Domestic Duckling

Store raw duckling, well-wrapped, in the coldest part of your refrigerator. Cook within 1-2 days of purchase. Once cooked, refrigerate leftovers promptly and consume within 3-4 days.

Duck fat is highly prized for cooking; render it slowly and save it for roasting potatoes or vegetables.

To achieve crispy skin, prick the skin all over with a fork or skewer before roasting, but be careful not to pierce the meat.

Duck benefits from longer, slower cooking methods, such as braising or roasting, to tenderize the meat and render the fat.

Fruits: Cherries, oranges, plums, figs, apples

Vegetables: Root vegetables (potatoes, carrots, parsnips), Brussels sprouts, kale

Herbs & Spices: Rosemary, thyme, sage, star anise, five-spice powder

Sauces: Orange sauce, cherry reduction, hoisin sauce, soy-based glazes

Overcooking: Duck breast, in particular, can become tough and dry if cooked too long.

Not rendering the fat: Skipping the step of rendering fat can lead to a greasy final dish.