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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Slow Roast Duck
Recipe question for: Slow Roast Duck


Merrill S. December 16, 2012
Green stuff is right - you want to pierce it all over.
Greenstuff December 16, 2012
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.
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