With crispy, crackling skin and intense flavor, roast duck makes a rich main dish for holiday dinners. But the element that makes it so succulent is also what makes it seem so intimidating. Duck is such a fatty bird. It’s also a fragrant, elegant and – in this day and age – largely unexpected alternative to a traditional turkey or roast. After trimming the fat, cooking duck isn’t as messy or as complicated as it might seem. Because it is so well insulated, duck requires little attention once it’s in the oven. And the result is a rich, juicy and bronzed thing of beauty. I had my first bite in Paris more than 20 years ago/Adrianna Janovich, SR. More here. (SR photo by Adriana Janovich: Dorothy Dean’s 1938 recipe for Roast Duck with Mushroom Stuffing includes plenty of the three Bs: butter, bacon fat and bread crumbs)