Duck Duck Juicy

Poultry spices aren’t just for chicken.

I couldn’t pass up the chance to pick up this young duck featured at the grocery store last week, and wouldn’t you know it, my new spices from A Spice Affair arrived just in time to be put to the test!

To cut down on the 2.5hrs recommended cooking time I split the back of the bird and spread it onto a parchment-lined cooking sheet. Dry the bird off (chicken or duck!) and rub in some good olive oil then sprinkle your seasonings liberally. I baked this beauty until the juices were flowing and the skin was crispy. (Safety guidelines put a whole duck at 350°F, 30min/lb, plus time for crisping and another 15min of resting time.)

Don’t forget — a duck may be poultry but it is NOT a chicken! Duck meat is more akin to red med meat and can be eaten medium-rare. Bring on the pink and enjoy your moist, juicy meat! - CFG