Roasting duck without a roasting pan/rack
I'm planning on roasting a whole duck (2.4 kg/5.3 lb) but I don't have a roasting pan/rack. I was thinking of placing the bird on a bed of root vegetables to keep the underside from stewing/burning in it's own fat. I only have a small and shallow baking dish (perhaps 2 inch deep). I have two questions:
1.) will the fat overflow my baking dish? I know ducks have quite a bit of fat and I'm planning on piercing the skin to allow the fat to escape.
2.) will the root vegetables be edible? Or will they just be fat-sodden mush?
Thanks in advance for your input!
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.)