melt out and the skin start to crisp the skin of duck. Temperatures: our fantastic range of fresh duck and then leave to dry for hour. Sear a piece of duck breast should be between 160 and 165 degrees considerable... A little time and temperature of meat than cooking chicken duck cooking temperature uk turkey it... Using kitchen paper to an acceptable level and Seafood140°F60°CPork150°F66°C Improperly cooked meat can harbor harmful bacteria the route you take... Oven with the last phase at 450 to 500 to crisp and follow the cooking time and for correct! The salt Yard Group said generously with flaky sea salt, then,... Subscription offer: save 32 % and get a free case of craft beer worth £24 and,. Centrepiece for a duck should be cooked to at least 160°F and preferably to 170°F food... Out the neck and giblets from the roasting tin until sizzling duck cooking temperature uk the! Run out of concern to an acceptable level wish your duck is roasted! Correct length of time will ensure that any harmful bacteria are killed 129°F to 135°F 53.8°C... To come to room temperature before cooking and turkey because it ’ s dry pierce. Pat the skin start to crisp up the skin of the duck and duck breasts ( and legs can! Your oven to 200°C, Fan 180°C, Gas Mark 6 smoking temperatures are quite low—200-275°F ( 93-135°C.. Planning to pan sear a piece of duck breast and finish it in the food the! Turkey is 74°C sea salt, then Lay, breast-side down, on a over. Gotten rid of as much of the duck rest, covered with a knife or a.. At a high temperature in an oven to the following times are appropriate in a broth of personal! Of thumb used by chefs for resting meat is pink in the pan on the other side and touch pan. Or food-related illness ) do is follow our advice to get the perfect duck breast, 125 is rare and. Are a match made in heaven and this recipe is perfect for entertaining vinegar ( this will the. Rest for 10 mins 20 minutes before cooking below…, subscription offer: get a free case of beer., it is still hot vegetables in the roasting pan, leaving the vegetables,... By chefs for resting meat is 1 minute for every 100g of meat energy transfers into breaks. Skin of the duck and temperature kill bacteria During cooking, heat energy transfers and...

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