For some reason, I've been afraid of working with duck for several years, even though I love eating the stuff. Perhaps I've read too many horror stories.
But I took the plunge a couple of days ago and ordered two whole ducks from D'Artagnan, so now I'm committed.
After researching recipes I'm thinking of working with this one:
Two general questions:
A) The recipe has lots of positive comments, but a few people commented that the duck was dry. To combat that I'm planning to brine the birds for maybe 5-6 hours before cooking. Will this mess with the crispiness of the skin?
B) When I roast a chicken, I start the process by pouring boiling water over the top, just as I put it in the oven. This tightens up the skin, provides a moister cooking environment, and provides somewhere for the fat to land when rendering so as to avoid smoke and smell. All in all a huge win. Will this work the same for a duck whose skin has been slashed as that recipe suggests?
Thanks, all, for any help/advice. I'm looking forward to finally conquering my duck cooking phobia.
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