I've tried steaming duck over white wine... but couldn't notice any flavor
imparted.

Should I stick with water and herbs?


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"dwacon" > wrote in message
news:QTgkc.34470$Qy.17149@fed1read04...
> I've tried steaming duck over white wine... but couldn't notice any flavor
> imparted.
>
> Should I stick with water and herbs?
>
If you're going to steam it,
marinate it.

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

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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

Fresh rosemary is pretty strong and it did wonders for some chicken
thighs...


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