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LOCATION: Recipes >> Poultry >> Fatless Roast Duck

Print this Recipe    Fatless Roast Duck

This method of cooking duck produces a bird which has no fat,
yet is so moist andflavorful that a sauce is not necessary.
Quarter one onion and one apple, stuff in duck cavity with a sprig
of rosemary. Place duck on a steamer rack over water in a large pot
(don't let the bird touch the water). Cover tightly and steam the duck for
exactly 90 minutes, adding more water if it evaporates.
Remove duck and let cool. Cut duck in half lengthwise and
remove all bones except for drumstick. Flatten duck halves with palm of
hand. (Can be done in advance to this point; wrap in foil and refrigerate
or freeze.)
Place duck halves skin-side-up on a broiler pan, salt them, and put
them about 3" under a preheated broiler for 6-8 minutes, until skin is
golden brown.
Serves two.

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