Preparing Duck for Roasting

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
Almost all farm-raised duck has been dressed and is ready to cook (RTC). If the duck is not completely RTC:
  1. Singe off any remaining down and feathers over an open flame. Using a kitchen tweezer, pull out and discard any pin feathers.
  2. Place the duck on its breast, feet facing you.
  3. Cut off and discard the two olive-shaped glands on top of the tail in a V-cut. These are oil glands that will impart an unpleasant taste.