YOU
“My duck is tough and dry and tasteless, and now my dinner is ruined.”
ME
“You need to embrace the fat.”
YOU
“You want me to hug my duck, Joey?”
ME
“Not literally—just accept that duck is poultry, not red meat. So, the fat isn’t marbled, and it won’t keep the meat juicy, like a steak. And, it’s thicker than the fat and skin on a chicken, so you need to season it aggressively!”
YOU
“Go on.”
ME
“Season so much that you can see a thin layer staring back at you, because that incredible layer of fat will cook and render, and most of the seasoning will melt off. Also be sure to lower the heat and cook it slowly. Too-high heat dries it out and makes it look like that rubber shoe you’re holding in your hand.”
YOU
“That’s not a shoe, it’s my duck.”
ME
“Sorry. Well, do you want to start over with my simple recipe for Long Island Duck Breast with Cherries and Arugula, a fresh perspective, and a newfound vision for rolling with duck breast like a boss? I think you can do it.”
YOU
“You think I can do it?!”
ME
“I know you can do it!”