Whole Italian duck

Whole Italian Duck Whole Italian Duck The intense presence of fat in its muscle tissue makes its meat ideal for slow roasting. Because duck meat contains a lot of fat, cooking it requires care. It can be cooked whole or separate the legs from the breast. Duck legs are often cooked in their fat using the confit method. In addition to its meat, its fat is also widely used in cooking, for frying or for classic French preparations, such as confit.