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Old 11-15-2004, 06:53 PM   #21
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rotisserie!

Sorry for the late reply, but we have duck about once a month and we cook it on the rotisserie. If you have access to one, I definitely recommend it. The skin comes out so much nicer that way, and the flavor is incredible.
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Old 11-15-2004, 07:52 PM   #22
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Thanks for the tip - I love duck and I have a rotisserie!!
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Old 11-16-2004, 08:16 AM   #23
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325° is kinda high for low and slow. Drop the temp to about 250°.
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Old 11-16-2004, 05:42 PM   #24
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Prick the skin all over the duck to let out the fat and aids in crisping the skin.
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