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Roast duck

(post, Caroline Cummins)

we have a duck (labeled "Peking duck," although I always thought this was a dish, not a breed) defrosting in our fridge. I guess we'll roast it, although other suggestions are welcome .... especially for dealing with all the fat that will probably run off the bird (how best to roast it so we can, you know, catch all that fat and save it for cooking potatoes?) ...