How To Roast A Duck
Roasting a whole duck can seem daunting, but once you’re armed with a little knowledge, a perfectly cooked duck is easily within reach.
Choose the right bird. A Pekin (Long Island) duck is best for roasting whole. It’s ideal to slice, has a sweet flavor, has good fat content, and is widely available.
Score it. There’s a ton of wonderful fat layered between the skin and meat of the duck, which is certainly more than you want to eat. So it’s crucial to score the breasts and legs, slicing through the skin and fat. Make sure to stop before you hit the meat. Scoring allows some of that fat goodness to render out.
Use that rendered fat. Store this priceless liquid gold in the refrigerator or freezer and use it to add flavor to everything from salads to popcorn. Duck fat is a chef’s best friend.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved