Quote:
Originally Posted by Sparklehorse
I imagine flabby skin, lots of fat floating around, and grey-colored meat.
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I'd hope that as long as you have to bone the duck and chicken, you also take the skin and big globs of fat off. It's probably not possible to really defat a duck but taking the skin off should cut a lot out -- and there's no need for the skin if it isn't going to be on the outside to get nice and crispy.
But alas the photo instructions I found online showed the duck and chicken with skin. Why you'd want the skins on the inside is a mystery to me.
