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Roasted Duck

Reviewed: May 11, 2010
The duck came out fantastic. I tried other recipies that called for pricking the skin / steaming the duck before roasting to get rid of the fat - etc. Out of these complicated methods - yours was simplest and gave the best result. My tip - as duck releases a lot of fat, I made a "grill" to raise the duck above the pool of fat - so I lined the bottom of cast iron pot with peeled whole carrots. When the duck is done, the skin is crispy and carrots are tender and soaked through with delicious fat and drippings. The carrots got eaten more quicky than the duck itself.
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