By Stanley A. Fishman, author of Tender Grassfed Meat
Properly roasted duck is a joy to eat. Duck has a great deal of fat, which has been prized in Europe and Asia for thousands of years. The crisp flavorful skin of a great roast duck is maybe the tastiest fat of all. Yet most recipes for roast duck are mediocre, and do not do justice to the skin, which is the most delicious part.
There are three big issues when cooking a great duck.
- The skin must be dried, so it comes out crisp, not soft.
- The subcutaneous fat must be rendered during the cooking process, without drying out the meat.
- The duck‘s flavor must be enhanced by just the right amount of seasoning, rather than be overwhelmed.
My quest for the ultimate roast duck led me to many places. I tried and modified recipes from all over the world. My quest ended in Poland, and China, and Vietnam.
The flavors are from Poland. The drying technique is from Vietnam. The roasting technique is from China. The taste is from heaven.
The following recipe is the best I know for roast duck. It does a great job of rendering the interior fat, which I save and use in cooking. Even better, it has perfect crisp skin, tender juicy meat, and an absolutely wonderful flavor.
Here is the link to the recipe, which appears on Moms for Safe Food, a great website that not only educates about the dangers of artificial foods, but often contains wonderful recipes.