Buying

One 4 to 5 lb (2 to 2.2 kg) duck serves 2 to 4 people.

Storing

Refrigerate a fresh duck and use within two days or freeze in its original package up to six months.

Never thaw frozen duck on the counter. Thaw in a pan in the refrigerator, loosely covered.

Preparing

Duck needs a longer cooking time than chicken or turkey to ensure the fat melts away completely and the skin is crisp and golden.

To cook a duck breast, or magret, score the skin with criss-cross lines without cutting into the meat. Place skin-side down in a hot pan over medium-high heat. Sear 2 to 4 minutes, then reduce heat to medium. Turn and cook 6 to 8 minutes, until medium-rare. Let stand several minutes before slicing thinly.

Roast a whole duck, uncovered,at 350°F (180°C) oven for about 2 1/2 hours, or until the thickest part of the thigh or breast reaches 165°F (75°C) on a meat thermometer. The skin should be crisp and brown and the legs should move freely.

Let rest 15 minutes, tented with foil, before serving.

There’s no need to carve a duck. Instead, use poultry shears to cut the bird in half down the breast, then along each side of the backbone and between the leg and breast.

Duck

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