I placed the marinated duck skin down, and the heat immediately started to render fat. The thermometer needle was quickly buried beyond the hottest temperature on the gauge. So I carefully plucked and breasted a few ducks and then lit a charcoal grill to create a raging inferno of heat and embers. I was shocked to learn how many had never plucked a duck and enjoyed the incredible depth of flavors generated from the crispy skin and fat. Brad Fenson SHAREĪ few years ago I was in a Southern duck camp full of seasoned wingshooters.
