I think duck intimidates people because it’s not a super common option here in the US, but duck is a delicious fatty bird. It’s meatier than chicken, with a thick layer of fat under the skin, that if cooked right, crisps up nicely. It also renders a lot of fat. Duck fat is liquid gold. It makes everything taste better, especially roasted vegetable. My favorite part of roasting a duck is removing the fat from the drip pan, tossing veggies in it, then putting them right back in the drip pan. You have a whole meal in the oven & that’s a beautiful thing.
This recipe hits all the classic roasted duck notes. Crispy, check. Sweet, check. Use fat for side dish, check.
Serves 2-3 10 minPrep Time 1 hr, 5 Cook Time 1 hr, 15 Total Time Ingredients Instructions
10 minPrep Time
1 hr, 5 Cook Time
1 hr, 15 Total Time