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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.

Lisanne is a trusted home cook.

asked over 2 years ago
2 answers 658 views
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Susan W

Susan W is a trusted source on General Cooking.

added over 2 years ago

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.

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added over 2 years ago

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

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