Poke holes in duck skin to allow fat to render
Steam duck 40 mins
Butcher duck, salt and pepper pieces, place skin down
Roast 425 for 25 mins then remove breasts
Cook other pieces another 25 mins
Cover in glaze roast another 4 mins
Glaze
1 C OJ
2 Tbs lemon juice
2 Tbs honey
Boil then simmer 25 mins then cool
Duck liver pâté
Render 3oz duck fat
Sauté shallots (2) in fat, add 1 clove garlic
Add 3oz of liver cut into 1 in pieces cook for 2 mins med high heat
Add salt pepper and herbs de Provence
Blend add 1Tbs cognac
Consider pushing through mesh strainer to improve texture.
