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Unread 10-11-2012, 08:02 PM   #16
caliking
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I highly recommend a drip pan for duck or goose... that clay saucer could fill up full of grease rather soon and you would have a mess on your hand. I did a rotiss duck on a a gasser some years ago and it was quite an adventure when I realized the shallow pan beneath it was going to overflow with grease.

Definitely save the rendered fat. pomme frites in duck fat rock!
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