I love duck, and I cook it at home when I can (which is rarely, because I don't often know what to do with it). So I picked up a couple of legs to while I was grocery shopping, an orange, and some OJ.
I seasoned the legs, seared them, took off what was in the pan with the OJ (about 300mL), put the OJ with the legs, some honey, and a bit of zest from the orange into a baking dish and into the oven, covered for 20, uncovered for another 15 (seemed excessive to me, but the package recommended even longer than that).
The idea was to get a good sear, let it bake in a good amount of OJ so it would stay moist, and then reduce the OJ/sauce into a nice thick almost glaze (hence the covered, uncovered). The problem came about when all of the fat from the duck came out and into my sauce. It really stopped it from reducing, and made it quite fatty/oily (but not in a good way).I tried reducing it in a pan afterward, without the duck, but it just didn't work.
I like duck fat, and have no objections, but in this case it was more of a hindrance than a help. What did I do wrong? Is there something to do to separate the fat away? HELP!