Duck carries a much thicker layer of fat under its skin than chicken, so it rewards techniques built to render that fat and crisp the skin rather than the butter-basting used on leaner birds. Its dark, rich meat pairs naturally with sharp or fruity sauces - cherries, oranges, prunes or plums - that cut through the richness.
Duck carries a much thicker layer of fat under its skin than chicken, so it rewards techniques built to render that fat and crisp the skin rather than the butter-basting used on leaner birds. Its dark, rich meat pairs naturally with sharp or fruity sauces - cherries, oranges, prunes or plums - that cut through the richness.
Duck carries a much thicker layer of fat under its skin than chicken, so it rewards techniques built to render that fat and crisp the skin rather than the butter-basting used on leaner birds. Its dark, rich meat pairs naturally with sharp or fruity sauces - cherries, oranges, prunes or plums - that cut through the richness.
Duck carries a much thicker layer of fat under its skin than chicken, so it rewards techniques built to render that fat and crisp the skin rather than the butter-basting used on leaner birds. Its dark, rich meat pairs naturally with sharp or fruity sauces - cherries, oranges, prunes or plums - that cut through the richness.
Duck carries a much thicker layer of fat under its skin than chicken, so it rewards techniques built to render that fat and crisp the skin rather than the butter-basting used on leaner birds. Its dark, rich meat pairs naturally with sharp or fruity sauces - cherries, oranges, prunes or plums - that cut through the richness.
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