On Fri, 30 Apr 2004 03:17:05 GMT, Cindy Fuller
> wrote:

>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

That sounds a potential torture method for Abu Ghrain.

(sorry, only joking, topical though)

>notice any obvious flavor boost, either.
>
>Cindy