whole duck

A rich, fatty waterfowl (*Anas platyrhynchos*) known for its dark, deeply flavorful meat and thick layer of subcutaneous fat. Unlike chicken, its breast meat is typically served medium-rare to maintain tenderness, while the legs are slowly braised (often in their own fat as confit) to break down tough collagen. **Selection & Storage:** Look for plump birds or breasts with an intact, creamy white layer of skin and fat. Store in the coldest part of the refrigerator and cook within two days, or freeze.