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.
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.)