Duck is high in fat, so when roasting a whole duck you can end up with a lot of fat left with the duck inside the skin and soggier skin. How should the duck be prepared to avoid this?
How to roast a whole duck so that fat drips out easily and the skin gets crispy
duckroasting
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Best Answer
Among poultry, duck is exceptionally fatty, and a lot of its fat is directly underneath the skin. This can present a challenge when cooking, because we want the fat to render out and the skin to become crispy and delicious.
The most common way to do this, classically, is to:
Like all poultry, salting the duck a day ahead, and then letting it sit in the refrigerator will also promote crispiness, but it is far less of a factor with duck which cooks and renders for a longer period of time.