i've roasted duck before but i presently don't have a proper roasting pan. all i have is a flat roasting pan that only has a little bit of a lip. i was planning to roast 4 duck legs but cuz the roasting pan is too large, i fear problems such as dryness or too much evaporation of juices even tho i want the duck very crisp and will be dipping it in a sweet fruit sauce. maybe i should roast 6 pieces so there won't be so much extra pan space. thoughts please.
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.)