Yesterday I slow roasted a duck using the recipe from The All New Joy of Cooking, which I noticed is more or less the same as the recipe for slow roasted duck that Merrill put up couple of weeks ago on food52. The thing is, the sking didn't really crisp, even after it had been in an extra 15 minutes. I'm doing another one today--any suggestions on getting the skin to crisp?
Thanks for signing up!
Connect with us to get more Food52!