Roasting duck

I will be roasting a whole (open pastured) duck for Rosh Hashana. I will probably follow Merrill's recipe. In reading my copy of Joy of Cooking, there is a reference to "removing the fat gland near the base of the tail." Does anyone know whether this is still necessary? I am also contacting the vendor, but haven't heard back yet.

  • Posted by: creamtea
  • September 16, 2014
  • 937 views
  • 2 Comments

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Susan W
Susan W September 16, 2014

It was most probably or should have been removed at slaughter time. It's a small bump right above the triangle at the end of the tailbone that my Grandmother called the Pope's nose. If it's there, you should remove it.

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Susan W
Susan W September 16, 2014

Also..very jealous you were able to find pastured duck. Not an easy task.

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