Pekin Duck Whole

Have not fixed it yet. It is in the freezer.

The duck came out perfect!

Quartered the duck up, have only used a breast and some of the fat for tallow so far. The meat was flavorful and the fat/skin over the breast crisped up nicely. I was able to render so much fat from this bird, will have tallow for weeks. Saving the bones for broth, and have a ton of bird left, resealed for future meals.

Our family doesn’t eat turkey or ham at holidays, we eat Peking style roast duck. These ducks are large, fatty and perfect for roasting for a traditional Chinese dinner.

Absolutely delicious. The bird was excellent quality.