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?
Lavender brightens up this Rosh Hashanah table centerpiece
Honey-Roasted Chicken with Lavender
Give Your Mashed Potatoes a New Lease On Life
A Complete Dinnerware Set for Under $80?!
Sweet, Sour, & Simple Eggplant Dip
Shop So Fresh and So Fall
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
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.)