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Reviewed Duck Burgundy

Dec 26, 2011 in Food Network Community Toolbox on

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...

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