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By Bill Altreuter

The last few times I've roasted a duck I've poured boiling water over the bird to tighten the skin and blanch out some of the fat.  This technique, which amounts to parboiling the duck, then roasting it, seems at first to be unnecessarily elaborate, but I expect it is not.  Here's the thing with duck-- it's three treats in one!  The fat is wonderful to have on hand, and duck stock was a major component of my turkey gravy this Christmas. I'm going to give this a try.

Full post as published by Outside Counsel on December 29, 2010 (boomark / email).