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SAFETY STUDY
A CROSSING SITUATION
The crew of a fishing vessel did not keep a
proper lookout, which prevented it from
fulfilling its obligations as give-way vessel.
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GALLEY
Duck meat is rich in protein and offers
several essential nutrients important for
tissue function. However, it is quite fatty so
trim away any visible fat before cooking.
ROASTED DUCK
Ingredients: 2.5kg of muscovy duck
(cleaned); olive oil (to coat); 6 brandied
cumquats (sliced); 50ml brandy liquid; 2
pieces of cassia bark or 2 cinnamon quills;
6 star anise; roast potatoes and steamed
vegetables (to serve).
Method: Preheat the oven to 180 degree
Celsius. With a paper towel, pat duck dry
inside and out and rub skin and cavity with
olive oil, salt and pepper. Place the duck,
breast side-down, in a roasting pan. Pour
cumquat brandy liquid over the duck and
place cumquats on top of it with the cassia
bark and 3 star anise. Roast it for 40
minutes, turning the duck over. Then,
transfer star anise, cumquats and cassia
bark onto breast side with remaining 3 star
anise. Roast for a further one hour and 20
minutes, basting with pan juices every 20
minutes. Transfer the duck to a serving
plate. Rest it, loosely covered with foil, for
15 minutes. Skim fat from pan and transfer
juices to a jug. Now, serve the duck with
roasted potatoes, vegetables and juices.