It sounds like a lot of Buckeye fans will be cooking duck in the next few days. Supposedly, the trickiest part about cooking duck is getting that nice crispy skin. Ducks are well-insulated with fat, so poorly cooked duck skin can come out flabby, even rubbery. In general, cooking a duck can be high maintenance (e.g., Peking Duck) and chefs say that it's easy to screw up.
I found a few pointers on the internet:
- How to Get Crispy Duck Skin
- A roast duck recipe from Ina Garten - she rules!
One easy way to go is to buy just the duck skin, fry it up, and put it on a nice green salad - yummy, it ranks right up there with good bacon.
How were you planning on cooking your duck?