Whole Roast Ducks with Cherry Sauce
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By Appears in Cook's Illustrated November/December 2019
Rich and dark inside and out, duck is—as Julia Child once said—“a bird of a different feather entirely.” That's also true when it comes to cooking it properly.
WHY THIS RECIPE WORKS
The qualities that make duck special to eat—it contains all dark meat that's rich in flavorful fat—also make it a challenge to cook well. We began by trimming the birds thoroughly of excess fat around the neck and cavity, and then scored th...
