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Thanksgiving duck

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Steamed on a rack, then it stays moist but most of the fat drips off. Keep the fat for frying though. Stick it under the broiler to crisp up the skin, or melt the glaze if you used one. An orange glaze is nice..."duck a la orange".

He likes the dark meat, its a favorite here, too.

Edited by kappydell
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I like it roasted, just like I cook turkey. My family won't eat it. I tried it out on them for Easter when I was researching raising ducks. That was the final straw in my protein raising plans. I dug up more lawn, planted more kale and we eat vegan several times a week.

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