Duck is typically a special-occasion meal because it is more expensive than other poultry, with a higher fat content and plenty of prized dark meat. Since duck is somewhat rare, many home cooks aren't sure which type to buy or how to best prepare it, but if you've chosen roasting as your cooking method, buy this variety of duck.

The Pekin Duck, AKA the Long Island Duck, is popular for its mild flavor, tenderness, and versatility, and works great for roasting. It’s one of the easiest, most accessible ducks to buy in the U.S., and a single bird weighs anywhere between 5 to 6 pounds, the perfect size for feeding two people (or more, if you buy multiple ducks).

When cooking duck, you might cook just the legs, just the breasts (with or without the bone), or roast the duck whole. If you’re a duck novice, try cooking just the breasts, since the flesh is protected by a layer of fat that insulates the meat from overcooking and gets nice and crispy in the oven, making for a surefire delicious dinner.