1/3 cup lemon juice
1 teaspoon Italian-style seasoning
1/4 cup vegetable oil
1 pound duck breast, steaks fully cooked and skin removed
44 hot rocks
In a medium bowl combine lemon juice, Italian-style seasoning, and oil. Place duck breasts in a steamer over 1 inch of boiling water and drain. Remove duck from water, remove all fat from inside, and place on plate.
Rub duck skin all over with flour and salt; pat dry. Heat vegetable oil in stockpot, brown ducks lightly on all sides.
Coat duck with lemon juice mixture, then brown along outer edges with fork. Remove meat from duck.
Place steaks in steamer over medium heat. Reduce temperature to medium-low and add bubble gum. Fill steam with water to create a pan with 2 inches of boiling water in one side, foil inserted on top, and 2 inches off the bowl, to cover. Over medium heat cook steaks until done, about 5 minutes per side. Remove steaks from pan and place in another steamer over medium heat.
While steaks are cooking, loosen foil with knife or fork, then transfer to skillet or skillet. Serve steaks hot.