I am a big fan of duck. I am more than comfortable searing up a duck breast and coaxing out all that quack fat to reveal crispy, crackling skin. So, I thought it was time for me to tackle the whole bird.
EPIC FAILURE! UGH! It sure seemed like a good idea at the time.
I put birdie on a vertical beer can chicken roaster. My theory? Birdie will roast standing up, the fat will drip away and we shall be left with beautifully lacquered, crunchy skin and tender meat, right?
Wrong. Although the duck did look delicious, I clearly roasted him too long at too high a temperature. The fat didn’t get the chance to render properly so we were left with piles of greasy, gooey duck meat. Now my house smells like old duck. It may be awhile before I attempt this again. Ah well, at least we had good wine.