Put bird breast side up. To remove leg, take a sharp knife and cut through skin only, between breast and leg, down to where thigh joins body. Bend leg back until ball and socket joint pops out.
Serving duck pink could expose a diner to the same public health risk as undercooked chicken, the Food Standards Agency has said. The food watchdog, which is running a high-profile public awareness campaign around the risk of food poisoning via campylobacter in chicken, said its advice was that all poultry should be cooked through. The FSA said the advice was not new but there was some concern the general public thought that duck could be safely eaten medium-rare — which they would never ascribe to chicken.
However, there is one section that deserves your greatest attention, as the gourmet item represented here is indeed rare product to find. What are we talking about? A properly cooked duck is always tasty and nutritious.
One of the most common requests I get from readers is for step-by-step instructions on how to cook a duck breast properly. And this same technique works for goose breasts, as well as any other dark meat bird breasts, like pigeons, sharp-tailed grouse and the like. Be sure to have breasts with skin on them.
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Centuries ago, the roasted bird was a favourite on British dinner tables, the likes of Aylesbury or Gressingham cooked in all its rich and meaty juices. And always, unfailingly pink. Aside from the fact it has wings and a beak, there are few similarities between chicken and duck when it comes to how it is cooked.