Merrill: I'm making this on New Year's Day...should I roast it on a rack or not?
Pat is a trusted home cook.
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Amanda is a co-founder of Food52.
Merrill roasts it straight in the pan, but I don't see why you couldn't do it on a rack.
Thanks so much! I want to make sure I get some duck fat to roast some par boiled potatoes during that last 30 minutes!
Merrill is a co-founder of Food52.
Yes, a rack should work just fine!
Sam is a trusted home cook.
Don't be shy about turning up the final crisping of the skin. That's best part IMHO.
You have to have the "Mallard" reaction to get a crispy skin.
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