In article <QTgkc.34470$Qy.17149@fed1read04>,
"dwacon" > wrote:

> 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