On Dec 01, 2006, at 12:17 am, Philip wrote:

> As has been suggested, what your friend probably was referring to  
> is that
> duck is a very fatty bird (whereas chicken and turkey tend to be  
> very lean,
> with turkey being drier than the other two) and some people don't  
> care for
> the taste of lots of fat, so they tend to take certain measures to  
> minimize
> the fat, such as raising the duck on a rack, fat-side down, when  
> roasting it
> (so it doesn't soak in the accumulating fat drippings) and pricking  
> the duck
> to let more fat drip out. It's possible to roast duck so that it is  
> crispy
> rather than wet from the fat (hence the name "crispy duck" that is  
> common at
> Chinese restaurants). One person I know who can't stand duck refers  
> to it as
> "greasy," but it sounds like you may enjoy the fattiness of duck,  
> and many
> people love duck.



Is it possible to roast duck so you preserve most of the fat without  
it melting and running into the tray?  It's a waste when it runs  
out.  I prefer meat with the fat still on, although I'm happy using  
the dripping to mix with veg etc.

Ashley