TThere’s a world of intense flavor to be discovered when you choose to roast a duck instead of taking the tried-and-true path with chicken.

The reason, in a word, is fat. Ducks wear a thick coat of it, and fatty skin is not a pretty prospect. Not to worry. After using our guide to roasting a duck, you’ll have a crisp, bronzed bird ready for carving. Some of the duck fat will baste the meat. The rest of this liquid gold can be spooned off to cook with in the future (think roasted vegetables or duck confit).
Find our Roast Duck 101 on our blog and in the recipe section.

Brayden raises the Pekin duck favored for it’s milder flavor.
approximately 5-6lbs – $6.00lb