Duck

When cooking with duck, one of the most common questions is how to ensure the skin gets that famous crispy texture. The trick is in proper scoring and drying of the duck skin. Score the skin, not cutting into the meat, to allow the fat to render out easily. Additionally, drying the duck in the fridge uncovered, can help achieve the perfect skin crispiness. Another common challenge people face is the duck being too fatty or greasy. Duck is indeed a fatty bird and when not cooked properly can result in overly rich and greasy dishes. The key here is slow cooking and rendering the fat properly. Most methods of cooking duck involve slow roasting or confiting (slow cooking in its own fat) and are designed to render out the fat, leaving the meat juicy and tender. Getting the most out of your duck isn't difficult - save the fat! Duck fat is culinary gold. It's packed with flavor and can be used for roasting potatoes, sautéing vegetables, or flavoring other dishes. Another little-known trick when dealing with duck is to brine it. Soaking the duck in salt water before cooking helps to break down some of the tougher tissues, making the meat more tender and also helps to balance out some of the richness of the meat. Also, don't discard the carcass after your meal! You can use it to make a rich and flavorful stock.