Steve Kroll
Wine Guy
I'm not sure if there's any secret, but one thing I did is constantly pour off the fat as it was rendering. I had to do this probably four or five times. So there was never a lot of fat in the pan to burn or create any smells. I was also very careful not to heat the pan too hot. I basically kept the heat low to render off as much fat as I could, poured it off, and then cranked up the heat to sear the skin.steve, how do you deal with the smell of the cooking ducks? do you have very good ventilation?
i've been forbidden to cook duck ever again in the house because the smell of the fat stayed for several days, even with all of the windows open and the ventilator fan going.
That, and my ventilation is pretty good. The duct (and duck smell) goes outside.