There is only one thing better than pork and that my friends is...duck fat. You see, to some folks duck is like a flying pig. No, not the way it looks, but the way it tastes. Duck is loaded with fat and if treated just right that fat can be rendered and used in many other applications.The general consensus is that the average home cook is a bit fearful when attempting to cook duck. It may be because of a bad experience eating duck, or it could possibly be the stereotype that duck is hard to cook. If that be the case here are a few tips to help you muster the courage to master the duck.1. Start with just the breast of the duck to get a feel for cooking with duck. (Gain confidence)
2. Use a sharp knife to score or slice just through the skin to allow the fat to slowly cook out of the duck. (Natural basting and crispy skin)
3. Use an iron skillet, or oven safe pan, to sear the duck breast gently over medium heat before finishing in the oven. (Even cooking)
4. Don’t overcook. Unlike chicken, duck can be eaten medium to medium rare. (Tender, tasty meat)
5. Let duck rest at least 10/15 minutes before slicing to allow the juices to firm up and stay in. (Juicy)There you have it, simple enough right? If you follow these few simple techniques you will become a master at cooking duck in no time. Remember to reserve the duck fat and use it for such things like croutons, dressings and even to sear a whole chicken before roasting/ basting slowly in the oven.