I've always been succesful with roast ducks in the past, but my duck tonight turned out tough. Something I didn't discover until we had some difficulty carving it, and then when i took my first bite.
It was a big duck- 7 lbs. Not sure if it was tough because it was old? Or maybe a male duck?
I used this recipe:
and the duck was beautiful. Not greasy, just super chewy, esp. the leg meat. The meat was still juicy, and appeared to be cooked just right.
I found one of Bittman's articles, suggesting that you braise in sauerkraut after roasting the duck.
Does anyone else have any ideas for ways to avoid/combat tough, chewy duck?