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A question about a recipe: Slow Roast Duck

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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!

asked by Alex Moore over 4 years ago
2 answers 1399 views
84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo

Chris is a trusted source on General Cooking

added over 4 years 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.

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Merrill Stubbs

Merrill is a co-founder of Food52.

added over 4 years ago

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

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