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Duck, DUCKLING

Frozen duck will keep for 6 months at 0 degrees F - but this includes the time it may have been in the supermarket freezer, so look to see if there is an expiration date on duck.

Thaw ducks in the refrigerator for best results - it will take about 24 hours or so to thaw.  Be sure to set it on a dish to catch any drippings.
     If you need to thaw quicker, use a cold water bath.  This will take 3 to 4 hours to thaw the duck.
     Cook the birds immediately after thawing.

Domesticated ducks (usually referred to as Ducklings) are big-boned and a little short on meat.  One 5 pound ready to cook duck will feed two or three people.  All of the meat is dark meat.

Ducks store a lot of fat just beneath the skin.  Prick the skin of the duck all over with a sharp fork or point of a knife so the fat just under the skin drains while cooking. Always cook duck on a rack so it doesn't fry in it's own drippings.

 

 

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