Duckling just may be the new darling on noncommercial menus. If you're one of those who has shied away from menuing duck in the past, reconsider. Duckling is perhaps the most flavorful of birds when prepared as a classic roast. The succulent meat beneath the crisped skin is tender and juicy—not fatty. "We rub duck with an Asian spice blend—or a Thai marinade, or an orange cranberry glaze—and serve it like chicken—split in half or in quarters," says Scherger. "The fat simply melts away ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.