Author: David Draper

Duck Naked: The Perfect Roast Duck

Much like the proverbial skinned feline, there are many ways to roast a duck. A lot of people like it low and slow, as in an hour or more in a 300˚ oven. Yes, this turns out a glorious looking bird, but one that is inevitably overcooked, in which the meat is gray with that livery taste that turns off so many duck hunters. Instead, I take a page from Russell Chatham’s classic essay “The Great Duck ...Read More