Duck and Small Birds

Because of their petite size and, in the case of duck, because of the fat contained in their skin, these birds can’t be roasted in the same way as a chicken or turkey—by prolonged exposure to dry heat. Ducks, unless you like the traditional “crispy” variety, need to be cut up to be cooked in the best way and small birds such as squabs and quail need to be browned on the stove before going into the oven.