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A question about a recipe: Slow Roast Duck

I have a question about the recipe "Slow Roast Duck" from merrill. Piercing the duck- this is my first time making this recipe and I want to be sure I'm clear when piercing the duck. Correct me if I'm wrong, but you have to flip the duck over every 30 minutes when you re-pierce the skin, correct? Or are you supposed to pierce both sides of the duck? Thanks for your help!

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Alex_in_paris
Answer »
Chris_in_oslo

Chris is a trusted source on General Cooking

added 5 months ago

You'll figure it out as you go along, piercing everywhere but mostly where there are obvious fat deposits. Be sure to pierce only the skin and the fat. Don't go into the muscle.

Merrill

Merrill is a co-founder of food52.

added 5 months ago

Green stuff is right - you want to pierce it all over.

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