Duck cannot be treated like chicken or turkey. Because waterfowl rely on fat layers for buoyancy and insulation, a duck carries a significant layer of subcutaneous fat beneath its skin.
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Without proper preparation, this fat traps moisture, resulting in rubbery skin and greasy meat. Effective prep focuses entirely on rendering this fat layer out of the bird during the cooking process, allowing the skin to crisp up like parchment paper while basting the meat underneath. Step 1: The Essential Thawing and Drying Process Duck cannot be treated like chicken or turkey
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If you want restaurant-grade, glass-like skin, implement the boiling water blanching technique right before seasoning.
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