---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Roast Duck
  Categories: Burmese, Duck, Poultry
       Yield: 4 servings
  
       2 tb Worcestershire sauce
       1 tb Starch,dissolved in 2Tb
            -water
       2 tb Light Soy sauce
       1 ts Sugar
       1    3-4 lb Long Island Duck
  
   Combine the first three ingredients, coat the duck and
   let stand 2 hrs. Fill a steamer pan with water 1 1/2
   deep. Place duck on rack breast side up, reserving
   marinade . Cover, bring water to boil and steam 30
   min. Skim fat from steaming juice and reserve. Preheat
   oven to 400 F. Transfer duck to a baking dish and
   brush with reserved marinade. Roast uncovered 15 min.
   Lower heat to 350 and roast a further 40 min. Remove
   duck to a cutting board. Skim and discard fat from the
   pan juices. In a small pan, combine reserved steaming
   and roasting juices, bring to a simmer, add the starch
   mix and cook, stirring, until thickened. Cut the
   wings, legs and thighs at the joints, split the back
   in half and the breast into quarters. Arrange pieces
   on a platter and top with the gravy.
  
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