Duck

Our much-maligned duck (“It’s so fatty!”) is actually pretty easy to cook. And if you keep a thin layer of liquid in the bottom of the roasting pan, the fat drips into it and stays there, reducing spattering. (You’ll need a rack to elevate the duck.)

It’s also worth noting that the popularity of duck breast in many restaurants has led to the appearance of duck legs in many supermarkets. These are a wonderful ingredient, for which I’ve included some recipes. (I’m not a fan of boneless duck breasts, so I use them only rarely.).