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Joined Date: Apr 30, 2010
Reviewed Duck Burgundy
"I'm a huge fan of Paula Deen but the Duck Burgundy was a disaster. The skin was like rubber and the meat was tough as shoe leather. I used a 6pd Long Island Duck, which I've cooked many times before in a variety of ways. I went against my previous method of pricking the skin and steaming the duck before roasting in order to render some of the fat.""
I've been cooking since I was five years old and I'm now a senior and still cooking every day. Love to cook and love to eat!