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Unread 12-16-2011, 03:24 PM   #22
Abelman
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Join Date: 08-22-09
Location: Littleton, CO
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You know what, I really like that recipe for a Greenhead or a LI Duck. Never thought of the side burner for the rendering I like that process to save the fat. Duck fat is some special stuff and as someone mentioned, in conjunction with some taters, that really works.

Usually, I just marinate them, quarter or half them, and onto the grill after 24 hours in the juice.

Thanks for the post, I have some combining to do
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