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Old 12-25-2014, 12:47 PM   #11
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I cook domestic duck all the time. I believe that duck is one of the four major food groups. I currently have 2 whole ducks, a package of legs that I confited(sp?) and 2 tubs of rendered duck fat all in my freezer. Around here, that won't last long.

Although I've roasted a few of them whole, that method really does injustice to the breast. The leg takes a long slow cook to properly tenderize, but the breast is best eaten medium rare. Andy & Tat really have it right. Divide the parts and cook them separately. Leave the skin on the breast - once you have rendered out the fat, the crisp skin is the best part.
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Old 12-29-2014, 12:30 PM   #12
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Thanks everyone. I really appreciate all the advice. My SousChef really wants it out of the freezer so my procrastination days are numbered.
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Old 12-30-2014, 09:43 AM   #13
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Ah, the time is ripe for Duck Liberation...
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