To all the dark meat lovers out there: You’ve been roasting the wrong bird.
All due respect to succulent chicken and turkey leg quarters, but they make up only a fraction of the whole bird, which is why you should consider roasting duck. It’s all dark meat, since both the breast and leg portions are well-exercised muscles with ample fat, and it’s imbued with a sultry, bass-note richness that chicken and turkey just don’t have. The duck’s breast is also relatively flat, which enables its skin to brown remarkably evenly, and it’s versatile for entertaining: Pair one bird with a bright sauce and you’ve got an intimate dinner party showpiece. Roast two—doable in one pan—and you can feed a crowd.
Here’s the catch: The qualities that make duck special to eat also make it a challenge to cook well. But I’ve got an approachable method all figured out. Allow me to explain.
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