Teriyaki Duck with Date and Scallion Chutney

When the first direction in a recipe calls for a bicycle pump, you know you’re in for a good time. If anyone asks why you’re laughing, your response will be that ducks have a fat problem. Which is true enough; they have a lot of it, and you want to get rid of most of it before anyone takes a bite, but you also want it to hang around long enough to flavor the duck and keep it moist. The best method is to create a channel between the fat and the meat that gives the fat an escape route as it m