SC - Suggestions for vegetarian "main" dish needed

[LrdRas@aol.com]

In a message dated 11/9/98 3:51:32 PM Eastern Standard Time, Seton1355 at aol.com
writes:

<< Trusse and parboyle it, 
 	Tie up the duck and boil it until it is half done  (1hr?)
  >>

Try reducing the parboiling time to about 30  minutes after it comes to a
boil. Some meats (e.g. poultry and rabbit) cook rather quickly when boiled
compared to raosting. This will not only shrink the skin and prevent excessive
drying out during the roasting process but will also remove a considerable
portion of the fat.

Ras
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