When I cook goose or duck I poke many times with a fork.  As it cooks
the fat is released.  The meat comes out somewhat lean but tender.
When I pour off the fat there must be about 2 cups worth.


>When I cook duck I try to do it as quickly as possible so that the fat
>is preserved on the meat.  I eat duck legs a lot (they are almost a
>staple for me) because of the high fat content.  Tends to me slightly
>rare but I like that, and it hasn't hurt me yet.  The other day though,
>I left them in too long by mistake and what was left was as lean as
>turkey.  I pretty much had to throw then away :(
>
>Ashley


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