Roasting a duck while properly rendering the fat and getting that perfect crispy skin can be quite intimidating. However, with just a few simple tricks and the right preparation, you’ll be hitting your family or holiday table with a platter of perfectly moist, seasoned meat and the crispiest skin you can possibly imagine. It’s so good that you won’t even need the stereotypical citrus glaze to go with it, but we’ll cover that as well. So, get your roasting pan ready, and don’t forget your glass because we also have some wine pairings that will complement all that crispy goodness.
