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Recipe #342072
I love this way of roasting duck! It removes a lot of the fat, plus makes some nice stock that you can then use to make a richer duck stock later on....
"I love this way of roasting duck! It removes a lot of the fat, plus makes some nice stock that you can then use to make a richer duck stock later on. From Barbara Kafka's "Roasting: A Simple Art" cookbook. I adore duck, but as it's more expensive and less versatile than chicken, I tend to save it for a treat. If you've never carved..."View Full Recipe
Ingredients: fresh ground pepper, ducklings...
Prep Time:45 mins
Total Time: 2 hrs 25 mins
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