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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 about 3 years ago

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2 answers 782 views
730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added about 3 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.

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

Susan W is a trusted source on General Cooking.

added about 3 years ago

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

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