(February 9, 2010) - The February 2010 issue of More Magazine featured a recipe for Roast Duck with Apricot Sauce.

The article written by Moira Hodgson called "The Classics, Revisited," highlighted various classic foods and offered ways to "cut the fat but keep the luxury."

One trick the author offers to help lower the fat in duck is to steam or boil the whole duck before roasting. This is accomplished by pricking the skin all over the duck with the tines of a fork (without cutting into the meat) and steaming for 45 minutes.

More Magazine is a monthly magazine featuring health, beauty and fashion for women over 40.