With wraps and an assortment of fresh, crunchy garnishes, this dinner will give that beige palette of turkey, stuffing, and potatoes a run for its money.
table.
For magnificently crisp duck skin, cooks traditionally dunk an entire duck in a large pot of boiling water to render the fat and tighten the skin. They then brush the bird in a syrup—usually maltose or honey, which gives the duck its signature dark brown shine—and air-dry it in the refrigerator for several days. Before roasting, chefs use a pump to blow air between the skin and the meat to stretch it out, which allows extra fat to drip out during the cooking process.
Home cooks have resorted to all sorts of bizarre methods in order to reach that restaurant-worthy level of crispy skin: pouring boiling water over a bird set on a cooling rack over a roasting pan; using a hair dryer on the cool setting to remove moisture from the surface of the skin; blowing air through a straw inserted between the skin and the meat; hanging the duck in their fridge; or roasting the duckBut chickens are a different beast.
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