Preparing Duck for Cooking

The technique illustrated below is used when making Anitra Arrosto.

Wash the duck, inside and out. Hold over a gas flame, turning, or use a kitchen torch to singe off (strinare) any remaining pinfeathers. Heat a large metal spoon in the flame and rub it around the cavity of the duck to melt internal fat. Wash again. Place the duck on its breast with the feet toward you. Cut off the two olive-shaped glands on top of the tail in a V-cut (oil glands are eliminated to avoid imparting an unpleasant taste to the duck and the jus).