Duck

Store raw duck tightly wrapped in the refrigerator. Cooked duck should be stored in an airtight container.

Duck skin renders fat beautifully, so scoring the skin and cooking it slowly over medium heat can result in a crispy exterior and moist meat.

Duck pairs wonderfully with both sweet and savory flavors like orange, cherry, plum, and earthy mushrooms.

Don't discard the rendered duck fat; it's excellent for roasting vegetables or frying potatoes.

Fruits: Cherries, plums, oranges, apples, berries

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

Herbs & Spices: Thyme, rosemary, sage, star anise, five-spice powder

Liquids: Red wine, port, duck stock

Overcooking duck breast, which can make it tough and dry.

Not rendering the fat properly, leading to flabby skin instead of crisp.