Agriculture Reference
In-Depth Information
Aylesbury
DELICIOUS MEAT…
Duck meat has a terrible and undeserved reputation for being greasy and unhealthful.
On the contrary, this dark, flavorful meat can be cooked in such a way that it remains
moist and rich, and not dripping in grease.
We typically place duck on a rack in a roaster with a layer of water in the bottom.
You can make slices into the fat layer of the breast to drain off the grease and make a
crispier skin if cooked uncovered the last third of the cooking time. Thinner fat layers
will not be quite as crisp and can dry out the meat if you cut the slits too close or too
thick.
To add a bit of flavor and help cut the grease, we typically slice up several oranges
to fill the body cavity. You can also use the orange juice and squeeze it over the breast
prior to baking.
I prefer to roast the duck covered for the first half of the cooking period and then
remove the cover and allow the breast to crisp to a golden brown. While the duck
(or goose — for the same process works for all waterfowl) is still hot from the oven,
pick up the rack and duck and remove from the roaster, leaving much of the grease
behind. You can peel the skin off, again reducing the fat, or chunk up the bird with
skin intact.
