Steaming Duck

"dwacon" <[email hidden]> wrote in message
news:QTgkc.34470$Qy.17149@fed1read04...

Quoted message said:

I've tried steaming duck over white wine... but couldn't
notice any flavor imparted.

Should I stick with water and herbs?

If you're going to steam it, marinate it.

In article <QTgkc.34470$Qy.17149@fed1read04>,

dwacon said:

I've tried steaming duck over white wine... but couldn't
notice any flavor imparted.

Should I stick with water and herbs?

I steamed a duck before roasting it on Easter. The rationale
given in the recipe was that it'd get rid of the fat. I
don't think it did so any better than just roasting it all
the way. Before I steamed it I rubbed it with a mixture of
spices and put some in its cavity. Didn't notice any obvious
flavor boost, either.

Cindy

--
C.J. Fuller

Delete the obvious to email me

Cindy Fuller said:

In article <QTgkc.34470$Qy.17149@fed1read04>,

dwacon said:

I've tried steaming duck over white wine... but couldn't
notice any flavor imparted.

Should I stick with water and herbs?

I steamed a duck before roasting it on Easter. The
rationale given in the recipe was that it'd get rid of the
fat. I don't think it did so any better than just roasting
it all the way. Before I steamed it I rubbed it with a
mixture of spices and put some in its cavity. Didn't

That sounds a potential torture method for Abu Ghrain.

(sorry, only joking, topical though)

Quoted message said:

notice any obvious flavor boost, either.

Cindy

Fresh rosemary is pretty strong and it did wonders for some
chicken thighs...

--
The Naked Boy cafeshops.compowerpressOpen ↗