Season under duck skin? Hi all, about to roast a 4 pound duck for the first time. I was wondering, of all the recipes I’ve looked online, why doesn’t

Hi all, about to roast a 4 pound duck for the first time. I was wondering, of all the recipes I’ve looked online, why doesn’t anyone season under the skin of a duck like other birds? (Does it have to do with carving and presentation?) I had this idea to put minced garlic and spring onion under the skin, along with regular seasonings, before I let it sit in the fridge on a rack to dry overnight. Any thoughts? Would the garlic and spring onions under the skin make it less crispy? (Also, I do plan to score my bird tomorrow, so would seasoning under the skin affect that process?) Thanks in advance, advice is much appreciated.

JustOneQuestion
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Happygoin February 15, 2021
The only thing I can come up with, without ever having done it, is that a duck renders so much fat (liquid gold to a cook) that it may wash away anything under its skin. Just a guess.
 
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