How to Truss a Duck (6 Steps)
A trussed ducks cook evenly. The moisture that exudes from the meat does not contain itself -- it's up to you to contain the juice from the roasting fowl. The legs, thighs and wings -- without preparation -- dry and toughen because they lack the fat that supports their leanness. Trussing makes it easy.
Things You'll Need
- Duck
- Kitchen string
- Paper towels
Instructions
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Rinse the duck and use the paper towels to pat it dry. Wash out the cavities of the duck as well as the skin.
-
Set the duck breast-side up and grab the wing tips. Bring the tips upward to gather behind the neck and shoulder of the duck.
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Use string to tie the wings together, close to the shoulder.
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Grab the legs push them into the body of the meat, while pulling the tips of the legstogether.
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Crisscross the ends of the duck legs and tie them together tightly.
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Cook your duck according to your recipe.
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