This was very good and so easy to make. I basted the duck with it's rendered fat, you do not need the extra butter! Here's is a trick that I think makes for a crispier skin: 24 to 48 hours before you want to serve it, unwrap, score ( cut across the fat diagonally in both directions, making sure to avoid cutting into the flesh) rub pepper and salt on/ into the skin and cavity and place in the fridge uncovered. This will let the bird dry out and acts as a dry brine. Dry bird= crispy skin! Thank you Rhonda, now I have a go to duck recipe.
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This was very good and so easy to make. I basted the duck with it's rendered fat, you do not...