I'm both excited and terribly nervous!
1. Some recipes have you simmer the duck in its fat stove top, others recommend baking. I probably won't have a cooking thermometer- which method would you recommend?
2. I also see recipes that mention sauteing the duck afterwards before serving- I was under the impression you just fish them out of the fat and serve them as is- is this not true?
3. Can I save and re-use the duck fat I cook the duck in? If so, how do I do that?
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.