Let’s get it out of the way right now: duck is fatty, and duck is delicious, a rich dark meat that is quite distinctive and … – surprise! – does not taste like chicken. I sometime roast a duck mainly to collect its fat – because (as everyone knows) duck-fat fried potatoes are a treat. So if you are afraid of fat, skip the duck!
Duck is poultry, but a duck’s skeleton and body are very different from a chicken. A 5-lb duck yields a lot less meat than a 5-lb chicken — don’t forget that pound of lovely fat — mostly in breast and leg meat. Everything else is “gnaw off the bone” meat (wings, neck and back – and innards, of course!), stuff that not everyone cares to eat. At least not at a fancy dinner as fingers are required. Go figure. So… anything smaller than 5 lb is not really worth roasting.
Ducks are — I am told — somewhat harder to raise than chicken. Mostly the processing (getting the feathers off) are a lot trickier and slower. So, it’s not that easy to get local ducks in the mid-Atlantic area. The closest duck farm I know is Free Union Grass Farm in Free Union, VA, more than 60 miles away (which is further than I want to drive on a casual basis).
So duck is a treat here.
A rich meat, it marries well with bitter or sour: cherries in the spring, turnips and ginger in the fall, oranges & olives in winter, or like the recie here, make a tart sauce with current jelly. Or you could use tart cherry jam or jelly, or a seedless blackberry jam. Read more