The Perfect Duck
Duck has been on sale for under two dollars a pound, and I've been trying to make that perfect duck with extra crispy skin, but not overcooked.
I've tried steaming the duck, then roasting it. Result: Skin not crispy enough, duck meat cooked perfectly.
I've tried boiling the duck, then roasting it. Result:Skin crispy, duck meat overcooked.
I've tried roasting it. Result: Might as well have roasted a chicken.
Now, I've received nothing but compliments on my duck dishes, but it's just not up to par for my tastes. I own a small catering company, and I'd love to serve a perfect duck for my clients who hire me for "date dinners".
All suggestions are welcome, and thanks in advance for your input.