If you’re like me, you love the skin on the outside of the duck, if it’s crispy. The texture of the food can be totally changed with a crispy skin.

The secret is to make sure the duck is cut in the front and heavily salted.

This helps dry out the skin and makes for a super crispy skin. You won’t be the only one to enjoy this crispy duck recipe, but everyone else at your table.

Take the duck you are going to use as a main course, make cuts in the breast with a knife and pierce it with a fork. Salting the brisket a lot uses your judgment and taste. You can use this method for any recipe you can think of.

Simply use the cooking instructions for the recipe you are using. Place the poultry breast on the baking sheet and cook for about ¾ of the total cooking time the recipe calls for, making sure to drain the fat from the bird, usually by poking it with a fork under the wings and legacy.

During the last 1/4 of cooking use the oven roast to finish cooking the breast. This should crisp up the skin while the duck is still moist. Since this way of cooking can be used for just about any crispy duck recipe you have, it gives you more options for the texture you want to use for your meal.

Cooking is about mixing things up and creating your own ways of cooking and recipes.

Plus, since you’re only cutting off the fat layer of the bird, you can use it to store some hidden condiments. Try stuffing your favorite herbs into the grooves under the skin, as the fat melts it will seep down and out of the bird but seep into the meat first.

This can add a new dimension to the meat, making it even more succulent. By following these tips, you should be able to use your imagination to create many more combos. With crispy duck recipes, you can add additional flavors and also add a whole new texture to the dish.

Use these two together to try new things, using the crispy skin to add texture to an otherwise bland meal. So the next duck meals you cook try one of these combos, just using your taste and imagination. There are thousands of recipes in books and the Internet to mix and match.