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Old 06-10-2006, 08:48 PM   #11
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
I really love duck (& goose for that matter), but have never been able to warm up to it rare, or even medium rare, for that matter.

What I do these days is roast my ducks on my rotisserie. I usually do some type of nice dry spice rub on the outside before putting it in. Always end up with a nicely done bird that has juicy - yet not greasy - meat & that wonderful crispy skin.
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