Duck

How to prepare duck meat

The best cooking technique for duck is roasting. It can be roasted in two ways. One is "spatchcocking", which means removing the backbone and roasting the duck "flattened". This form is an easier way of preparation. It allows for more even and faster roasting. The second way is to prepare a classic roast, roasting the bird whole.

As with the goose, it is advisable to incise or pierce the duck breast with a sharp knife. You can make slanted cuts, forming something like a checkerboard. We don't need to season with fancy spices. To taste the natural, delicious flavor of duck meat, all you need is pepper and salt. We also don't need additional fat. The duck itself has the right amount of fat in the skin, which will give us enough juiciness. After roasting, the skin will become perfectly crispy and delicious.

It is worth baking in a roasting pan. We can add to it favorite spicy vegetables and potatoes by arranging them on the bottom. The fat rendered from the duck will add to their deliciousness. It's a good idea to add a little water to the bottom so they don't burn.

For the first half hour, we should bake at a temperature of about 230°C. Then you can lower the temperature to about 170°C and bake for another hour or so, until the temperature in the meat (best to check in the middle of the thigh) reaches 74°C.