Everyone has a different palate for fat. Some like it cooked off (think brittle bacon), whereas others prize the stuff. But when it comes to this water bird, there's little room for disagreement: Duck should be cooked with care, so that its unusually large layer of subcutaneous fat has time to render, or melt away. In this case, an over-hot pan had likely caused the skin to darken too quickly, making the duck look done before enough fat was gone. That's a mistake a home cook would make -- which is somewhat fitting, because Fourteen Seventy-Two is located in a home. At least it was a home for 100-plus years, until Dave Chmura, Rob Young and Scott Bergin transformed it into a restaurant.
Hungry to know more? Read the complete review of Restaurant Fourteen Seventy-Two here. See also: - Restaurant Fourteen Seventy-Two brings low-country cuisine to the Mile High City - Slide show: A closer look at Restaurant Fourteen Seventy-Two
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