The rumors are true: duck is more fat than meat. But it is also delicious.
We bought our duck frozen from Whole Foods and began thawing it and drying it in the fridge (unseasoned) with an intention to cook it on Sunday.
We season the duck with salt on Saturday night, then scored it on Sunday afternoon, rubbing it with cinnamon, ginger, MSG, and garlic. We then roasted it on a wire rack (on a sheet tray) set above vegetables (carrots, celery, orange). We decided against spatchcocking it – just to see how it would cook (and to save ourselves the trouble).
