From Fantastic Mr. Fox · 2009 · Reconstructed
Bunce's Crispy Duck
Serve when
'Crisp up those ducks!' — the raiding party pulls plucked ducks straight off Bunce's rafters
In the movie
Theatrical
- 00:45:44 The tunnel crew breaks into Bunce's smokehouse storeroom, hung with plucked ducks and geese, and the call goes out to 'crisp up those ducks'
Bunce's whole farm is built around the joke that he eats nothing but doughnuts stuffed with goose liver — but what the raid actually turns up, on screen, is a storeroom hung with plucked ducks and geese, and a direct order to get them crisping. It's the one farm where the food we see and the food the farmer's described eating don't match at all, which is the point.
Ingredients
Method
- Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. Salt it well, inside and out, and let it sit uncovered in the fridge a few hours or overnight to dry the skin.
- Stuff the cavity with the orange quarters and star anise. Set on a rack over a roasting pan and roast at 300°F for about 2 hours, pouring off rendered fat every 30 minutes. Save that fat — it's liquid gold for roast potatoes.
- Raise the oven to 425°F, brush the skin with warmed honey, and roast a final 20–25 minutes until deeply browned and crackling-crisp.
- Rest 10 minutes, then carve.
Beyond the recipe
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