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Long slow cookingalong with the bastings is the secret to producing a moist duck with all the fat cooked off the bird. It is one of my favorite recipes for duck. You can save the grease to use another time - the flavor increases but I have never done this and am leary of reusing fat. You can do this recipe using just salt & pepper instead of Tony Chachere but it is not as good
Units: US | Metric
Serving Size: 1 (1376 g)
Servings Per Recipe: 2