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.
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)