- Aug 5, 2018
- 1,581
- 2,547
Granted it looks like it's too late now, but yeah.I would score the skin with a cross hatch to promote crispy skin
I usually cook mine at 375 in the oven, basting with a combo of worshestichire, butter, liquid smoke and kitchen bouquet. Also put bacon strips across the bird. Comes out great that way.Granted it looks like it's too late now, but yeah.
Score through the skin only, not into the meat.
That or prick through the skin all over with a very sharp knife.
I also highly recommend salting and air drying poultry skin to get the best skin possible.
And duck is notoriously fatty and hard to render, especially in a smoker.