How efficient! When it was time to prick my Thanksgiving duck all over before putting it in the oven (stuffed with apple, onion, fennel), I remembered I had this handy tool from a long-ago Pampered Chef home party I’d attended. (My other purchase: a heavy glass measuring/pouring bowl with plastic lid for storage. Very handy!)
I think this “pricker” is really meant to hold an onion or tomato while you slice it, but its super-sharp tines were perfect for this job. In a flash, I’d pricked that duck thoroughly all over, before and during roasting.
As you can see, my slow-roasted bird (about 3 hours at 320°) turned out beautifully, with burnished crackling skin, and a juicy interior.
I served it with a casserole of cornbread dressing, which included some chopped apple, dried cranberries, and pecans. My friend brought delicious peas cooked with pearl onions and mushrooms, and some fabulously thick crème fraîche.