I am very rarely intimidated by the concept of preparing any kind of meat, but I've been regaled with many tales of why duck is difficult, and why someone who isn't a classically trained chef and/or doesn't have the "proper" equipment should steer clear of this tasty bird. After trying this recipe, which marked my first foray into duck-roasting territory, I'm pleased to say that ANYONE who has ever roasted a chicken can pull off this recipe. I changed the recipe only slightly: added 1 teaspoon of garlic to the rub, used only 1/4 cup butter, basted every 30 minutes, and had it in the oven for 20 minutes shorter than the instructions called for. What came out was perfectly crispy skin with moist meat cooked to medium (might not recommended by the USDA, but it's how it is properly served).
Was this review helpful?
3 users found this review helpful
I am very rarely intimidated by the concept of preparing any kind of meat, but I've been...