So I made Merrill's slow-roast duck the other day and it was delicious. But it was extremely difficult to break down after cooking. I can easily cut up a whole roast chicken blindfolded (me, not the chicken) and with one hand tied behind my back, but this duck was a tough (but tasty) biddy.. Should it have gone longer in the oven? I had an impossible time cracking through the bones and tendons to separate the rib section from the thigh, etc. I also roasted a bunch of wings. They were full of tendons and the meat was not so tender: yummy but tough. It was "ethically raised" open pastured etc. Maybe that had something to do with it.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)