For a good number of years it was the basis of my Christmas 'ducken - mostly because it was so much cheaper than a turkey, and once you've boned it, stuffed it with chicken breasts and fancy sausage meat and a chorizo core, you've got a devastating level of meat log that will feed you for days.
Duck is the way! I do two: chop them up, make brown stock from roasted carcasses, pick carcasses for soup/pasta; sear braise legs in the stock; sear, briefly roast breasts. Extra stock/meat for ramen! The best meat, rich and delicious.
According to Donal Skehan, put them skin down in a cold pan and heat them on medium so that the fat melts out before the skin browns, and only then turn them over to finish cooking (untested). Bonne chance et joyeux solstice!
Not much to add, get the fat out, keep them pink and make sure they're served with something super sharp...
Oh and butter everything is better with butter
Good luck
I did whole roast duck once, and though it was nice, the ratio of meat to carcass was distressingly low. Since then I've gone for duck breasts instead, since that's where pretty much all the meat is
That's why I always get two and pick every scrap of meat from the carcasses for leftovers. I think the leg meat is better than the breast meat. Modern turkey breeding raises weird meat expectations.
Comments
Oh and butter everything is better with butter
Good luck
I'm going to break out the English Mustard to tart up the ham. 😆
I did whole roast duck once, and though it was nice, the ratio of meat to carcass was distressingly low. Since then I've gone for duck breasts instead, since that's where pretty much all the meat is
Good luck!