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We just got a farm-raised duck, how should we cook it?

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The first thing I'd recommend is not eating it today. Duck, like other meats, goes through rigor mortis, and becomes very tough soon after death. Giving it 24 hours (as you have) is OK, but that duck will be a lot better in two or three days. read more

Source: quora.com

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Slow cooking will break down the tough and chewy texture of the meat, leaving you with tender and flavorful duck. After the braise, it will be fully cooked. Just throw it into a hot skillet to brown and crisp up the skin afterwards. read more

Source: quora.com

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