Isn duck greasy?
Well, maybe a little. . . But, no more than chicken, beef or pork. Duck got a bad rap back when someone’s Grandma cooked the bird in a pan without a rack and let the drippings leak on to the floor. Then, we surmise, their favorite relative happened to walk across the area…slipped and the rest is history. Seriously, Culver Duck has had some challenges over the generations that required more marketing dollars than we or even the duck industry as a whole had to battle this serious misconception. But, we have increased the meat yield of our duck 50% in the last 10 years; and, we think that’s something to quack about. THINK: Quack on a Rack. At 350 degrees. For a couple of hours. This is a general rule of thumb for us when we roast duck. Reach a temperature of 165F degrees internal. See a clear liquid come from the leg when you pierce it. Tap or poke the skin to feel that it is crisp. This is basically how we cook chicken as well. Incidently, the grease or drippings (or basting) that is c
