🔕 🔔

My Basket ()

All questions

A question about a recipe: Slow Roast Duck

8653a98f 7c27 4d7e 8ac7 f11cb525fcf9  5337480747 a8cebf7000 o

I have a question about the recipe "Slow Roast Duck" from Merrill Stubbs. I have a Muscovy duck which tends to have less fat than the more common Pekin duck. Do I need to adjust this recipe at all?

asked by Peter Dowd over 1 year ago
1 answer 627 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 1 year ago

Since the recipe has you removing it every half hour to re-pierce the skin I think you will be able to determine when it is starting to get done. During hour two I would decide if it is time to crank up the heat and let it crisp or let it keep cooking depending on how the fat on the bird looks. But I have only cooked duck quarters never a whole duck.

Let's Keep in Touch!

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.)

Please enter a valid email address.