QUOTE(fsharpminor @ Dec 23 2010, 03:08 PM)
With fatty birds such as duck and goose, its a good idea to torn them upside down for a while in the later stages of cooking to let the fat drain out (assuming they've been well pricked).Yes a fruity acid sauce is best to counteract the fat. Orange or cherries are most effective with duck, but Ive also had duck with a raspberry sauce (Trewithen Restaurant, Lostwithiel, Cornwall). Its also good to flash grill the top of the duck when cooked to get the skin crisp. At Trewithen they de-bone a half duckling. then flatten it, and crisp the skin, quite the best duck Ive ever had.
I've also had duck served with a plum sauce, but my favourite is orange. I use the duck stock from the roasting dish plus a bit of orange juice, thicken with cornflour and serve with slices of clementine/satsuma/tangerine. Yummy!