Ducklings should be basted frequently during roasting in order to reduce their high fat content.

Ducklings should be basted frequently during roasting in order to reduce their high fat content.

• A. True
• B. Depends
• C. False
• D. Uncertain

Answer: (C)

High fat content in ducklings is due to the thick fat layer under the skin, and roasting causes that fat to render (melt) so it can drip away. Basting frequently with liquid or fat does not remove this fat; in fact, it can keep fat on the surface or add more fat to the outside. To reduce fat, you’d trim excess fat beforehand and roast on a rack so rendered fat can drain away, pouring off the fat as it accumulates. Proper technique also helps skin crisp: render the fat by starting with sufficient heat and allow it to escape rather than trying to “baste away” fat. So the statement is not correct.

High fat content in ducklings is due to the thick fat layer under the skin, and roasting causes that fat to render (melt) so it can drip away. Basting frequently with liquid or fat does not remove this fat; in fact, it can keep fat on the surface or add more fat to the outside. To reduce fat, you’d trim excess fat beforehand and roast on a rack so rendered fat can drain away, pouring off the fat as it accumulates. Proper technique also helps skin crisp: render the fat by starting with sufficient heat and allow it to escape rather than trying to “baste away” fat. So the statement is not correct.