braised duck or roasted duck?
I plan on trying a mustard sauce (fat,c.fraiche, dijon,chicken stock) tomorrow and was wondering what method of cooking duck leg goes better with it. Any opinions?
I say roast the duck. I never did pieces, just whole, but The Amazing Five Hour Roast Duck is just that -- amazing. The fat comes off, which you pour off every hour and stab the skin to create openings for release of the fat.
I can't imagine braising since it's too fatty. Unless it's confit which is a different procedure.
For other techniques, search this site for duck, such as http://www.chowhound.com/topics/386114