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1 Pat The Duck Legs Dry With Paper Towels. Find A Needle Or A Very Pointy Knife And Prick The Skin Of The Duck All Over. Focus On The Skin That Covers Fat. Do Your Best To Avoid Piercing The Meat Itself By Pricking The Skin At An Angle Over The Drumstick And The Center Of The Thigh. You Are Doing This To Give The Fat That Lies Under The Skin A Place To Seep Out
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