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From: nemo@rochester.UUCP (Wolfe)
Newsgroups: net.cooks
Subject: Re: Roasting a duck
Message-ID: <7848@rochester.UUCP>
Date: Mon, 8-Apr-85 14:50:48 EST
Article-I.D.: rocheste.7848
Posted: Mon Apr  8 14:50:48 1985
Date-Received: Tue, 9-Apr-85 04:24:39 EST
References: <568@daemon.UUCP>
Organization: U. of Rochester, CS Dept.
Lines: 18

The big problem with duck is that it is greasy.  Of the ways to get rid
of some of that excess fat, these two are my favorites:
	1) parboil the duck (usually split in haf, but not nec.)
		for 20 - 30 min.  This renders most of the fat,
		and the duck may then be roasted to brown and 
		crisp up the skin.  It may also be refridgerated
		for later use at this point (up to a couple of 
		days).
	2) Sew up the skin to seal and use air pump to inflate the
		duck's skin.  Looks weird.  Then roast as usual.
		The skin held off the body permits the fat to drip
		down more easily, and since most of the fat is either
		in or near the skin layer, this works pretty well.
		The skin also gets very crispy.  (You may wish to 
		refer to a recipe for Peking duck to get more detail,
		and a good French cookbook may also have some technique
		tips here).
Nemo