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From: bea@alice.UUCP (Bea Chambers)
Newsgroups: net.cooks
Subject: Roasting a duck
Message-ID: <3522@alice.UUCP>
Date: Wed, 3-Apr-85 18:30:52 EST
Article-I.D.: alice.3522
Posted: Wed Apr  3 18:30:52 1985
Date-Received: Thu, 4-Apr-85 08:15:20 EST
Organization: Bell Labs, Murray Hill
Lines: 8


 I have had very good luck cutting the duck into serving
pieces and grilling it. Most of the fat drains off this way and the skin
is nice and crispy. I have done this on both indoor and outdoor grills.
You don't have to baste the pieces with anything because there is a lot
of fat already there. But a mixture of sherry, a litle honey, and a little
soy sauce adds a nice brown color and cuts the 'gamey' taste. 
Happy cooking.